LAVO Italian Restaurant &amp; Rooftop Bar is located at 
10 Bayfront Avenue Marina Bay Sands&nbsp;|&nbsp;Marina Bay Sands,,&nbsp;Singapore 018956,&nbsp;SingaporeAs usual, we had a great lunch at LAVO! This time it was my friend&#39;s birthday and we celebrated here as we both loved the atmosphere and food. We were served by Ding Ding, who was excellent and very attentive. Great! Looking forward to visiting again next time!

Trip.Gourmet 2024

LAVO ITALIAN RESTAURANT & ROOFTOP BAR

Weifeng and food first arrived in Singapore on the first night, enjoy the mainland food list top of the Lion City&#39;s list of Japanese food store waku ghin, which is said to be Beckham&#39;s favorite Singapore restaurant. When the chef came out to say hello to everyone, I saw him with a &quot;tw&quot; embroidered on his chest. I thought he was a veteran from Baodao Yucun. Later, I learned that tw was the abbreviation of his name Tetsuya Wakuda. The friend in charge of catering promotion at the Sands Hotel in Singapore introduced that the legendary Michelin chef had been born in Australia for a long time. Living, so unlike many classical genres and food gods, Tw&#39;s dishes are more personal, described in official language, is to harness the quality ingredients of Japanese cuisine in the taste system around the world. Isn&#39;t this the basic style of the new chefs of the major cuisines I see in the Mainland? Put the techniques and ingredients aside and pull them off, and then integrate more widely, so that people can explore the possibility of innovation. It seems that people share this heart and heart. But the Japanese have actually started exploring this earlier than we have, and are more determined. After the Meiji Restoration, Japanese society set off a wave of whole westernization. In addition to learning the scientific education and social system of the West, the Western lifestyle is also considered more civilized and advanced, so Li Shutong can learn dramas in Japan, and the Japanese can brew the best whiskey in Asia. In such a large atmosphere, the &quot;Western style and food&quot; that is highly integrated with Western food is also born. Focusing on food, tw&#39;s approach is really not traditional Japanese style. Half-cooked and beef with wasabi and Japanese-style sauce, the style and cooking ideas are both like Japanese-style thin-burning, Western-style salad, and some like Chinese-style &quot;fishing&quot;. Still clinging to the stifling and restrained aesthetics of Dongguan, Chinese chefs are obsessed with flowers, and Japanese chefs are intoxicated with dry landscapes. Unlike the Chinese and Western chefs, Japanese chefs seem to be more keen to pile up in details. The cup of things that started I thought was the warm stomach soup common in exquisite Chinese food today, but it turned out to be a traditional Japanese tea bowl steamed, but the fire of tw is definitely upgraded and iterated. Because the real protagonist of this tea bowl steaming is the smoked caviar inside. It is necessary to not only steam the tea bowl in a warm form, but also to avoid the high temperature to destroy the taste of caviar, which is probably the chef&#39;s hard work to pinch the precise tip. Without the usual fish-raw platter, fresh sea urchin shrimp and caviar mix to make a sashimi &quot;fish up&quot; for a &quot;mini bonsai&quot;. We have to admit that many of our daily powders are chasing raw meat hormones, not another culinary expression of the mindset. Tw has a goose liver roasted with fish is worth learning from Chinese chefs, with fish bone pickling meat, hot weather control to soft slippery, and oil-free goose liver mixed food, there is indeed a full compound oily aroma. In fact, from the perspective of cooking methods, ingredients selection and flavor combination, this dish is difficult to define which cuisine and which border, and culture may not have a boundary!

Trip Gourmet Awards

2024 Global 100 - Fine Dining 

The steak is excellent and delicious, but to say it is the best steak in Singapore is a bit too much, and it lowers the standard of Singapore. If it is really the best steak in Singapore, then Singapore needs to work harder on steak.

2024 Asia 100 - Fine Dining 

The skyline feels that the bright sun came to the top floor of Singapore&#39;s landmark Sands at noon. It was not to see the swimsuit girl in the infinity pool, but to enjoy the restaurant next to the pool. This Singapore&#39;s top-ranked American restaurant is too difficult to order, but any delicious restaurant is difficult to order, basically the law. There are three reasons why spago is difficult to determine. One is that the scenery here is excellent. In the small country of bullets, Singapore, it is definitely the skyline; The second is delicious. Lu Jiansheng, who has lunch with him, has long been cooked and rotten to his chest; but the more important point is that the price is really cheap. The package of a soup, a staple food and a dessert is priced at S$65, equivalent to less than 400 yuan. The comparison is simply a great value. The tomato soup recommended by Brother Lu is a French-style soup, which is very fresh and slippery. Maybe the design of the restaurant is to eat bread. I often group to &quot;visit&quot; Europe. Mr. Dong Keping also threw a deep look at this tomato soup. The staple food is the octopus recommended by Brother Lu. The charcoal is very fragrant and the taste is soft. It is like rice cake. Then share the salmon and pigs of the young ladies at the same table. I found that the standard of the restaurant is quite high. Even the small potato is a small staple food. It is very delicious. It is worthy of being a &quot;regular guest&quot; in the recommended restaurants of the world&#39;s major travel guides. Spago&#39;s desserts and even coffee are very good, more than SGD 60 packages are matched with various snacks such as truffle chocolate, in the cost of living exclusive to Asian steamed buns Singapore, it is simply &quot;flat to fly&quot;. So, can not help thinking about the domestic high-end catering industry popular topic is whether there is now a consumption downgrade, I thought it is just to bubble, after all, the first two years of high-end exquisite catering is essentially to b, not to c.

2024 Global 100 - Restaurants for Views & Experiences

The decoration is charming, blending modern and traditional elements to create a comfortable and elegant atmosphere. The staff is very attentive and makes me feel at home. The taste is perfectly balanced and every mouthful is a pleasure. The presentation is also superb, making the meal beautiful and delicious.

One of the Top Fine Dining  in Singapore

The restaurant is located in Marina Bay Sands. You can also enjoy the beauty of the beach while savoring the food. The service attitude is very warm and friendly. The food is rich and worth recommending!

Very delicious, great value for money, fried pork chops are very fragrant, and a la carte tempura is added, a good experience

LAVO Italian Restaurant &amp; Rooftop Bar位于10 Bayfront Avenue Marina Bay Sands&nbsp;|&nbsp;Marina Bay Sands,,&nbsp;Singapore 018956,&nbsp;Singapore和往常一样，我们在LAVO餐馆度过了一段美好的午餐时光！这次是我朋友的生日，因为我们都很喜欢这里的气氛和食物，所以便在这里庆祝。服务员丁丁为我们服务，她的服务很出色，而且非常周到。非常棒!很期待下次再次光顾这里！

MAINSᴇɢɢᴘʟᴀɴᴛ ᴘᴀʀᴍɪɢɪᴀɴᴀ  焗烤千层茄子很意式家常菜的做法，茄子切片裹粉油炸，叠起来加上番茄和奶酪再烘烤，表面的奶酪微焦而富有嚼劲， 里面的茄子软糯多汁，加上番茄红酱酸甜可口的陪衬，所有的口感交织在一起，啊又馋了。ᴄʜᴀʀʀᴇᴅ ᴏᴄᴛᴏᴘᴜs  牛至和小茴香调味的烤章鱼，外焦里软，搭配的香芹和菊苣沙拉更喜欢，入口微苦，随后反而清爽带甜。ʀᴏᴀsᴛᴇᴅ ʙᴀʀʀᴀᴍᴜɴᴅɪ  烤海鲈鱼也超喜欢，鱼皮薄脆而韧，鱼肉细软滑嫩， 搭配的黄油白酱，有很温柔的奶香，调味正好，不浓不腻。SALADSᴄʟᴀssɪᴄ ᴄᴀᴇsᴀʀ 经典凯撒沙拉 /罗马生菜底的凯撒沙拉，加上帕玛森奶酪和蒜油面包丁。ʙᴇᴇᴛ sᴀʟᴀᴅ 各种甜菜根，搭配羊奶酪和杏仁，风干番茄醋汁，食材都足够新鲜，就没什么好挑的了。 DESSERTSᴘɪsᴛᴀᴄʜɪᴏ ᴄᴀɴɴᴏʟɪ  超爱西西里卷啊啊，不得不夸一下他家开心果，太嫩太清新了，咬开酥脆轻盈的外层煎饼，开心果奶油爆浆而出，香气都低调不起来。ᴅᴏɴᴜᴛ ʜᴏʟᴇs (ᴄᴏғғᴇᴇ) 外层的咖啡奶油足够弥补没有馅的遗憾了，个头小小的，面包体松软可口，油炸就是香嘛。ɢᴇʟᴀᴛᴏ/sᴏʀʙᴇᴛ (ᴄᴏᴄᴏɴᴜᴛ/ᴘɪsᴛᴀᴄʜɪᴏ)意式冰淇淋的口感就很对，绵软细腻，空气感很低 浓郁得不行，连融化了都很好吃的那种！又被开心果杀到了，再加上开心果碎丰富口感，喜欢！相比之下椰子味的不提也罢。

MAINS
ᴇɢɢᴘʟᴀɴᴛ ᴘᴀʀᴍɪɢɪᴀɴᴀ 
Baked eggplant lasagna
It is a very Italian home-cooked dish. The eggplant slices are fried with flour, stacked, and then baked with tomatoes and cheese. The cheese on the surface is slightly burnt and chewy, and the eggplant inside is soft and juicy. With the sweet and sour tomato sauce as a foil, all the tastes are intertwined, and I am greedy again.
ᴄʜᴀʀʀᴇᴅ ᴏᴄᴛᴏᴘᴜs 
The grilled octopus seasoned with oregano and fennel is burnt on the outside and soft on the inside. It is even more delicious with the parsley and chicory salad. It tastes slightly bitter at first, but then it becomes refreshing and sweet.
ʀᴏᴀsᴛᴇᴅ ʙᴀʀʀᴀᴍᴜɴᴅɪ 
I also like the grilled sea bass. The fish skin is thin, crispy and tough, and the fish meat is soft and tender. The buttery white sauce has a gentle milky aroma and is seasoned just right, not thick or greasy.
SALADS
ᴄʟᴀssɪᴄ ᴄᴀᴇsᴀʀ 
Classic Caesar salad /Caesar salad with romaine lettuce, plus Parmesan cheese and garlic bread cubes.
ʙᴇᴇᴛ sᴀʟᴀᴅ 
Various beetroots, paired with goat cheese and almonds, and air-dried tomato vinaigrette. The ingredients are fresh enough, so there is nothing to pick.
DESSERTS
ᴘɪsᴛᴀᴄʜɪᴏ ᴄᴀɴɴᴏʟɪ 
I love Sicilian rolls so much. I have to praise their pistachios. They are so tender and fresh. When you bite into the crispy and light outer pancake, the pistachio cream bursts out, and the aroma can&#39;t be kept low-key.
ᴅᴏɴᴜᴛ ʜᴏʟᴇs (ᴄᴏғғᴇᴇ) 
The coffee cream on the outside is enough to make up for the regret of no filling. It is small in size, the bread is soft and delicious, and it is fragrant when fried.
ɢᴇʟᴀᴛᴏ/sᴏʀʙᴇᴛ (ᴄᴏᴄᴏɴᴜᴛ/ᴘɪsᴛᴀᴄʜɪᴏ)
The Italian ice cream has the right texture, soft and delicate, with a low airiness and richness, even when it melts, it tastes good! The pistachio flavor is also amazing, and the pistachio crumbs add a rich texture, I like it! In comparison, the coconut flavor is not worth mentioning.

向大家推荐位于新加坡的一间🈶️格调，环境特别好，视觉享受倍儿棒的空中餐厅！LAVO！出品质量不错，价格略贵，地理位置不错。

I would like to recommend a sky restaurant in Singapore with a 🈶️ style, a great environment, and a great visual experience! LAVO! The product quality is good, the price is a bit expensive, and the location is good.

餐厅位于金沙酒店五十七层，纯意大利口味，菜品种类多，口感好，料新鲜，环境好，夜景无敌。值得品嚐。

The restaurant is located on the 57th floor of the Sands Hotel. It is pure Italian taste, has many varieties of dishes, good taste, fresh ingredients, good environment and invincible night view. Worth tasting.

金沙酒店楼上的意大利菜，风景自然不用的多说，比较在金沙酒店这里，里面的菜坐得下额很不错，生蚝大虾拼盘很棒，里面的大虾又新鲜又大。

The Italian food upstairs of the Sands Hotel, the scenery is naturally not to say, compared to the Sands Hotel, the dishes inside are very good, the oyster prawn platter is great, the prawns inside are fresh and big.

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Western Style Japanese Cuisine
On the first night after arriving in Singapore, I enjoyed the Japanese restaurant Waku Ghin, which ranks first in the list of mainland food in Singapore. It is said that this is also Beckham&#39;s favorite restaurant in Singapore.
When the chef came out to greet everyone, I saw a &quot;TW&quot; embroidered on his chest. I thought he was a veteran from the Taiwan military village. Later I learned that TW was the abbreviation of his name Tetsuya Wakuda. A friend in charge of catering promotion at the Sands Hotel in Singapore introduced that this legendary Michelin chef has lived in Australia for a long time. Therefore, unlike many classical Japanese cuisine masters, Tw&#39;s dishes are more personal. To describe it in the official language, it is to use the taste system of Japanese cooking to control high-quality ingredients from all over the world.
Isn&#39;t this the basic killer move of the new chefs of various cuisines that I have seen in the mainland? Putting aside the techniques and ingredients, and then integrating them more widely, and exploring the possibility of innovation, it seems that people have the same heart and the same mind!
However, in fact, the Japanese started exploring this aspect earlier than us, and their attitude is more resolute. After the Meiji Restoration, Japanese society set off a wave of total Westernization. In addition to learning Western scientific education and social systems, Western lifestyles were also considered more civilized and advanced. Therefore, Li Shutong could learn drama in Japan, and the Japanese could brew the best whiskey in Asia. In such a big atmosphere, &quot;Western-style Japanese cuisine&quot; that was highly integrated with Western cuisine was also born.
Focusing on food, tw&#39;s approach is indeed not the traditional Japanese style. The half-cooked wagyu is served with wasabi and Japanese-style yaki sauce. The shape and cooking ideas of the dish are both like Japanese thin grilling, Western salad, and a little like Chinese &quot;lo hei&quot;. What is still adhered to is the forbearance and restraint of Japanese aesthetics. Chinese chefs are obsessed with flowers, while Japanese chefs are fascinated by dry landscapes.
Unlike the big-ticket dishes of Chinese and Western chefs, Japanese chefs seem to be more keen on piling up details. I thought the cup of food at the beginning was a common stomach-warming soup in today&#39;s exquisite Chinese cuisine, but it turned out to be the traditional Japanese chawanmushi. However, the heat of TW has definitely been upgraded and iterated, because the real protagonist of this chawanmushi is the smoked caviar inside. It is necessary to have the warm form of chawanmushi, but also to avoid high temperature from destroying the freshness of caviar. This is probably the precise key that the chef strives to grasp.
There is no commonplace sashimi platter. Fresh sea urchin, fresh shrimp and caviar are mixed to make a &quot;mini bonsai&quot; sashimi &quot;lohei&quot;. We have to admit that many of us Japanese food fans are chasing after the hormonal temptation of raw meat, rather than another culinary expression of a thinking system.
TW has a foie gras-roasted hairtail worth learning from Chinese chefs. The hairtail is deboned and the meat is controlled to be soft, slippery and rotten. When mixed with the oily and residue-free foie gras, it does have a full and complex oil aroma. In fact, judging from the cooking method, ingredient selection and flavor combination alone, it is difficult to define which cuisine or country this dish belongs to. Perhaps culture should not have boundaries!

Thoughts on the skyline
At noon on a thousand brilliant suns, I came to the top floor of the landmark Sands in Singapore, not to see the swimsuit girls in the infinity pool, but to enjoy the restaurant next to the pool - the famous spago dining room by wolfgang PUCK.
This American restaurant ranked first in Singapore is too difficult to book. It is basically a rule that any good restaurant is difficult to book. There are three reasons why spago is difficult to book. The first is that the scenery here is excellent. For the tiny country of Singapore, it is definitely the location of the skyline; the second is that it tastes good. Brother Lu Jiansheng, who had lunch with me, has long been familiar with what to eat and drink; but more importantly, the price is really cheap.
The set meal of one soup, one staple food and one dessert is priced at 65 Singapore dollars, which is less than 400 yuan in RMB. Compared with the product, it is really worth it.
The tomato soup recommended by Brother Lu is a French-style thick soup, which is extremely fresh and smooth. Perhaps the design of the restaurant is mainly to dip bread in it. Teacher Dong Keping, who often organizes groups to &quot;visit&quot; Europe, also cast a deep look at this tomato soup.
The main course was the octopus recommended by Brother Lu, which was grilled very fragrant and had a soft and glutinous texture like rice cake. I also shared the salmon and pork chops of the ladies at the same table. I found that the restaurant&#39;s standard was quite high. Even the insignificant main course such as roasted small potatoes was very delicious. It is worthy of being a &quot;regular on the list&quot; of restaurants recommended by major travel guides around the world. Spago&#39;s after-meal desserts and even coffee are very high-quality. The set meal of more than 60 Singapore dollars is paired with various snacks such as truffle chocolate. For Singapore, where the cost of living is the highest in Asia, it is simply &quot;cheap to fly&quot;.
So, I couldn&#39;t help but think of the popular topic in the domestic high-end catering industry: whether consumption is downgraded now. I thought it was just de-bubble. After all, the high-end exquisite catering in the past two years was actually to b rather than to c.

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