db Bistro & Oyster Bar Seafood Display - Marina Bay Sands


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.

Citibank Cardmembers Gourmet Exclusive

Receive a $25 dining voucher with a minimum nett spend of $300*. *Terms & Conditions apply.

Click here for more details.

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db Bistro & Oyster Bar - Seafood Platter
db Bistro & Oyster Bar - Seared Diver Scallops
db Bistro & Oyster Bar - Oysters on Ice
db Bistro & Oyster Bar - Kumamoto Oysters

Taittinger Champagne Brunch

23 May 2015, 1pm | S$138++ per person

Enjoy the perfect combination of tastes and textures at our special champagne brunch. Sample a mouth-watering selection of seafood from around the world, complemented with Taittinger champagne.

Book your seat today!

View Menu & Wines

db Bistro & Oyster Bar - Seafood Platter

The Perfect Pairing

Available from now till 31 May 2015

Get ready for a fresh serving of indulgence with db Bistro's signature seafood platter, featuring French and American oysters, Maine lobster, Alaskan king crab and more. Pair it with a Taittinger Brut Reserve Champagne at cost, for the ultimate taste experience!

375ml. Taittinger Brut Reserve Champagne S$38

750ml. Taittinger Brut Reserve Champagne S$62

1.5L Taittinger Brut Reserve Champagne S$141

3L Taittinger Brut Reserve Champagne S$328

db Bistro Moderne Junior Pastry Academy Masterclass Event

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!

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.

db Bistro & Oyster Bar - Tuna Tartare

Citibank Gourmet Pleasures

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 & Conditions apply.

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.