The first international offshoot of Wolfgang Puck’s renowned Beverly Hills restaurant, Spago at Marina Bay Sands offers a seasonal menu of Californian cuisine with global accents and you’d find some Singaporean dishes like Kaya Toast and Laksa here.
The design of Spago is a tad different from other fine dining restaurants that I’ve been to; there are two sections – the lounge and alfresco bar for tapas and drinks that are non-air-conditioned, and an indoor restaurant for the full dinner service.
The indoor restaurant is further split into two dining halls, where there is a bar that separates them. While making our way to our table, I couldn’t help but notice their floor-to-ceiling white-trimmed windows, wooden floors, and floral centerpiece, which featured our national flower. The decor is so American and I thought I was at Rodeo Drive in Beverly Hills! The atmosphere generated by its interior is stylish, elegant and inviting with classical music played in the background.
The table that I was put at overlooked Gardens By The Bay and the sea beyond, and had such a calming effect on me.
It was the opposite on the other side though, as the skies transitioned into an intense burst of color contrast between the red and blue tones. I was amazed by this site and just had to snap it – just because we don’t regularly dine 57 levels above with this view of the sunset, right?
Truth be told, I didn’t expect the “Kaya Toast” to work as well as it did. Out with the classic pairing of pan-seared foie gras with an acidic fruit compote, at Spago, the buttery liver is balanced with a sweet pandan-coconut jam which actually works. All components of the local kaya toast breakfast are present on the plate- splatters of egg curd, toasted brioche, and even espresso (it went into the foie gras mousse).
The Charcoal Grilled Octopus is spectacular and I’d highly recommend this. I’ve not had such a tender octopus leg before and honestly, octopus should only be cooked this way. This dish certainly took reference from Japanese cuisine, with the use of Japanese herbs, tempura sea beans, bonito, and powdered nori. The accompanying kaffir lime aioli further lifted the dish.
The Japanese Sea Bream “Laksa” is another rich dish, but slightly more manageable than the pork since the curried coconut broth helps to whet the appetite with the spice. Underneath the crispy seared fish lies the dry fried rice noodles, a more refined and smooth version of the thick bee hoon on the market.
For desserts, I had the Marina Bay Sands 10th Year Anniversary special salted caramel soufflé served with a farmer’s market Fuji apple sorbet. Perfect with an espresso!
Great first experience at Spago, the wait staff is knowledgeable and very friendly. Be sure to check out their lunch and sunset menu too if you’re looking for a deal.
