A chef-tastic new gastro desto

MANILA, Philippines - Every day is like Top Chef Masters at the Marina Bay Sands: seven of the world’s best chefs bringing their Michelin-starred cuisine to Singapore. Some are transplanting successful restaurant concepts from other parts of the world; others are creating entirely new culinary paradigms. One thing they have in common, though, is that they don’t just serve meals, they serve experiences. Here, a quick survey:

Daniel Boulud: DB Bistro Moderne

Culinary cred: French chef who has conquered New York City with five hit restaurants, including the three-Michelin-star Daniel.

The concept: Traditional French cuisine meets American market flavors in seasonal menus and a casual setting. “I blend tradition with innovation and also the terroir with the more local environment,” Boulud told me. “My chef de cuisine Stephane (Istel) is from Alsace, I am from Lyon, we love Provence, we play with the region of France. But then also we are in Singapore, we might want to integrate some dishes that were created here.”

Signature dishes: Chilled tomato soup, charcuterie (cured meats), duo of pig, the DB burger and more casual DBGB burger

Guy Savoy: Restaurant Guy Savoy

Culinary cred: The youngest pioneer of Nouvelle Cuisine, his three-Michelin-star Guy Savoy restaurant in Paris is considered one of the finest bastions of haute cuisine in the world.

The concept: A modernist dining room, two private rooms and Champagne bar with the same menu as the Paris restaurant, but with a Singapore-exclusive tea degustation menu paired with teas from around the globe.

Signature dishes: Artichoke and black truffle soup with toasted mushroom brioche and black truffle butter, foie gras and radish, Maine lobster raw-cooked in cold steam, pigeon rolled in raw asparagus, asparagus royal and pigeon tight confit, chocolate orb

Santi Santamaria: Santi

Culinary cred: The first Catalan chef to receive three Michelin stars for his Barcelona restaurant Can Fabes

The concept: Modeled after Can Fabes, Santi will combine Mediterranean, Catalan and Asian influences in a seafood-heavy menu. Tapas and drinks are served at the lounge area, while the main dining area and private rooms offer views of the Marina Bay waterfront.

Signature dishes: Gazpacho, ravioli de gambas, salmonete con tripa de bacalao, fig with torrone ice cream

Wolfgang Puck: Cut

Culinary cred: This household name opened Spago in 1982 and redefined American cooking with his bold, innovative style. Now a fixture on TV with his catchphrase, “Live, love and eat!”

The concept: A fine-dining steakhouse featuring the finest prime beef available, an award-winning wine list, cutting-edge design and impeccable service.

Signature dishes: Kobe steak sashimi, bone-marrow flan with mushroom marmalade and parsley salad, USDA Prime Illinois corn-fed beef aged 21 days, double-thick Kurobuta pork chop with quince and Fuji apple “moustarda”

Tetsuya Wakuda: Waku Ghin

Culinary cred: Often called Australia’s best chef, his Sydney eatery Tetsuya’s is a regular part of San Pellegrino’s World’s 50 Best Restaurants list and has a three- to six-month waiting list.

The concept: An 8,000-square-foot space with only 28 seats is divided into four sections (sake bar, caviar lounge, private dining rooms and a drawing room for desserts, coffees, teas and cognacs) designed to take diners on a culinary journey. The extensive wine collection is a plus.

Signature dishes: Roasted scampi with herb and citrus oil, tataki of veal with roasted eggplant and caviar, Wagyu with leek, tomato and soy sauce, floating island with vanilla bean and praline Anglaise

Mario Batali: Osteria Mozza & Pizzeria Mozza

Culinary cred: A James Beard awardee and American food icon, Batali has 14 successful restaurants, eight cookbooks and a plethora of TV shows to his famous name.

The concept: Both Italian concepts are modeled after the ones in the US, with the addition of local seafood and vegetables. The pizzeria will have a wine bar, while the osteria boasts a freestanding mozzarella bar.

Signature dishes: The pastas, pizzas, seafood, meat and salumi (Italian cured meat products)

Justin Quek: The Sky On 57

Culinary cred: French-trained Quek was anointed Singapore’s favorite culinary son as part of the Les Amis Group. After striking out on his own, he found success abroad with restaurants in Shanghai and Taipei.

The concept: Classics interpreted with French flair, showcasing Asian hospitality in a restaurant with a view from the top. Open from breakfast through lunch, afternoon tea, cocktails and dinner to late at night with weekend brunch spreads.

Signature dishes: Maine lobster in Shao Xing wine with sautéed cepés, Nordic smoked salmon with jade jelly, demitasse of herbal beef broth topped with herb cream