Marina Bay Sands celebrates 10th anniversary with ‘10 Years of Mixology’
Marina Bay Sands recently launched an exclusive cocktail series titled 10 Years of Mixology to commemorate a decade of excellence. Featuring innovative cocktails from over 10 celebrity chef and signature restaurants including ADRIFT by David Myers, CUT and Spago by Wolfgang Puck, and db Bistro & Oyster Bar, 10 Years of Mixology traces the integrated resort’s milestones as diners explore the wondrous world of mixology.
From now till October and beyond, signature restaurants also continue to roll out new specials, from a brand new pizzetta menu at Bread Street Kitchen and exquisite pastries at Origin + Bloom, to a special Seafood Week at RISE and new additions to the Marina Bay Sands Gourmet Takeaway platform.
Journey through 10 Years of Mixology (1 September – 30 December)
A spectacular showcase of over 10 unique cocktails across Marina Bay Sands’ award-winning restaurants, 10 Years of Mixology invites guests to journey with the integrated resort down memory lane and through the passage of time, as it looks to reimagine the future.
Handcrafted with artful precision and love, each cocktail tells a chapter of the Marina Bay Sands story, from its bold beginnings as the glittering icon of the Singapore skyline (Mott 32’s East Atlantis) and constant pursuit to deliver the city’s best nightlife experiences (KOMA’s Dusk to Dawn), to the IR’s unwavering commitment to sustainability (Club55’s I Dream of Greenie), and
tranquil respites in the midst of the bustling downtown (Yardbird’s Bourbon by the Bay). The journey culminates in Renku’s Two-0-Two-0 and ADRIFT by David Myers’s Re:Imagination, with the former celebrating a glorious decade, and the latter reimagining the future as Marina Bay Sands embarks on its next chapter. Priced at S$20 nett each, these limited-time cocktails are available until 30 December 2020 (till 10pm daily) and served by the table for guests to enjoy with exceptional bar bites or a decadent main course.
Black Tap’s The Halloween Shake returns (30 October – 1 November)
From 30 October to 1 November, celebrate Halloween in style with The Halloween Shake (S$22++) at Black Tap Craft Burgers & Beer. Exclusively available for three days only, the whimsical chocolate-based CrazyShake® is a visual feast, featuring a vanilla frosted rim plastered with candy corn, a chocolate ‘spider-web’ cupcake, orange and white twisty pops, orange rock candy, and a generous dollop of whipped cream speckled with orange sprinkles and chocolate drizzle.
From 15 to 30 September, fans can indulge in the restaurant’s limited-time Tuna Furikake burger (S$29++). A seared tuna fillet encrusted in sesame is served on a fluffy potato bun with fresh arugula, cucumber pickles and wasabi cream for a kick of spice. Diners can enjoy the dish with crispy Idaho fries, or opt for the thick-cut onion rings, sweet potato fries, or a refreshing house salad with a supplement of S$3++
Come October, the indulgent Chilli Cheesesteak Sandwich (S$26++) debuts as Black Tap’s special for the month. Thick slices of rump steak are clad in savoury chili cheese sauce and topped with fragrant sautéed peppers and onions for a flavourful treat.
For reservations, call 6688 9957
Brand New Pizzeta Menu at Bread Street Kitchen by Gordon Ramsay
Celebrity chef restaurant Bread Street Kitchen has launched a brand new pizzetta menu, offering a selection of four flavours for lunch and dinner on weekdays. Embrace the classic British restaurant in all its glory with the full English pizzetta (S$20++), featuring breakfast sausage, back bacon, flat mushrooms and a sunny side-up on a base of aromatic homemade pomodoro sauce. Savour the timeless margherita pizzetta (S$18++) with tangy pomodoro, smoked burratina and basil, and indulge in the Sicilian pizzetta (S$18++), topped with N’duja sausage, marinated artichokes, pomodoro and shaved ricotta salata. For a taste of local flavours, go for the chilli crab pizzetta (S$18++) topped with chilli crabmeat, fragrant shallots, red chilli, tomatoes, coriander and
Perfectly sized for individuals, the 7-inch artisan pizzettas are best enjoyed at the bar with a glass of wine. Friends and families can also have the best of all worlds by ordering multiple flavours for sharing. Each disc of dough is homemade using a traditional Italian recipe from Napoli, proofed and rested for over eight hours, before they are baked in an in-house wood stone oven at over 300 degrees to result in a brilliant, crispy crust.
For reservations, call 6688 5665
KOMA presents new cocktail menu (1 October onwards)
This October, toast to a refreshed cocktail menu at KOMA Singapore as the restaurant introduces several handcrafted cocktails, including a new signature cocktail, KOMA Phoenix (S$23++), a refreshing mix of tequila blanco, chili umeshu, agave nectar and lime juice. Other new additions include the Sakura Spritz (S$23++) with Sakura vermouth, Brachetto d’Acqui and Prosecco di Valdobbiadene, and the spirit forward Shiso Negroni (S$23++), KOMA’s take on a the classic negroni using distilled Umeshu and fresh shiso leaf. The new cocktail menu will be available from 1 October.
To commemorate World Sake Day, KOMA will also be offering a 25 per cent discount on selected sakes by the bottle and carafe all day on Thursday, 1 October. They include the Kid Tokubetsu Junmai Karakuchi, Tedorigawa Shukon Junmai Ginjo, and the award-winning Kitano Nishiki Junmai Daiginjo sake.
A table reservation is required to dine at KOMA. For reservations, call 6688 8690
Renewed Sunday Champagne Brunch at LAVO Italian Restaurant & Rooftop Bar
LAVO Italian Restaurant & Rooftop Bar is bringing back its iconic Sunday Champagne Brunch, now renewed and served a la carte. For S$88++ per person, diners can enjoy a lavish, free flow spread that includes favourites such as the truffled crab salad, wagyu meatball pizza and prime hanger steak. For S$158++ per person, diners may enjoy the food with free flow Veuve Clicquot champagne, specialty cocktails and other beverages.
In celebration of International Lobster Day on 25 September, LAVO is offering a Maine lobster roll (S$38++) with fresh Maine lobster and avocado in a brioche roll. This promotion is available from 21 September to 26 September from 11.00am to 3.30pm.
LAVO is also bringing back its Late Lunch promotion, where diners can enjoy a bottle of Peroni beer at S$28++ and choose between a juicy Prime Beef Burger with Truffle Fries or a Classic Margherita Pizza to pair with their beer. This promotion runs Mondays to Saturdays, from 3.30pm to 5pm.
Other ongoing promotions include a 1-for-1 promotion on cocktails and pastas. This promotion ends on 20 September and is available daily from 10pm to 12 midnight for pastas, and from 3pm to 7pm for cocktails. As part of their LAVO Loves You re-opening campaign, all are encouraged to post a picture of their 1-for-1 dish or cocktail at LAVO, accompanied by a creative caption and tagging @LavoSingapore with the hashtag #LAVOLovesYou on Instagram. The top two creative entries will each stand to win a pair of tickets to the iconic Sunday Champagne Brunch.
Reservations are required. Call 6688 8591
Mott 32 extends special Summer Menu (until 30 September)
By popular demand, contemporary Chinese restaurant Mott 32 will be extending its limited-time summer menu until the end of September. Prepared using authentic Chinese culinary techniques, the menu features highlights such as the luxurious braised crab casserole and fresh clam with winter melon and luffa (S$150++) – a fresh whole crab is braised with seasonal winter melon and fresh clams, accompanied with coix seeds and luffa which absorb the natural flavours of the rich broth. Not to be missed are also the crispy egg noodle with stir-fried egg white, prawns, scallops and conpoy (S$32++), as well as the wok-fried Boston lobster with crispy olive vegetables (S$90++).
For reservations, call 6688 9922
New pastries and viennoiseries at Origin + Bloom
Marina Bay Sands’ European-inspired patisserie concept Origin + Bloom has recently added a series of handcrafted pastries and freshly baked viennoiseries to its menu. Created by Executive Pastry Chef Antonio Benites, these creations are inspired by local favourites, and crafted using classic French pastry-making techniques with regional ingredients.
Those who love tropical flavours will enjoy the sweet dumpling (S$9), an indulgent dessert shaped like the traditional Chinese zong zi (粽子). Held together by a pandan biscuit base, the dumpling features a core made of pulut hitam, coconut rice and cempedak crémeux. Tea lovers will delight in the hojicha bubble tea (S$9), a cake modelled after a cup of bubble tea with a chocolate straw and an inner core featuring salted caramel, hojicha crémeux and hojicha mousse. Guests looking for a quick pastry fix can also look forward to three new additions, namely the black sesame mochi bun (S$3.50), pandan kaya bun (S$3.50), and sausage bun (S$4).
For enquiries, call 6688 8588
Renku presents Singapore-themed cocktails and October Winesday Fever
Renku Bar & Lounge, nestled at the lobby of the iconic Hotel, has launched over 10 cocktails (S$20++ each) inspired by Singapore’s landmarks and distinctive flavours. Guests can relish in blissful sips of the Rosella Lassi, an innovative twist on the classic yogurt-based beverage with notes of curry, rose, hibiscus syrup and mango juice to highlight the brilliance of Little India, as well as the Salted Egg, a local twist on the traditional Dutch liqueur Advocaat boasting a unique sweet-salty and creamy custard-like profile that celebrates Hong Lim Market, the first home of many street hawkers from Chinatown’s Hokkien Street. These cocktails are now available daily.
In October, unwind on Wednesdays over Renku’s Winesday Fever and enjoy selected bottles of red and white wines from renowned wineries in France and Italy at special prices, ranging from S$50 to S$140 (U.P. S$70 to S$170)
Pair these wines with Renku’s signature bites such as the crispy soft shell crab mantou and ImpossibleTM Tsukune, or with mains such as the Singaporestyle hokkien mee, pan-roasted kuhlbarra barramundi and USDA prime beef burger, a char-grilled patty and streaky bacon served with steak-cut fries.
For reservations, call 6688 5535
Celebrate the best of seafood at RISE’s Seafood Week (1 – 8 October)
From 1 to 8 October, Marina Bay Sands’ international buffet restaurant RISE returns with its famed Seafood Week (S$108++ per adult; S$38++ per child) during dinner. Diners can look forward to unlimited servings of seafood specials presented in a la carte style served tableside, as part of RISE’s redesigned buffet experience. For starters, enjoy the freshest catch of the season over a bountiful seafood platter, featuring Canadian snow crab, tiger prawns, scallops on the half shell, and other highlights such as the succulent fresh oysters with mignonette sauce.
For main courses, order local favourites such as dry chilli ban mian with abalone and anchovy crisp and RISE’s signature Singapore style chilli crab with fried mantou, all prepared a la minute. Diners can also look forward to three tantalising dishes from the Western station: sustainably sourced salt-baked barramundi with saffron sauce, glazed miso cod with yuzu beurre blanc, hajikami, as well as hearty servings of warm seafood cioppino. Keep the glasses flowing with two hours of wine and beer (S$38++), or top up an additional S$12++ for champagne.
For reservations, call 6688 5525
Three-course sunset menu at Spago by Wolfgang Puck (Daily, 6pm – 7.30pm)
Experience sky-high dining at its best at Spago by Wolfgang Puck, as the restaurant presents a three-course sunset menu (S$78++) comprising its timeless classics and seasonal specials. Bask in the golden hour and start the evening with a seasonal handmade sweet corn agnolotti, featuring pockets of handmade pasta packed with sweet corn and mascarpone, coated in delicious sage butter sauce and topped with parmigiano reggiano, or the innovative kaya toast (top up S$10++) – a delicate treat of seared foie gras, pandan-coconut jam and foie gras-espresso mousse atop a crisp toasted brioche.
For mains, take your pick from Spago’s indulgent smoked maple leaf farms duck breast, accompanied with creamy seared foie gras, sweet Fuji apples, chanterelle mushrooms, toasted farro with a drizzle of apple-ginger reduction, or the signature Japanese sea bream “laksa”, a flavourful combination of the pan-seared fish with rice noodles in a rich curried coconut broth. As night falls, end the meal on a sweet note with the salted caramel soufflé, served with a scoop of refreshing farmer’s market Fuji apple sorbet, or a decadent tarte au chocolat (top up S$10++), featuring chocolate Frangelico ice cream with Guanaja cremeux and crisp cacao tuile.
Reservations are required, with limited sets available daily for dinner bookings between 6pm to
7.30pm. For reservations, call 6688 9955
Yardbird Southern Table & Bar presents refreshed weekend brunch offerings and
Classic American restaurant Yardbird Southern Table & Bar has recently refreshed its Great American brunch menu, available on weekends from 10am – 4pm. Kickstart the weekend with the new bacon hash waffle & eggs (S$24++), a dynamic combination of scrambled farm fresh eggs with chives and smoky bacon atop a fried hash waffle, complete with country gravy. For an elevated brunch, top up an additional S$10++ for a side of the restaurant’s famed crispy chicken.
Complete any entrée with the Sunny Morning Set (S$36++), which includes a choice of freshly squeezed juice such as green giant or orange ya glad, and coffee or tea. Those looking for a boozy brunch experience can also opt for 2-hour free-flow glasses of the citrusy Southern mimosa (S$30++).
From now until 30 September, experience the best of Yardbird’s signature 100-year-old family fried chicken recipe through its Southern Fried Chicken Month menu (S$34++). Each week, the signature fried chook is tossed in popular and trendy flavours such as Louisiana hot sauce (9 –15 September), a powerful duo of house-made spicy tangy cayenne pepper sauce and crumbled blue cheese, sweet and tangy mustard Carolina BBQ sauce (16 – 22 September), and Korean BBQ sauce (23 – 30 September), a unique marinade of ginger lime, tossed in a sweet and spicy BBQ sauce. Complete the indulgent feast with a glass of house draught beer – Full Steam Ahead or Pabst Blue Ribbon (S$10++ per glass, U.P. S$16++ per glass).
Come International Drink Beer Day (28 September – 1 October), Yardbird will be offering an all day promotion Happy Beer Hour, available at only S$10++ per glass at The Loft (Level 1 of Yardbird). To keep their glasses flowing, diners simply have to take a selfie with friends, and tag @YardbirdSingapore and #YBHappyBeerHour on Instagram stories.
For reservations, call 6688 9959
New on Marina Bay Sands’ Gourmet Takeaway platform
Joining the roster of restaurants on Marina Bay Sands’ gourmet takeaway platform is celebrity chef restaurant ADRIFT by David Myers. Savour dishes that are thoughtfully sourced and meticulously prepared, from signature bites such as the Alaskan king crab melt (S$14+) to the tender braised short rib (S$40+), complemented with smoked bone marrow, potatoes and leek.
Vegetarian options are also available, such as the healthy and light celeriac noodles (S$21+), with ribbons of celeriac tossed in pine nut, cured yolk and parsley.
Recreate your own Yardbird dining experience at home with Yardbird’s new takeaway packaging.
Guests will simply have to scan a QR code from Yardbird’s takeaway paper bag to access a specially curated Spotify playlist to jam along to classic American tunes.
CHEF DANIEL BOULUD
Explore culinary wonders of the Mediterranean at db Bistro & Oyster Bar
Celebrity chef restaurant by Daniel Boulud unveils exclusive two-month Boulud Sud pop-up from 1 Sept
A Mediterranean epicurean journey awaits at db Bistro & Oyster Bar with the Boulud Sud pop-up
This late Summer, db Bistro & Oyster Bar is set to whisk diners off on a culinary adventure to the sunny coasts of the Mediterranean with its first-ever pop-up from 1 September to 31 October. An ode to Chef Daniel Boulud’s love for the rich cultures embodied in Mediterranean cooking, the Boulud Sud pop-up at Marina Bay Sands will present a bright and bold dinner menu specially composed by Chef Boulud and Executive Chef Jonathan Kinsella.
The Boulud Sud pop-up serves a menu jointly curated by Chef Daniel Boulud and Executive Chef Jonathan Kinsella
Based in New York and Miami, Boulud Sud is Chef Boulud’s Mediterranean-inspired dining concept, offering a veritable culinary travelogue of the entire Mediterranean from the shores of Southern France, Italy, Spain, and the Greek islands, to spice influences from Turkey and the North African coast. To quote a review in The New York Times, “Boulud Sud is the Manhattan equivalent of a private yacht anchored off Monaco, serving the food of Sardinia, Greece, Tunisia, Gibraltar, and Beirut. And you are invited along.”
Each week’, the menu will be updated to allow guests to savour their way through the diverse cuisines of the Mediterranean. During this period, fans of db Bistro’s classic French cuisine can continue to enjoy the restaurant’s award-winning dishes? and impeccable hospitality.
Indulge in bright and bold Mediterranean cuisine
The Boulud Sud pop-up menu is set to showcase the distinctive nature of Mediterranean cuisine, characterised by the bold use of herbs and spices and inspired by fresh produce. Commence the evening with sharing starters such as the smoky octopus a /a plancha with Marcona almonds (S$28++), the Turkish “PIDE” flatbread (S$28++) with herb spiced beef, roasted peppers and ricotta salata, and the flavourful saffron tagliolini with clams, seppia and bottarga (S$28++ for appetiser portion; S$36++ for main course portion).
Regional Mediterranean flavours featuring the finest ingredients from land and sea shine through in a selection of mains. Enjoy pure oceanic flavours in the sa/t baked branzino (for two pax; market price) and db Bistro’s hearty signature bouillabaisse (for two pax; market price), alongside the spice-laden Moroccan chicken tagine (S$68++; for two pax). Other highlights include the gri/led Australian wagyu strip for two (S$160++), served with an appetising salsa verde, and spicy little neck clams with chorizo sausage in tomato broth (S$25++).
1 Guests are advised to contact the restaurant to enquire on daily offerings.
2 db Bistro’s regular lunch, dinner and weekend brunch menus will continue to be available in the main dining room.
Conclude the epicurean journey with sweet delights by Executive Pastry Chef Mandy Pan. Herbs, spices and indigenous fruits of the Mediterranean are wonderfully incorporated in desserts such as the apricot and star anise créme brulée (S$10++), grapefruit givré with sesame halva, rose loukoum (8$12++), and Tunisian mint chocolate with pine nuts, jasmine flower and chocolate sorbet (S$12++).
All dishes are available a la carte for dinner only, from 5:30pm to 10:30pm daily. Parties of four to five pax can opt for a family-style Mediterranean feast (S$95++ per pax) to enjoy a curated four-course menu. Reservations are required. Please call 6688 8525
Complete the Mediterranean experience with special beverages
Mediterranean inspirations will also make their way to the limited-time cocktail menu, with summery offerings such as the tequila-based Costa Brava (S$20++) featuring fresh melon with a touch of herbaceous cilantro, as well as the Le Provencal (S$20++), a nectarous concoction of lavender honey infused gin with Ver-Jus, and champagne spritz. Guests can also pick from a fine selection of Mediterranean wines, ranging from French rosés and Italian reds to more unique expressions from Lebanon, Morocco, Spain and other coastal regions.
db Bistro & Oyster Bar Singapore celebrates a decade of excellence
This November, db Bistro & Oyster Bar is set to throw a magnificent celebration to commemorate 10 years of excellence. Revered as one of the first celebrity chef restaurants to set foot on local shores in 2010, db Bistro has established itself as a stalwart of casual French dining in Singapore. Following the Boulud Sud pop-up, the restaurant is set to present a special tasting menu in November, comprising db bistro’s timeless classics and highlights throughout Chef Daniel Boulud’s illustrious career.