Marina Bay Sands,Singapore
餐厅Sky on 57占地12, 000平方英尺，位于新加坡滨海湾金沙酒店最高处（57层）的金沙空中花园，由JZAD提供内部装潢设计，以极具现代感的流动形态营造出动感而又开放的用餐环境。进门就是酒吧休闲区，主餐区拥有150个座位并设四处包厢，丰盛午餐，私人会客，无所不包。于开放至深夜的户外平台远眺，能欣赏到无与伦比的城市天际美景。
Sky on 57由新加坡名厨Justin Quek执掌，以现代手法诠释传统亚洲及地方菜系特色是他的拿手绝活，使用精选上好食材及精湛烹饪手法，用独有的亚洲式热情好客，为食客奉上绝美大餐—姜汁柠檬鲜焙味噌鳕鱼缅因大龙虾配福建炒面鹿儿岛风味烤神户牛肉亚洲黑椒炒龙虾等现代风格的亚洲菜品。其他必尝菜品还有以新鲜鸡蛋面微辣龙虾配自制XO酱制成的“马可波罗”大龙虾，以及Justin Quek拿手好菜鹅肝酱小龙包：在传统亚洲小笼包里加入丝滑爽口的鹅肝做成的馅料，美味极致。班兰蛋糕和爪哇椰糖制成的饼干也自有韵味。
The Taste Tells All There Is To Offer
Marina Bay Sands, Singapore, costing £4 billion to build, is known as the most expensive hotel in the world today. Located in the Marina Bay, the hotel is formed by three concatenated buildings, which looks like the character川in Chinese. There is a spectacular rooftop garden, ”floating”style Crystal Pavilion, lotusshaped museum, international retail stores selling luxury goods and advanced technology products, not to mention the endless theater entertainment, passionate nightclub, a Las Vegasstyle casino and chic restaurant. The entire nicety can be overwhelming, we might as well start from the restaurants, and taste all there is to offer.
The 12,000 square foot restaurant, located at the highest point of Marina Bay Sands on the stunning Sands SkyPark and created by JZAD, which used modern, flowing forms to create a dynamic and open environment, contains a bar and lounge that greets guests upon arrival, a main dining area with four private corners for power lunches and private dinners, and outdoor terraces that offer amazing ocean and city views till late into the night.
Helmed by Singaporean chef Justin Quek, Sky on 57 presents a modern take on traditional Asian and local cuisine using premium ingredients and refined techniques, and served with a hearty dose of Asian hospitality. Quek gives new interpretations to traditional favourites, resulting in Baked Miso Cod with Ginger and Lime Butter, Maine Lobster HokkienMee, Grilled Kagoshima Wagyu Beef and Wokfried Asian Black Pepper Lobster. Other musttries include the Lobster ”Marco Polo” , created using fresh egg pasta and lobster in a slightly spicy, homemade XO sauce, and JQ‘ s signature Foie Gras Xiao Long Bao, which infuses the favorite Asian dumpling with silkysmooth goose liver.The restaurant‘ s signature macarons, made with Pandan and Gula Java （coconut blossom sugar from Java, Indonesia） , are a musttry.