A new chef, two freshly minted restaurants, and a snazzy bar to swig a twisted cocktail or two
IN THE HOT SEAT
There’s a new man in Artemis Grill’s kitchen: Executive Chef, Oliver Hyde. Trained by Gordon Ramsay and Jason Atherton, Hyde developed his unique style of homemade-inspired meals from his father and grandmother—who were chefs too—which has seen him at Michelin-star restaurants in England and France before his arrival here. Under his tutelage, the restaurant’s modern Mediterranean menu will continue to celebrate seasonal, sustainable produce and robust flavours, with new dishes like Bay Scallops bursting with umami flavours from crispy pork belly; and Côte de Boeuf, a decadent 1.1kg slab of premium Japanese Black rib eye made to share.
A 1920s speakeasy meets a 21st-century jazz bar is what best describes Cool Cats. No gimmicks or passwords needed—this 60-seater lounge is accessed through a discreet door inside entertainmentlifestyle destination, The NCO Club, and boasts a drinks menu filled with progressive classics delivered with a cross-continental twist. Its signature Negroni is made extra punchy with Mezcal, a smoky agave liquor; while the Old Fashioned is crafted with bitters, honey water instead of sugar, and Diplomatico Reserva Exclusiva, a sweet rum matured in whisky barrels. What sets Cool Cats apart is its repertoire of live music, which features an ever-changing roster of international musicians across jazz, funk, and rhythm & blues. Singaporean chef, Justin Quek has returned to Marina Bay Sands with not one but two tantalising openings: Casual-chic all-day eatery, JustIN - Flavours of Asia; and fine dining restaurant, Chinoiserie. An elegant presentation of distinctly oriental flavours, executed with French haute cuisine techniques, Chinoiserie’s menu features dim sum in a champagne emulsion, five-spice puff pastry reminiscent of pain au miel, and scrambled eggs made decadent with crab meat and pops of caviar. JustIN, on the other hand, focuses specifically on offering local hawker fare with a touch of opulence.Think Chef Justin’s Signature Foie Gras Xiao Long Bao,Wok-fried Maine Lobster Hokkien Noodle and Durian Crème Brûlée, served with a breezy view of the city skyline.
From left: Artemis Grill’s Quinoa Falafel. Chef Oliver Hyde
From left: Cool Cats at The NCO Club. Mezcal Negroni
From top: Chinoiserie’s Scallop with Egg White and Royal Oscietra Caviar. The al fresco area overlooking Marina Bay at JustIN - Flavours of Asia. Chef Justin’s Signature Foie Gras Xiao Long Bao at JustIN