Estiatorio Milos, one of many world’s most celebrated Greek eating places, simply opened its doorways at Marina Bay Sands (MBS).
The Milos Singapore boasts 155 seats in whole, and is open every day for lunch and dinner. Its opening enhances the built-in resort’s already various vary of gastronomic choices.
According to MBS chief working officer Paul Town: “Milos stands at the pinnacle of Greek culinary excellence, with its one-of-a-kind experience across the globe. We are honoured to work with chef Costas Spiliadis to introduce Milos to this region, knowing his dedication to quality and passion for staying true to his Greek heritage and culture.”
Delivering a world-class eating expertise
Milos’ founder and chef Costas Spiliadis remarked that he finds it an unimaginable alternative to work with MBS. He considers the corporate a like-minded accomplice that shares Milos’ values of delivering world-class experiences.
Spiliadis stated: “Building the Milos brand has been my life’s work, and in my experience, a restaurant is remembered for two things: food and its people. Milos combines these two elements to curate a signature experience that exudes the ultimate Greek hospitality. I am proud of my culture, and it brings me joy to introduce this high-quality experience through one plate of Greek food at a time.”
A sensory journey to Greece
The menu at Milos constantly displays Greek culinary traditions, presenting globally sourced components and seafood from the Mediterranean in ways in which respect its pure type for pure flavours to shine whereas exuding class and ease in each dish.
The restaurant’s open kitchen highlights a celebration of style and the cohesiveness of the culinary group, bringing a theatrical occasion alive for company to observe from afar.
Featuring unimaginable seafood cooked to order, in addition to a uncooked bar and seasonal vegetable show, Milos gives a eating expertise that highlights authenticity and purity.
Guests are ushered to the restaurant’s spectacular fish market to choose their selection decide of the day from up to 15 kinds of wild-caught fish flown every day from the Mediterranean. These are ready in varied types, whether or not sashimi, grilled, or baked in sea salt.
Inspired design
Likewise, the restaurant’s design by Alain Carle Architecte showcases a way of exteriority and breeziness that brings collectively the subtle outside with a way of brightness.
A spotlight is the Kalami ceiling, evoking the sensation of eating beneath a large pergola on a coastal terrace, whereas overlooking the onsite fish market.
Throughout the restaurant, European oak lends heat whereas decorations of huge urns and artefacts from varied areas of Greece, together with Thessaloniki and Crete, are used to improve the sculptural qualities, set in dialogue with the purity of the white canvas of the area.