At Le Pristine Singapore, you’ll be forgiven for thinking you’ve stepped into an art gallery. The creative playground of Dutch chef Sergio Herman, the restaurant beckons with melted disco balls by Dutch collective Rotganzen, as well as sculptural pieces and light features by designers Baas, Dirk Van Der Kooij, and Frederik Molensch.
In the background, a playlist of classic hits from the likes of Grace Jones, David Bowie, and Red Hot Chili Peppers sets the scene for a roaring good time. The restaurant’s sleek and moody interiors come to life courtesy of Japanese design firm NAO Taniyama & Associates. Meanwhile, service associates are dressed in stylish uniforms designed by Danish-Italian firm Older.
“Walking into any Le Pristine is like walking into a party that’s already in full swing. This is the essence of Le Pristine. It is a celebration of dining out that’s fun, unpretentious, and stylish,” Herman says.
His debut restaurant in South-east Asia no doubt injects fresh energy into the local F&B scene with its scintillating mix of art, fashion, music, and food. But you’ll be pleased to know that the vibrant 120-seater space hardly overshadows the New Italian cuisine served here. A tribute to classic Italian flavours and Herman’s deep-rooted Zeeland heritage, the menu highlights flavour-packed seafood dishes through elegant plating and bold flavours.
The Le Pristine Signature Seafood Orecchiette is well loved for good reason. The satisfying texture of orecchiette makes a good vessel for the rich and creamy sauce, while fresh langoustine, mussels, squid, and vongole clams complete the dish. Equally delicious is the luxurious Langoustine, Foie gras, Soursop, Caviar, presented with house made brioche toast soldiers. Dip into the layers of umami-filled ingredients and savour every bite.
Taking over the space formerly occupied by Mezza9 at the refurbished Grand Hyatt Singapore, Le Pristine Singapore is home to five private dining rooms and two cosy dining zones, which are divided by the open kitchen. The local outpost follows the launch of Le Pristine Tokyo in December 2023 and the flagship one-Michelin-starred Le Pristine in Antwerp.
In this interview, Herman shares his culinary philosophy, his passion for art and music, and how he seamlessly melds them together.
Why did you choose to make your South-east Asia debut in Singapore?
Singapore was my first destination in Asia over 18 years ago and I’ve always been impressed by its dynamic food scene.
The decision to open in Grand Hyatt Singapore also has a lot to do with my friendship with Andreas Stalder, the Senior Vice-President of Food & Beverage Operations and Product Development for Asia Pacific at Hyatt Hotels and Resorts.
How does Le Pristine Singapore differ from its sister restaurants in Tokyo and Antwerp?
You’ll notice that some artwork can be found across all three restaurants. For example, the melted disco balls by Dutch collective Rotganzen, which embody the “It’s Friday everyday” feeling we want our guests to experience the moment they enter the door.
While our menus will always offer Le Pristine signatures, we also introduce local inflections inspired by Singapore. For example, the locally exclusive Pizzette King Chilli Crab.
How do you synergise Italian flavours with your Zeeland heritage?
This comes very naturally to me. I feel a strong, almost intuitive connection with the purity of Italian cuisine, and my Zeeland heritage is simply part of who I am. Zeeland is in the southwestern part of the Netherlands, close to the Belgian border and renowned for its coastal environment. So, I grew up with great seafood around me. From a very young age, my father taught me the best ways to prepare and work with the great produce we had from the sea.
At Le Pristine Singapore, you’ll see a lot of seafood on our menu. I also use the herbs I grew up with in Zeeland. I continue to be inspired by my travels, too.
Your favourite ingredients to use and why?
Seafood, particularly mussels. My parents ran a mussels restaurant and they worked very hard. Living above the restaurant, I was constantly exposed to the aroma of fresh mussels and fish, and the sounds of people dining.
Why ARE design and art so important to you?
Design and art have always been a part of my life. When I was in Oud Sluis, I was focused on my own style and vision. But my parents owned a lot of art, and reading about artists before the era of cell phones kept me involved with the art world. I began to seek out designers and artists in my neighbourhood and beyond. Engaging with them inspired me, and we often collaborated on projects. This has shaped my approach over time. I believe it’s about the details, even in a restaurant.
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