A California icon meets the Singapore skyline
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 Joshua Brown helms both restaurants as executive chef, while chef de cuisine Greg Bess runs the day-to-day operations of Spago.
The pioneering 1982 West Hollywood institution brings worldly glamour to this new Asian outpost, with new 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.
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 both the executive chef and chef de cuisine have 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.
What to Know
• The Singapore 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. 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).
• 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.
• 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.