Enjoy The Finest Chinese Cuisine At Marina Bay Sands

Having spent decades honing their culinary craft, leading chefs at Marina Bay Sands are updating Chinese cuisine with fresh takes. These include experimenting with ingredients, cooking techniques and plating, and all are breathing new life into a century-old art. Three top chefs reveal how they are breaking new ground at their respective restaurants.

Mott 32: The trendsetter

The stylish Mott 32 has made a name for itself by combining modernity with a respect for tradition. The Hong Kong-based restaurant’s first Singapore outpost  boasts stunning aesthetics, delectable cuisine from Guangdong, Sichuan and Beijing, and an exciting cocktail list.

In the words of chef Chan Wai Keung, its “secret recipe” is a combination of “excellent Chinese food with a stellar mixology programme and great interior design”. Of all the culinary highlights, the signature Apple Wood Roasted 42 Days Peking Duck “Signature Mott 32 Cut” is one of the standouts.

Only ducks that are 42 days old and weigh around 2kg each are used, imported from Malaysia after a rigorous selection process. The birds are stored in a special fridge that mimics the conditions of a typical Beijing winter to allow the skin to produce a crystal-like consistency within the fat layer. They are then roasted with applewood in a brick oven to ensure extra-crispy skin and smoky, flavourful meat, hand-carved tableside and served with traditional condiments.

JustIN Flavours of Asia: The global citizen

Ingredients from around the world play a key role at JustIN Flavours of Asia. Founder and chef Justin Quek loves travel, and these influences are evident in his cuisine. For instance, a visit to Shanghai in 2004 inspired his signature Duck Foie Gras Xiao Long Bao with truffle consommé.

His globetrotting has also fostered other inspiration, such as a drinks-food pairing of East meets West. Quek reveals that Schloss Vollrads Riesling and Chardonnay go nicely with seafood and steamed fish, while Burgundy, Shiraz and Merlot pair well with wok-fried, roasted and braised dishes.

“Ingredients from around the world are increasingly easier to obtain,” says Quek. “Traditional chefs should learn to think out of the box, use better products, source for

ingredients from around the world, and use less or no MSG.”

Tim Ho Wan: The traditionalist

Michelin-starred Tim Ho Wan has made a name serving superb food at affordable prices. Classic dim sum and simple ingredients harking back to old Silk Road teahouses rule the roost here.

Founder and chef Mak Kwai Pui holds tradition close to his heart, staying updated with underrated classic ingredients and sauces. He innovates only if it falls within the “DNA of Cantonese dim sum”, he says. “There are many fusion efforts, but traditional ingredients have been neglected,” he adds. “I’m thinking of ways to reinvent and introduce them into dim sum.”

Among the restaurant’s most interesting creations are its famous baked BBQ pork bun and the Spicy Lobster Carrot Cake. The former sports the tantalising aroma and crispy texture of an oven-baked bun, as opposed to the traditional steamed bun: the update complements the fragrant barbequed pork beautifully. The carrot cake dish came about when classic Hong Kong-style carrot cake was matched with lobster and chilli sauce, and a new dim sum was born.