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.
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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
