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.

Trip.Gourmet 2024

SPAGO DINING ROOM BY WOLFGANG PUCK

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.

Trip Gourmet Awards

2024 Asia 100 - Fine Dining 

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!

2024 Global 100 - Fine Dining 

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

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!

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

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.

天际线感想灿烂千阳的中午来到了新加坡的地标金沙顶楼，倒不是为了看无边泳池里的泳装女郎，而是为了享用一番泳池旁的餐厅&mdash;&mdash;大名鼎鼎的spago dining room by wolfgang PUCK。这家新加坡排名第一的美国餐厅太难订了，但凡好吃的餐厅都难订，基本上是定律。，spago难定的原因有三个，其一是此处风景绝佳，在弹丸小国新加坡来说，绝对是天际线的所在；其次是味道好吃，一同午餐的卢健生大哥对吃什么喝什么早就熟烂于胸；但更重要的一点是：价格实在便宜。一汤一主食一甜品的套餐标价65新币，折合人民币不到400块，对照出品，简直是超值。卢大哥推荐的番茄汤是有法式风格的浓汤，异常鲜滑，也许餐厅的设计就是蘸面包吃为主吧，经常组团&ldquo;窜访&rdquo;欧洲的董克平老师也对这番茄汤投下了深情的一睹。主食是卢大哥推荐的八爪鱼，炭烤得非常香浓，口感软糯如年糕，再分享一下同桌几位小姐姐的三文鱼和猪扒，发现餐厅的水准相当之高，即便是烤小土豆这种微不足道的主食也做得非常好吃，不愧是全球各大旅行指南推荐餐厅的&ldquo;榜上常客&rdquo;。spago的餐后甜品甚至咖啡都做得非常有水准，60多新币的套餐里就搭配了松露巧克力等各色小食，在生活成本独占亚洲鳌头的新加坡来说，简直是&ldquo;平到飞起&rdquo;了。于是，忍不住想到国内高端餐饮业流行的话题是现在是否发生消费降级了，我以为不过是去泡沫化而已，毕竟，前两年的高端精致餐饮实质上都是to b而非to c。

Spago Dining Room by Wolfgang Puck位于10 Bay Front Avenue&nbsp;|&nbsp;Marina Bay Resort, Sands SkyPark, Tower 2 Level 57 Access from Hotel Lobby Tower 2,&nbsp;Singapore 018956,&nbsp;SingaporeQue是一个非常好的调酒师，特别友好，善于和我们交流。她给我们推荐了很多美味的鸡尾酒，还给了我朋友一个生日蛋糕，这是一次非常好的经历

Spago Dining Room by Wolfgang Puck is located at 
10 Bay Front Avenue&nbsp;|&nbsp;Marina Bay Resort, Sands SkyPark, Tower 2 Level 57 Access from Hotel Lobby Tower 2,&nbsp;Singapore 018956,&nbsp;SingaporeQue is a very good bartender, very friendly and good at communicating with us. She recommended us many delicious cocktails and gave my friend a birthday cake, which was a very good experience

就在金沙无边泳池的边上，没有房卡是不能到这里消费的，属于住客专区了，里面的菜做的一般般了，主要风景好，可以挂账到房间，不用现金。

It is right next to the Sands infinity pool. You cannot consume here without a room card. It is a guest-only area. The food here is average, but the view is great. You can charge the bill to your room, no cash required.

味道很不错哦，融合菜系，laksa的鱼特别好吃，前菜点了一个玉米米粒意大利面，set价格88新币

The taste is very good, the fusion cuisine, the fish in laksa is particularly delicious, the front dish ordered a corn rice pasta, set price of S$88

位置在金沙酒店57层，餐厅旁边就是大名鼎鼎的空中无边际泳池。来这里品尝他们的自助早餐，时间从7点到10:30，9:30到达要排队等候，等了大概10分钟左右吧。餐厅里面装修风格很喜欢，风景很美，慢慢享受美味的早餐，不错哦！

The location is on the 57th floor of the Sands Hotel, next to the restaurant is the famous air infinity pool. Come here to taste their buffet breakfast. The time is from 7 to 10:30, and you have to wait in line at 9:30. It takes about 10 minutes to wait. The decoration style in the restaurant is very like, the scenery is beautiful, slowly enjoy the delicious breakfast, not bad!

2018.03.12～2018.03.1613号到15号吃早餐的地方，选择了金沙酒店57楼游泳池旁的餐厅，SPAGO。睡到自然醒的我总是慢悠悠的去餐厅，一般经验我出现的时候，餐厅已经没什么人了。但这次有点出乎意料，第一天我9:50分到达竟然排队了，还排了20分钟。快排到时领位员说建议去一楼餐厅，那里有大量座位，大家都表示不好，颗颗。不过真诚建议大家去一楼吃早餐，品种完胜57楼，我最后一天在一楼用的早餐，品种比57楼多三倍不止。57楼餐厅胜在风景很漂亮，但我又不坐阳光位，晒不起的，坐在大厅里没区别呀，居然写出了一丝后悔之意是怎么回事。服务还不错，客人太多我自己倒咖啡吓到小男生服务员了，小男生把我请回座位，再给我倒过来。后面2天我都10点以后到，等待时间缩短至5分钟内。晚上我也会去57楼看看夜景，从高处俯视整座城市，美不胜收。

2018.03.12～2018.03.1613 to the place to eat breakfast on the 15th, I chose the restaurant next to the swimming pool on the 57th floor of the Sands Hotel, SPAGO. I always go to the restaurant slowly when I wake up naturally. When I experience general experience, when I appear, there are no people in the restaurant. But this time it was a bit unexpected. On the first day, I arrived at 9:50 and queued up, and I was still queued for 20 minutes. When I was about to line up, the leader said that I suggested going to the restaurant on the first floor. There were a lot of seats there. Everyone said it was not good. However, I sincerely suggest that you go to the first floor to have breakfast. The variety is better than the 57th floor. I used breakfast on the first floor on the last day. The variety is more than three times more than the 57th floor. The restaurant on the 57th floor is very beautiful, but I don&#39;t sit in the sun, I can&#39;t afford it, sitting in the hall is no different, I actually wrote a little regret. What&#39;s going on? The service was not bad. There were too many guests to pour coffee by myself to scare the little boy waiter. The little boy invited me back to the seat and then poured me over. I arrived after 10 o&#39;clock in the next 2 days, and the waiting time was shortened to 5 minutes. At night, I will also go to the 57th floor to see the night view, from the height of the city, beautiful.

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