Savour the tantalising world of SEVENTEEN, filled with delectable gourmet treats and bold flavours that sing. From artful culinary creations in the official CARAT fandom shades of Rose Quartz and Serenity to a mouth-watering Korean-inspired burger, Marina Bay Sands is all set to celebrate the arrival of the SEVENTEEN [RIGHT HERE] WORLD TOUR IN SINGAPORE.
Bring the magic home with a complimentary limited-edition SEVENTEEN x Marina Bay Sands B-Side Label sticker with any order from our special SEVENTEEN-inspired menu to make your experience sweeter.
SEVENTEEN’S PASTEL PARADISE
Black Tap mixes it up right, with strawberries and sweet cream for a sweet pastel paradise. Perfect indulgence awaits with Sweet SEVENTEEN, a dreamy cotton candy flavoured milkshake that’s pretty in Rose Quartz and Serenity, and adorned with strawberry compote swirls, fluffy whipped cream and a glistening red cherry on top.
A JUICY SEVENTEEN SPECIAL
The iconic Korean fried chicken is elevated with a spicy kick and bold flavours in the CARAT Kick Burger, a juicy, juicy chicken burger comprising a fried chicken thigh slathered with gochujang miso mayonnaise and topped with red cabbage and kimchi for that unmistakable savoury tang.
AN ODE TO SEVENTEEN
Taste our sweet ode to SEVENTEEN with the CARAT Bliss artisanal chocolate bars in dreamy pastel blue and pink hues. Take your pick from two tempting flavours – a soft caramel milk chocolate with tropical kalamansi citrus notes and the iconically Korean choco pie flavoured bar accented with sweet Korean strawberries.
THE DELECTABLE SEVENTEEN DUO
No words are enough when presented with the enthralling pink Rose Quartz CARAT cocktail and delectable pastel blue Serenity CARAT mocktail on your left and right, for a sweet, refreshing drink reminiscent of SEVENTEEN’s alluring flair.
Let all eyes be on the iconic Marina Bay Sands façade, shining brightly like a diamond as night falls in the official SEVENTEEN colours of Rose Quartz and Serenity in celebration of the much-anticipated concerts of SEVENTEEN.
25 & 26 Jan, 7pm – 12am