Sands Style, Singapore edition

Summer 2015


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46 s u m m e r 2 0 15 | Renowned chef Daniel Boulud is shaking up Marina Bay Sands with his new oyster bar I f it's tough making it to the top, it's tougher still staying there. Achieving that goal takes an enlightened approach and determination. Take the accomplished chef Daniel Boulud for example. In 1992, he took New York City by storm with the brilliance of his eponymous restaurant Daniel. more than 20 years later, both he and that celebrated eatery on manhattan's upper east side are still rated among the best in the world. The secret? Keeping things fresh, says Boulud. The son of a farmer from saint-Pierre de Chandieu in eastern France, Boulud now heads a culinary empire that spans 16 restaurants, bistros and gourmet shops, stretching from the Big Apple and Boston to Las Vegas, London and singapore. While visiting his db Bistro & Oyster Bar at The shoppes at marina Bay sands, the energetic 60-year-old divulges the thinking behind his long-term success. "Never take things for granted just because you're popular," says Boulud, who has cooked for everyone from the late pop art supremo Andy Warhol to united states President Barack Obama. "You always need to make changes, to keep re-stimulating and invigorating the experience you are offering people." making changes is one reason the chef is visiting the Lion City while on a global tour that will also take in France and Japan. He's here to oversee the new oyster bar – complete with live oyster shucking – at the remodelled entrance to the five-year-old bistro. "We've always had oysters and shellfish on the menu so we thought we would highlight that a little more, and make the entrance more lively and welcoming," says Boulud, who in 2006 was awarded the Chevalier de la Légion d'Honneur by then A SeA ChAnge dine

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