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What the Community is Eating

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Oysters were really fresh and delicious & the hokkaido scallops were pretty good as well! just a little small...
Beef sukiyaki was tasty and the mushrooms went really well with it!! however, the beef was pretty tough and difficult to chew.... the normal original wagyu beef bowl definitely had better quality beef !! all in all pretty good deal and would definitely come again!! service was superb too

Absolutely sublime. Expensive but worth every cent.

$38++ per pax, includes tea or coffee. Top up $5++ for free flow coffee and tea or $12++ for Sangria.

Savouries were okay but the fried items were cold. The sweets weren't to my liking. Overall for the price and quality, do not think its worth it.

Featuring original creation by Executive Chef Kunihiro Moroi, incorporates the freshest seasonal japanese ingredients to a modern interpretation of Japanese cuisine. .
Salmon Pillow ($14.00) Fresh salmon served with burnt jalapeños and smoked avocado.
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Location : @komasingapore.
Marina Bay Sands, 2 Bayfront Avenue, B1-67.
Singapore 018972.

#komasingapore #marinabaysands #burpple #burpplesg

Enjoyed the roasted duck very much ... crispy skin and succulent meat. The signature chilled tofu was very good too. Some hits and misses for the dim sum dishes though.

KOMA has amazing cocktails, period. You should definitely try their Black Room Honey if you like smokey cocktails. Their drinks taste as good as they look!

Needless to say, KOMA has a killer deco. Everything you would expect if you're dining in the Ocean's 11 setting. However, the food can definitely be better, for the price that you pay. This sushi platter was priced at $88, yet it wasn't an out of the world experience. The sea bream sushi could have been better.

“Life-changing” is NOT a hyperbole when used to describe the Amela Tomato Soup from the Chef’s Tasting Menu at Spago.
Drizzled with a little basil oil, the sensuousness of the silky orange liquid was heightened further when the bobble of burrata cheese could no longer contain itself and exploded (isn’t spherification pure mouthfeel porn?!) And do you know what else made this course stand out? It came with a set of instructions on how to REALLY enjoy it. Executive Chef Greg Bess told us to take a piece of the charred crusty rye bread and swipe it through the tomato caraway butter (this quenelle of umami creaminess was so incredible I can’t even) before dunking it in the soup. We all did so and were pretty much simultaneously caught up in a rapture from that point on.
Chef, please, please put this on Spago’s menu and never, ever take it off.

2 Likes

Seared Foie Gras on Toasted Brioche, with Foie Gras-Espresso Mousse peeping from behind the crisps. The presentation of this dish was different from recent reviews I've seen, but still a pleasant dish overall.

Oddly enough, I favoured the mousse more than the its counterpart because I personally thought the flavour pairing of butter foie gras and espresso was different but SO good. It was pleasant and still got the natural richness coming through, but the espresso just accentuated the foie gras a lift that got me thinking of it long after the meal.
With that said, the pan seared foie gras was also well cooked, with all components coming together harmoniously.

The popularity of this dish has kept it off the (dinner) menu.

I usually associate bright flavours with tuna tartare but the dressing on this one has an almost deep, complex flavour that just as well compliments the fish - almost smokey, but I couldn't put my finger on it. It was difficult to tell if it was coming from the dressing or the sesame cone but either way, it was different and outstanding in all of the tuna tartare's I've had thus far.
Definitely a signature worth trying, at least once if anyone were to go to the beautiful space of Spago.

1 Like