Far from his London stomping grounds, Gordon Ramsay recently opened up his second Bread Street Kitchen in Asia, this time in Singapore’s Forbes Travel Guide Four-Star Marina Bay Sands, with more locations globally to follow this year. The famously fiery chef cooled down for a few minutes to tell us about the Singapore dining scene, his team and his favorite dish on the menu.
Why did you want to open a restaurant in Singapore?
Singapore is steeped in culture, and part of that is its amazing food. I hope Bread Street Kitchen will only add to that. The restaurant has been incredibly successful back home, and we felt it was the perfect concept to bring to Singapore. It’s a great new destination for a relaxed evening with friends, lunch with colleagues or a family brunch.
What’s on the menu that might be more tailored to Singapore tastes?
We always make sure our restaurants, even if a concept that has come from London, are tailored to suit the local market. The restaurant serves a British European menu, featuring dishes from the original Bread Street Kitchen in London, using specially imported British artisanal products, but with local influences as well as local products.
What’s your personal favorite item on the menu?
You can’t go wrong with the BSK Burger with melted Monterey Jack cheese and spicy Sriracha mayo in a brioche bun.
What aspects of the restaurant are you most excited about?
Aside from our signature Bread Street Kitchen dishes like the pork belly, shepherd’s pie and roasted veal carpaccio, the restaurant features an “interactive” bar area with a communal table. It’s a perfect place for an after-work catch-up, where you can gather with friends and work colleagues while our resident mixologists serve both classic and innovative cocktails with fresh ingredients.
You have a famously fiery personality. How does that come through at Bread Street Kitchen?
All our restaurants, not just Bread Street Kitchen, reflect my passion for serving the best food — be it fine dining or casual fare. We deliver the creativity of dishes and the level of service customers expect.
Since you can’t helm the kitchen in person, what did you look for when picking your team?
With so much happening on a global scale, of course, I can’t be everywhere at once, which is why I’m very lucky to have an amazing team who make it all happen. In Singapore, we’ve brought in executive chef Sabrina Stillhart and general manager John Quetier, who will ensure delivery to the standard we expect. I work very closely with them, and they know exactly what to do to bring a new restaurant to life. The restaurant is in good hands in Singapore.
Any other Bread Street Kitchen locations coming soon?
We’re looking at an exciting global expansion in the coming year, so watch this space!