Adrift Appetite

Adrift Appetite

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When the passion for travelling translates to tasty bites and great vibes.

It all started with the creativity and the wandering soul of David Myers. The Los Angeles-based “Gypsy Chef” had the great opportunity to hone his skills under the supervision of the world’s most respected chefs like Gerard Boyer, Daniel Boulud and Charlie Trotter, and later, he created Sona, a flagship restaurant in his own hometown that was awarded a Michelin star in 2007, 2008 and 2009. From David’s enthusiasm for travelling and the culinary experience gained along the way, the aptly named ADRIFT in Singapore was born.

Dubbed a “modern take on the vibrant izakaya”, at a glance ADRIFT couldn’t be more different than the said inspiration – the restaurant facade is contemporarily chic, and it has ample space and seating. David incorporates the concept by infusing strong Japanese influence in his modern tasting-portion dishes, including the salads, seafood and meats grilled on a traditional robata grill. Imagine fresh Californian produce tweaked with Asian inspirations.

Just recently, David and ADRIFT’s Executive Chef William Gumport introduced a new seasonal menu. The spring menu showcases an intriguing new selection that incorporates more varied Asian flavours from raw appetisers to tasty bites and skewers from the robatayaki grill – perfectly portraying David’s wanderlust. The sugar cane prawn skewer is served with fragrant nuoc cham, evidently homage to the kitchen team’s experience in the wonderfully chaotic streets of Vietnam and Thailand. Meanwhile the homemade tofu served with soy, walnuts, ginger and chicarron boasts flavours that are reminiscent of Japanese and Philippine fare. Not to be left out are the vegetable-based options like the asparagus soup with onsen egg and nori, and also miso braised baby carrot with radish, turnip and cipollini onions. Long-time regulars of ADRIFT shouldn’t fret about the new menu though, because old-time favourites like the signature king crab melt and wagyu sliders are still on the menu.

The modern izakaya has a great wine selection instead of sake. To accompany the delicate bites, ADRIFT proudly presents its 50×50 wine list that expands every day. Be it a rosé from Australia, a red from Spain or a white from France, this place has everything to cater to your wine-loving needs.

To sum up, just as izakaya is for busy business people in Japan, ADRIFT provides a well-deserved break for a city as fast-paced as Singapore with its meticulously delicious food, promisingly potent drinks and an overall lively ambience.

www.marinabaysands.com