by
Patrick Lang, VP of Global Restaurant and Nightlife Development of Las Vegas Sands, Paul Town, COO of Marina Bay Sands, and Zhang Chuan Senior VP of Meituan, at the officiating ceremony of the partnership (Photo: Marina Bay Sands)
Integrated resort Marina Bay Sands looks prepared to up its dining game, with the signing of a memorandum of understanding (MoU) signed with China’s Black Pearl Restaurant Guide last Sunday (30 June).
While most are familiar with the Michelin Star, the Black Pearl Restaurant Guide is China’s equivalent that was founded by Chinese retail company Meituan in 2018. The Black Pearl Restaurant Guide recognises the best of fine-dining in Asia through a Chinese perspective and is meant to be more representative of the preferences of Chinese consumers, who also make up a considerable number of tourists around the world.
Instead of stars, the Black Pearl Restaurant Guide awards restaurants with one, two, or three “diamonds.” In Singapore, French restaurants Odette and Les Amis are recipients of the “three diamonds” rating, which stands for a once-in-a-lifetime meal.
This MoU also marks the first time that the renowned Chinese guide is collaborating with a hotel or integrated resort in Singapore. Marina Bay Sands is home to a number of celebrity restaurants including CUT and Spago by chef Wolfgang Puck, which have one Michelin star each, and one-starred Waku Ghin and Wakuda by chef Tetsuya Wakuda.
“As a leading dining destination in Asia, we hope this partnership will create new connections and showcase world-class dining concepts and cuisines through curated experiences, with a long-term goal to further elevate Singapore’s dining scene,” says Patrick Lang, Vice President of Global Restaurant and Nightlife Development of Las Vegas Sands
Expect more culinary events and workshops
In addition to developing the dining experiences in MBS, the integrated resort and Black Pearl Restaurant Guide will also work together to hold events. These events will include gastronomic seminars and workshops conducted by thought leaders, restaurateurs, wine makers, and distinguished chefs within the food and beverage industry from around the world.
The Singapore-China Culinary Cultural Summit, held on 30th June (Photo: Marina Bay Sands)
For starters, the Singapore-China Culinary and Cultural Summit was held on the same day that the MoU was officiated. At the summit, 12 chefs, restaurateurs, and a wine-maker and tea master from across Taiwan, Hong Kong, Macau, and China come together to share their experiences and discuss Chinese cuisine within Singapore’s context.
Over 30 guests, including chefs and F&B professionals, attended the event. This included restaurateurs acknowledged by Michelin stars and Black Pearl diamonds, such as Luo Yang, owner of Huai Yang Fu restaurant; Gary Yin, owner and executive chef at King’s Joy; and Weng Yongjun, owner of Yongfu, to name a few.
“The partnership with Marina Bay Sands marks a significant milestone for the Black Pearl Restaurant Guide, representing a further expansion of Black Pearl’s presence in the international market,” said Zhang Chuan, Senior Vice President of Meituan.
“We hope that this collaboration will promote the exchange of Chinese and Singaporean culinary culture, and better showcase Singapore restaurants to Chinese diners.”
