Acclaimed Los Angeles chef and restaurateur David Myers is set to launch his first venture in Singapore in early 2015 at the Marina Bay Sands.
The restaurant is said to have been "curated to the very last detail" by Myers, "pairing modern ingredients with a handcrafted outlook at the intersection where California and Asia collide".
The man who founded restaurants like Comme Ca, Hinoki & the Bird and Sona, says he's thrilled to be bringing his exciting new concept to MBS and describes it as a "cocktail culture mashup from both sides of the Pacific, a merging of old and new — small plates you can toast to". "(It's) inspired by the vibrant experiences I've encountered in my many travels," he said.
What to expect
According to a release by MBS, the menu at David Myers' Singapore restaurant juxtaposes clean flavours and smoky notes, blending playful bar snacks with raw items, and artisanal toasts with charcoal-grilled treats. Among the small plates Chef Myers has described are items like crispy buckwheat chicken with Okinawan salt, big eye tuna served with a spicy mint-coconut salad, and scallops with grapefruit and mustard seed. The signature array of toasts will be topped with exotic combinations like black pepper crab with cucumber and coriander, and steamed pumpkin, black sugar and goat cheese. The menu will also feature a "Nomadic" section "remixing cultural traditions", inspired by Myers' travels.
The East-meets-West theme also runs through the bar menu, where you'll find refreshing aperitifs like the Pimms Imperial made with Pimms No 1, lemon, champagne and local market fruit, as well as reinvented classics such as the Stirred Sling. Again Chef Myers' travels inspire part of the offerings, more specifically the fruit cocktails and Caribbean-inspired swizzles.
David Myers is participating in this weekend's Epicurean Market at the Sands Expo.
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Acclaimed Los Angeles chef and restaurateur David Myers is set to launch his first venture in Singapore in early 2015 at the Marina Bay Sands.
The restaurant is said to have been "curated to the very last detail" by Myers, "pairing modern ingredients with a handcrafted outlook at the intersection where California and Asia collide".
The man who founded restaurants like Comme Ca, Hinoki & the Bird and Sona, says he's thrilled to be bringing his exciting new concept to MBS and describes it as a "cocktail culture mashup from both sides of the Pacific, a merging of old and new — small plates you can toast to". "(It's) inspired by the vibrant experiences I've encountered in my many travels," he said.
What to expect
According to a release by MBS, the menu at David Myers' Singapore restaurant juxtaposes clean flavours and smoky notes, blending playful bar snacks with raw items, and artisanal toasts with charcoal-grilled treats. Among the small plates Chef Myers has described are items like crispy buckwheat chicken with Okinawan salt, big eye tuna served with a spicy mint-coconut salad, and scallops with grapefruit and mustard seed. The signature array of toasts will be topped with exotic combinations like black pepper crab with cucumber and coriander, and steamed pumpkin, black sugar and goat cheese. The menu will also feature a "Nomadic" section "remixing cultural traditions", inspired by Myers' travels.
The East-meets-West theme also runs through the bar menu, where you'll find refreshing aperitifs like the Pimms Imperial made with Pimms No 1, lemon, champagne and local market fruit, as well as reinvented classics such as the Stirred Sling. Again Chef Myers' travels inspire part of the offerings, more specifically the fruit cocktails and Caribbean-inspired swizzles.
David Myers is participating in this weekend's Epicurean Market at the Sands Expo.
Read Also: