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Posts tagged ‘restaurants at Marina Bay Sands’

Best Restaurants for Singapore F1

Singapore skyline at Sky on 57, Marina Bay Sands

Singapore skyline at Sky on 57, Marina Bay Sands

In Singapore for the F1? In between watching the Night Race and Kylie here’s Chopstix’s pick of the best restaurants near the race track.

Saint Pierre


Scallop at Saint Pierre

A long time darling of Singa’s fine dining scene, Saint Pierre has recently moved to a new location in one of the Fullerton heritage buildings overlooking the Marina in the CBD.

Chef Emmanuel Stroobant’s fancy fare sits better in this table clothed, chandeliered setting though the vibe is modern rather than stuffy. Stroobant combines French techniques with tip top Japanese ingredients with wonderful results. The service is top notch too.

Tasting menu only for dinner ( choose between six or ten courses, meat or vegetarian) plus a spectacular French cheese cart and a petit fours trolley.

Around 7pm you’ll catch the jaw dropping sunset reflected in the Marina Bay Sands spectacular across the bay.

1 Fullerton Road


Gunther Hubrechsen doesn’t get as much glory as the showier chefs in Singapore which is a travesty because his food (mod European) is superb and his eponymous resto makes a refreshing change from all the shopping mall and hotel set ups in the Lion City.

Instead, Gunther’s is based in a converted shop-house on an historic side-street. A tiny but cute belle époque-esqe bar leads to a surprisingly modern dining area.

Star attraction is the vast tray of impressive raw ingredients, including live seafood, shown to each diner at the start of the meal and testament that produce is king here. Signature dish is cold angel hair pasta with caviar.

That the customers are overwhelmingly regulars is proof of Gunther’s appeal.

36 Purvis Street

Beetroot Collection at Jaan, Singapore

Beetroot Collection at Jaan, Singapore

Restaurants with a knock out view usually don’t bode well on the food front but that’s not the case with Jaan. Although the 70th floor vista of central Singapore will impress even the most spoilt and/or jaded traveller, the cuisine – and the service, also match it.

All tables at this compact restaurant are cleverly set up to enjoy the outlook overlooking the river, marina and beyond to the Straits sea.

The kitchen is in good hands with Kirk Westaway the long time sous promoted to head chef whose notched up a Michelin star. Food-wise we’re talking tasting menu only at dinner. Expect high end French with contemporary twists and trickery that elicit lots of smiles and admiring “aahs”.

First comes a plinth of amuse bouches that looks like a work of art. Then a 55 degree cooked egg is cracked and poured into a dish before you in a cute nod to Singaporean coffee shops way of serving soft boiled eggs.

Level 70, Swissotel The Stamford, 2 Stamford Road

Shinji by Kanesaka

[UDPATE: Raffles Arcade is now closed for refurbishment until mid 2018 and Shinji has relocated across the street to the Carlton hotel.]

This menu-less, omakase (“I’ll leave the choice up to you”) restaurant has caused quite a stir in Singapore and has been awarded a Michelin star in the city state’s inaugural Michelin Guide. It’s the brainchild of renowned Tokyo chef Shinji Kanesaka, as the name suggests.
In Singapore, a team of Japanese chefs work under the watchful eye of master chef Koichiro Oshino who has been with Shinji for over 20 years.

They work behind a wooden counter carved in a single piece from a 220 year old hinoki or Japanese Cypress tree which is as stunning as the food they prepare.

Only fish and seafood is served but not just sushi and sashimi there’s plenty of grilled dishes too including 5-hour steamed Hokkaido abalone.

Raffles Hotel, 1 Beach Road

[UPDATE: Shinji at Raffles is now closed while Raffles Arcade undergoes refurbishment.]

Marinated shrimp with sea urchin and caviar at Waku Ghin, Marina Bay Sands, Singapore

Marinated shrimp with sea urchin and caviar at Waku Ghin, Marina Bay Sands, Singapore

Waku Ghin

Exclusive has become an over used word but it’s a fitting description for Waku Ghin. There are just 25 covers, dotted among four private rooms each with a chef preparing a 10 course tasting menu on a teppanyaki grill.

This is Sydney-based chef Tetsuya Wakuda’s first foray outside of Australia and is an extremely hot ticket in Singapore – especially since it zoomed into the World’s 50 Best Restaurants list in 2012. The restaurant has since earned a Michelin star.

To start is raw seafood, maybe sea urchin and abalone, followed by “salads” such as scallops with daikon and oyster. Standout dish is the marinated shrimp with sea urchin and caviar.

The the real magic begins as your private chef cooks a succession of fish and meat dishes such as crab legs steamed on a salt bed and wagyu beef with grated wasabi. It’s part theatre, part cooking lesson.

All dishes can be expertly paired with wines or saki from biodynamic Sancerre to an Australian chardonnay produced especially for the chef.

Casino level 2, Marina Bay Sands, 10 Bayfront Avenue

Waku Ghin, Marina Bay Sands, Singapore

Waku Ghin, Marina Bay Sands, Singapore

Sky on 57
Local enfant terrible Justin Quek trained with some of the best chefs in France and now mixes Singaporean Chinese flavours with classical French techniques and vice versa.

His impressive menu includes foie gras braised in soy sauce in the same style as Teochew braised duck and xiao long bao filled with foie gras and truffle consomee.

A particular triumph is JQ’s Beef Broth with Braised Tendon, Ribs & Slices of Wagyu. The chef says it’s inspired by Singaporeans eating Beef Noodles at hawker stalls at the end of a night out to avoid a hangover the next day. His version comes with a shot of Jack Daniel’s added.

Level 57, Sands Skypark Tower 1

Goat's cheese ravioli at Osteria Mozza, Marina Bay Sands, Singapore

Goat’s cheese ravioli at Osteria Mozza, Marina Bay Sands, Singapore

Osteria Mozza

There’s always a gathering outside Osteria Mozza of those without the foresight to book ahead at this popular Mario Batali outpost.

Inside, the dark wood, white table cloths and sizeable bar transports diners from Marina Bay Sands mall to New York. Batali’s trademark rock soundtrack adds a convivial atmosphere but never detracts from the attentive, friendly service.

Under the helm of executive chef, David Almany, the menu is Italian American boasting half a page of mozzarella and a full page of pasta as well as exemplary antipasti, meat, fish and of course, dolce. There’s also a great selection of Italian wines, thanks to co owner Joe Bastianich.

If you can’t get a seat here, Batali’s other joint next door does the best pizza in Singapore.

Galleria Level 42-46, Marina Bay Sands, 2 Bayfront Avenue

Osteria Mozza, Marina Bay Sands, Singapore

Osteria Mozza, Marina Bay Sands, Singapore

Brunch spots by the Bay

Is this the best Croque Madame in Asia?

Croque Madame at db Bistro & Oyster Bar



As a child, Jonathan Kinsella, executive chef at Daniel Boulud’s db Bistro & Oyster Bar, remembers his father making breakfast for the whole family every day. “My father is a chef and he was rarely home for dinner as he was running a restaurant so he always made sure to cook us breakfast,” Kinsella recalls.

“He would make spiced apple pancakes, soft scrambled eggs with roasted sausages and whole button mushrooms cooked in butter. When we were very young he used to make us soft boiled eggs with toast soldiers and cinnamon raisin oatmeal, which is still one of my favourite things to eat today.”

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Wolfgang Puck – the Stars’ Chef

Wolfgang Puck_2

Celebrity chef Wolfgang Puck’s inaugural restaurant, Spago in Los Angeles, was an overnight success that has become as synonymous with A-list celebrities as it has with great food. Film and rock stars, producers and politicians flock to the eatery, originally in West Hollywood and latterly in Beverly Hills. Now the acclaimed chef, restaurateur and TV presenter has opened Spago in Singapore – the first time the concept has launched in Asia.

“Spago is our flagship restaurant so opening one in Singapore is at once very exciting and creates a lot of pressure,” says Puck. “But when the opportunity came along to open a second restaurant at Marina Bay Sands, on top of the building where the swimming pool is, I didn’t hesitate for a second.”

The jaw dropping location on the Sands SkyPark, next to the stunning infinity pool and overlooking the city, is certainly a draw but Puck is confident there’s even more to Spago. “I think having a great view is obviously a big plus but I also know that people will come back for the food, the warm and friendly service and the hospitality,” he says.

After all, Spago Beverly Hills has 2 Michelin stars and the prestigious AAA Four Diamond Award. Puck himself downplays the celebrity clientele: “Famous people, in the end, are all just regular people except everybody knows them. Since my early days in Los Angeles when I was used to serving Orson Welles and Gene Kelly and nowadays Elton John, Madonna and Leonardo diCaprio, a guest in my restaurant is my guest whether they are famous or not.”

The Singapore outpost is in safe hands with Wolfgang Puck stalwart Joshua Brown taking the helm. (Brown will also continue to oversee Cut, Puck’s successful steakhouse within Marina Bay Sands, as well).

Big Eye Tuna Tartare at Spago

Big Eye Tuna Tartare at Spago

The Californian cuisine that’s a mainstay at Spago will also feature in Singapore along with a few global elements. Spago aficionados will be happy to see a few of their favourites on the menu while first timers will have the opportunity to try Puck’s signature dishes from the Beverly Hills original. “Some of the dishes we’ve served at Spago through the years had to stay on the menu because many people come to our restaurant and ask for them,” says Puck. “If you come to Spago for the first time, I think you should try some of the Spago classics like our spicy tuna tartare in miso cones or the agnolotti pasta with white truffles.”

Crispy Black Sea Bass at Spago

Crispy Black Sea Bass at Spago

Signature dishes for Singapore include crispy black sea bass with clams and smoked potato puree; grilled lamb chops with charred eggplant; pan seared striped bass “laksa” with dry fried rice noodles; and grilled milk fed veal chop with kohlrabi orange puree and Chinese fermented black garlic.

Pan Seared Bass Laksa at Spago

Pan Seared Bass Laksa at Spago

Milk Fed Veal Chop at Spago

Milk Fed Veal Chop at Spago

“Be sure to leave room for dessert,” says Puck who admits to having a sweet tooth. “When I come to any of my restaurants, I always ask for ice cream or chocolate. I even once hired a pastry chef just to make wonderful chocolate and espresso bon bons.”

Puck, who moved to the US in 1973 and opened Spago in 1982, now has numerous restaurants around the world as well as a catering company (responsible for the Oscar’s after party every year), plus cook books and television shows. He first learnt to cook from his mother, also a chef, when he was growing up in Austria. At just 14 Puck secured his first job in a professional kitchen; “peeling vegetables and cleaning the kitchen but most importantly, I learned the basics of cooking”. After moving to France, 19 year old Puck worked at the 3 Michelin starred Baumaniere with the renowned Raymond Thuilier.

“It was all about luxury – foie gras, caviar or baby lamb – only the best ingredients were accepted in the restaurant. And it’s Raymond who really was my mentor and why I stayed with cooking because that’s where I developed my passion,” says Puck.

Veal Filet Mignon Tartare_1

His own cooking at home takes a simpler turn: “I love cooking at home for family and friends. Cooking for my family is always a pleasure and seeing the kids enjoying a meal is really wonderful. I like to cook simple things like a roast chicken or grilled fish with roasted or steamed vegetables. My kids love romaine so I’ll make a salad with balsamic vinegar and sea salt.”

While Cut is renowned for steak, Puck is also passionate about the equally superb side dishes that accompany them. “I always try to cook with vegetables. I buy whatever’s available in the farmer’s market. Vegetables are one of my favourite ingredients and we can prepare them in many different ways whether it’s Chinese, Japanese, French or Italian. They are easy to adapt to different flavours.”

His appreciation of veggies started at an early age, again inspired by his mother. “My mother taught me early on that by [sourcing] from farm to table you will end up with the best results. We had no choice – I grew up on a farm so everything came right from the garden whether it was vegetables or salad or berries. When my mother used to make vegetable soup, she hand picked for or five vegetables, washed them and made soup out of them. Very simple, yet very tasty.”

Health and wellbeing is also a priority for him these days. Most days, the he will exercise for an hour after taking his children to school and before starting his business calls. “We use organic ingredients wherever possible because I believe our health starts with the right food,” he says.

Puck is still very much a hands on chef. When he’s at home in California, most lunch times will find him at Spago Beverly Hills or his restaurant at Hotel Bel-Air and at dinner at Spago or Cut. He’s also set up a development kitchen. “My passion is the kitchen so I spend most of my time there, very little in the office and I always try to evolve and learn new things. That’s why this year I built an experimental kitchen where I can go and play and have a few young chefs working with me to test new recipes and come up with ideas,” says Puck.

“To me, cooking is an evolution so there has to be constant innovations. Not only in the cooking but also in the whole attitude and décor.”

Spago Interior_1

The décor at Spago Marina Bay Sands, designed by New York based Tony Chi, is influenced by a colonial style Singapore bungalow complete with verdant garden. There’s inside and outside seating, with the interior being more fine dining in atmosphere including an extensive wine cellar while there’s lounge seating, low tables and cabanas al fresco. Of course both have open kitchens – a Spago feature.

“When I started Spago, I wanted the kitchen to be in the heart of the restaurant, just like it is in my home,” says Puck. “Today it’s a cliché that restaurants have open kitchens but in 1982, Spago was a trendsetter and probably the first fine dining restaurant with an open kitchen.”

Puck is still as enthusiastic about his vocation as when he started out. “I love what I do, that’s the important thing for me. I still have a passion for seeing the guests at the restaurants and going to the market.” Though he does concede:”I’m terrible at cleaning up after cooking. As much as I love to cook, somebody has to do the dirty work and clean up after me.”

And he shows no signs of slowing down. “I still feel like I’m at the beginning. As we speak, I’m working on a project near Palm Springs, a new family restaurant, and I also love making wine,” says Puck. “To me, getting up in the morning and thinking, what can I do next? What can I do better? Is there anything else I haven’t done yet? That’s what keeps me going.”

[UPDATE: Wolfgang Puck’s Cut won a Michelin star in the inaugural Singapore guide on July 21st 2016]

All about Boulud

DB Bistro Moderne, Singapore

On a jaunt to Singapore we found ourselves in need of an early bird supper while walking past Daniel Boulud’s DB Bistro Moderne at Marina Bay Sands. The “greeter” on the front desk didn’t crack a smile when we enquired about a table. Despite the earliness of the hour (5.30pm) and the emptiness of the restaurant she asked if we had a reservation. Nevertheless we were escorted to a perfectly nice spot in the leather banqueted main restaurant.

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