Singapore’s new integrated resorts have already transformed the city’s skyline, next on the agenda is reinvigorating its fine-dining scene. There is a perfect mix of famous chefs, new event spaces and shorter waiting lists for event planners.
MARINA BAY SANDS
Three of the seven celebrity-chef restaurants at Marina Bay Sands (MBS) are already open – Guy Savoy, Santi and Waku Ghin. The others will open by the end of the year. Each serves unique gastronomic creations and all are available for private events of varying sizes.
Waku Ghin is Tetsuya Wakuda’s first establishment outside Australia and serves modern European-Japanese food. Its dinner-only degustation menu for 25 people offers two sittings a night. Guests move from a sake bar to private dining rooms, then adjourn to the main dining area or drawing room for dessert.
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Santi by Santi Santamaria serves Catalonian-style cuisine with Asian influences. It comprises a tapas bar and lounge with seating for up to 30 people, wine cellar and main dining for up to 80 people and two private rooms, each seating 11 guests. Santi serves dinner only.
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Guy Savoy offers nouvelle cuisine served in a modernist dining room that only opens for tea and dinner. Companies can book the two private dining rooms or the entire place for up to 85 guests. The restaurant recently hosted dinners for a luxury watch retailer, bank and airline.
RESORTS WORLD SENTOSA
Australian celebrity chef Scott Webster combines a modern Australian menu with Asian influences at Osia.
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It offers indoor seating for 85 diners and 120 outdoors along FestiveWalk. It has an interactive open kitchen, chef’s table and private dining Grange Room, which seats 14 people and has a wall display of premium Penfold’s Grange wines. The restaurant can be booked for private events or sections blocked off. To date, it has hosted events for up to 100 guests from the hospitality, fashion, sports, culinary and banking sectors.
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The 44-seat kunio tokuoka specialises in Japanese kaiseki cuisine based on the authenticity of the Kitcho style in Kyoto. Helmed by masterchef Kunio Tokuoka, whose restaurants were recently crowned with four Michelin stars, the menu emphasises the freshest seasonal ingredients. There are two private rooms, for eight and four diners.
Designed to exude eclectic, modern Asian charm, Chinois by Susur Lee presents contemporary Chinese fine dining. It seats 106 people and can be booked for private events. It has four private dining rooms seating from four to 10 persons.
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Diners at Hotaru can savour a variety of popular dishes, including the traditional kaiseki menu in a modern setting. Hotaru seats 150 people. The private tatami room seats 12 guests and teppanyaki room seats 10.
Joel Robuchon’s three restaurants will also open here at the end of 2010.
COMING UP
CUT Singapore is Wolfgang Puck’s American steakhouse concept that comes to MBS in mid-October. It can be booked for dinner for 125 guests or a cocktail reception for 300; the private dining room hosts up to 40 guests.
Also this month, Justin Quek’s Sky on 57 on top of MBS will offer Western and Asiancuisine. It seats 130 to 170 diners indoors,112 on the terraces and 50 at the bar.
DB Bistro Moderne will open by the end of the year. This contemporary French-American restaurant by Daniel Boulud will feature a lively bar-lounge and Parisian-inspired, split-level dining. There will also be two small private dining rooms.
Mario Batali’s Pizzeria Mozza will have a wine bar and private dining room, while Osteria Mozza will have a mozzarella bar and full-liquor bar and serve salumi, pasta, seafood and meat dishes. Both outlets will open in late 2010.