Cover The Milos Special at Estiatorio Milos, the new Greek restaurant opening at Marina Bay Sands (Photo: Marina Bay Sands)
The Milos Special at Estiatorio Milos, the new Greek restaurant opening at Marina Bay Sands (Photo: Marina Bay Sands)
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The 45-year-old restaurant, which has brought its Greek cuisine to major cities such as New York, London and Dubai, will open in Singapore this summer
Pre-theatre dinners at Marina Bay Sands are about to get more exciting with the opening of Estiatorio Milos this summer. The Montréal-born Greek restaurant chain boasts a 45-year-old history and a presence in eight major cities such as New York, Athens, London, Dubai and Las Vegas; its Singapore outpost, located just opposite the Sands Theatre, marks its first Asian outpost.
“Singaporeans’ openness to new flavours and experiences makes it the perfect place to showcase authentic Greek cuisine and our intergenerational hospitality”, says Costas Spiliadis, the founder of the restaurant chain. A native of the Greek port city of Patras, Spiliadis moved to New York at the age of 19 before making his way to Montréal. There, he grew hungry for a sense of Greek culture and community and opened the first Estiatorio Milos in 1979. Inspired by his mother’s hospitality, the atmosphere at every Estatorio Milos is welcoming, the experience replete with a selection of pristine seafood and elegant yet simple Greek cooking.
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Above Costas Spiliadis, the founder of Estiatorio Milos
Costas Spiliadis, the founder of Estiatorio Milos
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True to its soul, the Singapore restaurant will feature the chain’s signature open seafood fish market display, where all manner of crustaceans, shellfish, and fish imported from the Mediterranean are displayed on ice. In fact, quality ingredients form the backbone of Estatorio Milos’s cuisine—from the island of Kythira, the restaurant sources extra virgin olive oil from Koroneiki trees that have stood for centuries; hand-harvested sea salt; and thyme honey from small apiaries.
Its à la carte offerings, helmed by executive chef Fotis Kokoshi (who has previously worked at one-Michelin-starred CTC Urban Gastronomy in Athens) will not be fussy, and will instead focus on the simple pleasure of sharing soulful food. Look out for highlights such as the Milos Special, which is a tower of fried zucchini and eggplant, eaten with Kefalograviera cheese and tzatziki.
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Above Signature open seafood fish market display, at Estiatorio Milos’s outpost at The Venetian in Las Vegas
Signature open seafood fish market display, at Estiatorio Milos’s outpost at The Venetian in Las Vegas
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The food is best accompanied by a selection of Greek wines—the largest collection in Singapore with about 350 to 400 labels. For adventurous oenophiles, half of those wines will feature indigenous Greek grape varietals, which include Assyrtiko, Agriorgitiko, and Xinomavro. If not, a range of cocktails made with Greek produce is also available.
Taking over the unit previously occupied by Db Bistro & Oyster Bar, the space will be transformed into a Greek home on a tranquil island, furnished with neutral colours and set with Greek marble and wood. It is designed by Alain Carle Architecte, who, having designed its outposts in Las Vegas and Hudson Yards, New York, is adept at cultivating the homely ambience that defines an Estiatorio Milos well.
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Above Grilled fish with olive oil, lemon and capers at Estiatorio Milos
Above Astakomakaronada, lobster pasta Athenian-style at Estiatorio Milos
Grilled fish with olive oil, lemon and capers at Estiatorio Milos
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Spiliadis is known for his reputation of exacting perfectionism. In 2019, the New York Times reported that you’d be likely to find him at one of his restaurants to inspect if everything is up to his standard. If this ideal is held up in Singapore, gastronomes here should be very lucky indeed.
Estiatorio Milos
Address: 2 Bayfront Avenue, B1-48 Galleria Level The Shoppes at Marina Bay Sands, S(018972)
Ethan Kan was Tatler Singapore’s dining writer.
