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.

This Izakaya Izawesome!

Aun & Denise
Aun & Denise

Our latest Makan Kaki is one of Singapore’s most dynamic foodies. He’s created restaurants, restaurant guides, and the Ate Group, Singapore’s premier communications agency specialising in F&B. In his free time, he also runs one of Southeast Asia’s most popular food and travel websites, Chubby Hubby. Meet the chubby hubby himself, Aun Koh!

This week, we go big in Japan without even having to board a plane. For an authentic Izakaya experience, you’ve got to try one of Aun’s favourite places to eat – KATANASHI.

It’s the Singapore branch of a bona fide Japanese Izakaya, brought in by Japanese owners, which means almost all the staff there are Japanese and when you walk in, you really feel like you’ve walked into a little piece of Tokyo. For the uninitiated, Izakayas are the Japanese equivalent of gastropubs (but obviously with a much longer history!), serving up mains, snacks & shared plates of really tasty food that pair well with alcohol.

katanashi
via Katanashi Singapore Branch

Katanashi has a relaxed atmosphere and gives you fantastic value-for-money, especially at lunchtime. Get this, their lunch sets go for only $12! And for that great price, you get a really nice salad and a variety of big rice bowls to choose from. Aun’s 3 favourites are:

  • Toritama Don – juicy chunks of fried chicken with pickle and a soft-boiled egg over rice.
  • Negitoro Don – chopped tuna belly with spring onions and a soft-boiled egg over rice.
  • Salmon Yukke Don – raw salmon marinated in Korean Yukke spices with okra (lady’s fingers) over rice. A lovely, lighter option.

But the ultimate dish that you HAVE TO order when you visit Katanashi is the “KING OF CREAM CHEESE” – doesn’t sound very Japanese, but you’ll find that a lot of Western dishes have popped up on traditional Izakaya menus because they pair so well with alcohol. The King of Cream Cheese is no exception – Western, yet interpreted in a way only the Japanese can. Imagine a very soft, homemade cream cheese, drizzled with honey and served with slices of toasted baguette. Trust Aun – this is simplicity at its phenomenal best!

Also, if you’re feeling cheeky, they also do excellent lunchtime beer specials for just a little extra. Everyone Aun has taken to Katanashi has returned for more, and you will too, for the simple reason: Katanashi is all about delicious food & booze that’s such good value-for-money.

LISTEN TO THIS WEEK’S EPISODE HERE!

Katanashi Izakaya
77 Boat Quay
Tel: 6533 0490
Open: Mon-Sat 11:45am-2:30pm, 5-11:30pm (but check their Facebook for updates)