Vacations & Travel - - Tried & Tested - By Lana Bogunovich marin­

Lo­cated within the Ma­rina Bay Sands, Adrift is a Cal­i­for­nian-style iza­kaya con­cept restau­rant, in­spired by Miche­lin-starred chef David My­ers’ trav­els through­out

Asia. Merg­ing Ja­panese and other Asian in­gre­di­ents and flavours with Cal­i­for­nian cook­ing tech­niques, My­ers has cre­ated a con­tem­po­rary and var­ied menu, with an em­pha­sis on hand­crafted sig­na­ture cock­tails, small and share plates, and food grilled over coals on a tra­di­tional ro­bata grill. The restau­rant is re­laxed yet stylish, en­cour­ag­ing guests to linger over good food and drink with good com­pany, which is ex­actly what we do on this rainy, trop­i­cal af­ter­noon.

We whet our ap­petite with a Sin­ga­pore Sling (when in Rome), and starters, in­clud­ing a soft and creamy lob­ster roll with a plate of zesty spiced cu­cum­ber kim­chi. Next up, the Ja­panese Fly­ing Squid evokes a “wow” from my fel­low din­ers. Served whole, it‘s char­grilled to per­fec­tion and served with a white soy dress­ing and sim­ple wedge of le­mon, al­low­ing its nat­u­ral flavours to shine through. The bar­be­cued mar­ket fish is a beau­ti­fully cooked bar­ra­mundi, com­ple­mented with a green onion and pil-pil sauce. The Wagyu Tobanyaki ar­rives siz­zling in a hot clay pot, and is sprin­kled with smoked bonito flakes, Asian herbs and has a del­i­cate ap­ple gin­ger slaw. The the­atri­cal dragon egg then ar­rives un­der a pour­ing of liq­uid ni­tro­gen, its gold-speck­led dark choco­late shell crack­ing open to re­veal a whimsy of choco­late mousse, yuzu curd and soy caramel ice cream, giv­ing us the per­fect fairy­tale end­ing.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.