Celebrity chef Wolfgang Puck has planted his flagship Spago at Forbes Travel Guide Four-Star Marina Bay Sands, five years after his first Singaporean venture, CUT Singapore. Longtime Puck protégé Greg Bess helms both restaurants as executive chef.
The pioneering 1982 West Hollywood institution brings worldly glamour to this new Asian outpost, with fresh dishes created especially for this colonial-chic sibling. At times, however, the fusion cuisine takes a backseat to the captivating wraparound views from the restaurant’s 57th-floor setting.
The restaurant comprises two distinct spaces: an enclosed fine-dining hall and alfresco bar terrace that brings the outdoors in. The dining room is burnished with gold tiled ceiling, full-length plantation-style windows and comfortably sized tables topped with heavy linen and sleek lamps.
The pioneering 1982 West Hollywood institution brings worldly glamour to this new Asian outpost, with fresh dishes created especially for this colonial-chic sibling. At times, however, the fusion cuisine takes a backseat to the captivating wraparound views from the restaurant’s 57th-floor setting.
The restaurant comprises two distinct spaces: an enclosed fine-dining hall and alfresco bar terrace that brings the outdoors in. The dining room is burnished with gold tiled ceiling, full-length plantation-style windows and comfortably sized tables topped with heavy linen and sleek lamps.
Our Inspector's Highlights
• Tony Chi and Associates, Wolfgang Puck’s designer of choice in the U.S., has successfully enshrined Spago in a luxe Asian colonial-style bungalow amid the clouds. A private elevator whisks diners high above the city, offering stunning views of the downtown skyline on one side and verdant Gardens by the Bay on the other.
• Since the executive chef has been based in Singapore since 2010, the dishes reflect confident local strokes. Pan seared red snapper is bathed in a rich laksa (curried coconut broth) at the table, while cute squares of foie gras flirt with kaya (traditional coconut jam) in a breakfast-inspired toast dish.
• Serious Negroni and Manhattan lovers have the option to quaff cocktails by the carafe. You can also fortify against the steamy Singapore humidity with the cheekily tart Love You Long Time, a bubby blend of Ketel One Vodka, tangerines, Thai basil and sparkling sake.
• Since the executive chef has been based in Singapore since 2010, the dishes reflect confident local strokes. Pan seared red snapper is bathed in a rich laksa (curried coconut broth) at the table, while cute squares of foie gras flirt with kaya (traditional coconut jam) in a breakfast-inspired toast dish.
• Serious Negroni and Manhattan lovers have the option to quaff cocktails by the carafe. You can also fortify against the steamy Singapore humidity with the cheekily tart Love You Long Time, a bubby blend of Ketel One Vodka, tangerines, Thai basil and sparkling sake.
Things to Know
• Spago Bar is cleverly partitioned with louvered wooden slats for air circulation, while the black-and-white patterned floor tiles accurately capture the old-world feel of British-style colonial homes.
• In addition to offering meals throughout the day, the restaurant also cooks up special wine-pairing events, social hours and much more.
• Incidentally, Spago provides an up-close vantage point of the hotel’s world-famous infinity pool. At all times, the iconic pool heaves with selfie-stick-carrying tourists (yes, really).
• In addition to offering meals throughout the day, the restaurant also cooks up special wine-pairing events, social hours and much more.
• Incidentally, Spago provides an up-close vantage point of the hotel’s world-famous infinity pool. At all times, the iconic pool heaves with selfie-stick-carrying tourists (yes, really).
The Food
• Business bigwigs can count on a polished and speedy lunch service, aided by succinct three- and four-course tasting menus. Steamed red snapper and grilled Iberico pork chop are midday mainstays.
• Elsewhere, the menu champions Cali-global fusion that largely falls in the tried and tested zone. Charcoal grilled Spanish octopus jostles alongside honey miso broiled black cod, while truffle butter reliably dresses up hand-cut agnolotti.
• The most premium items on the menu? Look to the “Land” category for Snake River Farms and Miyazaki steaks, familiar items from celebrated sister restaurant, CUT Singapore.
• Elsewhere, the menu champions Cali-global fusion that largely falls in the tried and tested zone. Charcoal grilled Spanish octopus jostles alongside honey miso broiled black cod, while truffle butter reliably dresses up hand-cut agnolotti.
• The most premium items on the menu? Look to the “Land” category for Snake River Farms and Miyazaki steaks, familiar items from celebrated sister restaurant, CUT Singapore.
The Drinks
• The adjoining lounge terrace breezily accommodates up to 200 guests. If you’re feeling sociable, pull up a seat at the alfresco bar and be at the center of attention, or book ahead for one of the more private cabanas.
• From 6 to 9 p.m. on Tuesdays, you can sip on the aforementioned Love You Long Time cocktail for 50 percent off its typical cost.
• Food is no afterthought, with mod-Asian touches such as in the Chinese bao filled with hoisin-glazed short ribs, and a variety of refreshingly chilled sushi rolls. The original Spago signature of spicy tuna tartare cones with chili aioli are not to be missed, either.
• From 6 to 9 p.m. on Tuesdays, you can sip on the aforementioned Love You Long Time cocktail for 50 percent off its typical cost.
• Food is no afterthought, with mod-Asian touches such as in the Chinese bao filled with hoisin-glazed short ribs, and a variety of refreshingly chilled sushi rolls. The original Spago signature of spicy tuna tartare cones with chili aioli are not to be missed, either.
Getting There
Tower 2 Level 57, Marina Bay Sands, 10 Bayfront Avenue, Singapore 018956
TEL65-6688-9955
TEL65-6688-9955
