Where Chefs Eat: David Myers of Adrift

Denise with David Myers at his MBS restaurant, Adrift

This week, I had the chance to catch up with LA-based chef David Myers, while he’s in town to check in on his gorgeous restaurant Adrift at the Marina Bay Sands.

Chef Myers is all about fresh produce from California and Japan, and at Adrift, small plates, healthy salads, seafood, and grilled meats all come together beautifully Izakaya-style. It would be hard to pick favourites, but Chef Myers recommends you try the King Crab Melt, Hamachi Salad with Ponzu Sauce & the special Omakase menu.

For bookings, visit marinabaysands.com or call 6688 5657.

Click here for more on our conversation about Adrift, the must-try dishes, what inspires Chef Myers’ cooking and interesting projects he has in the pipeline.

So when Chef Myers is in Singapore, where does he like to eat? Here are a few of his favourites:

Every time he’s in town, Chef Myers has one go-to place – he makes it a point to stop by before he heads to the airport. He can’t get enough of the  Black Pepper Crab at Long Beach. For him, it’s that combination of the spicy pepper and the incredibly sweet, almost buttery crab that is breath-takingly delicious.

Long Beach Black Pepper Crab

Long Beach @ Dempsey
25 Dempsey Road
Open Daily: 11am – 3pm / 5pm – 1am

Another chef favourite is the ever-popular Tian Tian Chicken Rice at Maxwell. Chef Myers has tried many others, but Tian Tian remains his favourite because he feels that the chicken is done just right – poached simply and when served with the pandan-scented, chicken-fat-flavoured rice with chilli, it’s a combination that is out of this world.
TIANTIAN
Tian Tian Hainanese Chicken Rice (天天海南鸡饭)
1 Kadayanallur Street
Maxwell Food Centre
#01-10/11
Open daily except Mondays: 11am – 8pm
Tel: +65 96914852

When it comes to Western food, Chef Myers is partial to Angeleno, an Italian restaurant by Chef David Almany, formerly of Osteria Mozza fame. Using fresh produce from California, signature dishes include carpaccio sliced thinly from American ribeye steaks and eggplant parmigiana, Pasta is made in-house and there’s a wood grill for their amazing steaks and chops.

Angeleno’s Iberico Tomahawk Pork Chops, Summer Beet Salad and Spaghetti of Maine Lobster, roasted tomato and tarragon.

Angeleno
Open Mon-Sat 12 noon – 11pm
20 Gemmill Lane
Tel: 62216986

Burnt Ends also remains another chef favourite and for David Myers, it’s no different. He loves the atmosphere, the food and says it’s always guaranteed a good time when you dine at Dave Pynt’s modern Australian Barbeque restaurant.
steak
BURNT ENDS
20 Teck Lim Road
Lunch: Wednesday – Saturday 11:45am to 2pm
Dinner: Tuesday – Saturday 6:00pm to Late
Closed Sunday and Mondays
Tel: 6224 3933
For more on Burnt Ends, check this & this out!

Click here to listen to this week’s episode of Makan Kakis & Chef Myers’ recommendations.

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One thought on “Where Chefs Eat: David Myers of Adrift

  1. Pingback: Elevated Modern BBQ | Makan Kakis on Gold 905

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