The culinary event Marina Bay Sands Epicurean Market, is making a three-day comeback this December.
The market will start with a series of in-house specials on December 13 before opening its doors to its weekend gala at the Sands Expo & Convention Centre in the next two days.
Chef of Waku Ghin, Tetsuya Wakuda, said the Marina Bay Sands Epicurean Market is an opportunity for him to discover new cultures and experiences as he meets people sharing a common passion for food.
“I’m looking forward to not only leading a masterclass, but also welcoming guests to the launch dinner at Adrift, and sharing plenty of delicious bites over the weekend,” said chef David Myers of Adrift. “Alongside our new executive chef at Adrift, Peter Smit, we will be honing in on our Californian Izakaya roots with a selection of dishes that will not only showcase some beautiful produce, but also pack a punch in flavours,” said chef David Myers of Adrift.
This year, customers will experience signature fare from more than 50 booths, including Marina Bay Sands’ newest European-inspired patisserie Origin + Bloom.
In its sixth edition, the Marina Bay Sands Epicurean Market will feature a world-class bar offering the best mixes from 12 bars across Sands restaurants, including Mott 32 from Hong Kong, which will offer patrons a preview of its signature cocktails before it opens in early 2020.