Fine Dine at Bistro by Mark Best

Genting Dream sprints a pageant of gastronomic adventures, including fancy celebrity chef restaurants, such as “Bistro by Mark Best.” Mark Best is one of Australia’s Best Chef. He runs a chain of restaurants in Australia, as well as, in a few other countries. Anyone who watches, “Master Chef Australia,” would know that Aussies are extremely-passionate about the food, they curate. To be invited to dine at a Michelin-quality restaurant that serves perfection on the plate was a big thrill. This was a fantastic opportunity to taste the authentic Australian Surf N Turf. Given that Singapore was blazing hot, even, in the month of December – The beach vibes were evidently on. The restaurant has an impressive menu and I bet each one of these dishes is a culinary masterpiece. Expect nothing less than a celebrity touch designed to serve your palate.

The first thing I noticed about this restaurant was its minimalistic interiors. Simple yet, sophisticated! The best side is the one facing the glass wall presenting a tasteful collection of the global wines. I mean, I ‘simply’ could not stop myself from gawking at the wall. Or, the rest of the interiors that truly speak luxury on sea. Whether it be, the hoop-shaped chandeliers or the grey and peach, elite chairs, each element has been handpicked to make you feel relaxed. Now, if you really want to take your dining game to the next level, then choose the interactive Chef Table. This table allows you to have a little chit chat with the Chef while you dine and wine.

I chose “Sydney Surf N Turf,” because I knew that an Australian Chef would definitely put his best into this dish. Each tailored menu is paired with an exclusive wine. You should allow the waitstaff to pour you the wine that pairs well with what you have chosen to eat. Draped in elegance, this restaurant enchants you three-way with its presentation, service and warm hospitality.

Bistro by Mark Best Christmas

Within a few minutes, the waiter arrived with my choice of wine, uncorked the bottle and began to pour finesse out of a glass bottle. Followed by my perfectly cooked Surf N Turf. Each meal at Bistro by Mark Best starts with the unfurling of perforated wooden boxes, the one that marks the tradition of fine dining. These small, square, boxes, are tissue holders. Pour some hot water and boom, the tissues pop out! For Vloggers, it would make a great video frame.

Past this swanky dining symbol, was my food – a lavish platter that goes by the name Sydney Surf & Turf. What does it include? Well, the meal starts with Lobster Bisque, a soup preparation, with a thicker consistency. Followed by a Premium Australian Steak, Lobster Legs, Scallops, Tiger Prawns, Crab Legs, and Tempura Oysters. You get to end your meal with a large portion of Pandan Icecream, served with mango and Anzac Biscuit dessert. While relishing this meal, I pulled out some information on Mark Best online. I learnt that one of Mark Bests significant-achievements is his Sydney based restaurant, Marque. This restaurant has won the ‘Herald Good Food Guide,’ for 10 years in a row. When you read this, you discern why SGD 197 is a small price for the experience you get to enjoy.

As for the steak, the Chef had checked on my preference before he set out to cook it. I’d ordered a medium-rare steak, and it turned out to be exactly, as I prefer it. As well, the seafood was cooked just fine, although, the Tempura Oysters were my favourite. Also loved the Pandan ice cream. All in all, it was a great lunch. I highly recommend it to everyone who cherishes fine dining and would like to enjoy a quiet celebrity dinner on a luxury cruise.

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  • Article By :
    Veidehi Gite is a passionate, multi-award-winning luxury travel and lifestyle blogger who documents her experiences through Krazy Butterfly, a mindful journal for curious travellers. This queen of jet-lags enjoys travelling and photographing anything new and interesting. Read her transformational articles to get inspired to take on that solo trip that you have been planning for a while.

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