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Top 10 in Bayfront

Top 10 places in Bayfront, Singapore.

Latest Reviews in Bayfront

Latest reviews of food and restaurants in Bayfront, Singapore.
One of the two mainstays at Ippudo: the Akamaru Ramen.

The addition of a small dallop of miso and roasted garlic oil increases increases the intensity to an enjoyable level. The noodles are slightly thicker and they use pork belly instead of pork loin. While it was a good bowl of ramen, at 24 dollars you're also mostly paying for the location. Thankfully, there are other much cheaper options that serve just as good ramen available.

Life's pleasures 馃崷en route to searching for llao llao, my attention was seized by this gelato store in the middle of the walkway 馃槏 I've been wanting to try this since more than a year ago and I'm so happy that I finally did!!

The nutty aroma of the Pistachio and rich flavours of hazelnut and cocoa in the Cremino Venchi swirled together in a luscious blend whisked me straight back to the streets of Rome, where we indulged in our daily scoops of #Italian #gelato. Bring me back pleaseeee 馃檹馃徏馃槍 #Venchi #burpple

Kuro-Obi

3.5 munchies: Not usually a fan of chicken soup base for my ramen, but the tori-taipan served at KURO-OBI was rich yet not overpowering. The noodles used here are slightly thicker and more springy 鈥 best slurped with all the delicate broth! It also comes with three slices of slow-cooked chicken chashu and a halved marinated soft-boiled egg. All ramen dishes served at this quick-service ramen bar are customisable 鈥 from texture of the noodles to stock richness and condiment add-ons.

KURO-OBI Singapore is IPPUDO's only concept in the world to offer 100% chicken broth. It is also the first overseas foray outside of New York City.

Kuro-Obi

3.5 munchies: Not usually a fan of chicken soup base for my ramen, but the tori-taipan served at KURO-OBI was rich yet not overpowering. The noodles used here are slightly thicker and more springy 鈥 best slurped with all the delicate broth! It also comes with three slices of slow-cooked chicken chashu and a halved marinated soft-boiled egg. All ramen dishes served at this quick-service ramen bar are customisable 鈥 from texture of the noodles to stock richness and condiment add-ons.

KURO-OBI Singapore is IPPUDO's only concept in the world to offer 100% chicken broth. It is also the first overseas foray outside of New York City.

Caviar & Burrata

This has got to be the most luxurious version of a "Burrata Salad" I've ever tried. Burrata domes with poached asparagus, asparagus puree, caviar atop French brioche and bonito-salt cured egg yolk. Then it's finished off with perfect tiny circles of black P茅rigord truffle on the asparagus pur茅e and a tiny bit of gold flake on the caviar. 馃構 Definitely a mouthful to to remember.
The burrata domes burst in your mouth, full of flavour鈥攁 very different texture from the usual creamy burrata. Every detail on this plating is so intricate and perfect. The art of food.
鈥 Spago 鈥
Level 57, Sands Skypark Tower 2, Marina Bay Sands, Singapore 018956
#SpagoSingapore

Pan Roasted Monkfish

There were so many things to love about the Chef鈥檚 Tasting Menu we enjoyed at Spago! The ambience and service was perfect. And the food was so good I went home and fell into a 15-hr food coma.
Let鈥檚 start with this Pan Roasted Monkfish. I鈥檝e had Monkfish a few times before, but it鈥檚 never stood out in my mind. Till last night, I think there鈥檚 a new benchmark for any Monkfish dish I have from now.
The flesh was so tender and alike that of plump lobster. Of course it didn鈥檛 hurt to have some lobster tail on the side too tossed in sauce Am茅ricaine. Braised leeks, tempura sea bean and streaks of rutabaga puree completed the delicious dish.
This was unanimously voted the favourite dish of the night. I liked it for the texture, flavour and it鈥檚 a very unique dish. A must try if you鈥檙e visiting Spago!
鈥 Spago 鈥
Level 57, Sands Skypark Tower 2, Marina Bay Sands, Singapore 018956
#SpagoSingapore

Salted Caramel Souffl茅

There're very few things that are more exact a science than baking a souffl茅. And the ones that materialise from Spago Singapore's kitchen will surely take your breath away.
Pictured above is the Salted Caramel Souffl茅 that brought our 10-course Chef's Tasting Menu dinner ($245++ per pax) to a rousing finale.
This beautifully orchestrated convergence of science and art was a sight to behold. I admired mine for all of five seconds before doing it the greatest justice of all - I dived in.
The immaculate souffl茅 tasted incredible by itself but with the refreshing Farmer's Market Fuji apple sorbet and whipped cr茅me fra卯che, there was more fun on the tastebuds!
In case you're wondering, this dessert is available a la carte too.

Smoked Maple Leaf Farm's Duck Breast

Unless it's Peking, I rarely pick duck.
This particular one from the 10-course Chef's Tasting Menu however, was a strongly persuasive thing.
Looking all come-hither in its glistening pinkness, it was decked out in pearls of honey-glazed turnips, flirty frills of cavolo nero (the kale used a lot in Italian cooking), creamy orange-kohlrabi pur茅e and shiny beads of black garlic coulis.
This beguiling sight gave way to full sensuousness of taste - one that left an indelible impression on me. Quite an achievement I'd say. Bravo!

Pan Fried Monkfish With Lobster (A Course In The Chef's Tasting Menu)

Only to be found lurking at the very bottom of the ocean, the monkfish is one ugly fella. But when you take a bite of it in this dish, the adage of beauty being skin deep never rang truer.
The succulent, bouncy flesh of the fish is very similar to lobster. You'll get to do a comparison yourself as there are pieces of the sweet crustacean from Maine included here.
In terms of the other elements on the plate, the Sauce Americaine and leeks were wonderful, but the gently sweet rutabaga pur茅e and super crunchy tempura sea beans were the ones I had serious hots for.

"Mangrove Truffles" - Part Of The Chef's Tasting Menu

Last night, I encountered the most innovatively-prepared "buah keluak" yet: a brilliant union of the black nut with foie gras.
Dreamed up by Chef Greg after being inspired by the traditional way of mixing the flesh of the nut with minced pork, his cool, mousse-like creation triggered eyelid-flutters and soft gasps. And I'm not just referring to myself as the source of them! 馃槅All of us at the table could be seen scraping just as madly at our nutshells to get out every bit of that light silk cream of earthy richness.
In conclusion, and in the words (or more accurately, word) of Burpple Tastemaker Fiona Ting, this was "Genius".

For a Top of the World Lunch Treat

It is a wonder why Spago isn't packed everyday at lunch time. As Burppler Veronica Phua discovered, their Express Prix Fixe Menu ($45 for three courses) offers superb value for what they offer, and you get to enjoy the excellent cooking while taking in the view from the top of Marina Bay Sands. File this away for a lunch date to impress! Veronica is all praise for the "audacious flavours" of chef de cuisine Greg Bess' chicken "laksa" fried spring rolls, which she insists you dunk in the accompanying lime dipping sauce. She also enjoyed the main of grilled Angus beef burger, thanks to its pillowy house-baked buns and the smokiness of the juicy meat. The generous portion of golden fries the burger comes with, really, is a bonus. The dessert of coconut-passionfruit trifle is fixed, but we're not complaining. Pro-tip: Ask your server for a complimentary self-park coupon when you spend $75 and above for lunch; limited to one ticket per table.
Avg price: $45 per person
Photo by Burppler Veronica Phua

For a Flavourful Thai Lunch

For a casual Thai meal, head to celebrity chef David Thompson's Long Chim in Marina Bay Sands which marries upscale finishings with vibrant Bangkok street vibes. The set lunch ($25 for two courses, $30 for three courses, including a drink) is an affordable way to enjoy a taste of his cooking; better yet, gather a few friends so you can order more and try a little of everything! Burppler Muriel A is full of praise for the starter of miang prawn, where betel leaves are stuffed with dried prawns, nuts and loads of aromatics. She also declared the main dish of kanom jin noodle with mash prawn curry to be the highlight of her meal. Expect a rich and punchy coconut milk and turmeric curry, beautifully balanced with lemongrass and ginger. Listen to her when she says: "Pluck the basil leaves, mix that heavenly sauce with the chopped snake beans, pickled celery, bean sprouts and rice noodles thoroughly, then slurp, slurp, slurp!" Note that dishes here are heavily seasoned and will appeal to those who prefer punchy flavours.
Avg price: $25 per person
Photo by Burppler Muriel A
Reservations available via Burpple