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. After your meal, relax at the welcoming bar with a signature Tiki cocktail.
Complimentary self-park coupon with min. spend of S$75++ (lunch) and S$150++ (dinner). Limited to 1 ticket per table only. Terms and conditions apply.
- CHEF BIOS
Signature Spicy Fried Chicken
Sundays – Thursdays in June
Get the family or friends together for everyone’s favourite style of chicken. With its own secret recipe, db Bistro’s spicy fried chicken, complete with a salad and dessert, will get you craving for more!
Set dinner at $49++ (requires a min. of 2 sets per table)
Perfect Treat for Dads
Available only on Father's Day, complimentary beer for Dad with two orders of Signature Spicy Fried Chicken set meal.
For reservations, please call +65 6688 8525. Limited seats available!
Joseph Phelps Wine Dinner
31 May 2016, 7:30pm | S$158++ per person
Joseph Phelps, one of the great visionaries of Napa Valley, has a legacy of extraordinary quality. Join us to experience a luxurious Joseph Phelps Wine Dinner with a five-course menu prepared by Executive Chef Jonathan Kinsella and Pastry Chef Benjamin Siwek.
Reservations required, please call +65 6688 8525
Set Lunch Special
Weekdays, 12pm - 5:30pm
Come to db Bistro & Oyster Bar and indulge in our our set lunch menu, Monday through Friday. Enjoy item prepared by Executive Chef Jonathan Kinsella such as the classic Line-Caught Tuna “à la Niçoise” or our New England Lobster Roll, and finish off with something light yet sweet such as the Lemon Pie Sundae. See you soon!
- S$42++ for two courses
- S$52++ for three courses
Social Hour at Marina Bay Sands
Tuesdays, 6pm – 9pm
End your Tuesdays with 50% off our signature Tiki cocktails – The Zombie, the Mai Tai, and the Royal Hawaiian!
Our signature Tiki cocktails are made with premium spirits & fresh fruits and served in a festive tropical cup.
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.
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.
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.
- Wine Spectator’s 2015 Best of Award of Excellence
- Wine Spectator's 2014 Award of Excellence
- Wine & Dine Singapore’s Top Restaurants 2015 - Wine List Award Gold Winner
- Wine & Dine Singapore’s Top Restaurants 2015 - House of Stars, (Awarded Two stars)
- Cuisine & Wine Asia’s Chef of the Month for October 2015 – Jonathan Kinsella (Executive Chef)