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Located on the lobby level, 10 SCOTTS exudes an aura of elegance and relaxation with its contemporary yet classic decor complemented by a breathtaking view of the cascading waterfall. 10 SCOTTS is the address for that business coffee meeting, perfect afternoon tea or leisurely evening cocktail amidst home-like space that exudes luxury

10 Scotts Road
Lobby Level Grand Hyatt Singapore
Singapore 228211

(open in Google Maps)

12:00pm - 11:00pm

12:00pm - 12:00am

12:00pm - 12:00am

12:00pm - 11:00pm

12:00pm - 11:00pm

12:00pm - 11:00pm

12:00pm - 11:00pm

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From the Burpple community

10 Scott’s high tea

I love 10 Scott’s version of coconut scones.

So insanely moist and light inside and with a good crust on the outside.

The coconut taste is subtle and not overpowering. You get to Condiments such as coconut butter ( for more coconuty goodness ) , toasted coconut flakes ( and yet even more coconuty goodness ) , kaya , homemade raspberry conserve and clotted cream .

So simple but so good .

$52++ per pax for weekdays

High Tea Buffet at 10 Scott’s Grand Hyatt has a wonderful selection of tea to choose from. First we began at the station where there are salads, sandwiches, scones,cheese and some cooked food. Differ from other high tea buffets,some seafood e.g fresh oysters, prawns and mussels are available. After a while staff would serve the dessert tray, where the items are refillable. All the items were good, just wish they had served it earlier so I can enjoy both the savoury and sweet treats together. Overall quite a good experience, environment was cozy and location is superb.

I love the cold brew at 10 Scotts.

You get to choose your type of infused sweetener- cinnamon , vanilla , amaretto .

Free flow cold brew . What can be better ?

Open to anyone from line cooks to executive sous chefs in Hyatt hotels globally, it was awesome seeing culinary art forms being pushed out by chef’s from all over.

With more than 220 chefs taking part, it was whittled down to six. Lily Liu of Park Hyatt Hangzhou, Leandro Minelli of Grand Hyatt Baha Mar, Sebong Oh of Grand Hyatt Seoul, Jonathan Pasion of Andaz Maui at Wailea Resort, Thomas Progeas of Park Hyatt Paris-Vendôme and Robert Schielke of Hyatt Regency Addis Ababa.

The food was fantastic and here are some of my favourites. •
Chef Lily’s slow cooked beef tenderloin with a bone marrow and herb crust, beetroot marmalade paired with a beautiful green asparagus and steamed oxtail dumpling.

Chef Sebong’s Bulgogi braised beef cheek, pan seared sirloin with kimchi croquette, with pickled organic vegetable and carrot ginger puree.

Chef Thomas’s Beef fillet with asparagus and mint puree with potato fondant.

Chef Sebong’s Sustainable Barramundi fish cake, fruit jelly, balsamic caviar, beetroot tile with onion sauce.

Chef Jonathan’s Adobo styled grass fed beef cheeks with an oxtail calamansi marmalade. It came with smoked beef fat cauliflower and bonito furikake.

In a world of differences, its nice to be apart of something that binds people together.


i eat like 80% meat and 20% desserts, so if I say something non-meat is good, it is good! their classic beyond cheese burger is available at the food truck too.
(otherwise, you can also get the beyond sausage hot dogs at @oasis_sg as a complete meal with a side and dessert after tomorrow!)

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All that I need to wind down after a Long week ... ...

Thick , velvety and smooth chocolate .