5 Reasons To Check Out The Signature Series At MBS
March 27, 2018 | BY Dudi Aureus
In this day and age where hotels or restaurants come and go, turning eight is a milestone. Marina Bay Sands is celebrating its 8th anniversary with a week-long affair dubbed The Signature Series from April 9 to 15. There'll be everything from tantalising dinners to masterclasses designed to titillate a gourmands’ minds and stomachs, and here's what you shouldn't miss out on.
Treat your palate with a special menu showcasing Australian produce
Make sure you come with an empty stomach as chef Tetsuya Wakuda will treat you to a seven-course degustation menu featuring Australia’s premium produce. And with a country as vast as Down Under, there’s plenty of deliciousness to look forward to.
Here’s a preview to make your mouths water: pearl oysters and marrons, a freshwater crayfish indigenous to Australia, as well as Tasmanian ocean trout and grass-fed wagyu from Queensland. Optional wine pairing available.
When April 10 to 12
Where Waku Ghin
Enjoy sumptuous dishes prepared by three great chefs
This is worth checking out as the chefs from Cut by Wolfgang Puck, db Bistro & Oyster Bar and Osteria Mozza have joined hands to create a five-course pescatarian dinner. Dishes include a variation of asparagus with a dollop of Oscietra caviar; heirloom beets tossed with Maine lobster, sorrel mushrooms and a butter sauce; and spring vegetable salad doused with shiro miso vinaigrette. Optional wine pairing available.
When April 9
Where Cut by Wolfgang Puck
Pay tribute to the late, great chef Paul Bocuse
The culinary legend touched the lives of so many, including chef Daniel Boulud who apprenticed for him. It’s only fitting that chef Boulud's restaurant here pays tribute with a three-course dinner menu of chef Bocuse's iconic dishes, prepared by executive chef Jonathan Kinsella.
This includes the soup with truffles, one of his masterpieces served at a presidential event in France; pigeon, truffle and foie gras pithivier and a simple but delicious traditional apple tart tatin.
When April 13 to 15
Where db Bistro Oyster & Bar
Sharpen your knife skills with chef David Myers
The gypsy chef has decided to stay put during this week to personally teach some of his favourite creations, including tuna drenched in tosa soy and topped with black truffle shavings, and fresh Hokkaido scallops with a drizzle of finger line and yuzu honey. He’ll also teach you a few knife tricks such as how to transform tuna into delicate sashimi and plating skills for fresh ocean catch.
When April 12
Where Adrift by David Myers
(Related: Happy Hour With… Gibran Baydoun)
Learn to blend teas
Drinking tea isn’t just soothing and delicious; it’s good for your health, too. Find out more about the art of tea with Victor Koh, founder and tea maker of Ette, who will take you through the different blends and food that goes well with each type of tea. As a bonus, you’ll even get to concoct your own tea.
When April 11 to 14
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