Chef David Myers launches monthly Gypset dinners series

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Adrift_David Myers_Celebrity Chef.

ADRIFT, the California izakaya restaurant by award-winning chef and restaurateur David Myers, is launching a new monthly dinner series that proves eating, like life, is about the journey as well as the destination. ADRIFT’s Gypset Dinners will offer guests an exclusive tasting menu of destination-inspired dishes prepared by Chef Myers and friends.

ADRIFT_Daiki

Each month, Gypset dinners will be held over the course of two evenings – the first taking place on Tuesday-Wednesday 26-27 April.  These exciting dinners will feature an exclusive collaboration between Chef David Myers,Masakazu Ishibashi of award-winning Sushi Ichi and Daiki Kanetaka of famed Ginza-style bar D.Bespoke. The trio has a deep affiliation for and appreciation of Japanese food, drink and culture.  The April Gypset Dinners will create a gastronomic experience that will transport diners to the heart of Japan without leaving Singapore.

“Gypset is the glamorous yet casual lifestyle of the world’s creative class and bohemian wanderers; a modern nomadic lifestyle, where one’s love and appreciation for the world and all of life translates into a multifaceted travel experience,” says Myers. “I wanted to create an experience through which guests can share my culinary adventures in a fun and unique way. The Gypset series will continue to offer a variety of destination-inspired menus throughout the coming months.”

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The 13-course tasting menu for April will feature a variety of delectable epicurean delights such as Binchotan Toro Aburi (charcoal-seared tuna cheek), Mushi Awabi (steamed abalone with liver sauce and dried mullet roe), Kegani Risotto (crab risotto with salmon roe and sea urchin) and a Foie Gras Macaron with strawberry and matcha, amongst many others.

Adrift Cocktail -  Mercy Mercy, Penicillin (1)

ADRIFT is proud to partner with Beam Suntory on this epicurean journey featuring The Yamazaki, The Hakushu and Hibiki from The House of Suntory Whisky. Kanetaka will be creating special cocktails and curating all beverages to truly showcase the art of Suntory Japanese Whiskies to compliment the menu. A true savant and craftsman, Kanetaka creates immaculately detailed tipples and credits his Zen philosophy of bartending to his mentors. Beam is also generously sponsoring Meikyoshisui Taruhi Junmai sake.

In this first edition, Gypset Dinners is inclusive of all food and drink.  Guests will have the chance to interact with Myers, Ishibashi and Kanetaka that evening.

Through his nomadic travels, Chef David Myers has become a collector—and creator—of culinary experiences. His soulful and imaginative dishes are inspired by his global travels. ADRIFT itself is an ode to the relaxed and convivial atmosphere of the traditional Japanese izakaya. Myers’ small plates showcase the pristine produce from Asia and his native California. Dishes are meant to be shared and enjoyed with cocktails, sake, wine or beer, izakaya style.

ADRIFT_Masakazu Ishibashi

Executive Head Chef Masakazu Ishibashi, also known as Masa, was born into a family of sushi chefs. Masa’s hallmark resides in beautiful, sensual and striking edomae plates, a traditional style of sushi making in the 1800s where chefs would use a variety of seafood preservation methods such as aging, marinating, salting, as well as boiling and grilling. Suchi Ichi, the Singapore branch of the award-winning Tokyo-based Ginza Sushi Ichi is located in Singapore Marriott Tang Plaza Hotel in Orchard.

A modern take on the vibrant Izakaya, ADRIFT’s flavour-forward menu includes small plates, healthy salads, seafood, and meats grilled over bincho charcoal on a traditional robata grill. Enjoy dishes prepared using fresh Californian produce, with Asian inspiration. For a truly bespoke dining experience, opt for the Omakase dinner and let the Chef curate a meal with the best seasonal ingredients or enjoy a leisurely weekend brunch serving signature dishes and brunch favourites.

To book, please visit marinabaysands.com/Adrift or call +65 6688 5657.

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