Marina Bay Sands brings Greek estiatorio Milos to Asia

Estiatorio Milos, one of the world’s most celebrated Greek restaurants, just opened its doors at Marina Bay Sands (MBS).

The Milos Singapore boasts 155 seats in total, and is open daily for lunch and dinner. Its opening enhances the integrated resort’s already diverse range of gastronomic offerings.

According to MBS chief operating officer Paul Town: “Milos stands at the pinnacle of Greek culinary excellence, with its one-of-a-kind experience across the globe. We are honoured to work with chef Costas Spiliadis to introduce Milos to this region, knowing his dedication to quality and passion for staying true to his Greek heritage and culture.”

Delivering a world-class dining experience

Milos’ founder and chef Costas Spiliadis remarked that he finds it an incredible opportunity to work with MBS. He considers the company a like-minded partner that shares Milos’ values of delivering world-class experiences. 

Spiliadis said: “Building the Milos brand has been my life’s work, and in my experience, a restaurant is remembered for two things: food and its people. Milos combines these two elements to curate a signature experience that exudes the ultimate Greek hospitality. I am proud of my culture, and it brings me joy to introduce this high-quality experience through one plate of Greek food at a time.”

A sensory journey to Greece

The menu at Milos consistently reflects Greek culinary traditions, presenting globally sourced ingredients and seafood from the Mediterranean in ways that respect its pure form for natural flavours to shine while exuding class and simplicity in every dish.

The restaurant’s open kitchen highlights a celebration of taste and the cohesiveness of the culinary team, bringing a theatrical event alive for guests to observe from afar.

Featuring incredible seafood cooked to order, as well as a raw bar and seasonal vegetable display, Milos offers a dining experience that highlights authenticity and purity.

Guests are ushered to the restaurant’s spectacular fish market to select their choice pick of the day from up to 15 varieties of wild-caught fish flown daily from the Mediterranean. These are prepared in various styles, whether sashimi, grilled, or baked in sea salt. 

Inspired design

Likewise, the restaurant’s design by Alain Carle Architecte showcases a sense of exteriority and breeziness that brings together the sophisticated outdoors with a sense of brightness. 

A highlight is the Kalami ceiling, evoking the feeling of dining underneath a giant pergola on a coastal terrace, while overlooking the onsite fish market.

Throughout the restaurant, European oak lends warmth while decorations of large urns and artefacts from various regions of Greece, including Thessaloniki and Crete, are used to enhance the sculptural qualities, set in dialogue with the purity of the white canvas of the space.