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
A Joyous Reunion of Flavours
Celebrate a new beginning with family and friends over a modern oriental spread featuring Roast Stuffed Suckling Pig and Chilli Crab ‘Supreme’. Prepared using classic French techniques, this unique culinary feast is a perfect way to usher in the Lunar New Year.
Social Hour at Marina Bay Sands
50% off Signature Bonsai Bloom and Tiki Cocktails, Tuesdays 6–9pm
Start your night with the Bonsai Bloom, a refreshing concoction of Sake, gin, yuzu, lychee and fresh cucumber or escape to the Caribbean with half price on three signature Tiki cocktails – The Zombie, the Mai Tai, and the Royal Hawaiian.
Oyster Hour Specials
3pm – 6pm
Calling all oyster lovers! Enjoy half-off oysters and 1-for-1 Menabrea draft beer at the bar from 3pm to 6pm daily. Complement your happy hour with bar bite specials such as the House Made Chacuterie and Boston Lobster Sliders!
Citibank Gourmet Pleasures
Valid till 31 July 2017
Citibank Cardmembers enjoy 10% off their total bill with a minimum spend of S$200. In addition, Citibank ULTIMA and Citi Prestige Cardmembers receive a complimentary glass of house 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.
Mandy Pan grew up in a small town in Malaysia and as a young lady always had a deep curiosity for mixing ingredients and studying their reaction. After a stint at the Ritz Carlton Chicago, she began to realize that her true calling was in the kitchen after all. Despite the competitive odds, Mandy fought for a chance to stage at Payard’s New York City patisserie, earning her place as the only female pastry cook on the team.
After two years in New York, Mandy moved to Atlanta to lead the pastry team at the luxurious and award winning St. Regis hotel. Building on the advanced training and management she had learned under Payard, Mandy oversaw all long range planning and development of dessert menus. In July 2016, Mandy was named Executive Pastry Chef at db Bistro & Oyster Bar by Chef Daniel himself, fulfilling her ambition to follow in her mentor Francois Payard’s footsteps of working for a true master of French Cuisine. Chef Mandy looks forward to serving her adopted home town some of the most creative and finest French pastries this side of the world.
- G Restaurant Awards 2016 – Award of Excellence
- Wine & Dine Singapore’s Top Restaurants 2016 - Most Outstanding Dining Experience
- Wine & Dine Singapore’s Top Restaurants 2016 - Wine List Award, Gold Winner
- Wine & Dine Singapore’s Top Restaurants 2016 - House of Stars (Awarded Two stars)
- Wine Spectator’s 2016 Best of Award of Excellence
- 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)