Celebrity chef Gordon Ramsay is in town to officially launch his first restaurant in Singapore, Bread Street Kitchen, at Marina Bay Sands.
The two-storey restaurant and bar serves British European fare in a space facing the Marina Bay waterfront. Its signature dishes include Pork Belly, Shepherd’s Pie and Roasted Veal Carpaccio, and the BSK Burger, featuring melted Monterey Jack cheese and spicy sriracha mayo in a brioche bun.
Bread Street Kitchen’s bar area features a communal table and serves both classic and distinctive cocktails, as well as a selection of world wines. The basement offers a peek into the kitchen, as well as a 14-seater private dining area.
The restaurant has a total capacity of 149 and is open daily for lunch, dinner and bar services. It is located along the waterfront at the south promenade of The Shoppes at Marina Bay Sands on Level 1 and B1.
The notoriously foul-mouthed chef, known for his popular television shows such as Hell’s Kitchen, Kitchen Nightmares and MasterChef USA, was previously in Singapore in September for the Singapore Airlines Singapore Grand Prix, where he talked to the media about the restaurant and also went culinary talent-spotting.
The original London restaurant is located in Bread Street near St Paul’s Cathedral, and it has another outlet in Hong Kong’s Lan Kwai Fong suburb.
In Singapore, it will be led by executive chef Sabrina Stillhart, who has been with the Gordon Ramsay Group for nearly a decade and was in the opening team of the original Bread Street Kitchen in London.
General manager John Quetier has more than 16 years of experience in restaurants such as L’Atelier de Joel Robuchon in London, Vue de monde by Shannon Bennett in Melbourne and maze by the Gordon Ramsay Group.
Ramsay is the latest in a list of celebrity chefs who have also opened at MBS, including United States-based chefs Daniel Boulud of db Bistro Moderne and Wolfgang Puck of the steakhouse Cut, who will be opening another restaurant, Spago, later this year on Level 57 of the Sands SkyPark, Tower 2.
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Shouty celebrity chef Gordon Ramsay was in town to launch his first restaurant in Singapore, Bread Street Kitchen, at Marina Bay Sands.
The two-storey restaurant and bar serves British European fare in a space facing the Marina Bay waterfront. Its signature dishes include Pork Belly, Shepherd’s Pie and Roasted Veal Carpaccio, and the BSK Burger, featuring melted Monterey Jack cheese and spicy sriracha mayo in a brioche bun.
Bread Street Kitchen‘s bar area features a communal table and serves both classic and distinctive cocktails, as well as a selection of world wines. The basement offers a peek into the kitchen, as well as a 14-seater private dining area. The restaurant has a total capacity of 149 and is open daily for lunch, dinner and bar services. It is located along the waterfront at the south promenade of The Shoppes at Marina Bay Sands on Level 1 and B1.
The notoriously foul-mouthed chef, known for his popular television shows such as Hell’s Kitchen, Kitchen Nightmares and MasterChef USA, was previously in Singapore in September for the Singapore Airlines Singapore Grand Prix, where he talked to the media about the restaurant and also went culinary talent-spotting.
The original London restaurant is located in Bread Street near St Paul’s Cathedral, and it has another outlet in Hong Kong’s Lan Kwai Fong suburb.
In Singapore, it will be led by executive chef Sabrina Stillhart, who has been with the Gordon Ramsay Group for nearly a decade and was in the opening team of the original Bread Street Kitchen in London. General manager John Quetier has more than 16 years of experience in restaurants such as L’Atelier de Joel Robuchon in London, Vue de monde by Shannon Bennett in Melbourne and maze by the Gordon Ramsay Group.
Ramsay is the latest in a list of celebrity chefs who have also opened at MBS, including United States-based chefs Daniel Boulud of db Bistro Moderne and Wolfgang Puck of the steakhouse Cut, who will be opening another restaurant, Spago, later this year on Level 57 of the Sands SkyPark, Tower 2.
This story first appeared in The Straits Times on Jun 23.
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