Grand Hyatt Singapore reopens with bold Michelin flavors and green initiatives
- Kaitlyn Nicholas
- Sep 26
- 2 min read
Updated: Oct 1
After a multi-year transformation, Grand Hyatt Singapore has reopened with a renewed identity that blends large-scale hospitality, wellness innovation, and sustainability leadership. The 699-room property, one of the city’s original international hotels, now distinguishes itself through two distinct wings, an expanded dining collection, and comprehensive wellness facilities.
The Grand Wing, reimagined with interiors by Tokyo-based Strickland, introduces 407 rooms with open layouts designed for flexibility, complemented by Patagonia stone bathrooms and city-facing views. Its counterpart, the Terrace Wing, presents a nature-led experience in collaboration with U.K.-based Grant Associates. Here, the 292 rooms feature ice-green marble and neutral tones that are paired with tropical landscapes of koi ponds and waterfalls, bringing a garden retreat atmosphere into the center of Orchard Road.
The property is home to seven distinct dining venues that emphasize both heritage and innovation:
Le Pristine, led by Michelin-starred chef Sergio Herman with interiors by NAO TANIYAMA, debuts in Southeast Asia with a menu that merges Italian cuisine with Zeeland influences.
StraitsKitchen, one of Singapore’s first Halal-certified buffets in a five-star hotel, returns with perfected renditions of local classics such as chili crab, laksa, butter chicken, and satay. The experience is anchored by vibrant show kitchens and complemented by a new fresh juice bar.
Pete’s Place, a Puglia-inspired trattoria first opened in 1973, now reemerges under chef Salvatore Catania with additions that include a chef’s table, antipasti bar, private dining room, and extensive wine cellar.
Oasis, designed by NAO TANIYAMA, provides an all-day poolside dining setting with fresh seafood on ice, grilled dishes, and handcrafted cocktails.
Martini Bar reintroduces one of the city’s most extensive selections of martinis in a two-level space designed for gatherings.
BRIX, the hotel’s subterranean nightlife venue, returns with three distinct zones and live music five nights a week.
10|Scotts, the residential-style lounge, brings Mediterranean-inspired small plates and an afternoon tea service.
The Shop expands the hotel’s offerings into retail, combining coffee, pastries, and artisanal goods with a curated selection of wines and gifts.
At the center of the transformation is Damai, a wellness destination uniting modern science with practices rooted in ancient wisdom. Treatments draw on light, heat, and mineral-based modalities, supported by thermal-hydro experiences such as a Halo Steam Room infused with Himalayan salt, an Air Lounge Hydro Pool, and the only Mind Body Therapy Wall in a hotel in Singapore. Damai is also home to the first HYROX training club in Southeast Asia, introducing structured performance conditioning for both athletes and everyday movers.
Sustainability practices underscore the entire transformation. The hotel now operates fully on renewable electricity and integrates initiatives such as an aquaponics system that converts food waste into resources for fish feed and garden fertilization. Zero-waste cooking methods, RFID-enabled laundry systems, and an in-house bottling plant further reduce the property’s environmental impact, reinforcing its position as a leader in sustainable hospitality in Singapore.
