Pete’s Place: An Italian culinary journey
When we think of Italian cuisine, we think of family, generosity, regional specialties and pasta! Well starting from now we will also think of Pete’s Place and their new menu.
Who has never heard or been to Pete’s Place at Grand Hyatt Singapore? The restaurant has been around for over 40 years but despite its status, I have to say I did not really enjoy the place or the food when I first visited – too much garlic and a lack of Italian soul in the cuisine. Hence when an invite to try their new a-la-carte menu came, honestly I had my reservations but jumped on it to see what surprises may unfold. Thankfully, they were good surprises.
Pete’s Place boasts of a new and worthy asset – chef Andrea Bontempi. Italian-born, chef Andrea trained with some of the major figures in the culinary world such as chef Gualtiero Marchesi – considered to be the founder of modern Italian cuisine – and for Michelin-star restaurants. Off to Asia, he started making his own name in the industry by taking on the role of Forlino’s sous-chef.
When he joined Pete’s Place, he made it clear that his cuisine would stay true to its roots and beliefs, bringing the best of Italy to Singapore. His intentions were sincere for redesigning the menu of such an establishment is no easy task and inheriting Pete’s Place also means respecting its share of loyal customers.
Piano piano he has started implementing flavours from different regions, crafting a regional food map of Italy. We started our journey from the southern Puglia region with a ‘burrata e caponata’ (SGD22++) where the creamy burrata sits on a bed of eggplant dressed with aged balsamic vinegar. Freshness and hints of sweetness meld together beautifully. Then came the pasta dishes, and if they are made from scratch, it is not only for marketing purposes but as the chef says ‘because the pasta must part of the taste’.
We moved on to revel in the already iconic ‘Gamberi e nero di seppia’ (SGD29++). Its stunning presentation comprised of squid ink linguine cooked in extra virgin oil topped with prawns, cuttlefish and tossed with chili. You can also explore Milan with the gourmet item ‘Ravioli Astice’ (SGD36++), which are elegant, delicate parcels stuffed with burrata and lobster shining in a creamy saffron sauce. For Sicily, pick the homemade ‘gnocchi alla norma’ (SGD26++), and for the chef’s native place, Lombardia order the hunter-style ‘parppadelle alla anatra’ (SGD29++).
For steak lovers, we recommend the ‘tagliata di manzo’ (SGD32++). Don’t be fooled by the simple description of the plate though, as the beef is cooked for hours, using three different ways of preparation. If you are more into fish, then don’t hesitate to head to Tuscany for ‘caccuicco alla livornese’, which is hearty, rich and dense. Don’t be afraid and dig into the popular and traditional fish stew for substantial flavourful aromas.
Throughout it all, we believe chef Andrea Bontempi has given Pete’s Place a much needed wake up call, by bringing a new energy and tackling our interest and taste buds. So consider my stance changed, I’ll definitely be planning my next visit there and hope to see you too!
Pete’s Place | Grand Hyatt Singapore, 10 Scotts Road | Tel: 6732 1234
Céline Manoukian
