db Bistro & Oyster Bar Seafood Display - Marina Bay Sands

DB BISTRO & OYSTER BAR BY DANIEL BOULUD

Casual French cuisine inspired by the seasons and 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.
 

  • Share This Page:
  • OFFERS
  • Recommended Dishes
  • MENUS
  • CHEF BIOS
Fifty Shades of Grüner Wine Dinner at db Bistro & Oyster Bar

Fifty Shades Of Grüner Wine Dinner

27 July 2015 | 7:30pm
S$138++ per person

LAURENZ V. is the first and presumably only producer in Austria and the world to focus entirely on Grüner Veltliner. Come and discover the different styles of a single varietal together with the cuisine of Chefs Jonathan Kinsella and Benjamin Siwek including dishes such as Beef Short Ribs and Peach "Tiramisu".

Make a reservation now!

VIEW MENU


Sommelier Face Off Wine Dinner at db Bistro & Oyster Bar

Sommelier Face Off – The Sequel

Italy vs. France

3 August 2015 | 7:30pm
S$168++ per person

db Bistro Moderne’s Alvin Gho and Osteria Mozza’s Ronald Kamiyama will be going head to head in the Sommelier Face Off. The chefs of each restaurant have created special menus and each sommelier must offer a wine pairing for each course. Kick off the showdown at Osteria Mozza with dishes such as Beef Carpaccio and Veal alla Parmigiana. However, the duel for supremacy does not end here…

VIEW MENU

France vs. Italy

11 August 2015 | 7:30pm
S$168++ per person

The action ensues in the sequel of the Sommelier Face Off at db Bistro Moderne, with Executive Chef Jonathan Kinsella showcasing dishes such as Beef Wellington and the signature Seafood Platter. Which sommelier can create the perfect menu pairing? Be part of the action as guests will vote for the best overall pairing and crown the winner.

Make a reservation now!

VIEW MENU


Citibank Gourmet Pleasures promotion at db Bistro & Oyster Bar

Citibank Gourmet Pleasures

Valid till 1 June 2016

Citibank Cardmembers enjoy 10% off total bill with minimum spend of S$200. In addition, Citibank ULTIMA and Citi Prestige Cardmembers get complimentary Champagne or Prosecco.

Terms and Conditions apply.


Cellar Raid!

Mondays, 5:30pm onwards

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.
New England Lobster Roll
Surf and Turf
King Crab Salad
Tuna Tartare
Prawn Cocktail
db Bistro & Oyster Bar - Oysters on Ice

Daniel Boulud

Daniel Boulud, a native of Lyon, France, is today considered one of America's leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. Daniel is chef-owner of Bar Boulud,Boulud Sud, Café Boulud, db bistro moderne, DBGB Kitchen and Bar, Épicerie Boulud, Maison Boulud and is probably best known for the exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. Outside of New York, Chef's seasonal French-American cooking is found in Florida, London, Singapore, Beijing, Montréal and Toronto. In 2014, Daniel returns to Las Vegas in partnership with the The Venetian® and opens a DBGB Kitchen & Bar in Washington D.C.

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.
 

Jonathan Kinsella

Jonathan Kinsella

Jonathan Kinsella began his career in food at the age of 22 when he ventured to Seattle as chef de partie under Chef Daisley Gordon at the French restaurant, Campagne. After a stint in Cincinnati where he attended the two-year program at The Midwest Culinary Institute, Jonathan moved to Chicago in 2005 to work as chef de partie at Tru. In 2007, the Chicago’s Mobile Five Star Peninsula Hotel hired Kinsella as chef de cuisine.

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. 

db Bistro & Oyster Bar - Executive Pastry Chef Benjamin Siwek

Benjamin Siwek

As part of his training, Benjamin Siwek began as an apprentice at the three Michelin star Le Pré Catelan in Paris. He encountered a demanding, fast-paced environment but under the tutelage of Pastry Chef Christelle Brua, he progressed and moved on to a full-time pastry cook position at the world-famous Hôtel de Crillon Paris. Benjamin credits Pastry Chef Jerôme Chaucesse for instilling in him consistency and quality in execution.

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.