Show and Dine at Sands Theatre: Broadway Meets World-Class Dining at Marina Bay Sands, Singapore

SUSHISAMBA Singapore is taking its sky-high dining experience to new heights with the launch of its long-awaited, refreshed à la carte menu. This latest evolution isn't just about new ingredients; it’s a vibrant celebration of the flavors guests have come to love, reimagined with more creativity and balance than ever before.

Awarded one Michelin star from 2019 to 2024, Terra Tokyo Italian’s unique culinary concept fuses the essence of Italian cuisine with Japanese elegance and attention to detail, all in a set of omakase menus for lunch and dinner. Head Chef Shinji Inagaki, with over 20 years of experience, is dedicated to the exploration and innovation of Japanese and Italian cuisines. He is joined by award-winning, Hokkaido-born Head Sommelier Daisuke Shibuya, who creates wine, sake and Omakase pairings for the restaurant. 

Terra’s seasonal menu has a distinctive Italian style, incorporating various Italian techniques and ingredients while maintaining Japanese precision. Ingredients are sourced from across Japan, from subtropical Kyushu to wintry Hokkaido, to create dishes diverse in both flavour and inspiration. Among unmistakably Italian dishes like the restaurant’s signature trio of bruschetta with uni, ebi and labneh and zuppa di pesce, you’ll also be able to find more creative dishes like the Fugu Shirako Arrabbiata: a flat pasta sheet filled with fugu shirako and topped with mildly spicy sauce. We’ve also spotted burrata courses served at this restaurant: though the menu is seasonal and subject to changes with ingredient availability.

Best for: Japanese-Italian omakase, wine pairings and a less traditional tasting menu.

For a restaurant that has been serving royal Thai cuisine since 1988, Thanying at Amara Singapore needs little introduction — but its latest wine pairing dinner with Grand Vin is a compelling reason to visit, or revisit, one of Singapore's most enduring dining institutions.

Established nearly four decades ago, Thanying has outlasted trends and turnovers to remain one of the most respected Thai restaurants in Singapore's CBD. The kitchen's approach is rooted in royal Thai culinary tradition: dishes that are delicately balanced, carefully presented, and built on the harmony of flavours, colours, and textures that define the cuisine at its most refined.

The à la carte menu offers a strong introduction to that philosophy. The Yam Mamuang,  a green mango salad tossed with chicken, prawns, roasted coconut, chilli, and lime, is bright, textured, and well-calibrated in its balance of heat and acidity. 

The Gaeng Poo Bai Hoorapha, a Southern Thai curry with blue crabmeat and sweet basil served with vermicelli, showcases the kitchen's confidence with regional Thai flavours, while the Khaw Moo Yarng, grilled pork jowl with Thai sauce, is the kind of quietly excellent dish that keeps regulars coming back.

Beyond the regular menu, Thanying has been hosting an exclusive wine pairing dinner in partnership with Grand Vin that is worth planning around. The multi-course format is thoughtfully constructed: a seared salmon Yam and Tom Yum Goong are paired with the crisp minerality of Domaine Billaud-Simon Chablis 2023; herb-stuffed chicken wings and grilled pork jowl are matched with the structure of Domaine Faiveley Mercurey Vieilles Vignes 2023; and a rich Massaman curry is paired with Château Bourgneuf Pomerol 2019, a pairing that sounds unlikely on paper but works precisely because the wine's depth mirrors the curry's aromatic richness. 

Despite the heat, spice and intensity of the kitchen, Singapore-born Chef Raj Kumar leads the culinary team at Firangi Superstar with calm precision and creative confidence. While Singapore is home to countless hawker stalls and fine-dining establishments serving traditional Indian dishes, very few chefs have dared to reinvent Indian cuisine the way Raj has. His approach blends classical Indian techniques with modern global influences, resulting in dishes that feel both nostalgic and forward-looking.

The Beirut Bhatura Part Trois ($14++) brings together fava bean hummus, chole masala and mini bhatura in a seamless fusion of Middle Eastern and Indian influences. The flavours complement each other beautifully, with the creamy hummus balancing the warm spices of the chole masala, making it a dish that is both comforting and inventive.

Their Black Garlic Naan ($14++) deserves special mention for its soft, pillowy texture and aromatic character that pairs seamlessly with the chutneys and subsequent sauces. 

The Nut Kraken ($32++), Firangi Superstar’s interpretation of octopus pollichathu. The octopus is marinated in spices, wrapped in banana leaf and grilled to tender perfection. Served atop a sweet-smoky Kerala-style sauce and finished with banana leaf oil and crispy coconut chips, the dish delivers smokiness, gentle heat, aromatic richness and contrasting textures in every bite. 

For those who enjoy luxurious mains, The Royal Mug ($88++) is a true centrepiece. Succulent chicken stuffed with quail eggs is served on a velvety cashew cream sauce and finished with freshly shaved black truffle. The dish delivers richness without heaviness, offering a multi-dimensional mouthfeel and an earthy truffle aroma balanced by the nutty sweetness of cashew. It is decadent and ideal for sharing.

The Evolution of a Classic – Wolfgang’s Steakhouse Singapore

A cornerstone of the local dining scene for over eight years, Wolfgang’s Steakhouse Singapore at InterContinental Singapore Robertson Quay is proving that tradition only gets better with time. Known globally for its uncompromising standards, the restaurant has unveiled a new collection of all-day set menus that make their legendary dry-aged USDA Prime beef more accessible for everything from brisk business lunches to decadent celebrations.

The Craft: In-House Dry-Aging

What sets Wolfgang’s apart remains its proprietary dry-aging room. Unlike many restaurants that outsource their aging, Wolfgang’s handles its USDA Prime beef in-house under hyper-controlled conditions. This meticulous process breaks down connective tissues and concentrates the beef’s natural juices, resulting in a steak with an unmistakable depth of flavor and a buttery tenderness that has become a global benchmark.

SUSHISAMBA Singapore is taking its sky-high dining experience to new heights with the launch of its long-awaited, refreshed à la carte menu. This latest evolution isn't just about new ingredients; it’s a vibrant celebration of the flavors guests have come to love, reimagined with more creativity and balance than ever before.

Remaining true to its distinctive tri-cultural DNA, the menu continues to weave together Japanese precision, Brazilian soul, and Peruvian brightness. From flame-kissed robata signatures to plant-forward delights, here is what you need to order on your next visit.

SUSHISAMBA Singapore is taking its sky-high dining experience to new heights with the launch of its long-awaited, refreshed à la carte menu. This latest evolution isn't just about new ingredients; it’s a vibrant celebration of the flavors guests have come to love, reimagined with more creativity and balance than ever before.

Valentino Beauty is bringing its signature blend of latest fragrance, beauty, and culture to Singapore this June with an experiential pop-up that reimagines the nostalgia of 90s and early-2000s house parties. Following its successful global launch in London, the House Party experience arrives at CQ @ Clarke Quay to introduce the new Born in Roma Purple Melancholia fragrance duo to Southeast Asian audiences.

Valentino Beauty is bringing its signature blend of latest fragrance, beauty, and culture to Singapore this June with an experiential pop-up that reimagines the nostalgia of 90s and early-2000s house parties. Following its successful global launch in London, the House Party experience arrives at CQ @ Clarke Quay to introduce the new Born in Roma Purple Melancholia fragrance duo to Southeast Asian audiences.

Valentino Beauty is bringing its signature blend of latest fragrance, beauty, and culture to Singapore this June with an experiential pop-up that reimagines the nostalgia of 90s and early-2000s house parties. Following its successful global launch in London, the House Party experience arrives at CQ @ Clarke Quay to introduce the new Born in Roma Purple Melancholia fragrance duo to Southeast Asian audiences.

Valentino Beauty is bringing its signature blend of latest fragrance, beauty, and culture to Singapore this June with an experiential pop-up that reimagines the nostalgia of 90s and early-2000s house parties. Following its successful global launch in London, the House Party experience arrives at CQ @ Clarke Quay to introduce the new Born in Roma Purple Melancholia fragrance duo to Southeast Asian audiences.

Valentino Beauty is bringing its signature blend of latest fragrance, beauty, and culture to Singapore this June with an experiential pop-up that reimagines the nostalgia of 90s and early-2000s house parties. Following its successful global launch in London, the House Party experience arrives at CQ @ Clarke Quay to introduce the new Born in Roma Purple Melancholia fragrance duo to Southeast Asian audiences.

Valentino Beauty is bringing its signature blend of latest fragrance, beauty, and culture to Singapore this June with an experiential pop-up that reimagines the nostalgia of 90s and early-2000s house parties. Following its successful global launch in London, the House Party experience arrives at CQ @ Clarke Quay to introduce the new Born in Roma Purple Melancholia fragrance duo to Southeast Asian audiences.

Valentino Beauty is bringing its signature blend of latest fragrance, beauty, and culture to Singapore this June with an experiential pop-up that reimagines the nostalgia of 90s and early-2000s house parties. Following its successful global launch in London, the House Party experience arrives at CQ @ Clarke Quay to introduce the new Born in Roma Purple Melancholia fragrance duo to Southeast Asian audiences.

Who doesn’t love ice cream? Especially when it can be clean, preservative-free and made with your favourite ingredients. The Ninja CREAMi Ice Cream Maker turns frozen bases into ice cream, sorbet, milkshakes, smoothie bowls and more, making it ideal for anyone who enjoys a sweet treat but also wants more control over what goes in them. This is especially appealing for mums who train as it opens up endless ideas for high-protein treats and some of the best protein ice cream recipes to make at home.

Who doesn’t love ice cream? Especially when it can be clean, preservative-free and made with your favourite ingredients. The Ninja CREAMi Ice Cream Maker turns frozen bases into ice cream, sorbet, milkshakes, smoothie bowls and more, making it ideal for anyone who enjoys a sweet treat but also wants more control over what goes in them. This is especially appealing for mums who train as it opens up endless ideas for high-protein treats and some of the best protein ice cream recipes to make at home.

Who doesn’t love ice cream? Especially when it can be clean, preservative-free and made with your favourite ingredients. The Ninja CREAMi Ice Cream Maker turns frozen bases into ice cream, sorbet, milkshakes, smoothie bowls and more, making it ideal for anyone who enjoys a sweet treat but also wants more control over what goes in them. This is especially appealing for mums who train as it opens up endless ideas for high-protein treats and some of the best protein ice cream recipes to make at home.

Who doesn’t love ice cream? Especially when it can be clean, preservative-free and made with your favourite ingredients. The Ninja CREAMi Ice Cream Maker turns frozen bases into ice cream, sorbet, milkshakes, smoothie bowls and more, making it ideal for anyone who enjoys a sweet treat but also wants more control over what goes in them. This is especially appealing for mums who train as it opens up endless ideas for high-protein treats and some of the best protein ice cream recipes to make at home

Who doesn’t love ice cream? Especially when it can be clean, preservative-free and made with your favourite ingredients. The Ninja CREAMi Ice Cream Maker turns frozen bases into ice cream, sorbet, milkshakes, smoothie bowls and more, making it ideal for anyone who enjoys a sweet treat but also wants more control over what goes in them. This is especially appealing for mums who train as it opens up endless ideas for high-protein treats and some of the best protein ice cream recipes to make at home.

Who doesn’t love ice cream? Especially when it can be clean, preservative-free and made with your favourite ingredients. The Ninja CREAMi Ice Cream Maker turns frozen bases into ice cream, sorbet, milkshakes, smoothie bowls and more, making it ideal for anyone who enjoys a sweet treat but also wants more control over what goes in them. This is especially appealing for mums who train as it opens up endless ideas for high-protein treats and some of the best protein ice cream recipes to make at home.

Who doesn’t love ice cream? Especially when it can be clean, preservative-free and made with your favourite ingredients. The Ninja CREAMi Ice Cream Maker turns frozen bases into ice cream, sorbet, milkshakes, smoothie bowls and more, making it ideal for anyone who enjoys a sweet treat but also wants more control over what goes in them. This is especially appealing for mums who train as it opens up endless ideas for high-protein treats and some of the best protein ice cream recipes to make at home.