Can a staycation free our minds from the monotony of daily routine? In this episode of BEAM FORWARD, we bring you on a journey to reconnect with our mind, body and soul by re-tuning our senses to the surroundings at Marina Bay Sands.

Are we really what we eat? Before delving into one of Singapore favourite pastimes, Executive Director Culinary, chef Joshua Brown gave us insights into the integrated resort’s focus on sustainable food.

After a speedy check-in to our luxurious accommodation and a moment’s rest, we headed to the award-winning Mott 32 to experience some of its signature dishes, including the Apple Wood Roasted 42 Days Peking Duck “Signature Mott 32 Cut”, Poached Garoupa Fillet with Szechuan Pepper Broth, and their King Prawns with Black Pepper, Garlic and Soy Sauce.

The following day was spent with an invigorating morning run amongst nature before securing an appointment at the newly opened Apple store at Marina Bay Sands and having a meditative experience at the Artscience Museum.

Watch the below video for all the above highlights mentioned, plus other sustainability tidbits we learnt during our time at the integrated resort.

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El Kwang

Author El Kwang

Recognised in his global network as an ideas man who sees opportunities in every encounter. He looks for ways to connect dynamic people from across disciplines to unearth the potential for great ideas to become outstanding. With more than 20 years of experience in the hospitality, tourism and business events industry, both as a content strategist and a designer of immersive experiences around the globe, El established BEAM and built a team of Engagers committed to playing a vital part in ensuring that the world continues to move forward with innovation, growth and positivity.

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