Wolfgang Puck’s Spago has finally opened in Marina Bay Sands, occupying a section of the towering Sands SkyPark on level 57. Its location next to the hotel’s infinity pool means you get the occasional skimpily clad guest peeping into the restaurant and eyeing your food. Like its iconic cousin in Los Angeles, the swanky Singapore outpost serves Californian cuisine. The kitchen team—led by chef Joshua Brown who began his career at the original joint 15 years ago—puts together dishes that represent microcosms of Los Angeles’ ethnic neighbourhoods. The Late Harvest White Corn Agnolotti with Mascarpone ($29) sees the hand-cut pasta cradling a luscious filling of mascarpone cheese.
We love the Crispy Scale Black Sea Bass ($46), a perfectly pan-seared fish whose clean flavour is complemented by the delicate briny touches from the accompanying littleneck and bamboo clams. Brown also gives his own spin to our local brekkie favourite with the Kaya Toast ($33), a toasted brioche spread with pandan-coconut jam and topped with a tantalising, wobbly slice of seared foie gras dotted with foie gras espresso mousse. After dinner, retire to the lounge terrace, and the Juice & Delicious ($26) cocktail, a mix of Yamazaki whisky, Aperol and Fuji apple.
Level 57, Marina Bay Sands, Tower 2. Tel: 6688 9955