Marina Bay Sands’ Adrift by celebrity chef David Myers switches things up with a new team and new menu. Let us explore what is in store.

Two years after its opening at Marina Bay Sands, Adrift by celebrity chef David Myers has unveiled a new menu, alongside a new team comprising executive chef Wayne Brown and sous chef Kamarl John. The new menu, starring light bites, sharing plates, hearty mains and tantalising desserts, is still rooted in the establishment’s signature California-Asian style of cooking.

Start with a signature cocktail like the elegant Diamonds and Pearls ($23) made of Porter Gin, blackberries, Lillet Blanc and a hint of coconut. Accompany it with nibbles like the moreish prawn toast ($12) comprising minced fresh prawns and spicy mentaiko mayonnaise served in a crispy bread pouch. For bolder flavours, go for the beef tartare ($6), piquant with Korean chilli and chopped nori, served in a soft, mini baguette. For a comfort food option, Adrift luxes up a potato hash ($8) with crème fraîche and caviar—perfect with a glass of bubbly, no doubt.

Spiced beef tartare dish at Adrift by David Myers

Spiced beef tartare

A number of raw fish dishes feature on the menu, making for fresh, delicate appetisers: ocean trout ($18) is served with smoked ponzu, ginger and sesame oil, and hamachi ($19) is presented with Japanese pepper and a raw pumpkin juice.

Adrift by David Myers' big eye tuna tartare dish

Big eye tuna tartare

Myers’ deft skill in blending flavours, ingredients, and cooking techniques shines through in the dish of glazed ox tongue ($16), served with sudachi pickled apple, pink peppers and extra virgin olive oil. Slow-cooked for 24 hours, the ox tongue is then sliced and finished over binchotan, before being glazed with sesame soy. The result: an umami-laden meat that is delightfully tender and yielding, and lifted by the tangy flavours of the pickles and peppers.

Glazed ox tongue at Adrift by David Myers

Glazed ox tongue

For heartier items, the Angus rump cap MB3+ ($45) is a clear winner. Cooked to medium-rare perfection and served with aka miso and buttermilk, the meat is meltingly tender and full of flavour. Sliced, deep-fried shiitake served alongside adds a nice crunch and soaks up the sauce beautifully.

Hotel Lobby Tower 2, Marina Bay Sands, 10 Bayfront Avenue. Tel: 66885657;

This was first published in Wine & Dine’s December 2017 issue – The Festive Issue, ‘Restaurants’

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