Dining/Drinking

Mid-year Singapore dining specials: Marina Bay Sands is showcasing a series of nourishing menus across eight award-winning restaurants as part of the integrated resort’s three-week festival ‘Where Mind & Body Connect’ (17 June to 9 July).

Look forward to an abundance of uplifting dishes, from db Bistro’s vegetable and seafood inspired three-course coastal Mediterranean dinner menu and Mott 32’s plant-based renditions of its signature contemporary Chinese dishes, to the debut of Spago’s Summer menu.

Pamper the body with wholesome roasted cod from Bread Street Kitchen & Bar and rediscover the joy of mindful eating at WAKUDA Restaurant & Bar with nutrient-rich signatures like marinated tuna and the umami grilled toothfish. Families can also explore fun ways to refuel over an array of meat-free creations with Black Tap’s signature house-made falafel burger salad and vegan Black ‘N White CakeShake, Yardbird’s rendition of the Impossible steak burger, and delight in a sustainable feast at RISE from 3 to 9 July.

Discover mid-year gourmet surprises at Marina Bay Sands

Gourmands can indulge in a world of gastronomical treasures, beginning with Waku Ghin’s bespoke sushi omakase from Wednesday to Friday evenings. Thereafter, dive into the best of the Mediterranean at Spago Bar & Lounge with the June edition of ‘Shades of Spago’ featuring a one-night only menu in collaboration with Artemis Grill & Sky Bar on 24 June, and turn up the heat with Black Tap’s June special of Hot Chicken Sandwich.

Come July, bask in db Bistro’s Bastille Day Parisian bistro favourites, LAVO Italian Restaurant & Rooftop Bar’s Independence Day specials, and Yardbird’s sixth anniversary treats before immersing in Japan’s Summer tradition with KOMA’s unagi festival from 20 July until 7 August.

In honour of Black Tap’s new location in Nashville and new menu items inspired by the community, its restaurant locations across the globe, including Singapore, are rolling out the Hot Chicken Sandwich (S$23++). Feel the heat with a spicy and crunchy combination of crispy chicken, black garlic and chilli seasoning and hot chilli oil. The burger is topped with parsley, pickle chips and buttermilk-dill, amping up the mix of Asian chillis and Italian spices over a boldly flavourful feast till 30 June.

Celebrity chef restaurant db Bistro & Oyster Bar is commemorating Bastille Day (France’s National Day) from 14 to 16 July over a classic three-course dinner menu (S$98++ per person) comprising Parisian bistro favourites. To start, delight in the hearty soupe de poisson, a Marseille-style fish soup served with delicious saffron and garlic rouille, and snack on crackling bites of crispy pork belly rillon accompanied by haricot vert and pickled onion salad.
Savour the gentle blanquette de veau, a traditional veal stew braised in aromatic Parisian mushrooms, pearl onions, and paired with warm basmati rice, or the time-honoured quenelles de brochet, a Lyonnaise dish close to chef Daniel Boulud’s heart. These classic pike dumplings star succulent Maine lobster, sauteed spinach and classic Nantua sauce. Round off the feast with “Let them eat cake” – a luxurious slice of red velvet cake accompanied by strawberry and red wine sorbet.

From 20 July to 7 August, KOMA Singapore is inviting all to commemorate the unique Japanese tradition of Doyō no Ushi (the Day of the Ox), a day during the peak of summer where it is a custom to eat eel for good health and prosperity. Rich in nutrients, the popular grilled freshwater eel nourishes the body with high content of vitamins and minerals to help locals combat Japan’s hot summer days.

During this special unagi festival, guests can enjoy the popular delicacy in four different ways during dinner daily, from appetisers such as the smoked uzaku (S$18++), a cold dish served with wakame, cucumber, watermelon radish and sweet vinaigrette, and una tamayaki (S$20++), a grilled eel rolled dashi Japanese omelette with daikon ankake, to the tantalising unadon (S$52++) for a satisfying main. Seek a cosy soirée out by the intimate bar & lounge amidst the restaurant’s dramatic setting and relish a trio of una temaki (S$36++) while sipping signature cocktails such as the eye-catching KOMA Canary (S$25++), a refreshing concoction brimming with Tanqueray Flor de Sevilla Gin, lemon juice and a touch of saffron.

This Independence Day (4 July), usher in an evening of celebrations on level 57 in the skies at LAVO Italian Restaurant & Rooftop Bar as the Italian American restaurant presents the ‘taste of freedom’ in a choice of savoury or sweet. Sink your teeth into the wagyu and marrow (S$69++), a scrumptious burger featuring 180 grams of wagyu, roasted bone marrow, caramelised onions and cheese fondue on the top, served with crisp grated black truffle and parmesan fries. Surprise loved ones with the sweet burger (S$28++), a celebration of crowd favourite sweet treats featuring a vanilla gelato cookie patty and mango jellies sandwiched between homemade brioche, served with deep-fried churros and panna cotta and strawberry sauce.

Glam up for a night of sky-high merrymaking at Spago Bar & Lounge this 24 June, as the next monthly edition of ‘Shades of Spago’ presents a first-ever collaboration with Artemis Grill & Sky Bar through a one-night only collaborative menu, available from 6pm.

Perfect for pairing with Spago’s innovative handcrafted cocktails, the Mediterranean-driven menu features 15 signature creations by leading chefs of Spago and Artemis. Sink your teeth into kaviari smoked salmon grissini served atop sourdough rye and topped with salmon roe and dill creme, before pairing cocktails with grilled Spanish octopus, a tantalising dish served with chorizo and smoked potato. Other must-tries include Spago’s karaage hot chicken and the addictive “Chinese Takeout” featuring tiger prawns tossed in wok-kissed noodles, and Artemis’ signature beef tartare with crispy potato hash, Moroccan lamb chop with green chermoula, pomegranate relish and curry leaf, and fried artichokes with traditional taramasalata and wild fennels.

‘Shades of Spago’ will see the alfresco bar & lounge transform into a party venue decked in shades of ‘Silver & Orange’ on 24 June, complete with swanky beats by renowned DJ Patrick Oliver from 8pm until midnight. The best dressed of the night will stand a chance to win a round of four shots. Admission to ‘Shades of Spago’ is free, and reservations are strongly recommended.

Fans of two-Michelin starred Waku Ghin and can now indulge in yet another exclusive experience enclosed within a private sushi room of the multi-award-winning restaurant. Helmed by Chef Shimpei Zennami who brings with him a decade of experience at the Ginza Kyubey Hotel Okura Tokyo branch, Waku Ghin’s bespoke sushi omakase (S$550++ per person) features intricate creations crafted using prized produce personally sourced by celebrity chef Tetsuya Wakuda from around the world. Look forward to seasonal delicacies such as the hotaruika (firefly squid), ankimo (monkfish liver), shirako (milt), top-grade fish such as the bonito and tuna, as well as savoury flan and comforting sukiyaki. In addition to the classic pairing of sushi with exclusive sakes bottled for Chef Tetsuya, gourmands can explore an extensive Japanese whisky selection for a contemporary twist. Round off the ultra-luxe dining escapade with exquisite desserts featuring seasonal fruits, prepared by executive pastry chef Yasushi Ishino.
Waku Ghin’s sushi omakase is available from Wednesday to Friday evenings from 6.30pm. A minimum of four diners or S$3,000 nett spend is required.

Fans of classic American restaurant Yardbird Southern Table & Bar are invited to celebrate its sixth anniversary throughout 2 July. Set against the backdrop of the glistening Marina Bay waterfront, The Loft on Level 1 is the perfect semi-alfresco spot to rejoice in one of Yardbird’s signature whiskey-based cocktails such as the Blackberry Bourbon Lemonade (S$22++ per glass) and Watermelon Sling (S$24++ per glass). For one day only, diners will receive three complimentary pieces of Nashville wings featuring its signature Carolina reaper rub to satiate major spice cravings.