SPAGO by Wolfgang Puck

SPAGO is celebrity chef Wolfgang Puck's second venture in Singapore. Serving Californian cuisine, where flavours are clean, fresh and balanced, expect fusion fare with an emphasis on the lean and mean. So think lots of vegetables, fish, and white meat. Excellent for the health (and waist) conscious. 

Perched on the rooftop of the Marina Bay Sands complex, the sun-drenched dining hall is gorgeous. And romantic. We were just saying, Spago must get more than its fair share of proposals here. A tip is to request the sea-facing tables when making reservations, the panorama is infinitely more pleasing than the pool view, which spectacle is replete with saggy man-boobs and pale paunches

Service was amiable, but a little perfunctory for an upscale restaurant such as this. We were also bemused by the waiter's opinion that the dishes were portioned massively, and concern that we wouldn't be able to finish our food. Turned out, Spago's dishes were kid-sized. Clearly, the waiter had a very different perspective on scale. I mean, only a anorexic model would be stuffed with just the salad that was purportedly a substantive meal on its own. Oh well, he may have thought we needed to eat less. heh 😁

A compelling must-try, the Big Eye Tuna Tartare Cones ($36) cured with a punchy chilli aioli, soy, and wasabi marinade, was topped with shaved bonito, and masago.

A modern interpretation of Korean bibimbap, the Bincho Grilled Salmon Salad ($29) was set on a bed of glutinous-like hijiki seaweed rice, paired with an assortment of vegetable banchan: spinach, spring onions, mushrooms, radish, cucumbers, seasoned with a dollop of gochujang, and finished with a sprinkling of sesame seeds.

I'm not a fan of the current trend of serving pork medium-rare (seriously, what's with undercooking chicken/pork these days?! What's so difficult about cooking the meat through?? If the meat is of top-notch quality, it'll remain moist even if cooked well anyway. I just think serving pink meat is such a lazy way of ensuring moistness), so we asked for the our Grilled Iberico Pork Chop ($48) to be done medium-well. The piquancy of the pickled cabbage, and bite of the celery root-mustard seed puree, was a lovely contrast to the honeyed sweetness of the caramelized fuji apples, fluffy pork crackling, and luscious pork.

Another must-try, the Tagliatelle ($34), dotted with bacon, black kale, and trumpet mushrooms, was slicked in a rich tomato confit heady with garlic and a shower of grated fiore di sardo.

Although a smidge waterlogged, the Roasted Brussels Sprouts ($18) had an aromatic smoky char. The mellow rounded body of the shiro miso was balanced against tangy yuzu citrus for added flavour, while rice puffs provided a crunchy texture.

Complimentary bread basket, fresh out of the oven, with plain and seaweed butter.

Spago by Wolfgang Puck
10 Bayfront Ave
Marina Bay Sands Level 57 Skydeck
Tel: 6688 9955
Open Sundays to Thursdays from 12noon to 2.30pm for lunch; 6pm to 10pm for dinner;
Fridays & Saturdays from 12noon to 2.30pm for lunch; 6pm to 11pm for dinner

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