Hotel Bars

Marina Bay Sands gastronomy news for October 2024: Singapore’s integrated resort invites guests to embark on a gastronomic journey with an array of new and exciting culinary experiences. New and innovative offerings include the debut of the NY Street Dog at Black Tap and black cod and scallops wellington at Bread Street Kitchen, exciting culinary collaborations at KOMA, Maison Boulud and Yardbird, and limited-time Oktoberfest and Halloween specials at LAVO, RISE and The Club. Such exciting offerings create unforgettable experiences for diners.

This October, Black Tap presents authentic flavours of New York’s iconic street food through two varieties of Street Cart Dogs. The debut of NY Street Dog features a 7-inch beef hot dog, sauerkraut, spicy mustard and potato roll, and the Chili Cheese Dog features a 7-inch beef hot dog with beef chili, melted American cheese, frizzled onions and potato roll. The limited-time special is available at S$15++ for a single serving of hot dog and S$25++ for a double serving, with an option to have them accompanied with fries at an additional S$7++. 

Gordon Ramsay’s Singapore outpost Bread Street Kitchen & Bar will celebrate Worldwide Wellington Month with two spectacular offerings showcasing exclusive takes on the iconic Wellington dish. From 3 to 31 October, diners can look forward to the new black cod and scallops wellington that pays homage to the island’s rich fishing heritage. Featuring a delicate codfish filet, the dish is baked to perfection in a layer of golden buttery pastry over scallop saffron mousse and complemented with a vibrant parsley sauce. Fans of truffle can also enjoy the decadent seasonal truffle beef wellington from 1 to 30 November, starring tender filet mignon and truffle encased in the golden crusted pastry, served alongside creamy truffle mash potatoes and topped with truffle sauce and freshly shaved truffles. The annual occasion, commemorated by all Bread Street Kitchens across the world, can be enjoyed in The Wellington Experience (S$98++ per person), a special three-course menu bound to impress diners with a sommelier wine pairing option (additional S$48++ per person).

Gourmands and sake lovers are in for an enchanting treat this October, as Koma Japanese Restaurant & Sushi Bar presents a luxurious six-course pairing dinner with Dassai, one of the most prominent Junmai-Daiginjo sake brands in the world (S$388++ per person). Following an
intimate preview hosted in Koma’s private dining room by Dassai’s master brewer Suzuki Kiyoaki on 25 September, guests will get to savour the sake pairing from 27 September to 26 October during dinner daily.

Begin with the first course of ebi Shinjo (poached prawn dumpling), paired with the smooth and fragrant Dassai 45 Sparkling Nigori Nama, which boasts fruit aromatics and delicate sweetness with a refreshing finish, before proceeding with the second course of assorted sashimi, paired with Dassai 39, which boasts a succulent fruity aroma with a luscious and juicy character alluding to its impressive 39 per cent rice polishing rate. For the third course, whet your appetite with ginger lime marinated salmon, matched with the avant garde Dassai Future, a labour of love spotlighting togai (out-of-grade) rice which took tremendous effort to culminate in a luscious sake boasting an explosion of delicate flavours. Move on the fourth course of Mayura Station wagyu tenderloin and fifth course of bara chirashi with the Dassai 23, the ultimate Junmai-Daiginjo sake delivering delicate floral aromas with a palate reminiscent of honey and an elegant lasting finish, before drawing the meal to a close with Koms’s signature bonsai, paired with the seasonal Dassai Umeshu starring prized Nanko plums.

Let nights of tales ensue at Koma’s bar and lounge, as the team of bartenders showcase their creativity through monthly cocktails. From now until 27 October, guests at Sands Theatre can revel in two show-inspired cocktails at Koma for lunch and dinner, starting with Madame Butterfly (S$27++ per glass), a Miss Saigon-themed cocktail starring Bacardi carta blanca rum, St. Germain, lychee juice, yuzu juice and an infusion of ginger and lemongrass syrup. As Mongol Khan comes around, delight in the Mongolian Illusion (S$27++ per glass), an old fashioned with Nikka Coffey Vodka, campari, agave and green tea.

Dive into exquisite lunch sets at Lavo Italian Restaurant & Rooftop Bar, as the restaurant refreshes its set lunch menu monthly to present the culinary team’s creativity on seasonal produce. Available daily, the set lunch menu offers a choice of two courses at S$45++ per person and three courses at S$55++ per person.

An Autumnal showcase awaits this October, beginning with a choice of grilled root vegetables with Italian smoked scamorza, a revered dairy celebrating Apulian tradition, or celeriac cream topped with crispy bacon croutons, before moving into three choices for mains. Savour the mouth-watering oven braised pork ribs (additional S$10++), paired with grilled lettuce and house made steak sauce, or opt for light dishes such as the poached halibut, paired with potato cream and confit vegetables, and spinach ricotta tortelli. Sweeten the lunch with hummingbird cake (Jamaican spiced pineapple banana cake) topped with cream cheese and caramelised pecans.

Come November, the menu will refresh and welcome the beginning of Winter, starting with a choice of salmon roll with rock melon, gnocco fritto and a drizzle of balsamic crème, or a comforting bowl of parsnip and apple soup. For mains, choose between crispy pork belly and seafood cioppino in tomato consommé, and round off the meal with chocolate vanilla tart studded with hazelnut praline and chocolate vanilla mousse.

27 October: the return of Lavo’s Halloween-themed edition of Sunday Champagne Brunch, which promises Lavo’s expansive brunch with free-flowing cocktails, champagne, wines and beers. Indulge in a lavish selection of fresh seafood on ice such as chunky poached lobsters and cocktail prawns, premium cheese & charcuterie boards, brick-oven pizzas, live stations of chef’s selection of grilled meats and cacio e pepe and hearty Italian American brunch favourites, as well as a whimsical selection of Halloween themed pastries. Come 31 October, Lavo will put a spookily delicious spin on its signature 20-layer cake starring dark chocolate sponge stacked with orange cream cheese, available for both lunch and dinner, alongside a special cocktail to keep the celebration flowing.

Maison Boulud hosts Maison Dunand, one Michelin-starred French restaurant from Bangkok, to present an exclusive four-hands six-course Vive la France dinner (S$225++ per person). Taking place on 10 and 11 October, the collaboration will unite the expertise of chef Arnaud Dunand Sauthier, celebrated chef and founder of Maison Dunand, as well as the executive chef of Maison Boulud Singapore Remy Carmignani to bring diners on a gastronomic journey celebrating the best of French cuisine. Diners can look forward to iconic dishes from Maison Boulud such as Turbot Girolles, a French classic Brittany turbot served with a red wine meurette sauce paired with Chanterelle mushrooms and a Piedmont hazelnut viennoise, as well as Maquereau Aubergine, an exquisitely prepared sake-marinated mackerel paired with delicate eggplant caviar and a rich cocoa nib vinaigrette, and Mieral Pigeon Figues, a tender whole pigeon complemented by the sweetness of Solliès figs, from Maison Dunand.

Rise will be transforming into an Oktoberfest extravaganza for the first time from 25 September to 6 October, inviting diners to feast their way through the traditional Bavarian festival for lunch and dinner. Led by executive chef Colin Thumboo, the buffet features close to 35 delicacies specially curated for the festival. Indulge in classic carvings on rotation such as the crispy roasted pork knuckle, Brathendl Bavarian roast chicken, ‘Thor’s Hammer’ sauerbraten beef and roast pig with dark beer sauce, and pair with delicacies starring authentic recipes of cheese spätzle with fried onions, leberkäse meatloaf in bun and trio of ‘knödel’ bacon, spinach and cheese dumplings. Sweeten the celebrations with traditional sweets such as the all-time favourite apple strudel and kaiserschmarrn with plum ragout, paired with various beer packages for the ultimate celebration.

Guests can also opt for an à la carte experience at Rise Outdoors with the Oktoberfest Alfresco menu, available daily from 5pm onwards. Pair ice cold pints with the sausage platter (S$30++) featuring quintessential selections of bratwurst, thüringer and weisswurst with a side of sweet mustard and pretzels, as well as crispy pork belly (S$28++) with classic sauerkraut and roasted potatoes. Alternatively, indulge in two beer cocktails (S$20++ per glass), namely RISE mule, a spin on the classic mule with a dash of German beer, and Weissen Sour stirred with house-made orangecello.

Come 21 to 27 October, Rise will indulge guests in an elevated Middle East and Mediterranean enhancement on its lunch and dinner buffet for a week, as part of its ongoing series of spotlighting different cultures’ gastronomy to offer something different to guests. In addition 12 sumptuous options for mezze, the buffet will also offer traditional delicacies such as the slow-roasted whole baby lamb, which is marinated with yoghurt and aromatic spices like zaatar and sumac before it is roasted for 12 hours till tender and juicy, as well as kebab bil karaz, Lebanese-style kafta, marinated beef skewers, oven-roasted chicken shawarma and more. Round off the feast with baklava, one of the most popular Middle Eastern desserts made from layered phyllo dough with chopped nuts, and pair them with Rise’s curated list of over 30 wines from different regions of the world.

From now until 13 October, celebrate the world-famous Oktoberfest with a cosy soirée at The Club, Marina Bay Sands’ signature hotel lobby lounge which will be rebranded from its previous establishment name Renku Bar & Lounge from 1 October. Savour the best of traditional Bavarian fare with a choice of two platters (S$45++), namely the Warsteiner Beer Platter, served with two pints of the famous German draught beer, paired with a selection of smoked sausages, and the Beer Cocktail Platter, presented with a choice of any two beer cocktails with the ultimate trio of crispy pork belly, sauerkraut and roasted potatoes. Available on the à la carte menu, the Grapefruit Shandy (S$23++) is a rejuvenating mix of vodka and grapefruit liqueur with a squeeze of lime, while those seeking something a little more decadent would love the Butterbeer (S$23++), a creamy, frothy blend of butterscotch and ale beer, topped with a dollop of spiced rum cream for a unique and flavourful experience. Non-alcoholic renditions are available as well.

The Club has also launched a new cocktail series starring nine distinct flavours inspired by Singapore’s hawker fare, beloved treats and breathtaking vistas (S$26++ per glass), offering a glimpse into the quintessential Singaporean way of life and all it has to offer. Refresh your senses with the Lychee Jamboree, a floral rendition of popular hawker beverage lychee soda, savour the popular Malay rice dish nasi lemak with Coconut Dream, a sweet concoction starring rice infused pandan coconut gin shaken with pandan rice liqueur, coconut and sambal oil, and delight in an ode to Lunar New Year with the Pineapple Fashioned starring house-made salted bak kwa bitters atop pineapple & vanilla infused scotch and demerara. The Club accepts walk-in guests; for more information, call 6688 5568.

This October, Yardbird Southern Table & Bar will present the return of its month-long celebration of Fried Chicken Month (S$38++ per serving), an annual affair that spotlights the restaurant’s beloved 100-year-old fried chicken recipe. Each week, diners can look forward to an exclusive rendition of the famed fried chook in a different flavour, led by executive Chef Josh Chua and his culinary brigade.

Beginning on 1 October, the Louisiana Hot Chicken features the signature chicken tossed in a special house-made cayenne pepper sauce and crumbled blue cheese. From 7 to 13 October, savour Southeast Asia’s favourite flavours with the Chilli-lime Fried Chicken, a power-packed combination of chilli and lime seasoned shishito peppers and Thai basil. Welcome the newest entrant to the annual celebration – Rendang Fried Chicken – from 14 to 20 October, as Yardbird pays homage to the popular Indonesian delicacy by tossing the fried chook in house-made coconut flavoured chilli paste finished with the richness, creaminess and fragrance of kerisik (spicy toasted coconut paste). Round off the month with the fiery Reaper x Sichuan from 21 to 27 October, starring a sensational combination of smoked Carolina reaper and Szechuan pepper, served with fried ginger and spring onion.