Marina Bay Sands is proud to team up with award-winning chef Gordon Ramsay to unveil Bread Street Kitchen in Singapore. Now officially open, the highly anticipated restaurant and bar offers classic British European fare in a lively and bustling space facing the spectacular waterfront.
Located at the south promenade of The Shoppes at Marina Bay Sands, the restaurant features an extensive menu that showcases British favourites reinvented by the multiMichelin starred chef at the brand’s London flagship.
Gordon Ramsay said, “I’m excited to be part of the Marina Bay Sands family and in Singapore where people are so passionate about food. Bread Street Kitchen is a mix of vintage and modern with an ever-changing menu, dishes inspired by local ingredients, and a beautiful view of the waterfront and city skyline!”
Tamir Shanel, Vice President of Food & Beverage, Marina Bay Sands said, “Bread Street Kitchen by Gordon Ramsay is our latest celebrity chef restaurant and we are excited to welcome this new venue to our family of iconic chefs and outstanding dining experiences.
With an attractive location that offers a waterfront dining experience, along with a strong team helming the restaurant, Bread Street Kitchen is set to enhance the celebrity chef programme at Marina Bay Sands.”
Led by Executive Chef Sabrina Stillhart, Bread Street Kitchen at Marina Bay Sands will stay true to its London concept, tapping on British artisanal products and seasonal fare, but will also work with local ingredients to deliver a globally inspired menu. Sabrina, who has been with the Gordon Ramsay Group for almost a decade, hails from the opening team of Bread Street Kitchen, London.
The stellar team is also helmed by General Manager John Quetier, who has more than 16 years of experience in several outstanding restaurants including L‘Atelier de Joel Robuchon in London, Vue de monde by Shannon Bennett in Melbourne and maze by the Gordon Ramsay Group.
Bread Street Kitchen’s signature dishes include Pork Belly, Shepherd’s Pie and Roasted Veal Carpaccio, as well as the BSK Burger, with melted Monterey Jack cheese and spicy sriracha mayo in a brioche bun.
Starters are similarly distinctive – headlined by King Crab Cocktail with apple and pink peppercorn and Tamarind Spiced Chicken Wings, Salmon Ceviche with ruby grapefruit and Seared Scallops with carrot puree, treacle bacon and celery cress as well as Potted salt beef brisket, grain mustard, piccalilli, buckwheat crackers.
From the grill section, savour dishes such as Dingley Dell Pork Chop, Roasted Baby Chicken with chimichurri and burnt lemon, as well as the hearty Irish Rib-Eye 28 days aged. Chips as well as Red onion and carrots coleslaw serve as delicious sides to complement the mains.
Sweet delights includes classic British desserts such as Chocolate fondant with salted caramel and mint chocolate chip ice cream, Bread and butter pudding, sultanas, cinnamon and Banana sticky toffee pudding, muscovado caramel, clotted cream.
The “interactive” bar area features a communal table and allows for mixologists to offer a lively drinking experience, perfect for an after-work catch up, serving both classic and innovative cocktails with fresh ingredients and a selection of world wines. At the basement level of the restaurant, diners can step into a more intimate environment of private dining or peek into the live and dynamic kitchen action over drinks and quick bites.