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.

Where Chefs Eat: Tippling Club’s Ryan Clift

Chef Ryan Clift & Denise

Tippling Club has been on the cutting edge of modern gastronomy in Singapore and its food continues to astound and delight diners, including our very own Makan Kaki Aun Koh. Helming this exciting, innovative restaurant is this week’s studio guest chef/ owner Ryan Clift, who is representing Singapore this very weekend at the Margaret River Gourmet Escape, creating a dinner at gorgeous winery Vasse Felix.

I had to ask, when Chef Ryan’s not jetting about, what and where he likes to eat in Singapore. Here’s what he had to say…

HEAR:
Click here for his food recommendations!
Click here if you want to hear us chat about Tippling Club & the Margaret River Gourmet Escape 2015.

 

 

 

SEE:
So where in Singapore does an accomplished chef like Ryan Clift eat?
BURNTENDS

His current favourites include Burnt Ends just off Keong Saik Street for Modern Australian Barbeque. Chef David Pynt is a friend and an amazing cook and the flavours you get at his restaurant from his oven and charcoal are incredible. He always uses what’s in season and the menu changes regularly. So with great produce and great charcoal, your dining experience is always something pretty special. It’s the kind of place you go and just let Chef David take care of you and you can go nuts getting full on all the delicious morsels he puts in front of you. For more on Burnt Ends, check this out!

FOC2FOC1
There’s also FOC on Hong Kong Street, which in Chef Ryan’s opinion, gives us the best representation of Spanish tapas in Singapore, they’ve managed to capture a very authentic Catalan vibe and there are two distinct menus you can choose from – a classic selection of tapas or a more avant garde, modern take on tapas.

FOC Restaurant
40 Hong Kong Street
Open Daily for lunch & dinner, except for Sundays.
Saturdays serves Pintxos Brunch
Tel: +65 6100 4040

LONGBEACHCHILLICRAB
Chef Ryan also confesses to being a Chilli Crab addict and he used to have it twice a week. His all-time favourite has always been Long Beach at Dempsey because he finds it the most consistent.

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

TIANTIAN
You can’t live and work in Singapore and not fall in love with chicken rice and for Chef Ryan, the wildly popular Maxwell food centre icon Tian Tian does it for him.

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

Smokin’ Hot Japanese BBQ

HEAR:
Click here to hear this week’s episode again!

SEE:
This week, our Makan Kaki, Chubby Hubby Aun Koh shares with us his favourite Yakiniku place in Singapore…
As far as grilled meats go, Aun has discovered that he much prefers Japanese BBQ, Yakiniku to the Western versions, mainly because you can order different cuts of meat, which means more choice, and because he’s a self-confessed control freak, so he likes that he gets to cook for himself and others at his own pace!
IMG_3253IMG_3255IMG_3249IMG_3250IMG_3246IMG_3248
Owned by a famous Japanese butchery, Yazawa Meat is the best Yakiniku in town according to Aun, mainly because of the variety and quality of the meat. Back in the old days, this butchery used to supply all the Yakiniku places in Japan but now have their own restaurants in Tokyo and also here in Singapore. Whole cows are shipped in from Japan to Singapore and to assure customers of the quality they’re getting, each cow is bestowed a special number, which is proudly displayed on the wall just outside the kitchen. The choicest cuts are available on their special menu insert and are truly exquisite – behold!
IMG_3240IMG_3241IMG_3243IMG_3252IMG_3251
Of course, you’ll be paying for the quality of the meats (everything from pork to chicken to beef) you order off the special menu, but even if you decide on the less expensive main menu, everything is deliciously fresh and well-seasoned. But let’s be honest here: if you dine at Yazawa Meat, you’re really there for the BEEF! The meats come from Australia, the USA and of course, Japan (Wagyu is the highest grade).

Off the grill, be sure to also order the Yuke, which is an irresistible Japanese-Korean-style steak tartare. Unlike its French cousin, the Yuke is seasoned with Asian spices and sauces and really suits the Asian palate. Topped off with a raw egg, Aun assures us it’s a dish you’ll want to have all to yourself, no sharing!
IMG_3239IMG_3245
Vegetables are pretty much an after-thought when you’ve got carnivorism in mind, but it has to be said that even their green sides are tasty and beautifully seasoned, especially their super-strong, super-flavourful shredded chive salad!
IMG_3254IMG_3237IMG_3236IMG_4118
YAZAWA MEAT JAPANESE BBQ
11 Unity Street
#01-01
Robertson Walk
Open Daily: 6-11.30pm
Tel: 6235-2941

Charcoal BBQ Bliss

HEAR:
Click for the sound of this week’s sizzling episode from Gold 905!

SEE:
Man. Meat. Fire.
If these words appeal to you in the most visceral way, you’re gonna love this week’s recommendation!

steak
via http://www.burntends.com.sg

Choice cuts of meats expertly cooked by chefs on custom charcoal grills, finished with the freshest of herbs and seasonings… Intensely delicious food infused with smoky notes that can only come from a perfectly prepared barbeque…

This week, Makan Kaki Shermay Lee shares with us a restaurant that takes all things charcoal-grilled to a whole other level. Burnt Ends can be found in the hipster enclave of Keong Saik Road, but there’s nothing faddish about the food they serve here – grilling up the freshest produce on specially-designed grills is what they truly excel in. Chef Dave Pynt trained with one of the best – acclaimed self-taught chef/ cool grilling contraption inventor, Victor Arguinzoniz of famed Spanish restaurant, Etxebarri in the Basque region of Spain. Indeed, the spirit of Burnt Ends stays very true to Chef Victor’s style, with grills that can be raised and lowered to control the cooking process, according to the different produce at hand.

Shermay’s favourites on the menu include the blue-black steak, which is charred to perfection on the outside, yet gloriously bloody on the inside. The rareness of the steak might be off-putting to some, but for meat-loving purists, this is a dish worth drooling over.

fennel
via http://www.burntends.com.sg

Another gorgeous dish is the grilled fennel with a creme fraiche dressing, drizzled with orange oil. It’s fresh produce like this and the interesting, layered, flavour & texture combinations that elevate things beyond your ordinary BBQ and keep diners coming back for more. Believe us when we say reservations are a MUST. This place is almost always PACKED! Space is limited at its mostly bar counter seating, but if you are in a party of 6-8 persons and lucky enough to get a reservation, then the single dining table is yours, for a minimum spend of $100 pax.

burntendsint
via http://www.burntends.com.sg

By the way, Burnt Ends was recently voted #30 in Asia’s 50 Best Restaurants 2015 and you can read more about it at www.theworlds50best.com!

TASTE:
BURNT ENDS
20 Teck Lim Road (Off Keong Saik Road)
Reservations
+65 62243933
Opening Hours
Lunch: Tues – Sat 11.45am – 2pm
Dinner: Mon – Sat 6pm till late
Closed Sundays