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

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Friday:
07:00am - 11:00pm

Saturday:
07:00am - 11:00pm

Sunday:
07:00am - 10:00pm

Monday:
07:00am - 10:00pm

Tuesday:
07:00am - 10:00pm

Wednesday:
07:00am - 10:00pm

Thursday:
07:00am - 10:00pm

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

Like fashion that has shrugged off autumn and winter’s deep hues and the cocooning warmth of rich wools to breeze around in spring’s ethereal floatiness and pretty colours, Spago too has left the deeper, richer flavour facets of the past season to bounce into the present one with new creations such as the dish pictured above.
Found on both the 7-course dinner tasting menu ($175++ per person) and a la carte menu ($32++), this gorgeousness features seasonal white asparagus with big chunks of sweet Maine lobster, springy bamboo clams and ripe mangoes. As wondrous as the crisp clean and bright flavours of these exceedingly fresh ingredients are, cloak them in the accompanying light coconut cream and you’ll be transported via that kaffir lime oil-scented and stealthily spicy velvet sauce into a different Thai-mension (pun completely intended 😊).

When you want to eat healthy but you #baller too.
This colourful Cobb Salad would tick both of those boxes effortlessly as it has fresh and juicy chunks of Maine lobster gracing it. Also, applewood-smoked bacon, crumbled bits of blue cheese, egg white “caviar”, egg yolk, avocado, haricot vert, salad leaves and baby tomatoes. The dressing, served in a little jug, is a thick balsamic vinaigrette.
Healthy and hearty, it is perfect for when you can’t afford a post-lunch food coma.

5 Likes

So I finally deviated from my usual for my choice of main course at Spago, and opted for the Pan Roasted Organic Chicken instead.
Little did I know it was going to be huge (can you believe that’s only half a chicken on my plate?!), have freshly shaved black truffle scattered over, and be sitting in a pool of the tastiest chicken jus with wild mushrooms. As delicious and essential to the chicken as that jus was, the golden-brown skin was for me, the most gasp-worthy part of this dish. It was cooked to a sublime crisp.
I couldn’t ask for a better accompaniment than the buttery Yukon Golden potato purée finished with more black truffle that was served alongside in a separate little dish.

4 Likes