This page contains a Flash digital edition of a book.
5%


Increase in international tourists in Asia Pacific region in 2014


30%


Percentage of Singaporeans eating out three times a week or more


MARINA BAY SANDS B 18-25


The age group most likely to visit a celebrity chef venue in Singapore


Natural transition


“Why would we choose CUT with Wolfgang Puck for a steak house concept? Why would we choose Mario Batali for the Mozza concept of an Italian Pizzeria and Osteria? Why would we choose Tetsuya? Each of these chefs was selected for their exceptional results with that specific food and that particular restaurant concept. Mozza has been a very successful concept by Nancy and Mario together. Wolfgang has been very strong and we have a CUT in the Venetian in Las Vegas as well, so that was a natural transition for us.” The operator has partnered with


“Each of these chefs was selected for their exceptional results with a specific food and a particular concept”


Bistro & Oyster Bar by Daniel Boulud, Long Chim by David Thompson, Mozza by Mario Batali (Osteria Mozza and Pizzeria Mozza), Sky on 57, Waku Ghin by Tetsuya Wakuda and the recently opened Bread Street Kitchen by Gordon Ramsey. So, is the business strategy to bank on celebrity chefs bringing in the crowds to Marina Bay Sands?


“The celebrity chef is the natural fit for what we’re trying to do, to create Asia’s dining destination,” says Shanel. “An integrated resort is a very food- centric experience that focuses on food, beverage and having fun. Every celebrity chef we have chosen for Marina Bay Sands has been successful in their specific area and, in some cases, globally.


Batali, Boulud and Puck in Las Vegas, too. “That’s the benefit of having a global corporation with restaurants in several areas. You will see some of these restaurants being launched in Macau in the near future,” says Shanel. Marina Bay Sands is not the only integrated resort in Singapore. Resorts World also has its share of celebrity chef restaurants featuring Joël Robuchon, Cat Cora and Scott Webster. “I don’t also want to speak about our competition,” says Shanel. “But I would like to think that our execution level has been better so far. We focus on being the top performer wherever we come into, and that includes Singapore. The celebrity chef and the food and beverage operations in Marina Bay Sands are no exception to that. “We want to be the number one operation in this market. We’ve put a lot of money behind it. We’ve put a lot of resources behind it. We have a first-class management team. And we have brought a first-class row of celebrity chefs on board. I think our results speak for themselves.” At the recently concluded Asia’s 50


Best Restaurants Awards 2015, Wakuda’s Waku Ghin ranked 9th – with Wakuda also winning The Diners Club Lifetime Achievement Award for Asia in 2015, while Mario Batali’s Mozza ranked 45th. Thompson, the chef behind last year’s Asia’s best restaurant Nahm, joined the integrated resort’s glowing line-up of chefs. Long Chim, his authentic take on Thai street food, had its soft opening in February.


Sophistication for foodies Myers’ new restaurant, Adrift, opened at the same time. “David Myers was not well exposed in Asia. He has a restaurant in Tokyo, but not one in South East Asia. We selected him for what we have seen the guy create. If Adrift becomes successful, he will become more and more of a celebrity. There’s no question about it,” says Shanel confidently. Comparing Marina Bay Sands to its sister properties in Macau or Las Vegas, Shanel says: “Singapore and Marina Bay


>


Private room at the db Bistro 69


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84