Adrift by celebrity chef David Myers is styled like a restaurant-bar and is said to serve dishes prepared using fresh Californian produce, with Asian inspiration. Here’s what we had during Restaurant Week:
Once we sat down, we were served two slices each of grilled yuba with truffle cheese (above). It was oily, with a thick, chewy mouthfeel, and delicious.
For appetisers, we had the Alaskan King Crab Melt (above). It was basically a grilled cheese sandwich stuffed generously with crab meat. We had two small slices each. It was comfort food, elevated.
For mains, we had the Wagyu Cheeseburger and Sake-marinated Salmon. The mains offered were different from the ones online, disappointingly, as I was looking forward to trying the lobster risotto.
The Wagyu Cheeseburger (above). My companion loved the wagyu patty but found the buns and wedges not good enough to accompany the patty.
The Sake-marinated Salmon (above) was just ok, one of the pieces was a little too blackened around the edges, but I was fine with that. I liked the Romanesco broccoli.
For desserts, we both had the Vietnamese Spiced Chocolate Pot De Creme with Burnt Marshmallow (above). My companion didn’t fancy it much but I loved the hint of spices, rich chocolate custard and the puffy soft housemade marshmallow fluff. The lightness and sweetness of the marshmallow balanced out the chocolate beautifully.
We were then each given a bag of laksa popcorn (above) before leaving – upon trying it a few days later, it was still crunchy, with a strong laksa flavour and slight sweetness. A delicious, savoury snack.
Adrift by David Myers
Marina Bay Sands
Hotel Lobby Tower 2