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10 Bayfront Avenue
Level 57 Tower 2 Marina Bay Sands
Singapore 018956

(open in Google Maps)

07:00am - 11:00pm

07:00am - 10:00pm

07:00am - 10:00pm

07:00am - 10:00pm

07:00am - 10:00pm

07:00am - 10:00pm

07:00am - 11:00pm

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Top Dishes

What you should order based on community favourites


From the Burpple community

“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.


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

Flavours of a Caprese Salad carefully translated into the finest tomato soup under the artful hands of Chef @gregabess. Someone finally made tomato soup exciting.
Took a swipe of that rich creamy butter with the crusty bread (essential that it’s crusty, makes up for texture once it goes into the soup. Attention to detail 💯) then dunked straight into that glorious sunset-orange tangy tomato soup. Gets elevated even further when you scoop up the occasional spring of micro basil.

Bread > Tomato Butter > Soup > Repeat.
I wish it didn’t end. Bring on those seconds and thirds!

Amela Tomato Soup | Sphered Buratta | Whipped Tomato Caraway Butter | Housemade Rye Bread | Fresh Basils from their Garden


Beautifully plated and delightful to eat, I had fun cracking my spoon through the layers of crisp chocolate discs, Gianduja crème and chocolate shortbread, and the mildly acidic tang of the raspberry lychee sorbet was the perfect foil to the intense richness of the chocolate.

Taste: 4/5


@gregabass pulls out all the stops with this stunning starter that brings to mind a soigné version of a beloved local favourite – kopi and kaya toast.

An unctuous slab of espresso foie gras terrine sits on a rectangle of crisp toasted brioche covered in a thin layer of sweet and fragrant kaya jam, whilst atop, 3-year aged specks of soya sauce salt and dobs of egg emulsion complete the composition. Each bite vaguely brings to mind breakfast at the coffeeshop, with a combination of sweet, salty and savoury flavours co-mingling in the mouth. Of course, this is so much better.

Taste: 4.5/5