F & B : GREAT HOTEL RESTAURANTS
STRAITSKITCHEN
GRAND HYATT SINGAPORE SINGAPORE
YEAR OPENED : 2004
MEALS SERVED : Breakfast , lunch and dinner
SEATS : 260
AVERAGE DINNER CHECK : 58 Singapore dollars ( US $ 46 )
CHEF / CULINARY TEAM : Executive Chef Lucas Glanville , Executive Sous Chef Tan Ban
Khim , Sous Chef Boon Kim Chin
MENU FOCUS : The best of local cuisine with Chinese , Malay and Indian specialties
SIGNATURE DISHES : Laksa , Hainanese chicken rice , stingray in banana leaf , assorted satay and curries
STANDOUT DESIGN FEATURES : Tokyo ’ s Super Potato used warm colors to play off the dark timbers of the restaurant ’ s interior . Show kitchens take center stage as chefs prepare orders a la minute . Unique finishes range from metal to exotic woods and plates sport unusual shapes , colors and textures to present an element of surprise .
WHAT MAKES IT GREAT : StraitsKitchen brings the authenticity and food quality of Singapore ’ s famed hawker markets to a space with luxurious ambience .