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    EOL Coverage of Chefs Championships at IHMRS

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    Preparing Lobster for Competition

The world feasts on Singapore.

There's a new global attraction and it's like nothing you've seen before: ‘floating' crystal pavilions, luxury brands, a Museum shaped like a lotus, restaurants with some of the best celebrity chefs in the world, theaters, hotels, nightclubs, a casino and 3 cascading hotel towers under a 2 acre sky park?   What is it? Why, Marina Bay Sands,
Singapore, of course.

The only understatement about the Marina Bay Sands project is that it is a development on the grandest scale.  The enormous and ambitious scale of this casino, hotel, entertainment, convention and exhibition monolith would seem out of place in the city-state of yesterday, a little more Dubai than Singapore.  But Singapore is only too happy to take over the title as ‘the' place for opulence, extravagance and lavish luxury.  Suddenly there is a whole lot of Vegas in Singapore.

Located along the waterfront, Marina Bay Sands' incredible design makes for an ambitious multi-purpose entertainment precinct with a futuristic edge. The crowning feature will be the Sky Park, at 650 feet above ground, perched on top of 3 high-rise towers it will be the longest public observation cantilever in the world.

But one of the biggest draw-cards of this $5US billion project (that's right $5US billion!) may not be the indoor ice skating rink or Singapore's first casino, but the signature restaurants of some of the world's leading chefs. Marina Bay Sands restaurants will elevate Singapore’s dining scene to the top of the world stage overnight.

Mario Batali, Guy Savoy, Daniel Boulud, Wolfgang Puck, Santi Santamaria and Tetsuya Wakuda represent the Who’s Who of contemporary world dining.  These 6 critically acclaimed chefs will bring the best of Italian, French, Spanish, American and Japanese cuisine to make the Marina Sands, a Mecca of fine dining.

Between them they have countless Michelin stars, 43 restaurants and are all keenly concerned with the philosophy of good food. They inspire new generations of both chefs and home cooks around the world with their produce-driven and seasonally adjusted culinary authority. Batali and Boulud are two of New York’s most influential restaurateurs. Tetsuya's in Sydney is currently ranked number 17 in Restaurant Magazine's World top 100 list and this restaurant will be the only outpost to his eponymous fine dining establishment. Guy Savoy's  unique philosophy and style has garnered his Paris restaurant 3 Michelin stars. Wolfgang Puck revolutionized American cuisine with the opening of the world famous Spago in Los Angeles in 1982 and now has 15 fine dining establishments throughout the US and Asia.

Santi Santamaria is a Catalan traditionalist who has controversially taken a stand against molecular gastronomy and still earned 3 coveted Michelin stars for his restaurant Can Fabes. Their collective wisdom, passion and day-to-day discipline have brought these chefs to the top of the world restaurant scene. At Marina Bay Sands, they will develop a new generation of local chefs to carry on the traditions and magic their other restaurants are renowned for.

As Guy Savoy says: “Cuisine is the art of instantaneously turning produce suffused with history into happiness.”


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Tim Bond is the publisher of ThisMagnificentLife...a luxury digital magazine read in over 150 countries and territories.. ThisMagnificentLife is full of the wonderful stories behind the people, places and things that make life magnificent. Visit http://www.thismagnificentlife.com to find this article with pictures. Visit our ARCHIVE to find similar...
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