Grand Hyatt Singapore is our go-to whenever we’re jonesing to dine in a fancy restaurant, but can’t immediately make up our minds about what cuisine to have. The hotel boasts five great eateries, which range from Italian joint Pete’s Place to mezza9, where diners can indulge in an array of Chinese, Thai, Japanese and Western dishes — leaving us spoilt for choice.
Its myriad food options aside, what’s also particularly noteworthy about Grand Hyatt Singapore, is its commitment to the environment. The hotel has taken various steps to prevent overfishing and minimise its carbon footprint, such as using sustainable seafood and obtaining its organic vegetables from a farm in Cameron Highlands, instead of flying them in from across the world.
So if you’re planning to treat your special someone to a satisfying, guilt-free meal sometime soon, we’ve rounded up four reasons to dine at Grand Hyatt Singapore.
Grand Hyatt Singapore, 10 Scotts Road, Singapore 228211, +65 6738 1234, singapore.grand.hyatt.com
Jump To / Table of Contents
From juicy tiger prawns to freshly shucked oysters and Boston lobsters, Grand Hyatt Singapore’s five restaurants offer a wide variety of delicious seafood. In fact, the hotel uses an estimated total of 140,000 tonnes of seafood each year. But what sets the establishment apart from others, is that it obtains its seafood from suppliers accredited by the Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC), which support responsible farming and fishing practices. Last year, Grand Hyatt Singapore was awarded Chain of Custody (CoC) certifications by ASC and MSC, which gives the assurance that its seafood is truly sourced from farms certified by both councils.
Every week, the hotel orders around 150kg worth of organic Australian and European heirloom vegetables from a nearby farm in Cameron Highlands. The produce is free of pesticides and hormones, and is driven from Malaysia instead of directly flown in from Australia and Europe — which reduces the hotel’s carbon footprint by nearly 133 times less. Grand Hyatt is the only hotel out of six local establishments working with the farm.
Apart from bringing in vegetables from Cameron Highlands, Grand Hyatt Singapore also grows its own organic produce in an edible garden on its rooftop. Its crops include sweet basil, Thai basil, mint, bananas and chillies. These are, of course, free of pesticides and chemicals. According to the hotel’s Executive Chef Lucas Glanville, restaurant guests particularly enjoy hearing stories about the origins of the organic vegetables they consume.
The hotel serves between 4,000 and 5,000 meals a day, and produces around 1,000 kg of food waste. Instead of simply sending the waste to landfills, the hotel uses a 1,000-litre Biomax Rapid Thermophilic Digestion System machine to convert all of its food waste into some 250 to 300 kg of pathogen-free, organic fertiliser within 24 hours. Not only has this helped Grand Hyatt Singapore to save around S$100,000 annually in food waste haulage fees and various operational expenses, but it also contributes to reducing the hotel’s overall carbon footprint.