by Cheryl Kho
@ 30 Jun 2017
Pete’s Place at the Grand Hyatt Singapore was one of the first few Italian restaurants that opened in Singapore in 1973. Now, it boasts a line-up of regular customers who have patronized the restaurant for years.
The menu here is packed with many Italian favourites and since its opening, the menu has minor changes every now and then with the classics usually topping the orders. Start off the meal with the isalata Toscana – a mixture of toasted ciabatta, cherry tomatoes, olive, red onion, cucumber, fresh basil drizzled with balsamic vinegar, it is a healthy starter. The acidity of the balsamic gives the dish a little more edge whilst opening up the palate for the rest of the meal.
Authentically Italian, the prosciutto pizza is topped with fresh rocket leaves, parmesan and prosciutto ham and carries a thin crust that is done perfectly.
Another popular item on the menu is the cioppino. Spaghetti with lobster, scallops, clams, prawns, crabmeat and fresh herbs with tomato sauce, this comforting dish is bound to capture the hearts of seafood lovers. The pasta is hand-made fresh every morning so the texture is unlike those that come out from a packet. Smooth and flavourful, the crabmeat was cooked with tomato sauce and the sweetness of the crabmeat lightened the acidity of the tomato sauce which was perfect.
Lastly, we had the presce del giorno which was the catch of the day. While we were there, pan-seared sea bass was served. The texture of the sea bass was great and the absence of the fishy smell was a delight as we thoroughly enjoyed the dish.
Still on the topic of seafood, guests will be glad to know that the hotel has embarked on a sustainable seafood programme. Executive Chef Lucas shared with us his plans for serving up sustainable seafood for the hotel and what they are working towards achieving. “With the programme, we want our customers to be able to enjoy proper honest food.”
Working with a marine biologist, the seafood at Grand Hyatt Singapore is specially fished without wasting the other resources of the ocean. This is a cause that Chef Glanville is both passionate and proud of. CK