Daniel Boulud To Open Db Bistro Moderne At Marina Bay Sands, Singapore

Celebrity chef Daniel Boulud is set to open his eponymous db Bistro Moderne next week at The Shoppes at Marina Bay Sands across from the Sands Theatre. "It's wonderful to be part of such an impressive line-up of restaurants in what I feel is Southeast Asia's most exciting destination," says Boulud, speaking of the six celebrity chef restaurants to open at the resort. "I've always believed strongly in the community of chefs, and now Marina Bay Sands has made that community global," he adds. "I'm looking forward to spending the holidays with my team in Singapore and getting this beautiful new restaurant off to a running start."

The original db bistro conceived in New York City celebrates its tenth anniversary this year. The award winning restaurant, just steps from Times Square is noted for its exciting urban energy. It is most famous for the "db Burger", a mouth watering masterpiece of freshly ground beef surrounding a center of red wine braised short ribs, foie gras and black truffle all perched upon a house baked parmesan bun. Yet there's so much more to the French menu that takes a contemporary approach to traditional bistro cooking.

Signature dishes include an "Assiette Lyonnaise" featuring a delicious assortment of cured meats and Daniel Boulud's renowned house made pates and terrines. Another signature dish is "Escargots with Chicken Oysters" (a tasty nugget of meat found near the chicken's back) in a flavorful Parsley Sauce. French tradition is best reflected in classics like "Coq au Vin", a rustic dish of chicken gently braised for hours in red wine and served with Spaetzle, irresistible homemade Alsatian style dumplings. From the sea there is Barramundi with Cauliflower Florets, an Australian fish delectably garnished with a traditional Grenobloise sauce of raisins, lemon, butter and garlic. Menu prices are appealingly more accessible than most other bistros in Singapore, with appetizers starting at S$13 and entrees at S$20.

Manning the stove every night is Stephane Istel, who trained at db Bistro in New York before moving to Vancouver as the executive chef of db Bistro's Canadian outpost in late 2008. The Alsatian born chef has worked with Daniel since 2005, rising to the top by virtue of his talent, energy and dedication that Boulud recognized in the young Frenchman early on. Stephane has embraced Singapore since he arrived earlier this year to begin sourcing ingredients and training his team. "The quality of life along with the culinary culture in Singapore and the trust Daniel has put in me as a chef are a dream come true," says Istel.
The decor is contemporary and stylish but particularly inviting given the handful of details evoking traditional bistro style: hanging globe lights, red leather banquettes and a colorful tiled floor in the relaxed front dining area. The restaurant was designed by Jeffrey Beers who has a long history with Daniel, dating back to the original db in New York. "It is an absolute pleasure to design a restaurant with Daniel. He thinks about the dining experience in a focused and creative way. He has an eye for detail that escapes most people and he always has guests' comfort in mind," says Beers.

The restaurant is separated into three distinct yet harmonious areas. The dining room has both an upper and lower section with a view through decorative glass into the active kitchen. The clever effect allows guests to observe the excitement of the kitchen's activity from a comfortable distance. The horseshoe shaped bar is enveloped in reflective subway tiles evocative of the Paris metro with several inviting booths and a communal table. The adjacent cafe is more casual than the dining room. Its rich wood floors and warm glow from light boxes that surround the space set it apart with a look of its own. There is also a private room