Celini

Walk into the seemingly endless yellow granite lobby of Grand Hyatt and you're sure to feel a bit disconcerted with the open plan of the restaurant plonked at the end of the lobby. Request to be seated at the bankettes and feel the change. The built-in show kitchen adds to the interest. The new chef, Chef Alessandro Persico from Genoa, weaves in his Genovese dishes. Outstanding Pesto (which is a native of Genoa) be in the Minesterone Soup or Chestnut Lasagnette Genose. I go back twice before the book goes to press only to be disappointed because the wafer-thin signature pizzas have been replaced by the regular variety (their wood-fired oven is under a major overhaul). The Diavola Pizza (spiked with spice and pepperoni) is good but not as good as the earlier version. They even offer the healthy Wheat Pizza. The generously portioned Antipasti Platters (veg and non-veg) are recommended. Well made Baked Trout, Risotto with Scallops, Lasagne Bolognaise. Wind up with freshly made warm Chocolate Cake Lemon, Raspberry Sorbet with Limencello.