The spread isn’t as large as Rise’s but stick to the American food if you breakfast at celebrity chef restaurant Adrift by David Myers in the Marina Bay Sands Singapore.
With so many breakfast options at the Marina Bay Sands Singapore, it can be hard to decide where to fill your belly. The spread at the Rise buffet restaurant is massive, but if that quantity seems a little too much, go for quality. If you’re craving for American food like eggs, sausages, and pancakes, try the breakfast buffet at celebrity chef restaurant Adrift by David Myers instead. While the spread was much smaller compared to the one at Rise, we felt Adrift’s American food options — which include eggs Benedict — were generally excellent and superior. However, the Asian food was shaky — a laksa might taste fine only for a mee soto to disappoint. The bakery wasn’t anything to shout about either.
We review anonymously and pay for everything. All opinions expressed here are our own and all information is correct as of our last stay or visit and subject to change without notice.
The American food selection wasn’t especially large, but its quality made up for the limited quantity. If you love your eggs Benedict, you can get them made fresh here with ham as usual or with smoked salmon as eggs Royale. Just don’t be surprised if you get your eggs on toasted bread instead of English muffins. If you prefer your eggs less fancy, go for the omelette from the separate eggs station — moist and generous with bacon, ham, onion, peppers, mushroom, tomato, and Cheddar cheese. The selection of cold cuts and cheeses also impressed us with both quantity and quality — the smoked mackerel and dill snowfish were especially soft and flaky.
The sides didn’t disappoint either. We saw a fellow guest fill a plate with the fried chicken and couldn’t blame him for falling in love with the moist meat and crunchy crust. The chicken and veal chipolata sausages were also juicy, the pork bacon thin and crispy, and the herb-roasted potatoes soft with a hint of chilli oil. End with the soft and fluffy buttermilk pancakes, especially with a drizzle of maple syrup and big dollop of spreadable vanilla butter for a sweet and salty hit.
But things got shaky once we left the American food for Asian selections. We liked the laksa from the noodle station — the broth was creamy and spicy with the luxury of three quail eggs and springy slices of fish cake. The mee soto with its mild broth and dry shreds of chicken meat — not so much.
Still here? The nasi lemak (coconut rice) was fragrant, but some may wish its sambal chilli sauce was spicier rather than sweet. We’ve had silkier soy bean curd elsewhere in Singapore, but we liked the option of customising our bowl with toppings like dried mango and guava or sweet red beans. On that note, the red bean baos weren’t bad either — the steamed bread was soft and its filling sweet and moist.
We weren’t fans of the rest. The ABC soup — don’t ask us about the name — was as peppery as the local bah kut teh broth, but the chicken was dry. The braised pork also saddened us — it wasn’t anywhere close to being as tender as we liked — while the chicken ngoh hiang could’ve used better-textured meat and crispier skin. Worse, the roti prata was soggy with little crisp and a disappointingly mild side of dal curry.
Moving on to the bakery section, we were expecting to be wowed again but found little to shout about. The croissants and pain de chocolat were buttery but weren’t as flaky or crispy as we liked, though we appreciated the generosity of the latter’s chocolate paste filling. Between the Danish pastries, we liked the apple ones better — their fillings were soft and more generous — than the blueberry. However, the chocolate muffins could’ve also used more chocolate chips and the cinnamon rolls were a little dry.
10 Bayfront Ave, Singapore 018956
+65 6688 5657
https://www.marinabaysands.com/restaurants/celebrity-chefs/adrift.html
