Perk up your palate with new American flavours with an international twist at marina bay sands.
Celebrity chef Wolfgang Puck’s flagship restaurant, Spago, has added six dishes to its menu, inspired by the season’s fresh ingredients. A refreshing white asparagus salad, for example, contains creamy white asparagus, cherry tomatoes, barley miso and watercress with a citrusy white miso-yuzu vinaigrette.
There are new seafood dishes: pan-seared Hokkaido scallop is accompanied by a creamy fava beans emulsion with touches of citrus and dill; a main course of farfalle with Maine lobster combines handmade pasta cooked in a tangy, sweet tomato confit sauce with sea urchin, a lobster-bacon emulsion and fresh herbs.
Local flavours are brought to mangrove truffles, which were previously only served during wine dinners. In their latest incarnation, the truffles are served in a fois gras mousse infused with buah keluak, providing earthy notes in a creamy texture. For traditionalists, favourite signature dishes remain on the menu.
Creating the dishes are Californian executive chef Joshua Brown, who brings 21 years of experience, most of which was learned at Puck’s Spago and Cut restaurants in his home state before he moved to Singapore in 2010 where, under his leadership, Cut by Wolfgang Puck gained a Michelin star in the inaugural Michelin Guide Singapore 2016, which it retained the following year.
By his side, chef de cuisine Greg Bess began his culinary training at Le Cordon Bleu culinary school in Pasadena, California before joining the original Spago in Beverly Hills in 2004, then moving to Singapore in 2010 to set up the restaurant here with Brown.
Spago features a fine-dining restaurant and a casual lounge terrace and has achieved the ambience of a down-to-earth colonial-style garden bungalow a dizzying 57 storeys up on Marina Bay Sands Skypark.