An all-day café-restaurant-bar-cigar lounge, The Spot occupies a 5,000 sqft space at Marina One, together with specialist wine retailer 1855 The Bottle Shop, and The Macallan Boutique @ 1855. The latter is a first-of-its-kind retail shop in Southeast Asia, offering exquisite Macallan whiskies such as the 1824 Masters Series Collection.

With the advantage of high ceilings and spacious interiors, The Spot’s eclectic design differentiates pockets of space yet keeps them coherent. All the better to suit a range of diners, whether it’s the mobile creative hunting for a power plug-friendly workspace, business executives doing power lunches or thirsty flaneurs making a beeline for the bar after work. To match it’s catch-all concept, The Spot offers breakfast-on-the-go and segues into lunch, bar snacks and a dinner menu throughout the day.

Glazed local duck breast

Glazed local duck breast

Helming the kitchen is executive chef Lee Boon Seng, who was previously from modern Australian restaurant Osia and Curate at Resorts World Sentosa, a restaurant that plays host to chefs visiting Michelin-starred restaurants. Here, he combines his training in European cooking techniques with inspiration from his Asian heritage. Particularly proud of his sauces and broths, he serves up tasty dishes such as glazed local duck breast ($28), where succulent meat is brushed with chrysanthemum flower honey glaze and paired with a sweet-tangy plum ginger vinegar jus.

Pan-fried red snapper

Pan-fried red snapper

Another flavourful dish is the combination of local skate ($25) with pearl rice risotto, dried sole coriander broth and salmon roe. The skate is crisp on the outside and melt-in-your-mouth to the bite, contrasting well with the al dente risotto made with Japanese kokuho medium-grain rice. The best component of the dish though is the warming broth, enriched with ingredients such as homemade fish stock, salted plums, dried sole powder and dried shiitake mushrooms. Also one to try is pan-fried red snapper ($28) with green curry emulsion and a variety of eggplants, for the way the green curry emulsion tastes as resplendent as the multitude of ingredients that go into making it, such as blue and yellow ginger, green chilli, kaffir lime leaves, Thai fried belachan and fish sauce.

Licorice ice cream

Licorice ice cream

Wine lovers can look forward to a crackerjack wine list that includes selections from 1855 The Bottle Shop’s exclusive labels such as La Piu Belle, Vik Winery from Chile’s Colchagua Valley. There is also a 1855 Fine Wine Discovery Programme launching soon, where six premium labels of wine will be available by Coravin every quarter.

 #01-26/27 Marina One, 5 Straits View. Tel: 6284 2637 

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