Singapore’s Marina Bay Sands Hotel Offers Over 5,000 Acclaimed Wines

Think of it as a hyperfighting method of modeling all the bottles that you have not yet undertaken: With numerous restaurants offering more than 5,000 wine, Marina Bay Sands has the potential to serve many famous and prestigious vintages under the same roof at the same roof.

The choice varies widely, from $ 168-a bottle Chatianov Du-PAP to Jer 23,000 yerbum of the famous Napa Red Compound of Hydie Barrett, for recreational bucks. Some options break six figure marks-and not only to go bigger. The hotel operates at the Wine and Spirit Education Trust Academy at home, and the breadth and depth of this list means that the dedicated Somler has serious knowledge at everywhere. Even some servers wear WSET earned pins on their uniforms.

This is important, because the basement of this property includes bottles of 80 liquor areas in 22 countries. Melosa runs heavy on Greek alcohol, Mason Bold from France has developed a pair of Golden State with his California food, but the Spago Chowk has developed a pair of Golden State, but every restaurant has offered Bordeaus and Napa cabes. (Guests are affiliated with Bold Reds.) Shampane lovers can find anything shining here: Restaurant lists have about 120 120 references from 30 houses.

Climate and food are ordered that the director of the property liquor, Burt NG, also has a large supply of New Zealand Swagunnan Blank from the Marbulo region as well as other crisp white wine. Take a Singapore pepper shrimp offered in the hotel’s Southeast Asian restaurant, Rise.

“This is a beautiful dish in a spicy tomato sauce. Its recommended pair is a tough dry style from the Scalos Wollardis Wrestling Cabinet, which is a hard dry style from the German Ranko region:” The acidity and sweetness of the wine, with so beautifully, the spice of the dish and the spice. ”

Nevertheless, some plates deny the traditional pair’s wisdom. The NG describes Dorian, Malodorus regional signature fruits as a obtained taste and “a challenge for the wine team”. He likes to offer a late habitat glass in Mason Bold, along with Doren Sofley, as well as Duszonoko. He explained, “The acidity of alcohol, sweetness and honey notes complete the sweetness and creamy of the dorne.”

For the forthcoming cantonennials, NG is making a list of 100 Chinese vintages, which is the largest collection in Singapore. And when every concept has its own liquor, don’t worry if you love the bottle in a restaurant and want to go back to the other. The team is happy to open bottles from anywhere in the building. “It’s all the beauty of living under the same roof,” says NG. We have flexibility. ” Even better? “We never tell the guest.”