As with all Las Vegas Sands properties, Marina Bay Sands has a stellar collection of celebrity chefs who will anchor an extensive collection of more than 50 food and beverage outlets at the property.

In Singapore, the integrated resort enters a city that already has a reputation as a foodie destination. Like its culture, Singapore is a melting pot of all cuisines, with some unique creations available across the city.

Marina Bay Sands brings together an international roster of chefs who will craft restaurants as spectacular as their building. The flavors and creations of the restaurants will create an experience that matches the stunning edifice. The lineup includes (clockwise from top) Tetsuya Wakuda (Waku Ghin),  Wolfgang Puck (CUT), Daniel Bouland (DB Bistro Moderne), Santi Santamaria (Santi), Guy Savoy (Guy Savoy), and Singapore native Justin Quek (The Sky on 57).

By Roger Gros

Roger Gros is publisher of Casino Connection International, LLC. Global Gaming Business magazine, Casino Connection Atlantic City and Casino Connection Nevada are among the monthly publications Gros publishes. Prior to joining CCI, Gros was president of Inlet Communications, an independent consulting firm. He was vice president of Casino Journal Publishing Group from 1984-2000, and held virtually every editorial title during his tenure. Gros was editor of Casino Journal, the National Gaming Summary and the Atlantic City Insider, and was the founding editor of Casino Player magazine. He was a co-founder of the American Gaming Summit and the Southern Gaming Summit conferences and trade shows. He is the author of the best-selling book, How to Win at Casino Gambling (Carlton Books, 1995), now in its third edition. Gros was named “Businessman of the Year” for 1998 by the Greater Atlantic City Chamber of Commerce.