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Marina Bay Sands, Singapore

Last week I visited Marina Bay Sands in Singapore apart of a culinary journey. I flew in late at night, not quite understanding the stature of this building that looks over the city and Marina Bay. I booked in to one of the 2561 rooms. After resting my eyes for the night I walked across my room over to the window. My room was on the 47th floor – I don’t think I have ever stayed in a room higher than the sixth floor before. The curved building allowed me to see directly down to the street beneath me. The photography below is the view from my room. AMAZING, right.

After breakfast I took a stroll through the CBD, the heat was unavoidable. I knew that it was going to be hot – but really, this hot. 30+ degrees and sticky, humidness. After an hour I caught a cab back to MBS (Marina Bay Sands) to find the comfort of air-conditioning and all you can eat lunch.

Todai is an upmarket all you can eat buffet. Featuring an extensive range of food from around the world. Japanese, Korean, Brazilian, Chinese, Indian, Italian and more. My eyes tended to hover around the sashimi and freshly rolled sushi. It is not often you can get all you can eat of these. Another favourite that I added to my plate several times was the grilled beef.

Presentation of the buffet was incredible, everything was neat and tidy. Things that were hot were still hot. Along with many savoury dishes they also had a huge spread of sweets. Unlimited soft drinks, tea and coffee.

One of the main attractions to MBS is the sky park, on the 57th floor which joins the three towers. With a 150 meter infinity pool that dangles 200 meters above the city. This is the perfect spot to relax and get a tan if you are not afraid of heights. The sky park also has a large cantilever viewing deck.

If overlooking Singapore in the pool is not your thing then you could indulge in a massage, body scrub or manicure at Banyan Tree Spa.

Waku Ghin is a showcase of Chef Tetsuya Wakuda’s passion for food from his famous Sydney restaurant. Enjoying cocktails with award-winning barmen, the head barman Akihiro Eguchi shows his skill of shaping ice cubes in to large balls to fit perfectly in a glass along with whiskey. Sampling the dry martini which is stirred not shaken, simple and elegant eaten with a small plum instead of an olive. Tetsuya’s favourite drink is a gimlet made with Gordan’s gin, lemon juice and sugar syrup really zesty and not sweet.

Bar nibbles were from left to right; New Zealand scampi cured in salt water with olive oil, confit of duck and potato puree and cured ocean trout, snow eggs and beluga caviar.

Moving on to more cocktails from Cut by Wolfgang Puck. Offering 38 handcrafted cocktails tasting; ‘she so … honey’ – this cocktail transported me straight to Japan. With Shiso and yuzu juice and a sneaky bit of Japanese cucumber. I could not recommend it enough, along with the ‘crouching tiger’. The crouching tiger has a jasmine green tea infused vodka and a twist of lemon.

Nibbles from the bar menu: Cocktail – crouching tiger, tuna tartare mini tacos, Kobi beef sliders and the popular primed steak sandwich.

More cocktails on the 57th floor at Sky on 57 which is run by Singaporean chef Justin Quek.  With cocktails there are nibbles, the bar menu offered plates to share. The stand out was the prawn which was done in a similar way to the famous chili Singapore crab.

ABOVE: A sneak peek into the dishy area – happy faces. It brings back memories.

BELOW: The view to the harbor from Sky on 57

Every Monday night the tastes of Provence are displayed apart of a three course menu. Daniel Boulud’s menu for db Bistro Moderne is a mix of traditional French bistro cooking and contemporary American flavours. The executive chef Stephane Istel roamed the restaurant occasionally to check in with the customers during service. His thick French accent is welcoming and his passion for food is well presented on our plates.

Below: Heirloom tomato salad, salad nicoise, flambe tart.

ABOVE: anticlockwise – Spaetzle, yellow chicken en croute and the original db burger. The burger is filled will foie gras and braised short ribs in a parmesan bun served with fries.

BELOW: anticlockwise – profiteroles, black forest and a chocolate fondant.

ABOVE: Peach melba.

After dinner we jumped on board the MBS boat, touring the river observing the life on the shores.

Breakfast was at Sky on 57. I had a bowl of ramen for breakfast, while others at the table had slow cooked eggs, spicy Singapore laksa and french toast. The breakfast menu caters for everyone at sky 57 offering the best dishes from the surrounding regions.

A tour underground led to the heart of MBS, above the staff lockers. There is 10,000 employees that work here from cleaners to cooks, marketing to bell boys. Everyone comes down here to store and collect their uniforms  and eat their lunches. The uniform room is where the laundry gets done and any alterations to the uniforms. I found that the uniforms have a small chip in them, to record how often they have been washed, if they have not been returned and who the item of clothes belongs too.

Inside the main kitchen downstairs chocolates are filled, bread is being baked, meat portioned, staff lunches are being prepared. The food all starts here and then goes out to the restaurants. Items from fresh produce or dry goods to freshly baked bread.

Lunch at Sky on 57 started with JQ’s signature – demitasse of fresh mushroom cappuccino. I could easily drink one of those each morning as breakfast as I love mushrooms so much. Second course was slow cooked organic eggs with artichoke puree and foie gras emulsion. The main (above) was an oriental seafood fried rice “Mui Fan” Egg fried rice, asparagus, grouper fillets, prawn and scollop.

Dessert was a jackfruit tart with acacia honey ice-cream and creme anglaise.

Across the road from the MBS towers is the “Shoppes” which is also the home of the casino. The shopping centre has a cute gondola boat ride and an ice-skating rink. There is a variety of  high-end fashion labels for perusal from fashion, jewellery, accessories and technology. Well if you know me I would most likely be spotted around the food court (below).

On the next level above the food court is Pizzeria Mozza. Offering artisanal wood fired pizzas while you enjoy the rock music playing in the background. Try the Funghi misti or the Prosciutto di Parma, with rocket. Calamari al forno with fagioli and oregano was served up as a starter – well cooked calamari soaked with olive oil on a bed of chickpeas, with a subtle hint of lemon. I would highly recommend it.

Dessert was the banana gelato pie.

Across the hall from Pizzeria Mozza is the MBS theater which is currently showing Slava’s Snow Show. The show is weird and a little wacky yet so colourful. The ending turns even the most modest into a kid again.

Au Chocolate is above the ice-skating rink. This whimsical land of chocolate has a small French style bistro. Above the AC signature burger with fries, below sweet potato chips with plum powder, French onion soup and roasted chicken. The portions here are huge, 1/2 a chicken on a plate with chips and salad and look at the burger it is like a tower. Take a look at the ceiling when you dine.

Disclaimer: Strayed from the Table was invited to Marina Bay Sands in Singapore apart of a culinary media trip. All meals, accommodation and flights were included.

Restaurants at Marina Bay Sands

TODAI
B2-01, Canal Level
The Shoppes at Marina Bay Sands
+65 6688 7771
 WAKU GHIN
The Shoppes, Atrium 2, L2-02
+65 6688 8507
 
CUT 
B1-71, Galleria Level,
The Shoppes at Marina Bay Sands
+65 6688 8517
 
db BISTRO MODERNE
B1-48, Galleria Level
The Shoppes at Marina Bay Sands
+65 6688 8525
 
SKY on 57
Sands Skypark, Tower 1, Level 57
+65 6688 8857
PIZZERIA MOZZA
B1-42-46, Galleria Level,
The Shoppes at Marina Bay Sands
+65 6688 8522
 
AU CHOCOLAT
Bay Level, L1-03,
The Shoppes at Marina Bay Sands
+65 6688 7227
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  • Ali September 15, 2012, 10:30 pm

    I haven’t been to Singapore since they were building the Marina Bay Sands….it looks out of this world! While the infinity pool does look amazing, I am not sure I would be able to cope with the heights issue!

    • Lizzie Moult September 16, 2012, 8:35 am

      I struggled a little with the heights for the first day, but then got use to it.

  • Helen (Grab Your Fork) September 16, 2012, 3:22 pm

    Epic post and a very memorable trip. Couldn’t think of a better map-reader to explore Singapore with than you! :)

    • Lizzie Moult September 16, 2012, 6:00 pm

      Thanks Helen. I take pride in my map reading ability.

  • Corrie @Brisbane Devoured September 17, 2012, 2:34 pm

    What a fantastic opportunity and an amazing hotel!
    Love your photos