DB BISTRO & OYSTER BAR BY DANIEL BOULUD
Casual French cuisine inspired by the seasons & the freshest seafood at the brand new oyster bar
Treat yourself to a satisfying meal served in a stylish setting at db Bistro & Oyster Bar, with seasonal menus created by Chef Daniel Boulud and Executive Chef Jonathan Kinsella. This season, head to the brand new Oyster Bar for a plethora of seafood from all over the world, including oysters from the Atlantic and Pacific Oceans, Boston lobster, Alaskan king crab legs, tuna tartare and more. Pair your selections with hand-crafted cocktails or a bottle of wine from the expansive list.
Adjourn to the comfort of the dining room for bistro favourites like house-made charcuterie, hand-cut steak tartare and classic coq au vin.
Receive a $25 dining voucher with a minimum nett spend of $300*. *Terms & Conditions apply.
Click here for more details.
- CHEF BIOS
Specially for Aspiring Junior Bakers
Join the Junior Pastry Academy this April starting with an Easter-themed session. Let your child have a fun learning experience with Executive Pastry Chef Benjamin Siwek from db Bistro as he teaches them baking skills while you relax with champagne and canapés. On 9 May, have some sugary fun and make a sweet treat for mum or have a fun-filled school holiday with two sessions in June!
Available sessions for 2015:
- 9 May – French Macarons for Mother’s Day
- 6 June – Éclairs and 'palmiers'
- 20 June – Baked Fruit Tart
- 31 October – Halloween Cookies
- 5 December – Christmas Yule Log
All classes are held on Saturdays, 3pm–4:30pm
S$105++ per child & one accompanying adult
*Child must be between 5 to 10 years old. Limited to 15 children per class.
Other terms and conditions apply.
Plan your calendar and book your favourite sessions early! Inquire about private sessions for the perfect birthday party!
Every Monday, we invite you to raid our wine cellar! Select any bottle from our list over S$150 and only pay half price. As a recent recipient of Wine Spectator's 2014 Award of Excellence, db Bistro Moderne's wine lists ranks amongst the top in Singapore. Browse our award-winning list and take advantage of this amazing offer every Monday night.
Citibank Gourmet Pleasures
Citibank Cardmembers enjoy 10% off total bill with minimum spend of $200.
In addition, Citibank ULTIMA and Citi Prestige Cardmembers get complimentary Champagne or Prosecco.
Terms & Conditions apply.
Daniel Boulud is the author of eight cookbooks, including the most recent DANIEL: My French Cuisine (Grand Central Publishing, 2013), the recipient of three James Beard Foundation awards and was named a Chevalier de la Légion d'Honneur by the French government. He is a generous supporter and Co-President of City-meals-on-Wheels and is also co-founder and Chairman of the Bocuse d'Or USA Foundation.
In August 2010, Kinsella joined Bar Boulud in New York City as executive sous chef, fulfilling a lifelong dream of working for Daniel Boulud’s family of restaurants. Barely a year after joining Boulud’s group, Kinsella was promoted to Executive Chef at Épicerie Boulud, next door to Bar Boulud on Manhattan’s Upper West Side. In January 2013, Kinsella took the opportunity within the internationally-expanding Boulud empire to move halfway around the world to lend his talents as Executive Chef of db Bistro & Oyster Bar at Marina Bay Sands.
In 2010, after a trial in the pastry kitchen of the renowned DANIEL in New York City, Benjamin impressed the pastry team and was offered a sous chef position at db Bistro Moderne at JW Marriott Marquis Miami. There, he worked as second-in-command to Executive Pastry Chef Jerôme Maure. Recognising his hard work and leadership, Daniel Boulud in August 2012 promoted the 27-year-old to Executive Pastry Chef at db Bistro & Oyster Bar in Marina Bay Sands. In this international environment, Benjamin stands steadfast in using seasonal ingredients from all over the globe while incorporating local Singaporean products.
Savour his signature creations that include Chestnut Soufflé with Hot Chocolate Sauce and Blackcurrant Sorbet, Chocolate Fondant with Tonka Ice Cream and especially the Apple “Facon” Mille Feuilles with Apple Confit, Phyllo Dough, Mascarpone Mousse and Green Apple Sorbet.