The revamped brunch has more live cooking stations, with chefs on hand to explain the stories behind the dishes, as well as a broader selection of seafood and grilled dishes. Rotating themes spotlight chef signatures and regional flavours, with dishes such as Southern Thai seafood salad with scallops, shrimp and young mangosteen, and slow-braised wagyu with aromatic Thai spices and hand-pounded curry pastes.

Another SLH member hotel Amanor Hotel Chiang Mai, serves Italian dishes with a local accent at Lumi, using seasonal ingredients such as locally sourced meat, organic fruit and vegetables, and tuna from the Gulf of Thailand. Dishes include Kao Soi 9 Beef Cheek, which pairs crispy egg noodles and ricotta ravioli with pulled beef cheek in a rich kao soi broth, and Chiang Mai Six Cheeses, a platter of artisanal cheeses from the region.

FAMILIAR COMFORT WITH REGIONAL DEPTH

Familiar favourites keep regulars coming back, and hotels with long-established restaurants are finding ways to refresh these concepts without losing what made them popular in the first place.

Andreas Stalder, Hyatt’s senior vice-president of F&B operations and product development in Asia Pacific, said: “Today’s guests seek experiential and interactive dining. We are constantly seeking new ways to engage our diners, with show kitchens and tableside cooking, where culinary craftsmanship meets showmanship.”

For Grand Hyatt Singapore, this means keeping iconic halal-certified buffet restaurant Straits Kitchen and Italian trattoria Pete’s Place.