Celebrity chef Daniel Boulud discusses his latest concept, Maison Boulud Singapore, a soulful reinterpretation of French classics steeped in rich culinary tradition and inspired by the rhythm of the seasons
“I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it,” says celebrity chef Daniel Boulud. He has long been regarded as one of the world’s leading culinary authorities, named “Best Restaurateur in the World” by Les Grandes Tables du Monde in 2021 and is the chef-owner of the two-Michelin-starred restaurant, Daniel, in New York City.
Now, Boulud is bringing a new concept to the heart of Singapore — Maison Boulud Singapore — and bidding farewell to his db Bistro & Oyster Bar at Marina Bay Sands (MBS). The way he sees it, the latter has enjoyed a long run since opening in 2011 and it is time for a change.
Maison Boulud Singapore is housed in a completely different space within MBS and this is its second outlet after its flagship store in Montreal. Spanning across two storeys, the new restaurant offers an innovative dining experience that will showcase Boulud’s signature style of cooking — elevated French cuisine grounded in the rhythm of the seasons.
The interiors designed by award-winning Joyce Wang Studio blend rustic charm and coastal opulence
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A new era
“It has been more than a decade of great partnership with MBS, and I am excited to take this to greater heights with the introduction of Maison Boulud to the vibrant dining scene of Singapore. I look forward to creating a new destination for our loyal guests with the support of our talented team — executive chef Rémy Carmignani, general manager John In and our culinary and service teams here — who will continue to bring the best of our French cuisine to guests,” says Boulud.
Led by Carmignani — who brings a wealth of experience in French cuisine to the table following his stints at Guy Savoy Paris and Singapore, and Le Français at the Hotel La Mamounia in Marrakech — Maison Boulud Singapore’s menu will highlight the rich heritage of French gastronomy and finest seasonal ingredients. Carmignani is assisted by executive sous chef Vincent Yong, who led the team at the former db Bistro & Oyster Bar, as well as chef Mandy Pan, a virtuoso in the world of sweets and a protégé of Chef Boulud, as executive pastry chef.
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Diners can also look forward to an exceptional mixology programme that will transport them to the heart of Southern France.
Meticulously crafted by the award-winning Joyce Wang Studio, the interiors harmoniously blend rustic charm and coastal opulence using elements such as large, arched windows and patterns that reflect the culture and history of the region. Drawing inspiration from the name of Maison Boulud, coastal-inspired artwork and décor adorn the walls painted in fresh neutral and earthy tones, providing a sense of warmth and comfort of a home.
The 146-seater restaurant features indoor seating and an outdoor terrace on the upper level. Lunch and dinner will be served daily, alongside a casual al fresco menu that features crowd favourites from db Bistro, such as the Original db Burger. Diners can choose to start their meal outdoors by the bay with an aperitif, before transitioning to a more intimate setting indoors to savour creative, seasonal and soulful French dishes that Maison Boulud is known for, as well as greatest hits such as sole meunière and côte de boeuf.
Reimagined flavours
Options had the opportunity to dine at Maison Boulud Singapore, with chef Boulud himself showcasing a variety of dishes.
Charcuterie
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For starters, we had the Crustacés ($36), which is a rather decadent salad of lobster, haricot verts, tomatoes, crudités basil pesto, black olives and drizzled with a generous amount of anchovy garlic dressing. The Hamachi ($32) is a must-try starter dish that features a gin and beetroot cured yellowtail kingfish, served with radish and a tangy raspberry vinegar dressing.
The Agnolotti ($29) pasta was an enjoyable main dish (available only for lunch) of butternut squash filled pasta, sage, parmesan, amaretti and aged balsamico. If you prefer something more protein-heavy, some highlights are dishes like the Sole ($68), Poulet ($48; available only for dinner) and Porc Duo ($68).
For dessert, the Pamplemousse ($18), comprising grapefruit sorbet, caramalised puffed rice and lychee espuma, is a refreshing sweet ending to your meal. If you still have the space for dessert, the Citron ($18) is a must-try. This is a tart of ricotta gelato, a beautiful Sicilian pistachio Chantilly, lemon gel and meringue.
Citron Pistache
Overall, the menu at Maison Boulud Singapore is simple and basic, just like how it is meant to be — nothing complicated and pure warmth. It celebrates the essence of the French Riviera, immersing diners with flavours reminiscent of its cuisine. Chef Boulud and his team have shown how staying true to flavours will always be an everlasting trend.
“Maison Boulud is a brand that you trust and want to be drawn to come back, because there is value in the quality of food, service and price,” says Boulud.
Boulud: We want to offer a great menu that changes with the season and local inspiration
A chat with chef Boulud
Chef Daniel Boulud tells us more about his culinary philosophy and love for Singapore.
Tell us more about Maison Boulud Singapore and the inspiration behind it.
We want it to be a wonderful addition to the collection of great restaurants in the Marina Bay Sands [MBS]. We wanted to bring the charm of a French restaurant and the hospitality of New York restaurants to Singapore.
We want to offer a great menu that changes with the season and local inspiration. We will also introduce new dishes made with new techniques that are inspired by the work we also do in our other restaurants around the world.
We want Maison Boulud to be the place for people to conduct business, socialise and have fun. It is a place that is lively, with delicious food, great service, great ambiance and cool music. Going to Maison Boulud, you will feel transported to a special place.
How is Maison Boulud different from db Bistro? Why did you decide to change up the offerings?
We are going to maintain some of the dishes from db Bistro like the seafood platters and burger. But we want Maison Boulud to elevate our guests’ dining experience, without elevating the price.
What inspires the menu here and what is the message that you want to tell your guests through this menu?
We care about the source of the best ingredients for our menu and about preparing each dish with both complex and simple methods. We want to send a message of wonderful harmony of seasonings in our dishes. Maison Boulud is a little more elevated than db Bistro, but not pretentious.
What is it about Singapore’s dining scene that makes it the ideal location for the world’s second Maison Boulud?
I have been in love with Singapore for a long time. I first came to Singapore more than 15 years ago for an event at The Fullerton Hotel, a celebration of the Asian Food Network. And then three years later, I came again to open db Bistro at MBS, where it has been located for around 12 years.
I’m very happy to continue that legacy here with Maison Boulud in MBS. MBS have been great partners and they offer an amazing location. I’m very excited to enter this new chapter with MBS and Maison Boulud.
