Burpple Beyond: Love good food? Enjoy even more with 1-for-1 deals at 500+ restaurants >

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

(open in Google Maps)

07:00am - 10:00pm

07:00am - 10:00pm

07:00am - 10:00pm

07:00am - 10:00pm

07:00am - 11:00pm

07:00am - 11:00pm

07:00am - 10:00pm

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Top Dishes

What you should order based on community favourites


From the Burpple community

If you want to carb out in preposterous style, the new Pasta Tasting Menu at Spago has your name on it. It certainly had Burppler Jayne Tan and mine.
Comprising of smaller portions of the four existing pastas from the a la carte menu, it is an ideal way to try them all at one sitting. Frankly speaking, I have only had the agnolotti (it’s pure magic, just ask everyone else I’ve introduced it to) and wasn’t quite aware of the other three pastas’ existence. Blame it on my usual must-haves that get first dibs on my belly’s real estate whenever I visit 😂😂 So thank you Executive Chef Greg Bess for insisting we leave it to you this time.
The first to arrive was a pile of exquisite frilly Mafaldine prepared in a far-from-basic cacio e pepe style with prosciutto and asparagus. The former added meaty savouriness while the latter threw in not only in extra flavour but also succulent bites of juiciness.
Second was a really appetising Rigatoni. The sauce of pork ragu, fennel seeds, Swiss chard, parmesan, parsley had a subtle kick of heat from chilli which paired beautifully with the big tubes of al dente #pasta.
I am a fan of tripe but only if it is done well, and in the case of the Bucatini “Trippa ala Romana“, our third pasta, it hit the bullseye. Superbly soft and gently chewy, the pieces of tripe were saturated in the spicy tomato sauce it had been braised in. Ricotta, mint, parsley and pecorino rounded this off very nicely.
Last but certainly not least was the handmade Agnolotti that had stolen my heart from day one. This season sees it filled with pumpkin with a hint of herbs, and served with a plate-lickably delicious sauce, as evidenced in my recent IGTV post starring @heyrozzz @dineshb and @iamkennethelee.
We were feeling rotund by then and common sense would dictate refusing dessert. But did we do that? Of course not. A very fragrant deconstructed Apple Crumble landed on our table soon after and in we dug, munching on the freshly baked fruit and crunchy pecan streusel, accompanied by raspberry gel and a magnificent brown butter pecan ice-cream.


Making an appearance for the first time today at Spago Bar & Lounge on the 57th floor of Marina Bay Sands is this Wagyu Tongue Tacos.

And what an interesting Mexican-Indian hybrid it is.

Inspired by staff meals cooked by the Indian members of their international kitchen team, this features made-from-scratch tortillas and very tender cubes of Wagyu tongue cooked in masala spices, and then smoked with cloves and ghee. Fresh avocado, airy-light, crunchy pork crackling puffs and a side of creamy raita (yes, you read right, it’s the team’s take on the Indian yogurt with chopped onions and cucumber) amp things up further, elevating this exotic and very tasty taco to greater textural heights.

We were besotted from first bite!


When an ordinary #steak is too ho-hum, there’s always this funkier option at #spagosingapore.
Aged in bourbon whisky for 60 days, the Snake River Farm #AmericanWagyu was presented to us by Executive Chef @gregabess at the beginning of our dinner, looking utterly resplendent and paparazzi-worthy in its wooden box.
After being grilled to a perfect medium-rare, it was transformed into a gorgeous thing all pink and juicy on the inside. The flavour was intense and complex with a subtle sweetness. And it seemed to get tastier the more I chewed on it. This is a steak you’ll want to take your time to savour.
Due to its time-consuming preparation process, this piece of beef is only available about once a month. However, of late, it has been included as one of the courses in the Tasting Menu (we each paid $195++ for ours that night). If you are keen to try, please double check on its availability when you make a reservation.


Keep this restaurant in mind for a celebratory meal with a stunning view and excellent service. For a value-for-money experience, have the Express Prixe Fixe Menu ($48 for 3 courses) at lunch. Expect starters like the fragrant Chicken "Laksa" Spring Roll, and mains like Brioche Stuffed Australian Quail or the Grilled Angus Beef Burger. For a decadent meal, come for dinner and have the Dining Room Tasting Menu ($155, add $150 for wine pairing). Indulge in dishes such as Handmade Agnolotti and aromatic Bincho Grilled Veal Tongue.
Photo by Burppler XYING LEE

1 Like

My first time having quail. Texture tastes like very much like chicken but it’s a bit more difficult to eat it, cause of the short wings. The caramalised vegetables and purée went very well with the tender quail and made the dish very flavorful.

A new take on spring roll. The laksa noodles can be distinctly tasted together and there were slices of chicken in the spring roll as well. Spring roll skin was relatively thin and crispy. Another great appetizer to start the meal!