There are also wagyu beef burgers, chicken and waffles, French toast, and even an omakase that’s coming out of celebrity chef, David Myers’ kitchen, in Singapore
We can give you plenty of reasons why Adrift at Marina Bay Sands gets our vote of confidence. The Japanese junkie in us did a jolly jig when celebrity chef and restaurateur, David Myers, launched his suave izakaya in Singapore, albeit with a Californian twist. Reflecting the ‘drifting’, nomadic ethos that Chef David (also a travel aficionado) instills in his brainchild, Adrift welcomes yet another change of culinary scenery. Upping the novelty of this high-end locale is the much-awaited introduction of – you guessed it – weekend brunch! Are you cheering already?
Bravo for brunch!
Try to contain your excitement: we’re talking about buttermilk biscuits and apple cakes, rare roast beef salads with mixed radishes, and seafood platters boasting king prawns, chilled spider crabs and Pacific oysters for a luxe brunch. We actually had the privilege of being invited by Chef David himself to sample his new menu, and we can tell you that those aforementioned starters are merely the tip of the iceberg. After classily chowing down on Chef David’s latest creations – led by Executive Chef, William Gumport – and pondering over a potent Bloody Mary that was both sweet and spicy, we present to you five of our favourite dishes.
#1 Adrift Benedict
Being suckers for this egg-oozing brunch staple, we didn’t think that transcending the brilliant formula of this classic was possible. At least, not until Chef David shattered conventions and replaced the muffin base with a grilled rice cake (yes, it’s essentially an onigiri). The juxtaposition of textures between the semi-charred rice grains and the gooey onsen egg is pure genius.
#2 Buckwheat Crepe
This light, easy-for-sharing dish is so pretty, stabbing your fork into it simply feels like a sin. But once you get past the shame, you’ll enjoy a bundled amalgamation of smoked country ham, sunny side-up and gruyere cheese. As flavours are mildly balanced and not too overwhelming, we suggest wolfing this down first lest you feel like ordering more – and you will.
#3 Crispy Chicken and Sweet Potato Waffles
You can’t go wrong when you combine two guilty pleasures like deep-fried chicken and waffles. What you can do however – as Chef David has shown us – is make it a gazillion times better. The infusion of sweet potato into the flower-shaped waffles gives them an earthier, sweeter taste, without dampening the umami flavour of the karaage-sized chicken. The maple syrup that’s drizzled on top is also mixed with umeboshi (Japanese salted plums) for an extra, tangy kick.
#4 Ricotta Pancakes
A plate you might wanna save for dessert, these pancakes are a dream if you’re fans of fluffiness. Enhanced with saccharine yuzu honey and lightly-seared vanilla persimmons, these pancakes will have you taking your time as you savour every bite. Except you shouldn’t, ’cos you don’t want the azuki bean ice cream to melt all over this masterpiece.
#5 Caramel French Toast
Decadently dense, this egg-fried bread-based dessert is incredibly filling on its own. But ’cos Chef David isn’t one to keep it simple, his creation also comes topped with a scoop of tropical coconut sorbet, to lighten the thickness of the toast and dilute the intense sugarness of the caramel. Sounds good with chocolate syrup, right? Nope. Try kopi syrup!
An even bigger menu!
We get it; brunch isn’t for everyone, especially if you’re a heavy sleeper on weekends where you prefer to get up at 4pm. But that doesn’t mean you’ve any less reason to pay a visit to Adrift! In addition to brunch, Chef David has also unveiled a new menu that continues to enforce his ideology on Japanese-American cuisine. Try lobster rolls with wasabi mayo and shiso flower, or the baby kale salad with hon shimeji mushrooms. Other fresh highlights include izakaya-styled servings such as pork tonkatsu sandwiches, buckwheat-crusted karaage chicken and wagyu cheeseburgers; charcoal-grilled robata items like Iberico pork, Kagoshima beef and half Jidori chicken; and even an omakase dinner which leaves a lot to Chef David’s imagination. And from what we know of Chef David – a bona fide culinary virtuoso – you’re in for a helluva treat.
Adrift Bar & Restaurant by Chef David Myers, 10 Bayfront Avenue, Marina Bay Sands, Hotel Lobby Tower 2, , Singapore 018956, p. 6688 5657. Brunch is available Sat-Sun 12pm-3pm. Open daily for lunch 12pm-2.30pm and dinner 6pm-10pm.
Brunch: For a set price of $88++ per person, guests are entitled to a buffet featuring chilled seafood and condiments including special ocean oysters, mussels, house-made smoked salmon, crab and king prawn market fresh fruits, salads, selection of artisan cheeses and cured meats, house-made sweet and savoury breads, table-side offerings of small plate specials with choice of a main course and a dessert. $70 ++ additional for beverages.
Lunch/Dinner: Omakase dinner is priced at $88++ for a unique five-course menu; $50++ additional for beverage pairing. Other items are priced a la carte.
This article is sponsored by Adrift Bar & Restaurant by Chef David Myers.