Spago Dining Room

Helmed by executive chef Greg Bess, Spago Dining Room delivers the sophisticated glamour and polished technique expected from Wolfgang Puck’s culinary legacy. The big eye tuna tartare cones are an essential starter; these savoury, crunchy cones are topped with juicy chunks of spicy tuna with delightful textural precision. More intriguing is the reimagining of local flavours, starting with the elevated “Kaya Toast”. Seared foie gras with pandan-coconut jam on toasted brioche and a foie gras-espresso mousse transforms this beloved Singaporean breakfast into something unexpectedly sophisticated. Bess’ sea bream “laksa” continues this translation of hawker tradition into luxury. The perfectly cooked fish sits atop a rich, fragrant coconut broth, crowned with generous seafood. Save space for the traditional kaiserschmarrn—this warm, Austrian soufflé-like pancake dessert provides a satisfying close to the meal.