ADRIFT by David Myers

August 4, 2015 Ellyna Tjohnardi
Curious thoughts lead to curious places, so said the quote, which I saw (but don't recall when or where). I imagine that quote to be one of the principles that David Myers, a chef, restaurateur, traveller and a self-proclaimed 'Gypsy Chef', adheres to when it comes to pursuing his passion.
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)

Having earned Michelin Star, prestigious awards and acclaims and making notable appearances on numerous high profile cooking TV shows (Iron Chef America & Top Chef to name a few), Chef Myers did not let complacency set in. In fact, before it does, he's left the devil of familiarity and routine at home and packed his bags for a new adventure.

At time being he's ventured out and currently running new concepts in Tokyo and Singapore, which I visited quite recently. His seemingly sudden decision has been the scrutiny of many, but I guess when your heart is as wild as the ocean, even the sturdiest anchor would not be able to tie one down, one of such person is undoubtedly, Chef Myers.

Curious about Marina Bay Sands' latest addition to its long formidable list of Celebrity Chef restaurants, I had the pleasure of visiting ADRIFT by David Myers, aka the Gypsy Chef...
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)

ADRIFT takes over the spot that used to be a cocktail lounge at the gargantuan interconnected lobby of Marina Bay Sands (the hotel side). The entire venue is distinctly divided into 2 parts, the front part is where the bar, lounge and one of the private rooms (not entirely private, but it's quite distinct from the main lounge area).
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)
The vintage Ginza-style bar, with diffused lighting and leather bar stools
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)

If you step further in to the rear part of the restaurant, that's the main dining area and it also hosts larger private rooms.
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)
Right: very quirky hanging lamp!
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)
The private dining room houses a surrealist library with quirky objets d'art and vintage photographs
The interior of the restaurant speaks a lot about this concept and it manifests in the curios found scattered and the furniture selected to adorn the restaurant. My personal favourite spot has got to be the timber benches hanging from the ceiling that's beside the windows!

ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)
My favourite spot
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)

Now, let us strip this place off all the glitz and glam on the interior and the celebrity chef's name. Let us focus instead on ADRIFT as a place that offers guests, to quote David Myers himself:
“Adrift is a personal ode to the vibrant experiences I’ve encountered in my many travels. It’s a colorful food culture mashup from both sides of the Pacific, a merging of old and new—small plates you can toast to, and a modern way of dining.”.

Chef Myers' love for Japan is clearly evident in the dishes that he created for ADRIFT...from the ingredients used and I suspect, even some of the Japanese cooking techniques. The menu at ADRIFT is meant for sharing, so it is recommended for guests to share the dishes (although some of them are so d*mn tasty, I'm not sure you'll want to share at all haha).

After deciding what to order, we were first teased with this umami & crispy treat of assorted rice crackers served with yuzu mayo dip (complimentary). 
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)
Left: White Tea SGD 7
Right: Hibiscus Tea Gimlet (choice of: white rum/ gin/vodka/tequila), fresh lime, hibiscus tea SGD 23
From Drinking Bites: Grilled Yuba (tofu skin) with truffle cheese togarashi. Have I had anything like this before? Nope and this was a truly delightful treat, best enjoyed while it's still warm & cheese still gooey. ;)
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)
Grilled Yuba SGD 9
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)

Then, somethings Toasted (served on a slab of grey marbled stone): we had Housemade Ricotta with preserved lemon & black sugar and King Crab Melt. As a fan of sweet and savoury combo, the Homemade Ricotta toast is too little to be shared, but too selfish to be eaten alone. The King Crab Melt's has cheese in it, so eat it as soon as it reaches your plate ;)
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)
Housemade Ricotta SGD11
King Crab Melt with b&b pickles (www.culinarybonanza.com)
King Crab Melt with b&b pickles SGD 17
Something to Start:
Young Kale salad with hazelnuts, shimeji, truffle pecorino & shallot Vinaigrette (www.culinarybonanza.com)
Young Kale salad with hazelnuts, shimeji, truffle pecorino & shallot Vinaigrette (www.culinarybonanza.com)
Young Kale salad with hazelnuts, shimeji, truffle pecorino & shallot Vinaigrette SGD 14
On to the Larger Plates: Kagoshima Beef with onion jam & ponzu. It's a simple and unassuming-looking dish: just a slab of meat topped with sweet onion jam and with just a sauce dish with ponzu and wasabi paste in it. But taste wise, it's not that simple at all, in fact I'm not sure if my description would do just for such a delectable dish! The beef itself, thick as it may be, was perfectly seared on both surfaces. Most of the time when steak is cooked to medium, the mid section would be dripping with red jus (which I personally try to avoid whenever possible), but this Kagoshima was somehow moist but curiously dry and tender. Nobody would argue on the taste (I believe), but the price is perhaps is going to be a subject of heated discussion (for SGD 90, would you rather splurge it on a steak here or on a multi-course meal elsewhere?) 
Kagoshima Beef with onion jam & ponzu (www.culinarybonanza.com)
Kagoshima Beef with onion jam & ponzu SGD 90
Kagoshima Beef with onion jam & ponzu

Some Asides to go with the Large Plates:
ADRIFT by David Myers at Marina Bay Sands (www.culinarybonanza.com)
Left: Fried Okra with pork belly & tamarind sauce SGD 8
Right: Crispy Baby Potatoes with parmesan & seaweed SGD 8
Now, no matter how full you feel, do not miss this Caramel French Toast with coconut sorbet and kopi syrup. I just can't fathom how on earth such a thick toast could be so moist and soft, but not soggy! This dessert is an ode to the host country. Singapore, which uses kopi (the local language for coffee) syrup to top off the sweet ensemble.
Caramel French Toast with coconut sorbet and kopi syrup
Caramel French Toast with coconut sorbet and kopi syrup SGD 9
It wasn't an accident that my adventure in Singapore has set me adrift here, and it's certainly not merely an act of courtesy when I praised the food here, because I genuinely feel that these are really good. Oh and the next time, I'd like to have a serving of the Homemade Ricotta to myself please, thank you. ;)

Yours truly, le Hipster Foodie

View the full Menu here: Lunch / Dinner / Drinks / Late Night Snacks.

*) Prices are subject to Service Charge & Tax

Dress Code: Smart Casual (No flip-flops / hot shorts; tank top's allowed)

Reservation: recommended

Open Hours:
Lunch: 12 noon - 2.30 pm (daily)
Dinner : 6 pm - 10 pm (daily)
Bar : 12 noon - 2 pm (daily)
Late Night Snacks: 10 pm - 12 am (Sun to Thurs) | 10 pm - 1 am (Sat & Sunday)

ADRIFT by David Myers
Marina Bay Sands (Hotel, Lobby Tower 1)
10 Bayfront Avenue
Singapore 018956
Ph: +65 66885657
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MRT station: Bayfront (CE1 / DT16)
Click here to open in Maps


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