Sunday, March 8, 2015

Pete's Place @ Grand Hyatt Hotel Singapore


It was 44 years ago when Pete's Place first opened its door at the basement level of Grand Hyatt Singapore. Pete’s Place specialises in authentic Italian cuisine from homemade pastas to wood-fired oven pizzas. Their salad bar is hugely popular, together with a bread counter which offers freshly baked breads. Hence, even before the start of their actual meal, diners are able to prep their appetites with these classic Italian favourites.

As I entered Pete's Place, I felt that I was being cocooned in its rustic interiors - the warm moody lighting, red-brick walls and red-checked table tops. Now the kitchen is helmed by a 'cosy' looking Chef Andrea Bontempi with more than 12 years of experience in Italian cuisine (I was almost fooled by his young appearance). The newly rolled out menu is designed with some creative twists to some of the classic dishes, alongside with the main stayers.

Burrata e Caponate 4/5

We started off our dinner with one of my favourites, Burrata e Caponate ($22++). Instead of buddying with tomato, the fresh burrata cheese sat atop an eggplant caponata, dressed with aged balsamic vinegar and basil. The eggplant caponate really woke up my senses with its tanginess. The burrata was creamy but fluffy. I would say it is an excellent combination!

Ravioli Astice 4.8/5

Ravioli Astice ($36++) made up of lobster, burrata cheese, saffron zucchini sauce. Somehow, I have a thing for ravioli. The usual ones will be with only Ricotta and Spinach, whereas lobster is chosen to be the filling. Each ravioli was nicely coated with the saffron sauce. As I bite into it, I was surprised by how juicy and sweet the lobster filling was. It was slightly creamy with the right level of saltiness to bring out its sweetness. I must say Chef Andrea has perfected this ravioli with his 50-50 portion of meat and pasta dough. A must try.

Cacciucco alla Livornese 3.8/5

Cacciucco alla Livornese ($34++) is a sustainable fish stew served with bruschetta bread. It is filled to the brim, packed with fish stew, mussles, prawns, scallops and squid. I was presently surprised by the lightness of the stew. The deeper you dip into this sea of goodness, the more you get. You could eat it in the traditional way by dipping bruschetta into the stew to soften it before eating. In such a cosy setting, it does has a taste of home.

Tagliata di Manzo 3.8/5

Tagliata di Manzo 3.8/5

Tagliata di Manzo ($32++) needs hours of preparation. The Beef flank tagliata is served with rocket salad and parmesan cheese. Steak lovers might give this a try. The meat was extremely tender with a slight chewiness. I find the tangy tomato componata a rather interesting element, adding another layer to the overall taste.

Vanilla Panna Cotta 4.2/5

Vanilla Panna Cotta 4.2/5

To end the evening, we have Bonnet Astigiana ($10++), a Amaretti chocolate pudding with orange blossom and Vanilla Panna Cotta ($10++). Both are equally good but I find the White rum infused Vanilla panna cotta more unique. The berry compote is slightly soury sweet and tart, which pairs really well with the panna cotta. If you prefer something citrus and bitter sweet, then the Amaretti chocolate pudding will be something for you. I can't wait to try their Tiramisu the next time I visit them!

Bonnet Astigiana 4.2/5

Seeing how the staff interacted with the customers and how comfortable each customer was, Pete's Place must has won many regulars over the past 40 years. I heard some even grew up with this place. It has been quite an experience for me to be dining in one of Singapore's historic restaurants. To me, it has not lost its former glory. Instead, it has shone ever greater with the proliferation of contemporary or fusion dining, and a shift of focus from quality, authenticity to hype and novelty.

Written By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. 

Pete's Place
Grand Hyatt Hotel Singapore
10 Scotts Road
Singapore 228221
Tel: +65 67321234
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm
Sunday Brunch: 1130am - 230pm

1) Alight at Orchard MRT station. Take Exit A. Take the underpass towards Marriott hotel. Take the escalator up onto Scotts Road. Turn right and walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

No comments:

Post a Comment