Welcome 2026 with a meal at Mott 32

Mott 32's seasonal autumn-winter menu, here only till 8 February 2026, celebrates rich, warming flavours. 

Source: Mott 32 via Marina Bay Sands. Welcome the New Year with an unforgettable dining experience at Mott 32.

Highlights include the hairy crab meat & roe Shanghainese soup dumpling (蟹粉小笼包, S$28++ for three pieces), its delicate wrapper giving way to a molten centre layered with briny sweetness. 

The wok-fried giant garoupa, black garlic, kale (黑蒜油泡龙趸球, S$68++) is a complex option for the tastebuds, with the black garlic and kale contributing a deep, earthy complexity. Expect citrus brightness against savoury depth from the fragrant casserole-baked duck meatball with aged mandarine peel and duck egg (陈皮瓦罉焗鸭肉球, S$48++), while the cumin French lamb belly (孜然法国羊腩, S$58++) offers a gentle spice that lingers on the tongue.

Two chicken dishes are on the menu: the sesame chicken stuffed with shrimp mousse (芝麻百花鸡, S$58++) option is tender with a subtle nuttiness, while the braised free-range chicken, chestnuts (板栗炆走地鸡, S$42++) evokes rustic comfort, its mellow sweetness harmonising with the bird’s natural flavour. 

Last but not least, Mott 32 offers steamed claypot rice, hairy crab roe, spring onion (蟹粉煲仔饭, S$86++) to deliver a luxurious finish, each grain infused with umami richness.

Details

For more information and reservations, visit marinabaysands.com/restaurants/mott32.html

LAVO introduces January menu

Source: LAVO, via Marina Bay Sands. A new three-course lunch menu available throughout January 2026.

From 1 to 31 January, indulge in a three-course lunch menu at LAVO, Marina Bay Sands. 

Designed to delight the tastebuds from 11am to 3pm, the S$55++ lunch starts with appetiser options such as Caprese salad featuring creamy mozzarella and heirloom tomatoes drizzled with herb oil, or a crisp arugula salad tossed in lemon vinaigrette with cherry tomatoes and parmesan. 

For mains, savour the flavours of mushroom tagliatelle with roasted mushrooms and a hint of truffle oil, or opt for the herb-crusted branzino served with roasted zucchini and a lemon caper beurre blanc. Poultry lovers can consider the chicken scaloppine al limone, chicken scallop-style in a lemon white wine sauce, paired with mashed potatoes and sautéed spinach. 

End on a sweet note with a decadent chocolate panettone pudding, starring soaked panettone bread, vanilla custard, and a trio of chocolates. 

Details

For more information, visit marinabaysands.com/restaurants/lavo.html

*Branzino refers to European sea bass.  

KOMA's festive menus are available till 4 January

KOMA Singapore at the Marina Bay Sands celebrates the festive season up to 4 January 2026 with two festive menus.

The Festive Set Menu (S$250++ per pax) features appetisers such as salmon pillow and tuna & uni taco, king crab sumiyaki (charcoal grilled) with tangy crab espuma (foam) and pickled myoga. Also included are sushi moriawase, and mains options like Kyushu Wagyu tenderloin with shishito and signature steak sauce, or buri with smoked ikura, edamame, and black garlic oil, concluding with a delicate snowball dessert.

For a more indulgent experience, the Chef’s Tasting Menu (S$380++ per pax) presents six courses including premium sashimi moriawase, nimono with simmered kabocha, live abalone with caviar tartare, and snow-aged Wagyu tenderloin, finishing with the snowball dessert.  

Details

For more information, visit marinabaysands.com/restaurants/koma-singapore.html

*Buri is a mature Japanese amberjack or yellowtail. Ikura is salmon roe, and kabocha is a type of winter squash. Moriawase refers to an assortment, while myoga is Japanese ginger and shishito, a Japanese pepper. Nimono is a course of simmered food.

Seasonal set lunches at Bread Street Kitchen

Bread Street Kitchen by Gordon Ramsay at the Marina Bay Sands ushers in the year with an express set lunch menu from 6 January 2026.

Source: Marina Bay Sands. Seasonal set lunches at Bread Street Kitchen.

The experience opens with appetisers to enliven the palate. The superfood salad combines crisp greens, mixed nuts and a bright orange dressing for a refreshing start. The salmon ceviche layers delicate fish with grapefruit, avocado and mint for a clean, invigorating profile. 

For something warm, cream of carrot and ginger soup offers velvety sweetness and gentle spice, complemented by caramelised sweet potato. 

The mains are designed to balance flavours, with options such as the herb crusted lamb rump, paired with smooth pea purée and a fragrant onion civette sauce* as well as a vegetarian option, the kale and rocket pesto pasta. 

Desserts provide a graceful conclusion with a choice of the coconut sorbet or baked nectarines with almond crumble and vanilla ice cream.

Details

A two-course option costs S$46++ and a three-course option, S$52++. 

For reservations, visit marinabaysands.com/restaurants/bread-street-kitchen.html

*A traditional civet sauce would feature red wine, onions, herbs, and bacon, with blood as a thickener.

Adding a touch of magic to the season at Black Tap

Source: Black Tap via the Marina Bay Sands. The Beauty (left) and The Beast (right) limited-edition CrazyShakes.

As Beauty and the Beast graces the stage at Sands Theatre, Black Tap at the Marina Bay Sands unveils two limited-edition CrazyShakes inspired by the musical. Available up to 25 January, The Beauty (S$28++) is a bright lemon crème shake with a vanilla frosted rim and sprinkles, topped with a lemon tart, meringue rosette, rock candy, whipped cream, and caramel drizzle. Meanwhile, The Beast (also S$28++) is a chocolate ganache shake with a chocolate frosted rim and sprinkles. The treat includes a chocolate mudpie, chocolate ribbon, whipped cream, and chocolate drizzle, and a dose of fantasy to reunions as the new year approaches.

In the new year, the restaurant’s French Dip burger (S$26++) debuts for a limited time. Available from 2 to 31 January, 2026, the creation features a prime beef patty layered with roast beef, complemented by beef jus, spicy giardiniera (Italian pickles) and giardiniera aioli for a tangy complement.

Details

Make reservations at marinabaysands.com/restaurants/black-tap.html

Marina Bay Sands welcomes October with seasonal delights and motorsport energy

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.  

Prices for online tickets (Prices are exclusive of booking fees and GST)
Date	Event	Prices
17 October Doors open at 10 pm	MARQUEE presents: Space 92	General admission: S$30 Expedited entry: S$100
18 October Doors open at 10 pm	MARQUEE presents: Dash Berlin
19 October Doors open at 10 pm	MARQUEE x Culture SG presents: Clarity	General admission: S$30 Expedited entry: S$80
24 October Doors open at 10 pm	MARQUEE presents: I Hate Models	General admission: S$40 Expedited entry: S$150
31 October Doors open at 10 pm	MARQUEE Halloweekend presents: GLITCH: SYSTEM INFECTED	General admission: S$40 Expedited entry: S$100
1 November Doors open at 10 pm	MARQUEE Halloweekend presents: AXMO

Jin Ting Wan debuts at Marina Bay Sands, Singapore

Marina Bay Sands has unveiled Jin Ting Wan, a new destination for Cantonese cuisine. Overlooking views of the city skyline and sea, the restaurant honours authenticity while embracing modern sophistication in Chinese dining.

Leading the kitchen is Executive Chef Albert Li, a Guangxi-born talent who seeks to shine a light on the regional depth of Guangdong province, including influences from Shunde, Teochew, and Hakka culinary traditions. The result is a distinctive menu enriched with subtle accents from other Chinese regional styles such as Szechuan.

Source: Jin Ting Wan. Executive Chef Albert Li presents the Angus short rib with preserved vegetable wrapped in straw  leaves (九九梅菜安格斯牛肋).

Jin Ting Wan’s menu features roasted meats, dim sum, and comforting soups. Signature dishes include roasted pipa duck with black pepper (堂剪黑胡椒枇杷鸭), presented on a customised pipa-shaped dish, and the Angus short rib with preserved vegetable wrapped in straw leaves (九九梅菜安格斯牛肋). The preserved mustard greens are prepared using the traditional “nine-steam, nine-sun (九蒸九晒)” technique, adding depth and authenticity.

Chef Li demonstrates a wide repertoire of techniques and textures across the menu. Take the poached Hokkaido squid with peanut and garlic in chilli oil (脆爽北海道火箭鱿鱼蒜香红油), where rocket squid, caught at peak freshness, is swiftly poached to preserve its texture and served with a Szechuan-inspired sauce.

Another highlight is the simmered homemade fresh beancurd skin with baby spinach in fish broth (自制鲜腐竹鱼汤菠菜苗), featuring tofu skin delicately separated using a time-honoured technique from housemade soy milk. The soybeans are specially sourced from Heilongjiang, China’s largest soybean-producing province, lending the dish a rich character.

For soup, the Hokkaido geoduck with seaweed in clear seafood broth (海藻冲浪北海道海蚌片) stands out with delicate slices of mini geoduck clam gently poached tableside in an umami-laden broth. This clear soup is simmered for four hours using kombu, chicken, pork, scallop, and regional fish varieties, delivering depth in every sip.

A fitting finale comes in the form of the baked taro tart with bird’s nest and ginkgo nut (燕窝银杏芋泥挞), where the velvety richness of taro is balanced with delicate bird’s nest, long prized in Chinese culinary culture for its elegance and nutritional value.

Complementing the cuisine is a beverage programme that offers depth, heritage, and innovation. The Art Lounge at Jin Ting Wan offers an immersive tea experience led by Head Tea Master Jacky Zhao Gang, one of the region’s most respected experts in Chinese tea. 

With over 20 years of mastery, Zhao curates a collection of more than 80 carefully sourced teas many of which are rare, limited-edition selections from private producers. Guests are invited to explore varieties such as feng huang dancong from Guangdong, aged pu’er from Yunnan, and the house-exclusive fu yu jin ting, a poetic fusion of wildflower-scented raw pu’er and moonlight white tea.

In parallel, the wine programme curated by Head Sommelier Joe Yang brings into focus the excellence of Chinese winemaking with around 100 labels.

Aligned with Jin Ting Wan’s philosophy of seasonality, provenance, and ingredient-led storytelling, the restaurant will debut its first seasonal tasting menu this September, celebrating the bounty of early autumn with wild foraged mushrooms from the highlands of Yunnan. Guests will be among the first in Singapore to savour freshly flown-in matsutake (pine mushrooms), cherished for their intense aroma, alongside rare golden fungus, revered for its gelatinous texture, in new dishes that capture the transition of the season.

Celebratory flavours for SG60 at Marina Bay Sands

In honour of Singapore’s 60th birthday, Marina Bay Sands invites guests to embark on a culinary journey that honours the nation’s diverse heritage. This August, the integrated resort will spotlight local flavours through exclusive menus and seasonal specials at restaurants across the property.

Black Tap Craft Burgers & Beer

Black Tap’s Singapore-exclusive National Day CrazyShake (S$23++) returns. A tribute to bandung, the classic rose and milk beverage that many locals love. Available from 1 to 31 August, the pink CrazyShake is decked in patriotic colours of the Singapore flag, complete with red and white star sprinkles on a vanilla frosted rim, a slice of red and white cake, whipped cream, crescent icing cookie, red sprinkles, and a cherry on top.  

Indulge in the Asian black pepper burger (S$24++), combining Asian spices with a prime beef patty glazed in black pepper sauce. Available from 1 to 31 August, the burger is topped with shaved onions and scallions on toasted buns and served with fries. 

Bread Street Kitchen by Gordon Ramsay 

Mark Singapore’s 60th birthday with a limited-time four-course set menu that blends local flavours with British sophistication available from 8 to 10 August for both lunch and dinner.

To begin, the chilli crab arancini delivers a nod to the iconic local dish, featuring golden-fried risotto balls infused with sweet, spicy chilli crab sauce, complemented by a green goddess sauce for a burst of herbaceous freshness. 

For the main course, diners may choose from several options like the signature sliced beef Wellington, served with mashed potato and honey-roasted carrots. For a vegetarian option, the soy-glazed aubergine, paired with bang bang sauce and a crispy tofu salad, delivers bold flavours. Bang bang sauce typically features mayonnaise, vinegar, sweet chilli sauce and sriracha.

The meal concludes with a tropical reinterpretation of bombe Alaska, the kaya coconut bombe Alaska. Layers of kaya gelato, coconut sorbet, soft sponge and torched Italian meringue come together in a decadent finale. 

CUT by Wolfgang Puck

In celebration of National Day, one-Michelin-starred CUT by Wolfgang Puck unveils a three-course lunch menu that reimagines local favourites with a refined touch (S$48++ per person; available from 12 pm to 2 pm).

The experience begins with an amuse-bouche featuring crabmeat kueh pie tee. Guests can select two main dishes, including the mapo steam egg paired with minced beef and Sichuan pepper, or sambal sting ray with yellow basmati rice. 

For those seeking tradition, nasi lemak is offered, together with steamed beehoon with braised beef tendons. End with cendol cake, featuring light pandan chiffon sponge alongside gula melaka cremieux, coconut mousse and sweet corn ice cream.

KOMA Singapore

KOMA Singapore's specials from 8 to 10 August include the chilli crab slider (S$28++) - king crab and cucumber layered within mantou buns and dressed in chilli crab sauce, as well as the Japanese Wagyu fried noodle (S$38++), featuring Japanese Wagyu beef stir-fried with capsicum and bean sprouts. 

From 1 to 10 August, both lunch and dinner services will feature a dessert omakase (S$88++), showcasing a selection of Southeast Asian-inspired sweets. Highlights include gianduja bao with hazelnut-infused steamed buns, ondeh ondeh with coconut, pandan and gula melaka, and coconut Sentosa featuring coconut mousse, mango and pineapple. 

Local favourites are reimagined, from kaya toast to kopi o’ tiramisu and mao shan wang cheesecake wrapped in kunafa. Gulab jamun, teh tarik bonbon, biskut dahlia, kuih makmur and kueh lapis complete the lineup.

Maison Boulud

From 8 to 10 August, try the foie gras fried rice (S$42++) featuring wok-fried jasmine rice enriched with foie gras. The dish is finished with mushrooms, garlic chips, and finely chopped chives, plus a touch of truffle soy. 

Complement the experience with the durian “Royale” soufflé (S$22++), crafted with mao shan wang durian purée. Served warm, the soufflé is paired with a coconut sorbet. 

Mott 32

For a limited time, guests can enjoy the restaurant’s signature applewood-roasted Peking duck, renowned for its crispy lacquered skin and fork-tender meat, at a celebratory S$88 (usual price S$148++). The dish takes over 48 hours to prepare before being roasted to perfection and expertly carved tableside. 

Available only with advance bookings for groups of four or more, it will be available from now till the end of August, to be served during designated dinner slots from Monday to Wednesday.

Origin + Bloom

Origin + Bloom gets into the patriotic spirit from 4 to 10 August with tribute to Singapore’s hawker heritage and childhood favourites.

Among the savoury highlights is the white cut chicken sandwich (S$15 nett), a sophisticated twist on the beloved Hainanese staple, with poached Sakura chicken between milk buns, finished with a swipe of ginger-scallion relish. The satay peanut butter (S$8 nett) takes grilled chicken and elevates it with crispy shallots and a spiced peanut caramel, a rework of satay sauce. 

Dessert lovers will be drawn to the rainbow toast (S$12 nett), a nod to the colours of traditional ice cream bread, reimagined with pandan chiffon and layers of cempedak and bandung crémeux. The ice kacang (S$12 nett) is transformed into an intricate multilayered dessert, featuring azuki bean cake, white corn mousse, and a cendol gula melaka filling. 

Other standouts include the kueh bahulu (S$12 nett), infused with Tahitian vanilla Bavarian cream and acacia honey, and the dragon’s treasure (S$8 nett), which pairs red dragon fruit purée with Greek yoghurt cream. 

RISE 

Available up to 31 July for both lunch and dinner, a celebratory menu presents an elevated interpretation of traditional local favourites. Guests are encouraged to come on National Day (9 August), where they will be able to enjoy the full suite of dishes. 

Till 17 July, the first rotation offers heritage classics with deep local roots. The beef rendang features tender cuts of beef slow cooked in a rich coconut gravy infused with toasted spices. For those who favour bold and spicy fare, devil’s curry stands out with its blend of chilli, vinegar, and aromatics. 

From 18 to 31 July, the second rotation introduces prawn paste chicken, crisp golden wings marinated in fermented shrimp paste, as well as butter chicken, grilled chicken simmered in a creamy spiced tomato-based sauce. To end, the gula melaka chiffon cake combines airy sponge with caramel-like palm sugar notes. 

All six dishes will be served on 9 August. Lunch is available at S$128++, and dinner at S$148++. 

The Club 

Celebrate Singapore’s 60th birthday with a National Day set menu at The Club. Available for one day, 9 August, the two-course experience (S$35++) pairs a mocktail with a choice of one starter and one main.

Starters include chicken satay, featuring tender, grilled skewers marinated in aromatic spices and served with peanut sauce, rice cakes, and cucumber slices.

For mains, the freshwater prawn laksa offers a refined twist on a local classic, served with whole, succulent prawns. Guests who prefer smoky, charred flavours can indulge in wok fried carrot cake, featuring crispy radish cake cubes stir-fried with garlic, eggs, and preserved radish.

Complete the meal with the Lazy Daisy mocktail, a concoction of cherry tomato, strawberry purée, fresh lemon juice, and basil tea, balanced with a dash of black pepper and saline. 

Waku Ghin

Culinary legends Chef Tetsuya Wakuda and Chef Sun Kim walk down memory lane on 1 August at Waku Ghin’s special four-hands collaboration with Meta

Waku Ghin presents a deeply personal collaboration between Chef Tetsuya Wakuda and Chef Sun Kim of two-Michelin-starred Meta this August. Ever since Chef Sun honed his craft under Chef Tetsuya at Sydney’s Tetsuya’s, their culinary paths have been deeply intertwined. 

Now, for the first time since those formative years, the two chefs reunite in the kitchen in an evening that promises an elegant menu that reflects their shared devotion to seasonality, precision, and place. 

Available only on 1 August, the menu (S$588++ per guest) reflects the chefs’ culinary identities and their shared home in Singapore. Chef Sun brings a modern Korean sensibility shaped by his grounding in European techniques, while Chef Tetsuya draws on a lifetime of refined, produce-driven cooking informed by his Japanese heritage and decades in Australia. 

Seating is limited and guests are encouraged to reserve early. 

Source: Marina Bay Sands.
Yardbird's Hainanese chicken chop.

Yardbird Southern Table & Bar

Feast on flavours close to home as Yardbird Southern Table & Bar brings their own spin on Singapore’s heritage classic, the Hainanese Chicken Chop. 

Available only on 9 August, this National Day special reimagines the iconic local dish with a 24-hour brined boneless chicken thigh, fried to golden crispness, dressed in a maple sweet and sour sauce, and served with Southern slaw, sundried tomatoes, petit pois, and golden house fries. 

Reservations

Black Tap Craft Burgers & Beer: marinabaysands.com/restaurants/black-tap.html 

Bread Street Kitchen: marinabaysands.com/restaurants/bread-street-kitchen.html

CUT: call +65 6688 8517 or visit marinabaysands.com/restaurants/cut.html

KOMA Singapore: e-mail koma.reservations@marinabaysands.com 

Maison Boulud: marinabaysands.com/restaurants/maison-boulud.html 

Mott 32: marinabaysands.com/restaurants/mott32.html 

Origin + Bloom: marinabaysands.com/restaurants/origin-and-bloom.html 

Rise: marinabaysands.com/restaurants/rise.html 

The Club: call +65 6688 5568 

Waku Ghin: marinabaysands.com/restaurants/waku-ghin.html

Yardbird Southern Table & Bar: marinabaysands.com/restaurants/yardbird-southern-table-and-bar.html

Manchester Business School prepares Global MBA students to lead businesses around the world

Top global businesses such as American Express, Citigroup, KPMG, Rolls Royce, SITA and Johnson & Johnson are interested in Global MBA graduates from Manchester Business School (MBS), says the education institution. 

MBS, founded in 1965, is the second oldest business school in the United Kingdom and is today the largest campus-based school in the country, with around 2,000 students. MBS has a further 3,500 students worldwide based in centres in Singapore, Sao Paulo, Shanghai, Hong Kong, Dubai and Miami.

“I really believe that studying for an MBA at Manchester Business School equips business professionals with the tools and confidence they need to become business leaders. This is a development I have experienced personally and also seen in MBA colleagues,” said Glenn Carney, Head of Customer Business – Energy, Asia Pacific at Rolls Royce.

The attraction, is that MBS produces highly skilled graduates with experience in meeting real business challenges. Under the MBS Talent Management Partnership (TMP) programme, students work with high profile companies across the world, such as Daimler SEA, Deloitte and Huawei.

A typical semester will include up to three face-to-face workshops, delivered back-to-back at one of the MBS centres worldwide. Alongside this, students will attend online tutorials with e-tutors and classmates. 

Residential workshops provide at least 24 hours of face-to-face teaching per course (excluding online courses). During the academic year, these residential/intensive workshops are delivered in MBS' network of centres in the seven cities, over blocks of two to three months at a time. In Singapore, the workshops for 2014 were conducted from February to April and again from August to October.

The school recently held a gala dinner in Singapore to celebrate its 50th anniversary. Professor Fiona Devine, Head of Manchester Business School, commented at the occasion: “It is fitting that Singapore and Manchester Business School are both celebrating their Golden Jubilee in the same year given MBS’ strong and enduring partnership with Singapore. We look forward to sustaining and building upon this partnership into the next 50 years.” 

"The UK has a tradition of good quality education and is home to four of the top six universities in the world," Judi Leon, Director of UK Trade & Investment, Singapore added, noting that around 50,000 students in Singapore are studying for a UK qualification at the moment. "Manchester Business School is representative of the competitiveness, dynamism and global outlook of the UK education sector as a whole.”

Singapore is one of the top countries of origin for international students studying in the UK. Nearly 7,000 Singapore students are pursuing their higher education in the UK, and a further 52,000 students in Singapore are enrolled in UK distance learning courses. Each year, hundreds of students from Singapore enrol at the University of Manchester, and more than 400 students are currently pursuing their Global MBA at the MBS Singapore Centre. The MBA programme is the only UK qualification to be accredited by SPRING Singapore under the Capability Development Grant (CDG). 

MBS also has an ongoing partnership with the Singapore Institute of Management, which provides a two-year part-time management degree programme, which enrols approximately 70 students per year. The University Manchester also offers joint programmes with the Singapore Institute of Technology, NUS and A*STAR in a wide range of disciplines including nursing and engineering.