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Dining KU DÉ TA Restaurant Presents Modern Asian Cuisine SINGAPORE - Award winning Chef Dan Segall, uses this premier lifestyle destination as a platform to showcase his take on traditional Asian cuisine KU DÉ TA is an internationally renowned lifestyle destination that has crossed international waters to bring its signature panache to Singapore. It rests 200 meters above the city skyline on the pinnacle of an architectural wonder, the Marina Bay Sands SkyPark. One would associate many praises with this world-class brand – picturesque sunsets, exotic cocktails, striking red umbrellas as well as the fi nest cuisine. Those elements are infused into KU DÉ TA Singapore. In particular, executive chef Dan Segall has harnessed his many years of experience from helming the kitchens at the esteemed Zuma in Hong Kong and M1NT in Shanghai to create a menu that befi ts this iconic venue. Dan Segall has opened several award winning restaurants and received numerous accolades including Condé Nast Traveller's coveted Hot List and twice ranked San Pellegrino's prestigious "50 Best Restaurants in the World". In 2006, he was tapped to open Rainer Becker's London-based Zuma in Hong Kong, widely acclaimed as one of the best restaurants in Asia. Then in 2008, Segall moved to China to open M1NT Shanghai, a modern day members club, which instantly topped the charts as one of Shanghai elite's favourite restaurants. KU DÉ TA's Restaurant provides over 230 seats of enclosed and al fresco dining as well as a circular bar which sits atop the SkyPark's public observation deck. Manned by Singapore's most inspired mixologists, its SkyBar, hovering over the skyline, will surely become an icon in its own right. Dining in the KU DÉ TA restaurant is an upbeat affair where the view, food, wine and music are best enjoyed with good company. Late night dining under the stars is sublime and KU DÉ TA will not close its kitchen until the last guest is seated for the night. KU DÉ TA's international team of chefs is dedicated to creating world class cuisine virtually any time, day or night. For the restaurant, Dan has decided to exercise his creative freedom in developing an unconventional take on Asian Food which he dubs "Modern Asian". He explains, "I want to be able to play around with the boundaries of traditional Asian recipes, like if I was creating a Japanese dish and I feel that the dish needs a bit of coriander, which is not a traditional Japanese ingredient, I want to have the freedom to do just that." The menu at KU DÉ TA is structured like any good Chinese or Japanese restaurant, dishes are categorized as "cold", "raw", "crisp" etc, and guests are encouraged to try a few Crustacean Sensation @ Li Bai Cantonese Restaurant From 1 October to 30 November 2011, Li Bai Cantonese Restaurant embraces the return of the beloved autumn delicacy – Hairy Crabs, with six astounding dishes aptly crafted by award-winning Chef Chung Yiu Ming. Prized for its luscious roe and sweet succulent meat, these rare air-fl own crustaceans are bound to take any discerning gourmands to gastronomic height. A prized autumn delicacy that originates from Shanghai, these seasonal Hairy Crabs are eagerly awaited each year. Gracing the tables of Li Bai Cantonese Restaurant for the fi rst time is the Baked Oyster covered with chunky Crabmeat and rich savoury Crab Roe, a dish that promises to deliver a kaleidoscopic mouthful of fl avour with each bite. Chef Chung's other new exquisite creation is the Sautéed Egg White and Fresh Milk topped with generous Hairy Crabmeat and Roe. For traditionalists and connoisseurs who The Party Starts at Brunch SAUCE presents the very fi rst Sunday Brunch Party in Singapore. Drawing inspiration from the New York style brunch parties made popular by Bagatelle, Day meets Night at Sauce every 1st Sunday of the month, marrying your love for partying with your love for a big hearty brunch. With The Butter Factory's former resident DJ MYLK behind the decks at Sauce, dishing out Hip Hop throwbacks, Funk, Soul & Disco in the middle of a Sunday afternoon fi lled with Eggs Benedict, Fry-Ups, and Open-faced Smoked Salmon Sandwiches, it is an experience that every party-goer and brunch- lover should be part of. "We are excited to launch "The Brunch Party" at Sauce to inject a brunch party culture in Singapore. We are looking forward to bringing an upbeat vibe to the regular Sunday brunch. Patrons should expect to have a great time eating, drinking, chatting and even dancing if the mood feels right,' says Celeste Chong, Marketing Director of Sauce. Events prefer to savour the most natural fl avour of this delicacy, it is best to enjoy the Hairy Crab steamed. As these crabs are known to be 'cooling', hot ginger tea will be served with the Traditionally Steamed Hairy Crab so as to provide the balance to your constitution. Events items from each section. All portions are created for sharing which allows guests to try a little bit of everything on the menu. And what would an amazing meal be without an equally impressive beverage list. The wines at KU DÉ TA Restaurant are meticulously selected by Chief Sommelier, Dario Buonavoglia, whose roots stem from London's Michelin starred restaurant, Hakkasan. The wine list puts the spotlight on biodynamic wines and wines made by small growers with indigenous grapes, creating an educational wine list unlike any in Singapore. KU DÉ TA Restaurant also boasts an impressive champagne and saké list, delightful alternative accompaniments to your meal. With the star lit sky above and a breathtaking view beyond, KU DÉ TA Restaurant is the perfect place for a lifestyle less ordinary. Events 11 September 2011