October marks a vibrant celebration of seasonal ingredients and high-octane excitement at Marina Bay Sands. As Singapore prepares for the Formula 1 festivities, the integrated resort comes alive with dynamic dining experiences that blend culinary indulgence with the electrifying spirit of race week. Signature restaurants across the property are spotlighting autumnal flavours through exclusive menus and specials, offering guests a feast that is as thrilling as the trackside action.
At Jin Ting Wan, Executive Chef Albert Li unveils a seasonal mushroom tasting menu featuring rare finds like Ganba Fungus and Matsutake, woven into dishes such as Double-Boiled Bird’s Nest with Morel Mushroom and Honey, and Fried Rice with Ganba Fungus and Honey Pea.
Meanwhile, Mott 32 showcases autumn’s bounty with South African abalone with black cod in mustard-yuzu and Waku Ghin continues the theme with early-season Matsutake at its Chef’s Table, paired with seasonal seafood and refined bar plates. WAKUDA revs up race weekend with a bar takeover by Dubai’s Mimi Kakushi, serving exclusive cocktails with 1920s Osaka glamour and Shinjuku flair, while LAVO brings the festivities to a thrilling close with an unforgettable finale party, presented by Chivas Regal.
RISE highlights the Xinjiang Tianshan Salmon Trout Feast in global styles, think sashimi, pastry-wrapped Coulibiac and more, and embraces Halloween with whimsical bakes. Yardbird dedicates October to weekly fried chicken specials, ranging from Spice Coconut to Hot Honey, each matched with a bespoke cocktail.
At Black Tap, a fiery Hot Chicken Sandwich meets the Brewlander Podium Lager, while Spago raises a toast to race season with the scarlet-hued Prancing Horse cocktail. Miracle Coffee keeps things light with new autumn drinks, including a zesty Grapefruit Cloud Refresher and a Brown Sugar Oat Latte.
After dark, MARQUEE Singapore amps up the energy with an international line-up of DJs and Halloween parties that keep the dance floor alive until dawn.
