Costas Spiliadis has 11 restaurants from Miami to Dubai (All photos: Costas Spiliadis/Milos)
Options: Congratulations on opening your first restaurant in Asia. What made you decide on Marina Bay Sands?
Costas Spiliadis: Thank you! Being in the F&B scene for decades, I have heard a lot about Singapore’s vibrant dining scene and Singaporeans’ openness to new flavours and experiences. Marina Bay Sands is a symbol of excellence and innovation in hospitality, and I am incredibly excited to be working with a like-minded partner that shares our values in delivering top-notch service.
How different will the estiatorio Milos Singapore menu be from your other destination dining rooms?
We want to create a similar experience with our other outlets worldwide, allowing diners to enjoy our dishes that have garnered admiration from fans across the globe. We want Milos to set the bar for refined Greek cuisine in Singapore one shared plate of delicious food at a time, embracing the sense of community and the art of dining well — a true representation of my heritage and culture.
What would you recommend a first-timer to estiatorio Milos try?
For the uninitiated, I highly recommend the Milos Special: lightly fried zucchini and eggplant coated with a creamy tzatziki. Each signature dish is crafted to allow natural flavours to shine. Another highlight is the tomato salad, a testament to the quality of our produce, while the grilled deep-sea Atlantic lobster served with hand-cut Greek fried potatoes and ladolemono sauce reflects the traditional flavours of Greece.
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What about the wine list? Can we expect some interesting Greek grape varietals?
Diners can also look forward to our unique wine programme, focused on offering the finest Greek wines from across the country. Milos is home to the widest variety of Greek wines in Singapore, presenting an extensive list of 350 to 400 labels. Half of these are from indigenous grape varieties such as Assyrtiko, Xinomavro and Agiorgitiko, sourced from the volcanic terroir of Santorini to the mountainous slopes of the Peloponnese.
When did you realise your food would form your life’s career?
It was a result of frustration from seeing my country’s food completely misrepresented outside of Greece. Upon completing my university studies in Canada, I resolved to devote my life to changing people’s perceptions of Greek cuisine and our material culture. At that moment, I made the decision to form my lifelong career around the Milos project.
What was your original childhood ambition though?
Since I was very young, I was personally fulfilled by getting to know people, giving to others and helping people, which led me to pursue sociology at university.
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What were your favourite Greek dishes growing up?
I grew up with a mother who not only loved preparing delicious food but also knew how to organise a healthy dietary programme that became part of our family’s food culture. Every Monday, she would prepare dinner based on legumes; every Tuesday, small fish and greens, and so on. This developed my appreciation for Greek dishes.
I love octopus, especially when grilled and served with Santorini-style fava. Then there is ladera, a vegetable dish featuring extra virgin olive oil as the key ingredient. I also enjoy artichokes à la polita, stuffed peppers and tomatoes, and imam bayildi. And of course, I can always savour a beautiful Greek salad with feta alongside some warm, wood oven-baked sourdough bread.
You also own Xenodocheio Milos, a food-forward luxury hotel in Athens, as well as a fleet of yachts in Patras. What would your recommended itinerary be for Malaysians wanting a wonderful first experience of Greece?
For me, the beauty of Greece can be found in the untouched landscape of little known islands, meeting people who are ready to open their homes to strangers, discovering locally-oriented small restaurants that prepare simple, fresh and healthy food, and being close to historical places that connect us to thousands of years of art, thought and culture. Such places can be found in the Aegean and the Ionian pélagos. Captain Sifis leads our group of hospitality experts that build custom itineraries for potential visitors based on their preferences.
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How familiar are you with Singapore? What do you hope to discover and experience more of now that you will be travelling in and out of the Lion City to check on your latest outpost?
Singapore or Asia in general, is for me a new and relatively unknown frontier, and I am excited to meet its people and learn the culture. In the meantime, I read everything I can find and share my experiences with colleagues who are familiar with the region.
And if and when you eat out in Athens, where do you go?
There are two places that I love in Athens when I don’t eat at Milos. Margaro specialises in small fried fish, and Elias, in the best Greek-style lamb chops. These are both old Athenian staples — nothing fancy but amazing food and authentic hospitable service.
estiatorio Milos is open daily for lunch and dinner at The Shoppes, Marina Bay Sands, Singapore.
This article first appeared on Aug 5, 2024 in The Edge Malaysia.
