Want to dine with a celebrity chef? Look no further than Marina Bay Sands next month

April looks set to be a month full of unadulterated fun, what with the fifth edition of the hotly anticipated Singapore International Jazz Festival, the return of World Gourmet Summit and an interactive theater show in heritage buildings along Waterloo Street, among many others. Joining in the fun is Marina Bay Sands culinary adventure, The Signature Series, happening on Apr 9-15.

You’re probably already familiar with the ridiculous number of award-winning restaurants housed in Marina Bay Sands. But to make their eighth anniversary a little more special, they’re bringing in the culinary legends behind these restaurants to create exclusive degustation menus, throw late-night soirees and hold master classes you can be a part of.

For the special menus, the chefs will be looking inward for inspiration—whether that means embracing the country (and its seasons) that once embraced Wakuda, or paying homage to Daniel Boulud’s mentor Paul Bocuse, or even reenacting scenes of Hell’s Kitchen, the American reality competition series that Wilson won in Season 10. You can expect exciting one-night-only dinners like the three Chef’s Dinner presented by Cut, db Bistro & Oyster Bar and Osteria Mozza (Apr 9), or a Hell’s Kitchen-style cook-off as two chefs race to present two very different three-course menus (Apr 13), where you get to decide who wins.

, Want to dine with a celebrity chef? Look no further than Marina Bay Sands next month
Adrift by David Myers at Marina Bay Sands

To make the series that much sweeter, you’ll also have the chance to rub shoulders with the likes of David Myers, who’ll be holding a seafood-themed masterclass at Adrift, followed by a six-course omakase tasting menu featuring dishes like Robata-grilled Kurobota pork collar (Apr 12); or even Wakuda himself, who’ll be personally hosting a seven-course dinner using the freshest ingredients from Australia and the Oceania (Apr 10-12).

More info on The Signature Series here.