Grand Hyatt Singapore Completes Renovations
Behind the F&B Scene
Grand Hyatt, recognizing the growing importance of the MICE market in Asia Pacific, and the huge demand for creative and memorable experiences, has reinvented, refurbished and reenergised its F&B with an extensive and comprehensive make over of all their F&B outlets in Singapore.
With the rise of Asia’s travelling middle-class, and the tremendous MICE growth of 133% in the past six years, MICE in the region is poised to grow even further, which was just part of the impetus behind the redesign and upgrading of every space in the hotel on Scotts Road.
Globally recognized for its MICE and F&B excellence and carrying with it an illustrious legacy, Grand Hyatt is at the front and centre of this exciting trend. The expansive upgrade now delivers new levels of product, service and creativity in the Events, Rooms and Restaurant and Bar spaces, not just in Singapore but in Grand Hyatt hotels in Hong Kong, Taipei, Beijing, Shanghai, Melbourne, Bangkok, Shenzhen, Macau and Tokyo.
"It is about the experience," Carina Chorengel, Senior Vice President of Brand and Commercial Strategy Asia Pacific, Hyatt Hotels & Resorts emphasise when she took a small group of journalists on a tour of the new look facilities.
“We conducted extensive surveys and interviews to find out what our MICE planners and guests required from us. We discovered that people increasingly want and seek a successful, enriching and personalized meeting experience, as well as options for pre- and post-event activities and excursions,” said Ms Chorengel.
The tour was an experience as we went behind the scenes, into the kitchen and prep rooms that most visitors to the hotel never see.
Our tour was led by Guillaume Delemarlend Executive Assistant Manager - Food & Beverage, Executive Sous Chef Soren Lascelles and Chef Gottfried Schuetzenberger. The effervescent Austrian has been the Executive Pastry Chef at Grand Hyatt Singapore since 1985. Gottfried started his career in the hospitality industry in Austria before moving to Germany in 1980 after obtaining a Masters in Pastry.
He has received numerous awards including a Silver Cross of Merit of the Republic of Austria and most recently, the Lifetime Achievement Award at this year’s World Gourmet Summit (WGS) Awards of Excellence.
We went through the pastry rooms, the halal kitchen, saw a chef filet a large fish, went to the entrance where all the product comes into the hotel and entered the newly renovated ballrooms where already special events have been held.
Coincidently I had attended one such event just a few weeks earlier. The Swiss Business Association held their annual dinner there. It was excellent with food and entertainment and then, after an excellent dinner, we crossed the foyer to another room that was a wonderland of deserts, cheeses and drinks. What a night!
"The thing that really impressed everyone was that one of the entertainers had to leave the dinner and go directly to the airport to catch his flight. They opened the door and there was a limousine waiting to take him to the airport. I don't know how you got it up there - but it was impressive."
"When people found we could get cars up there," related Karen Chung Director of Corporate Communication, "everyone wanted to have them."
They couldn't just show us how the food was made, the Grand Hyatt hosted us to a wonderful lunch that included walnut bread, sashimi, sushi, kale caesar salad, poached sustainable Spencer Gulf prawns and the highlight a Beef Tasting of US prime rib, Australian grass fed rib and Wagyu rib. We tasted all three and each one of them was excellent.
The meal ended with a chocolate tasting of a very special chocolate from Vietnam that Gottfried said is not sold commercially and is only presented to select clients. We were honoured that he shared it with us.Cheekily I mentioned that chocolate goes great with whiskey. Soren had a bottle of single malt scotch whiskey that indeed went very well with the chocolate!
Hyatt Regency Singapore opened in 1971, as what was then the largest hotel opened by Hyatt International with 700 rooms. Renamed in 1988 as Grand Hyatt Singapore, the hotel went through its first major remodelling in October 2003 of the lobby. Grand Hyatt Singapore completed renovations to the Singapore Rooms and Suites in the Terrace Wing in September 2013.
Embark on a culinary adventure at the Grand Hyatt Singapore. Be it an intimate dinner for two, corporate lunch or family celebration, our unique dining concepts will be a full sensory experience with a kaleidoscope of taste, sights and sounds. For lunch, dinner or Sunday brunch, choose from contemporary Western or Southeast Asian cuisine at the award-winning lifestyle restaurant mezza9, which features nine different open-kitchen dining experiences, including sushi, yakitori, Western grilling, and both Thai and Chinese-style cooking. StraitsKitchen presents a unique Singaporean showcase with local cuisine prepared in Chinese, Malay and Indian Halal-certified live-show kitchens. Enjoy al fresco dining and tasty barbecued meat at the poolside restaurant Oasis; or afternoon high tea, all-day cocktails and elegant dinners at 10 SCOTTS. The hotel’s long established Italian restaurant, Pete's Place, remains popular after a quarter century with its extensive salad bar, pastas, wood-fired oven pizzas and Sunday brunch. Finally, treat yourself at the glass-enclosed martini bar and nightclub, BRIX, and party all night long on Orchard Road.
Host the Perfect Event at the Newly Renovated Meeting Rooms
Residential, dynamic and inspiring. We welcome you to host your guests at Grand Hyatt Singapore’s event venues, an ideal place for you to host any type of gathering. The hotel’s meeting rooms Singapore brings a first-of-its-kind concept to Singapore, an ultimate event experience for the dynamic corporate meetings and exhibition scene. The team of dedicated Singapore event specialists will assist you with every step associated with your event.