ADRIFT by David Myers has always been one of my favourite restaurants at Marina Bay Sands. When it first launched two years ago, I remember the contemporary take on Asian-inspired food that David Myers and his team brought to Singapore’s culinary scene. It is, therefore, with great excitement when I heard that a new menu was being launched, albeit this time round with a new slate of chefs on board to freshen the line up.
The new menu is a creation of Chef David Myers, Executive Chef Wayne Brown, and Sous Chef Kamarl John. While the dishes still feature the signature use of Japanese ingredients with a playful use of Southeast Asian spices and Californian techniques, the lineup is definitely new with a brighter punch in flavour and textures.
From the new menu, I highly recommend ordering the Heirloom Tomatoes ($14++) and Hamachi ($19++). The Heirloom tomatoes were lavishly portioned in a bed of sauce made with myoga, smoked chilli oil and tomato vinaigrette. Hidden beneath was a layer of delicious buffalo cheese, and the surface was topped with crisp, toasted quinoa. A wonderful contrast of bright flavours paired with refreshing textures.
The Hamachi, on the other hand, comes served as fresh sashimi sliced and presented in a sauce made out of Japanese pepper and pumpkin juice. Needless to say, the visual appeal of the dish was striking and the orange hues lent a sweet imagination to the overall portrayal of the dish.
If more snacks are needed around the table, opt for the Spiced Beef Tartare ($6++ per pc). Raw beef is marinated with bright flavours of korean chilli and served in a roll topped with seaweed – definitely a satisfying mouthfull to kick off the meal.
From the Skewers selection, go for the signature Glazed Ox Tongue ($16++), Spot Prawns ($18++) and Japanese Eggplant ($16++). I adored the use of gyu-tongue that while deeply savoury with touches of sweet charred sesame soy goodness, is paired delightfully with tangy sudachi apple and pink pepper. The Spot Prawns comes wrapped with pancetta and would definitely be a crowd pleaser in bringing together complementary flavours from the land and the sea. But it is the Japanese Eggplant with a chunky serving of chicken miso that stood out for its heartiness, and provided a wholesome, fulfilling flavour in the middle of the meal.
Stand outs from the mains (and also the Coals & Teppan category) include the Kagoshima Wagyu Katsu Sandwich A4 ($55++) and the Roasted Young Chicken ($30++). The Wagyu sandwich featured a meaty, and well marbled beef patty that comes topped with a layer of black truffle aioli. Though the truffle aromatics was almost fleeting, I especially enjoyed the katsu crust that gave a delightfully pleasant crunch in each bite.
The roasted young chicken, served with a side of burnt citrus and lemon miso paste, was tender, well marinated and when paired with the side of sweet fermented soybean, had its flavours brought to another level. Great for sharing!
For desserts, one simply cannot go wrong with the Roasted Pineapple and the Chocolate Tart. I enjoyed the tropical brightness of the roasted pineapple cream, and the sublime textures of the chocolate tart was one of the best I’ve had so far.
Of course, the new menu is not without its misses. The Potato Hash ($8++ per pc) was rather ordinary (despite the caviar), and the dessert made out of soured milk, passion fruit and mango was a touch medicinal.
Still, from the dishes I tried at ADRIFT, I must say that the innovativeness from Chef and his team never fails to amaze me. While some might associate inventive, new gastronomic ideas with haute cuisine, I am well contented with this playful take on inventive dining that is both casual and refreshing. And for diners who are unable to decide on what to order, a six-course tasting menu at $88++ per guest is also served during dinner. It is on occasions like this when you might just want to let the chef decide what to serve you. ADRIFT by David Myers? I’ll definitely be back.
Thank you Adrift for the invitation.