SPAGO BAR & LOUNGE
OTHER ASIAN | WESTERN | CASUAL DINING | ROOFTOP | CELEBRITY CHEF RESTAURANT | BAR | SIGNATURE RESTAURANT
Every hour is social hour at Spago Bar & Lounge, an elegant, convivial space reminiscent of a colonial-style home with panoramic views of the city and Gardens by the Bay.
The diverse menu is designed for easy entertaining and is filled with favourites including the Falafel Burger, Sashimi Salad and Grilled Bacon Cheeseburger. Evenings bring elevated bar bites including a variety of appetising rolls, steaks, sandwiches and desserts that are ideal for sharing, such as Japanese Fried Chicken "Karaage", Crispy Shrimp Tempura Rolls and Kulfi Pops.
The creative wine and cocktail menus ensure high spirits all around, especially when enjoyed in the glow of sunset. Particularly delightful are our new cocktails by the carafe and punch bowls for two. Available in enticing flavours like Come On, Get Lucky, a cheery blend of tropical rum punch, pineapple, guava and passion fruit, there's no better reason to start gathering your friends.
For Spago Dining Room, click here
- Four-Star Restaurant 2023 – Forbes Travel Guide
- Travellers’ Choice 2023 – Tripadvisor
- View More Accolades
Location
- Hotel Tower 2, Level 57, Sands SkyPark
- Nearest carpark: Central (Orange Zone)
Operating Hours
- Daily: 9am – 11pm (last order)
Breakfast:
- Daily: 9am – 12pm (last seating at 11.45am)
Drinks:
- Tue – Sat: 11am – 1am (last order at 12am)
- Sun & Mon: 11am – 12am (last order at 11pm)
Entry policy
- From 10pm daily, patrons must be at least 18 years old to enter.
Dress Code
Casual
- Strictly no swimwear, robes and hotel slippers. Please refrain from wearing gym attire and no tank tops for gentlemen after 6pm.
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MEET OUR CHEFS
WOLFGANG PUCK
CHEF-OWNER
Wolfgang has changed the way Americans cook and eat by combining classic French techniques with fresh Californian ingredients. In 2012, he received the coveted Lifetime Achievement award from the James Beard Foundation.
Greg Bess
EXECUTIVE CHEF OF CUT & SPAGO
Greg began his culinary training at the prestigious Le Cordon Bleu culinary school Pasadena California before joining the original Spago in Beverly Hills. In 2010, Greg moved to Singapore as part of the CUT opening team.
