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| Source: MBS. Experience Jin Ting Wan’s first seasonal tasting menu, featuring a variety of fresh mushrooms foraged from Yunnan. The mushrooms star in dishes such as double-boiled bird’s nest with morel mushroom and honey (蜂蜜羊肚菌炖官燕). |
October marks a vibrant celebration of seasonal ingredients and high-octane excitement at Marina Bay Sands (MBS). As Singapore prepares for the Formula 1 festivities, the integrated resort comes alive with dynamic dining experiences that blend culinary indulgence with the spirit of race week:
Jin Ting Wan
Jin Ting Wan debuts its first seasonal tasting menu this September, celebrating the bounty of early autumn with fresh mushrooms foraged from the highlands of Yunnan. Guests will be among the first in Singapore to savour freshly flown-in matsutake (pine mushrooms, 松茸), cherished for its intense aroma; the rare golden fungus, revered for its gelatinous texture; ganba fungus, known for its earthy fragrance; as well as classics such as porcini mushrooms.
Try the marinated porcini mushroom and scallop with scallion sauce (葱香牛肝菌澳州元贝, S$98++), a luxurious contrast of flavours and textures. For mains, the fried rice with ganba fungus and honey pea (干巴菌甜豆炒饭, S$168++) showcases ganba fungus, which grows symbiotically on ageing pine trees and lends a distinctive woody aroma to the dish.
To finish, the double-boiled bird’s nest with morel mushroom and honey (蜂蜜羊肚菌炖官燕, S$98++) is light yet nourishing. Premium bird’s nest is gently simmered with earthy morels and floral honey.
For more information and reservations, visit marinabaysands.com/restaurants/jin-ting-wan.html
Mott 32
October at Mott 32 is a gourmand’s dream. Guests can indulge in the Exquisite Deluxe Abalone Set Menu (S$368++ per person), available to 31 October. Highlights from the degustation menu include wine-scented chilled abalone, fish maw, conpoy, garoupa soup, and braised whole dried South African abalone, broccoli and mushroom, with oyster sauce.
The journey continues with sticky black cod glazed in mustard-yuzu and noodles tossed in supreme abalone sauce, before concluding with a flaky egg tart, bird's nest and guava-pomelo sago. Optional wine pairings are available upon request.
For more information and reservations, visit marinabaysands.com/restaurants/mott32.html
Waku Ghin
At October’s Chef’s Table, early-season matsutake take centrestage. Sourced at their peak from select prefectures, these rare mushrooms are prized for their pine-like fragrance, firm texture, and profound umami. At Waku Ghin, the revered produce is gently grilled to draw out their earthy aroma and paired with kabosu (かぼす), a lime-like fruit, offering a bright citrus counterpoint that evokes the essence of autumn.
Other seasonal expressions include a showcase of Kagoshima’s prized kanpachi (greater amberjack, 間八), known for its rich, fatty, and sweet flavour. Delicately prepared to highlight its clean, buttery texture, the fish is paired with the smoky sweetness of roasted capsicum.
Over by the Bar, indulge in a Waku Ghin-style capellini; a delicate, chilled preparation featuring tender sodeika (Japanese rhomboid squid, 袖烏賊) and crisp cucumber, gently spiced with green chili and finished with a preserved ayu (sweetfish, 鮎 orアユ) sauce for a refreshing lift. For a true bar classic, savour the beer-battered Aquina Murray cod, boasting golden crunch and flaky richness, paired with velvety Tasmanian dutch cream potato, tangy pickled eggplant, and a bold mustard sauce that ties it all together.
Seating is limited and guests are encouraged to reserve early. For reservations, visit marinabaysands.com/restaurants/waku-ghin.html
Miracle Coffee
Miracle Coffee has introduced three new beverages for the season, each designed to deliver a harmonious blend of freshness and richness. The grapefruit cloud refresher (S$8 nett) is light and sparkling, blending a citrus tang with airy foam. The indulgent brown sugar oat latte (S$10 nett) layers nutty oat milk with a caramel candy-like sweetness. The grapefruit cloud coffee (S$11 nett) bridges both worlds, marrying espresso’s depth with juicy grapefruit.
For more information, visit marinabaysands.com/restaurants/miracle-coffee.html.
RISE
From 15 to 30 October, RISE presents the Xinjiang Tianshan salmon trout feast, a limited-time showcase of salmon through global creations. Think sashimi, Russian coulibiac (кулебяка) and more.
Highlights include confit of Tianshan trout with sesame dressing, salmon trout tataki infused with oriental spices, plus sashimi and aburi. Smoked salmon trout and homemade gravlax add depth, while the centrepiece, Tianshan salmon trout coulibiac, is encased in golden pastry and finished with lime beurre blanc.
Asian inspirations add variety, from mala salmon trout and handmade xiaolongbao, to braised Nyonya assam salmon trout with pineapple and tamarind, a Goan salmon trout curry rich with spices, and a vibrant Thai-style preparation with chilli.
As Halloween approaches, RISE embraces the festive spirit with a whimsical array of themed desserts and breads. From 31 October to 2 November, guests can indulge in a playful selection of treats, including the haunted Black Forest layered with dark cherry compote and chocolate sponge, pumpkin spice cheesecake infused with cinnamon and nutmeg, graveyard chocolate fondant with a molten centre, and the spooky lemon meringue tart topped with skull-shaped meringue.
Adding to the fun are boo-berry choux filled with bright berry cream and macarons shaped like ghosts and bats. The Halloween celebration extends to the bread basket, featuring seasonal bakes such as pumpkin and cheddar mini boules topped with pepitas, squid ink “witch ring” bagels, and Jack-o’-lantern brioche glazed with spiced syrup. For younger guests, mini “finger” breadsticks with tomato glaze and cinnamon “bone” twists offer a spooky finish.
Both buffets are available for lunch and dinner, with lunch priced from S$72++ to S$102++, and dinner priced from S$98++ to S$112++.
For more information and reservations, visit marinabaysands.com/restaurants/rise.html.
Yardbird Southern Table & Bar
Throughout October, Yardbird serves up a new take on chicken each week. The dishes, priced at S$38++ àla carte or S$44++ with a drink pairing, are a month-long homage to Southern comfort.
Spice coconut fried chicken is the highlight from 1 to 7 October. Each bite evokes tropical warmth, especially when paired with Mango Vice, a cocktail where ripe mango and smoky pecan meet a refreshing ginger ale lift.
This is followed by the lemon pepper fried chicken from 8 to 14 October, which brings bright citrus heat, and is paired with the floral, lemongrass-kissed Southside fizz cocktail.
Mid-month, the flavours deepen with Louisiana fried chicken from 15 to 21 October, brined for 27 hours and coated in cayenne pepper sauce with a crumble of blue cheese. The Texas tumbleweed cocktail, a smoky tequila-mezcal mix, holds its own against the boldness.
The finale, hot honey fried chicken, available from 22 to 31 October, is accented with the bite of pickled gherkins and scallions. A tart-sweet black berry bourbon lemonade cuts through the richness.
For more information, visit marinabaysands.com/restaurants/yardbird-southern-table-and-bar.html
WAKUDA Singapore
Race weekend at WAKUDA shifts into high gear with a special collaboration. From 3 to 5 October, Dubai’s Mimi Kakushi, ranked No. 40 on the World’s 50 Best Bars list, takes over the bar with equal parts 1920s Osaka glamour and contemporary Shinjuku flair. Event-exclusive cocktails will be served at S$25++ each from 10 pm onwards.
Highlights include the kiyo mizu, layered and complex for the sophisticated palate, and tsumabiki, a citrusy garden-fresh aperitif. Sayonara reimagines the negroni with a refined fruit-kissed Japanese accent, while alcohol-free options such as genso is earthy, fruity and bittersweet, and denki-kan, a garden spritz with delicate spice, ensure the experience is as inclusive as it is memorable.
Guests are warmly invited to join the festivities early with a showcase of precision mixology inspired by the world of speed and endurance. Till 12 October, the bar presents a season-exclusive cocktail menu (S$25++ per cocktail).
Among the creations is the Marina Circuit martini, featuring vodka infused with shine muscat for sweetness layered over citrus. Don’t hold your blanco offers a bold, spicy turn for tequila lovers, while pit stop scarlet balances herbal notes with tart fruit for a sophisticated gin-based serve.
Hammer time raises the bar with wagyu tallow washing and applewood smoke, transforming the old-fashioned into a velvety indulgence. Completing the line-up is corsa sour, a spirited interpretation of the Japanese whiskey sour with Suntory Old and refreshing citrus complexity.
These cocktails pair beautifully with dishes such as the premium sashimi platter, available in nine pieces (S$78++) or 14 pieces (S$135++), or signatures including the charcoal-grilled Ohmi wagyu (S$168++), prepared with French culinary finesse.
For more information and reservations, visit marinabaysands.com/restaurants/wakuda-singapore.html
LAVO Singapore
Chivas Regal shifts into celebration mode with an exclusive afterparty at the newly reopened LAVO Coastal Italian Restaurant & Bar. Guests are invited to indulge in free-flow champagne, handcrafted cocktails, and gourmet canapés, all set against the refreshed Coastal Italian décor and stunning city scape.
Elevating the night is a headline performance by Dutch DJ duo Sunnery James & Ryan Marciano, celebrated for their tribal-infused house sound and dynamic stage presence. Regulars on the mainstages of global festivals such as Tomorrowland, Ultra Music Festival, and EDC Las Vegas, the duo promises an unforgettable night of revelry. Tickets are available from S$268 nett.
For more information, visit marinabaysands.com/restaurants/lavo.html
Black Tap Craft Burgers & Beer
Keep the race season energy alive with Black Tap’s hot chicken sandwich (S$23++), a spicy and crunchy combination of crispy chicken, black garlic, chilli seasoning, and hot chilli oil. Topped with parsley and buttermilk-dill, the burger amps up the mix of Asian chillis and Italian spices over a boldly flavourful feast from 1 to 30 October.
Take a sip of the podium lager (S$18++), an exclusive collaboration with local brewery Brewlander.
For reservations, visit marinabaysands.com/restaurants/black-tap.html
Spago by Wolfgang Puck
Just in time for the Grand Prix, Spago Bar & Lounge presents the prancing horse—a cocktail inspired by the adrenaline of motorsport and the legacy of Scuderia Ferrari. This red creation blends Tanqueray gin, Campari, sweet vermouth, and layers of blackcurrant and cherry, delivering a bold, fruit-forward profile. Available exclusively from 1 to 5 October, it is the perfect way to kick off race week evenings, paired with classic bar bites and sweeping city views.
For reservations, call 6688 9955 or visit marinabaysands.com/restaurants/spago-bar-and-lounge.html
MARQUEE Singapore
October at MARQUEE Singapore bookends the summer with a stellar lineup. The month opens with French producer Space 92 on 17 October, with his DJ set blurring the line between raw warehouse energy and big-room drama, layering gritty basslines under soaring melodies.
On 18 October, Dash Berlin returns with chart-topping anthems like Till the Sky Falls Down and Man on the Run. The trance and progressive house duo, whose music has helped define the golden age of trance, will bring bouncy bass-heavy tracks with vocal melodies that have carried festival crowds into collective singalongs.
On 19 October, themed party organisers Culture SG collaborate with MARQUEE for a club takeover with Clarity, paying tribute to the electronic dance music (EDM) classics that shaped the 2010s with songs that have come to capture the spirit and energy of road trips, festival sunsets, and late-night afterparties.
On 24 October, the night descends into darker territory with I Hate Models, one of the most uncompromising figures in hard techno. His sets move like a storm, blending nostalgic undertones with punk energy, and raw industrial textures — a hallmark of pristine, punchy techno.
The month then builds towards Halloweekend, a two-night Halloween-themed takeover. On 31 October, the club is consumed by GLI7CH: System Infected, a night where visuals distort and identities warp, giving guests a full immersion into a fractured digital nightmare. Partygoers can expect tracks laced with relentless beats and dystopian atmospheres, paired with cyberpunk aesthetics.
The chaos continues on 1 November with AXMO, the German sonic specialists who have exploded onto the mainstage circuit with a bold, maximalist musical palette. Their music blends the nostalgia of 2000s dance energy with technical wizardry and infectious energy. They thrive on adrenaline, delivering a heady ride through cathartic music.
For an additional S$98 nett or S$198 nett, partygoers can also purchase MARQUEE Infinite Pour tickets to receive a free-flow selection of house pours or a selection of premium alcoholic beverages, from 10 pm to 5 am.
For table reservations and enquiries, e-mail marquee.reservations@marinabaysands.com. Tickets are now available on MARQUEE Singapore’s website.
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Prices for online tickets (Prices are exclusive of booking fees and GST) |
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Date |
Event |
Prices |
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17 October Doors open at 10 pm |
MARQUEE presents: Space 92 |
General admission: S$30 Expedited entry: S$100 |
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18 October Doors open at 10 pm |
MARQUEE presents: Dash Berlin |
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19 October Doors open at 10 pm |
MARQUEE x Culture SG presents: Clarity |
General admission: S$30 Expedited entry: S$80 |
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24 October Doors open at 10 pm |
MARQUEE presents: I Hate Models |
General admission: S$40 Expedited entry: S$150 |
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31 October Doors open at 10 pm |
MARQUEE Halloweekend presents: GLITCH: SYSTEM INFECTED |
General admission: S$40 Expedited entry: S$100 |
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1 November Doors open at 10 pm |
MARQUEE Halloweekend presents: AXMO |
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