Foodie Par­adise

Singapore Tatler - - CON­TENTS -

Ma­rina Bay Sands keeps up­ping the gas­tro­nomic ante with new es­tab­lish­ments and re­vamped menus. Alyssa Choo dis­cov­ers a mul­ti­tude of rea­sons why food­ies keep go­ing back to this lifestyle des­ti­na­tion to ful­fil their crav­ings


To the north of Auck­land in New Zealand is a small coastal vil­lage called Leigh, a pic­turesque town bet­ter known for its fresh fish. For a taste of Leigh’s sus­tain­able catch, chef Daniel Boulud of DB Bistro & Oys­ter Bar (tel: 6688 8525) brings wild-caught seafood to its New Zealand Fish Mar­ket ev­ery Thurs­day. The fish is chilled im­me­di­ately after be­ing caught and then air-freighted di­rectly to Sin­ga­pore to pre­serve its fresh­ness. Din­ers can opt for pre­mium fish such as snap­per, tarak­ihi, trevally and John Dory, or a whole big­eye tuna weigh­ing up to 160 kg, and savour them grilled, fried, roasted or steamed.


Born out of the deep de­sire to make palat­able dishes eas­ily and read­ily avail­able to ev­ery­one, Da Paolo Gas­trono­mia com­bines a gourmet cafe with all-day din­ing and re­tail at ac­ces­si­ble points all over Sin­ga­pore. Now, Gas­trono­mia is fi­nally mak­ing its de­but at Ma­rina Bay Sands. Gas­trono­mia @ MBS (tel: 6224 4148) will be the very first out­let in Sin­ga­pore to of­fer lus­cious gelato, as it has teamed up with an ar­ti­sanal gelato part­ner from Italy. Ad­di­tion­ally, you’ll find sea­sonal gift items straight from Europe that were pre­vi­ously not avail­able here. Grab your­self some of Gas­trono­mia’s best­sellers, in­clud­ing its sig­na­ture over­sized crois­sants, scones and Cro­dos, a crois­sant-donut hy­brid cre­ation, and get a whiff of Ital­ian cof­fee made with its own sig­na­ture blend.


Light on the palate, the new cre­ations at The Bar at Waku Ghin (tel: 6688 8507) com­ple­ment the two-miche­lin­starred restau­rant’s culi­nary ex­pe­ri­ence. The re­vamped menu was in­spired from the nat­u­ral pro­duce avail­able in chef Tet­suya Wakuda’s home­town of Shizuoka in Ja­pan. For ex­am­ple, the veg­etable salad fea­tures wild as­para­gus, toma­toes and sweet chill­ies from Shizuoka, and comes with a bagna cauda dip. An­other must-try is one of chef Tet­suya’s favourites, the sea urchin and salmon roe set on rice (pic­tured be­low). Wash these culi­nary master­pieces down with your pick from over 85 hand­crafted Ja­panese-style cock­tails, pre­mium sake or spir­its.


Pay­ing trib­ute to South­ern hos­pi­tal­ity, Ma­rina Bay Sands has teamed up with renowned restau­ra­teur John Kunkel, founder and CEO of 50 Eggs, to un­veil the first in­ter­na­tional out­post of award-win­ning Yard­bird South­ern Ta­ble & Bar, un­der the name of The Bird South­ern Ta­ble & Bar (tel: 6688 9959). The two-storey restau­rant uses fresh farm in­gre­di­ents that play a star­ring role in clas­sic favourites from south­ern US such as fried chicken, shrimp and grits, as well as but­ter­milk bis­cuits. The Bird also boasts one of Asia’s most im­pres­sive as­sort­ments of bour­bon, in­clud­ing its own Old Fash­ioned with ba­con-in­fused bour­bon.



TWG Tea, the lux­ury tea brand, is re­lo­cat­ing its cur­rent TWG Tea on the Bridge in Ma­rina Bay Sands to a new 50-seat Salon & Bou­tique on the Bay (tel: 6565 1837). This ex­clu­sive flag­ship com­ple­ments its other out­post within the mall, the TWG Tea Gar­den, and will of­fer an ex­clu­sive range of sig­na­ture teas, mod­ern tea ac­ces­sories, as well as a de­lec­ta­ble tea-in­fused cho­co­late counter. Along with the open­ing of this new store, TWG Tea has cre­ated a new se­lec­tion of Haute Cou­ture Teas, in­clud­ing Break­fast Yuzu Tea, Eter­nal Sum­mer Tea and African Ball Tea.


Back for the fifth year run­ning, from Au­gust 11 to 13, the Epi­curean Mar­ket has be­come a hotly an­tic­i­pated culi­nary event that of­fers di­verse lo­cal and in­ter­na­tional flavours un­der one roof. The aim of this year’s mar­ket is to cel­e­brate Sin­ga­pore’s rich ta­pes­try of flavours and cul­ture. This new Sin­ga­porean street food ex­pe­ri­ence will be com­plete with a Kam­pung Bar fea­tur­ing cock­tails in­spired by lo­cal hawker fare de­signed by Di­a­geo World Class bar­tenders. Lo­cal favourites such as roti prata will be avail­able, as well as lo­cal treats with an added twist such as ba­nana frit­ter gula melaka ice cream. Award-win­ning chefs in­clud­ing Wolf­gang Puck and Gor­don Ram­say will also present their mouth-wa­ter­ing dishes, while the finest wine and spirit ex­perts in the in­dus­try will be of­fer­ing 30 con­nois­seur mas­ter­classes.


It has been a while since an up­scale club opened on our shores, and it is no sur­prise that it comes cour­tesy of Ma­rina Bay Sands. Lavo, the ex­clu­sive night­club from New York and Las Ve­gas, makes its first foray into Asia un­der the Tao Group, which owns sev­eral restau­rant and nightlife es­tab­lish­ments in the US and Aus­tralia. It was only a mat­ter of time that this wildly suc­cess­ful, ul­ti­mate sub­ter­ranean play­ground came to Sin­ga­pore. Of course, at Ma­rina Bay Sands, it will come perched 200m above ground at the Sands Sky Park. As part of the Lavo din­ing ex­pe­ri­ence, there will be live en­ter­tain­ment ev­ery night that will take guests from din­ner to latenight par­ty­ing.

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