Standing majestically beside Far East Plaza, the Grand Hyatt Singapore is home to many leading restaurants in Singapore - one of my personal favourites is the mezza9. With a menu offering the best of Asian and Western cuisine from mezza9's nine show kitchens, diners can look forward to a multitude of culinary delights.

Time is running out as there's only one week left (until 31 October) to sample the creations from Executive Sous Chef Martin Scholz. Using Australia’s finest grass-fed Wagyu (BMS 7+) paired with a select range of Stefano Lubiana Tasmanian sparkling wine, pinot noir and merlot harvested from their biodynamic vineyard, this is not something that you would want to miss!

Click HERE for the full Robbins Island Wagyu Beef & Stefano Lubianao Wine Pairing Menu.

Santa Vittoria: Acqua Minerale (Sparkling)

The mezza9 at Grand Hyatt Singapore serves Sparkling water from Northern Italy. I'm not a Sparkling Water snob but I generally like Santa Vittoria and Voss.

The signature mezza9 that all bread lovers need to try at least once! Served warm with a side of signature dip, the ciabatta's crust is amazing!

Robbins Island Wagyu Oyster Blade Tartare, Single Malt Dressing, Egg Yolk, Toasted Brioche

Steak Tartares can be dangerous to eat if you have a weak stomach but this delicious Wagyu Oyster Blade Tartare is worth the risk! Besides, under the careful supervision of Executive Sous Chef Martin Scholz, you can be sure that the product you are getting is intricately prepared and done to the highest standards. I really like the burn of the Single Malt Dressing in this dish which helps to bring out the natural sweetness of the oyster blade.

Char-grilled Robbins Island Wagyu Rib Eye, 300 gram

The Char-grilled Robbins Island Wagyu Rib Eye is definitely my favourite dish that is cooked to perfection! Since this was a tasting portion in order for me to try more dishes, the steak pictured above is only 150g but the original item on the menu is a 300g Rib Eye steak will surely fill you up.

The Stefano Lubiana Estate Pinot Noir 2013 was selected to go with the Wagyu Rib Eye. With a medium to high acidity, this Pinot Noir went really well with the steak but I was actually craving for something with a longer finish.

Sautéed Young Spinach and Wood-roasted Field Mushrooms — Sautéed Young Spinach and Wood-roasted Field Mushrooms

The sides paled in comparison when served with the steak as the Wagyu Rib Eye stole the limelight surely. The serving size of the sides is huge so be sure to take that into consideration when you order.

Australian Pork Belly, Granny Smith Apple Stew, 300g

Although the Australia Pork Belly isn't an item from the special Robbins Island menu, it is one of my favourites at mezza9. The acidity and sweetness from the apple stew truly complements the crispy pork belly here. The Australian Pork Belly has a stronger boar taint compared to the ones you generally eat outside so that's something to keep in mind if you are extremely sensitive to it.

Flower Pot • Caramel Sea Salt Ice-cream • Chocolate Soil • Mint Leaves • Flowers • Berries

This beautiful flower pot dessert is a harmony of chocolate social on the top, cake and salted caramel ice-cream at the bottom. Delicious and beautifully presented, this dessert is a perfect finish to the masterfully executed dishes at mezza9 by Executive Sous Chef Martin Scholz.