The Rundown
Don’t be too quick to dismiss this sprawling spot, tucked away in the new Marina One development, as another run-of-the-mill restaurant. Executive chef Lee Boon Seng, previously from Osia and Curate at Resorts World Sentosa, is at the helm, and the Asian-inflected plates he turns out are spot on and impressive. Their fun tapas menu and excellent drinks list make this a choice contender for post-work tipples — great if you’re working in the building but if not, Downtown MRT Station is just a stone’s throw away.
The Vibe
With lots of dark wood, warm lighting and a massive bar at the heart of it all, The Spot is moody and sexy — sit alfresco if you’re with a boisterous group, as it’s rather quiet indoors, or cosy up with your date in one of the semi-private nooks. Though evidently new, the fresh-faced staff are friendly and very endearing with their sincerity.
What’s Good
If you’re here just for after-work bites, consider ordering from their tapas menu. Asian elements tie an otherwise eclectic selection together, so expect kaffir lime dressing with their Cuttlefish Arancini ($10), orange tamarind jam with the Cheese Croquette ($14) and pickled ginger flower with the Duck Brick Pastry ($15). The Spot is partnered by 1855 The Bottle Shop, which explains their well curated list of tipples. There’s a good selection of wines by the glass and bottle (we really enjoyed the fruity 2017 Craggy Range Marlborough sauvignon blanc, $16 for a glass) alongside Macallan whisky and cocktails, both classic and with their signature Asian touch.
If you’re planning to linger, their dinner menu sees protein-forward plates done well. Like the rest of The Spot’s offerings, Asian touches are peppered through. For appetisers, the Chargrilled Octopus ($25) will set the tone with its unforgettable sauce made with red miso, roasted peanut paste and mirin — sweet, savoury and perfect. As for mains, we really enjoyed the Pan-Fried Red Snapper ($28), sporting flawlessly crisp skin and bathed in a delicate green curry emulsion, as well as the Beef Shortrib ($40), slicked in a umami-rich sauce made using Java long pepper and served with pickled oyster mushroom and aerated porridge (you have to try this to believe it). The mains don’t come with sides, so consider ordering the Fried Cauliflower with Gruyere Cheese and Longan ($8) to share. The unexpected addition of the dried fruit adds an earthy complexity and pops of sweetness, which cut through the heavy richness of the dish — two thumbs up!
Leave space for the Frozen Salted Chocolate Peanut ($16). While undeniably the safest choice among options like Licorice Root Ice Cream ($15) and Sea Coconut Brulee ($14), the classic combination of dark chocolate cake (made using Valrhona JIVARA chocolate) and peanut ganache hits all the right spots. Did we mention it’s served on a bed of black rice, prepared pulut hitam style? Genius.
Read what the Burpple community has to say about The Spot here.
