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Spago - 1st Apr 2016


Finally I found the opportunity to visit Spago, the restaurant that made Wolfgang Puck famous. Marina Bay Sands were clever to carve out a restaurant space on the top deck just behind the infinity swimming pool and between restaurants Sky on 57 and Ce La Vi. There is a lovely bar area where you can sit and have pre-drinks before dinner. Once all guest have arrived, they will usher you to the air-conditioned restaurant.
 


Dutch veal fillet tartare


Chirashi sushi


For appetisers, I ordered the Dutch veal fillet tartare. The tartare was served inside two pieces of marrow bone that had been hollowed out. On top of the tartare was a layer of smoked mascarpone which gave the dish a slight richness. The meat was seasoned beautifully and it went down so well with the grilled sourdough bread. I took a bite of my dad’s crumbed and fried veal sweetbread. It was crunchy on the outside and rich and soft on the inside. The last appetiser we had was the chirashi sushi from Tsukiji market. It was a mixture of big eye tuna, uni, Hamachi and ebi shrimp dressed with tosa soy and yuzu gelee. I must say this chirashi beats many of the chirashi’s I have had in Singapore and even Japan. The seafood was so fresh and even the decorative radishes and lotus root on the plate tasted good.
 


Hand cut agnolotti


We were treated to a Primi, a course of pasta, compliments of the chef. The hand cut agnolotti served with heirloom pumpkin, mascarpone and sage sauce was to die for. I was thanking the heavens when my wife said she needed to save room for her main course and passed me half her pasta.

 


Pan roasted quail stuffed with brioche and herbs



Pan seared snapper laksa


For main course, I ordered the pan roasted quail which was stuffed with brioche and herbs. The quail was tender and not dry especially when consumed with the jus. The rutabaga which is like turnip was pureed and went well with the roasted sweet onions. My dad ordered the Dutch milk fed veal chop which is served with kohlrabi and orange puree, black garlic, preserved lemon and rosemary natural juice. The meat cooked perfectly and was meltingly tender. My wife had the pan seared snapper laksa. I did not think this dish would be good especially since I am a laksa snob. However I was proven wrong. The curried coconut broth was flavourful and went so well with the rice noodles and fish.

The next time I come back, I will make sure I order the crispy scale black sea bass. I had such a hard time choosing between the quail and that. This is a compliment to the restaurant where everything on the menu was good that night.  I would highly recommend dining here. 

 

Sands SkyPark, Tower 2 Level 57
Make reservations here

 

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