Restauranteur Costas Spiliadis opens his 11th estiatorio Milos, the renowned destination for elevated Greek gastronomy. It’s also the latest signature restaurant at Marina Bay Sands.
From day one, some 45 years ago, Costas Spiliadis, founder of estiatorio Milos knew how authentic Greek food should be celebrated: quality ingredients prepared simply but meticulously; food that’s meant to be generously shared; and service that’s steeped in philoxenia, an ancient tradition of hospitality.
Originally from Patras, Greece, he started estiatorio Milos humbly in Montreal in 1979. Sticking to his heritage, ignoring what the food trends then were dictating, and armed with only knowledge of his mum’s cooking, he progressively pioneered a new perspective on Greek cuisine.
In the span of 44 years, he opened nine more estiatorio Milos restaurants – three in New York; one in Athens; one in Miami; one in Las Vegas; one in London; one in Los Cabos, Mexico; and one in Dubai.
With an emphasis on olive oil, vegetables, aromatic herbs, dairy products, fresh seafood displayed on ice where guests could choose from, and an open kitchen concept, it didn’t take long for A-listers to become regulars.
The ethos of the 11th estiatorio Milos at Marina Bay Sands is the same. Three key main ingredients, which are still being sourced from Kythira, an obscure and idyllic Greek island between the Aegean and Ionian Seas. They are sea salt harvested by hand in an ancient way known as afrala; thyme honey from small apiaries on the island; and extra virgin olive oil cold-pressed from centuries-old Koroneiki trees.
The only difference: produce like wild-caught seafood (there are some 15 varieties of fish) to tomatoes (stacked in pyramids for even ripening and consumed every day) are flown in daily from either Greece or the Mediterranean.
On any given day, we can expect some 15 varieties of fish, from the Sfirida, a white grouper that’s one of the more expensive Greek fishes with a sweet and briny taste, and silky butteriness, to the Loup de Mer (Mediterranean Sea bass), a sweeter and firmer version of the Asian Barramundi. Fishes are prepared in one of three ways: sashimi, grilled or baked in sea salt.
Helmed by executive chef Fotis Kokoshi – whose wealth of experience perfecting Mediterranean cuisine includes a stint at 1-Michelin-starred CTC Urban Gastronomy in Athens, Greece – is leading the culinary team at estiatorio Milos Singapore.
Signature dishes include: the Milos Special, a tower of lightly-fried zucchini and eggplant layered into a tower of creamy Tzatiki made from full-fat Greek yoghurt and surrounded by Saganaki Kefalograviera cheese; whole fish baked in sea salt; and Astakomakaronada lobster Athenian pasta, which is whole steamed lobster and linguine pasta covered in lobster bisque and tomato sauce.
What is Greek cuisine without its native wines, which are one of the oldest in the world? estiatorio Milos offers the finest wines and varieties presenting an extensive list of 350 to 400 wine labels – half of which are from indigenous grape varieties such as Assyrtiko (think a really creamily textured Chardonnay), Xinomavro (a red wine with punchy tannins and acidity that ages gracefully) and Agiorgitiko (one of Greece’s most popular grape varietals, it’s used to create either a lush red wine or rosé) sourced from the volcanic terroir of Santorini to the mountainous slopes of the Peloponnese.
Beyond its extensive wine list, estiatorio Milos also offers seven cocktails made with Greek produce such as olives, lemons and seasonal fruits. To complement the authentic experience, Spiliadis’s curates his playlist of traditional Greek music.
“As the pioneer of this concept, I am thrilled to bring the Milos experience to Singapore’s vibrant dining scene. Singaporeans’ openness to new flavours and experiences makes it the perfect place to showcase authentic Greek cuisine and our inter-generational hospitality. We can’t wait to introduce our guests to the essence of Milos’ Greek hospitality and share the finest Greek food with both loyal patrons and new enthusiasts alike,” says Costas Spiliadis.
Click here to make a booking at estiatorio Milos which is located at B1-48 of The Shoppes at Marina Bay Sands, directly opposite Sands Theatre and open for lunch and dinner daily.
