Grand Hyatt Singapore has been closed for two years for extensive renovations. Beloved venues like Pete’s Place and Straits Kitchen have received a fresh makeover, while some familiar décor elements remain. Among these is the semi-circular staircase in the lobby, which now leads to an exciting new dining concept, Le Pristine.
This October, discerning food enthusiasts will have the opportunity to savour the cuisine of Dutch chef Sergio Herman, who oversees the expansive casual fine-dining restaurant. Le Pristine is set to celebrate the purity of Italian flavours, drawing inspiration from Herman’s Zeeland culinary heritage. The coastal region of the Netherlands is renowned for its fresh marine produce, which will feature prominently on Le Pristine’s beautifully crafted plates, all served in a vibrant ambience that reflects Herman’s deep passions for music, art, design and fashion.
Herman says: “We built everything around different pillars, which include food, fashion, art, design and music. I have always been mindful of these pillars, even when cooking at Oud Sluis many years ago because my interests extend beyond just food.”
He further explains Le Pristine is a casual fine dining concept designed to offer a festive dining experience for families, friends and loved ones. You will notice this warm atmosphere as soon as you enter the space.
Oud Sluis, Herman’s family restaurant specialising in seafood, was transformed into a prestigious fine dining restaurant with three Michelin stars under his leadership. With the launch of Le Pristine in Singapore, Herman aims to expand his presence in Asia. The original Le Pristine in Antwerp has already received a Michelin star, while the second location opened in Tokyo in December 2023 and is now included in Tokyo’s Michelin Guide.
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The 54-year-old Dutchman is best known as the driving force behind the Sergio Herman Group, one of Europe’s most creative and innovative food and beverage groups. It boasts multiple brands under its umbrella, such as the one-Michelin-starred Le Pristine, Le Pristine Cafe, private kitchen PrivéPrivée and fast-casual eatery Frites Atelier.
Herman began his culinary journey in Oud Sluis. His cooking style showcased local Zeeland produce, highlighting the region’s seafood and shellfish, which thrive in the pristine local waters and unique coastal environment. This was a groundbreaking approach at the time, especially with many chefs still captivated by the novelty of molecular gastronomy.
After reaching the pinnacle of his career, Herman set his sights on even greater goals by expanding from a single restaurant to multiple brand names. He closed Oud Sluis in 2013 and subsequently founded the Sergio Herman Group.
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During Herman’s recent visit to Singapore to oversee the renovation of Le Pristine, the busy chef, despite his jet lag, cleared his morning schedule to chat with Options about his vision for the Singapore outpost and his childhood experiences surrounded by food.
Would you say Le Pristine is an extension of Oud Sluis, or will it be a completely new experience?
No, it’s not an extension of Oud Sluis. Of course, Oud Sluis was a fine-dining establishment, while Le Pristine is a casual fine-dining concept. It offers a more relaxed atmosphere where you can enjoy lunch or dinner with friends or family. The focus is on excellent hospitality, high food quality, and how we serve it. Although it’s different from Oud Sluis, it still shares the same DNA.
The menu is designed for sharing; you can choose from our set menu or à la carte options. Whether you want to come in for a single dish, a business lunch, or to celebrate a birthday, it’s all about celebrating special moments.
Will you ever revive Oud Sluis?
I think about that every day because it was the best period of my professional life for cooking at that level and working with the team. We were fully booked nine months in advance; it required tremendous effort, dedication and a strict lifestyle. I maintained that for between 25 and 30 years, so it was definitely hardcore. However, at a certain point, I wanted to travel and explore more of the world to truly live in the present. But, yes, it was a fantastic time in my life.
Of course, I’m also cooking again now. I have a private restaurant in Belgium, in Antwerp, called PrivéPrivée, where I cook for 22 to 24 guests — not every week, but when I fly back, I will prepare some lunches and dinners. Then I’ll return for the opening [Le Pristine] here.
Next year, I plan to be more involved in the restaurant because I miss cooking. The idea is that people come to my home to eat, which is quite meaningful. I live on the seaside, but I also have a home in Antwerp, and having people dine with me there is very emotional.
Oud Sluis will always be a part of my life because I grew up in that building. I lived there with my parents, and my father taught me everything. I reflect on that experience every day.
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Le Pristine Signature Seafood Orecchiette
What goes through your mind when you create a menu?
It’s not the same style all the time, but in terms of thinking, of course, in Europe, you consider the seasons more. For example, at Le Pristine Singapore, we start with a few signature dishes we serve in Belgium.
In Le Pristine Antwerp, we bring those dishes over here, and I believe 20% of the menu will be inspired by local flavours, so they are new creations. Over the next two days, we will be working on that. For instance, as September and October approach, if I return to Belgium, I’m thinking about the arrival of the first flat oysters, the first mushrooms, and the beginning of the game season. You also think about chicory and Brussels sprouts — these new flavours are coming into season.
I have a kind of encyclopaedia of tastemakers, including herbs and spices, which I combine and develop further. I may add some extra flavours or satisfaction enhancers, such as a mousseline sauce or a vinaigrette with various condiments. I work it all out and refine the dishes, which I always carry back.
You’re like a kitchen magician.
I don’t know about that, but I think it’s similar to being a sommelier, someone who knows everything about wines and the different flavours in those wines, as well as the terroir and other aspects. I believe it’s a little bit the same.
Housemade à la minute vanilla ice cream
What exactly is Zeeland produce?
It’s all about the seaside, which is part of the southern region of Holland, specifically in the northeast and southwest areas near the Belgian border. It revolves around the products from the sea.
We have amazing seafood there, including the best mussels, lobsters, oysters, and shellfish. I grew up with this because my parents owned a seafood restaurant, so I was immersed in it from a young age.
I started working as a young kid, helping my father in the kitchen, and I enjoyed it. Later on, when I wanted to gain more experience outside, my father encouraged me to work in different places, which helped me find a good balance and dedication.
It was a significant part of my upbringing, and thinking about seafood feels completely normal. Those products are very important, along with the feeling of working with seafood, not only from the ocean but also with the herbs and seaweeds found along the shore, as well as land-based ingredients. This connection is very much a part of who I am and my culinary style.
What challenges have you faced on your journey to becoming an award-winning chef, and how did you overcome them?
It takes a lot of dedication and hard work, but also the importance of following yourself — following your heart and your instincts. Don’t pay too much attention to others; stay focused on your path. You need to put in a lot of effort to get to where you want to be. I never had a grand plan; I was simply passionate and ambitious.
I learned everything from my father, but at a certain point, when you’re young, you want to introduce your own dishes to his menu, which was, of course, a struggle in the beginning. However, you need to find your way. For me, the most important thing is to stay true to yourself. Dedication and the drive to perform well every day are crucial.
Wine tunnel booth seating at Le Pristine Singapore
What do awards mean to you?
It wasn’t a plan; it was simply ambition and a passion for food. I grew up with parents who would pick me up from school and immediately drive us to a restaurant for lunch or dinner. They loved it, and after school, we would visit the best restaurants in Belgium and throughout Europe.
During the holidays, we would travel by car to the south of France, stopping at various places. This experience ingrained in me a love for dining at good restaurants and a deep passion for food and hospitality. It was amazing.
You have had a long career in the culinary world. Can you tell us how the culinary scene has changed pre-Covid and post-Covid?
Yes. You need to live with it as people change. First, people are spending more time at home than before or working less than before and products are more expensive.
Diners are eating less. They go to restaurants less often than before. In the past, middle-class people ate at a restaurant two or three times a month over the weekends and visit the bistro twice a month. Now they eat out once in a month.
Also, your team is working shorter hours. They work three-and-a-half or four days a week. So, it has changed a lot.
What was your first impression of Singaporean cuisine?
It was 15 years ago and I still remember the first day I arrived here. In the evening, we went to a hawker centre. Yes, it’s still the same.
I’ve noticed that more chefs are coming here in the following years, which is a significant change. The DNA of Singapore, with its rich cross-cultural influences and diverse styles of cooking, is fantastic.
Any favourite hawker food?
Still the pepper crab, chili crab and stingray. Those were the first dishes I fell in love with from the very first time I tasted them. On the first evening, and the first two evenings, I wanted to eat that food. The satay is also beautiful; it starts when I fly with Singapore Airlines , where you have satay on board.
What inspired you to pursue a career in culinary arts? It’s a difficult industry. What made you stay and carry on?
I love it. A few days ago, I was dining with my F&B manager at a restaurant, where the lady serving us was the restaurant manager. She excelled in hospitality. While we were seated, they brought extra food from the kitchen.
I said to my F&B manager, “What a fantastic job we have!” And that’s really true: our role is to take care of people and create beautiful, memorable experiences for them. When guests go back home, I think it’s fantastic to see the joy on their faces — that’s our goal. We want people to leave the restaurant feeling happy. That’s our true objective.
What advice would you give to young chefs looking to make their mark in the culinary world?
Stay true to yourself and do things differently. Don’t focus on your cell phone too much; instead, be yourself. Work hard because even if you have talent, you still need to put in the effort.
This industry is all about trial and error. You fall, you get back up; you fall again and you get back up again — just keep going.
Also, get involved in what’s happening in the world. If you enjoy cooking and want to be different, then you need to stay in your own lane and remain close to your feelings, your instincts and your heart. It’s so important not to get caught up in what others are doing.
