Naturally, we were squealing like little girls when we first heard that celebrity chef David Myers had decided set up a restaurant in Singapore. If he hadn’t done this, it was getting to a point where someone was going to have to buy us tickets to Los Angeles, so we could finally realise our dream to eat at his hot dining temples Comme Ca, Pizza Ortica, and Hinoki & the Bird.
Like Myers’ wildly-popular American establishments (we know because we’ve read a lot about them in other big-name publications), Adrift carries on the acclaimed restaurateur’s signature in East-meets-West cuisine, and his Marina Bay Sands bar and restaurant is a personal ode to his vibrant experiences. Designed with a prominent focus on the bar (which takes up at least a third of the gorgeous space), Adrift is a modern spin on Japanese izakayas, where as much attention is paid to drinks as to food.
The vintage, Ginza-style cocktail bar at Adrift
Backed by a strong cocktail programme by bartender extraordinaire Sam Ross of prominent New York bar Attaboy, the Ginza-styled liquor department at Adrift mirrors the restaurant’s dining menu in its Asian-influenced offerings. Enticing concoctions everyone should try are Pimms Imperial, made with Pimms No 1, lemon and Champagne; and Trouble Maker, concocted with gin, vermouth, cucumber and strawberry.
From the kitchen comes playful, whimsical plates that are familiar and new at the same time, like foie gras banh mi, wagyu beef with onion jam, and buckwheat battered chicken with karashi honey mustard sauce. Myers’ never-fading passion for Japanese food is also evident here: the restaurant houses a robata section that offers bincho-grilled items including a delightful miso-cured duck breast.
Michelin-starred chef David Myers
As you might expect from the celebrated chef, the restaurant is nothing short of breathtaking. Designed by Blueplate Studios (architecture firm Wilson Associates’ specialty food and beverage arm) the massive 4,000 square foot space features a dramatic façade with crisscrossed panels of wood and copper, and a collection of spaces within its sophisticated confines.
At the centre is the cocktail bar, reminiscent of a vintage Ginza-style drinking den, accented with dim lighting, leather bar stools and antiqued metal screens. In the garden parlour, you’ll find timber benches and terrariums hanging from the ceiling and a lush green wall at one end. There is also a private dining room inspired by an old library, where walls are fitted with black-and-white bookshelf wallpaper and vintage photographs.
Iberico pork with salted plum and sweet potato
Adrift by David Myers, Marina Bay Sands, Hotel Lobby Tower 2, 10 Bayfront Avenue, Singapore 018956, p. 6688 5657.
This article is sponsored by Marina Bay Sands.