Executive Chef Jonathan Kinsella has collaborated with Chef Daniel Boulud to introduce a new menu with highlights including:Bouillabaisse Royale with Wild Snapper, Sea Bass, Scallop, Prawn, Mussels, Lobster, Fennel, Tomato Confit and Rouille, Seafood and Market Vegetable Aioli, Saffron Tagliolini with Fresh Spanner Crab, Tomatoes, Italian Parsley, Lemon and Olive Oil, Grilled Mediterranean Sea Bream with Fennel, Orange and Olive Salata, Whole Herb Roasted Organic Chicken and Chef Benjamin’s feather-light Durian Soufflé with Mangosteen Sorbet.
The menu is part of a new programme of events at db Bistro Moderne, which launched last Monday 8 April and gives guests a taste of chef Boulud’s signature dishes from his New York flagship restaurant, Restaurant Daniel. Both menu change the inception of chef Boulud’s signature dishes at the Singapore-based Bistro Moderne are part of the celebration of the 20th anniversary of Restaurant Daniel. Dishes from Restaurant Daniel as well as his other New York concepts will rotate on the menu every Monday, giving diners a chance to experience an eclectic selection of Chef Daniel’s NYC classics. The menu will change every few weeks with a completely new repertoire of classics being offered each time. For more information visit Marina Bay Sands website
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