Spago by Wolfgang Puck - Celebrity Chef Restaurant in Marina Bay SandsSpago by Wolfgang Puck - Celebrity Chef Restaurant in Marina Bay Sands


Celebrity Chef Wolfgang Puck's flagship restaurant, Spago, is now open on Sands SkyPark. This is Chef Puck's second restaurant at Marina Bay Sands after steakhouse CUT, and Spago's debut in Asia.

Located on level 57 of Marina Bay Sands Tower 2, Spago offers an imaginative and seasonal menu of Californian cuisine with global accents, in a sophisticated and inviting atmosphere. Featuring a fine dining restaurant overlooking Marina Bay Sands’ famous infinity pool, Spago boasts a spectacular view of the city skyline and garden.

The original Spago opened in 1982 in West Hollywood, California and became an overnight success. Known for its Californian cuisine, the restaurant relocated to Canon Drive in Beverly Hills in 1997 and has continued to be a culinary phenomenon. Spago was the recipient of the AAA Four Diamond Award and two stars in The Michelin Guide-Los Angeles edition.

For more details on Spago Bar & Lounge, please click here.

Parking Privileges
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.

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Suntory Whisky Dinner

21 November, 7pm | S$275++ per person
For an additional S$350++, enjoy a 30ml supplement of Yamazaki 25 or Hibiki 30

Experience an exceptional 5-course dinner, hosted by Jamey Merkel, Beam Suntory Brand Ambassador, with each dish paired with a superior whisky from the Suntory House. Be welcomed with a canape reception and Roku Gin inspired cocktail, before dining on sumptuous dishes including Handmade Pumpkin Agnolotti and 60 Day Whisky Dry-Aged Porterhouse. Limited spaces available. Book now! 

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Christmas Eve Dinner

24 December
4-course menu | S$195++ per person

Elevate your festive celebrations to a 57-storey high with the sophisticated Christmas Eve set dinner featuring Hamachi ‘Tiradito’, Squid Ink Garganelli with Peekytoe Crab, Pan-seared Hokkaido Scallops and Passion Fruit & Chocolate ‘Dobos’ Torte.

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New Year’s Eve Dinner

1st Seating:
3-course menu | S$275++ per person
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2nd Seating:
4-course menu | $315++ per person
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Menu highlights include Grilled Octopus, Veal Ragu with Black Truffle Ricotta Gnocchi, Smoked Maple Leaf Farms Duck Breast and Chocolate Mille-feuille. Dinner includes a glass of Lanson Champagne.

Spago Dining Room Sunset Special

Spago Dining Room Sunset Special

Available from 12 August
Sunday – Thursday, 6pm – 7pm

Experience the beauty of Singapore at dusk whilst enjoying Spago Dining Room’s 3-course Sunset menu. Choose from a delicious choice of carefully crafted dishes including Hand-Made Agnolotti with Sweet Corn, Honey Miso Broiled Black Cod and Salted Caramel Soufflé. Available at S$98++ per person with limited seating. 

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Spago Express Set Lunch

Express Set Lunch Menu

12pm - 2:30pm daily

Whether for business or pleasure, enjoy a lunch with a spectacular view at Spago on Sands SkyPark. In this specially curated 3-course lunch menu, select from signatures Big Eye Tuna Tartare Cones, Steamed Norwegian Salmon, Grilled Angus Burger, and more. Make your reservations now.

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Love You Long Time cocktail by Spago at Marina Bay Sands

Social Hour at Marina Bay Sands

Tuesdays, 6pm – 9pm

End your Tuesdays with 50% off our Love You Long Time cocktail!

Spago's signature cocktail is a vibrantly-coloured, spicy-sweet concoction of Ketel One Vodka, Tangerine, Thai Basil, and Sparkling Sake.

Sands Rewards LifeStyle

Sands Rewards LifeStyle

Earn 3% instant Reward Dollars and redeem Rewards at over 200 outlets with your FREE Sands Rewards membership.

Click here to find out more!

Citibank Gourmet Pleasures promotion at Spago

Citibank Dining Privileges

Valid till 30 June 2019

Citibank Cardmembers enjoy 10% off their total bill with a minimum spend of S$350. In addition, Citibank ULTIMA and Citi Prestige Cardmembers receive a complimentary glass of house Champagne or Prosecco.

Terms and Conditions apply.

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Farfelle with Maine Lobster
Hokkaido Scallop
Mangrove Truffles
Strawberry Rhubarb Shortcake
White Asparagus Salad
Steamed Norwegian Salmon
Chocolate coffee Semifreddo
Spago Big Eye Tuna Tartare Cones, Chili Aioli, Shaved Bonito, Scallions, Masago
Spago Grilled Marcho Farm's Milk-Fed Veal Chop
Spago Veal Fillet Mignon Tartare, Smoked Mascarpone, Bearnaise, Grilled Sourdough, Smoked Sea Salt
Spago Crispy Scale Black Sea Bass, Little Neck and Bamboo Clams, Smoked Potato Puree
Guests can experience an intimate fine dining environment with an extensive wine cellar, bar and seating for 90.
Spago Interior
Spago Interior
Spago Celebrity Chef Wolfgang Puck

Celebrity Chef Wolfgang Puck

Chef Wolfgang Puck began his formal training at the age of 14, training with his mother, a hotel chef. At 16, he moved to Paris and had the opportunity to hone his skills and work in some of France’s greatest three-star restaurants. After moving to Los Angeles in 1975, he quickly caught the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His excellent culinary skills and drive for perfection saw him opening his first restaurant, Spago, in 1982.

The success of Spago led Chef Wolfgang to open many restaurants across the United States, each serving cuisine prepared with the freshest and finest ingredients. He has also been the recipient of many awards and accolades including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year in 1991 and 1998. He is the only chef to have won this award twice. Additionally, Spago Beverly Hills won the James Beard Foundation Award for Restaurant of the Year in 1994. The 2008 Los Angeles Michelin Guide awarded Spago Beverly Hills two Michelin stars, and CUT Beverly Hills received one star. In 2012, Chef Wolfgang received the coveted Lifetime Achievement award from the James Beard Foundation.

Spago Executive Chef Joshua Brown

Director/ Executive Chef of Wolfgang Puck Restaurants Singapore, Joshua Brown

Chef Joshua Brown began his 15-year career with the Wolfgang Puck Fine Dining Group as a line cook at Spago. He came to Singapore in 2010 to open CUT by Wolfgang Puck at Marina Bay Sands. Now, in addition to his new role as Executive Chef at Spago, Chef Joshua will continue to oversee the culinary operations at CUT. 

Spago at Marinabaysands

Chef de Cuisine Greg Bess

Greg Bess brings a wealth of experience to his role as Chef Greg of Spago at Marina Bay Sands. Chef Greg began his culinary training from the prestigious Le Cordon Bleu culinary school Pasadena California before joining the original Spago in Beverly Hills in 2004. Under the mentorship of Chef Lee Hefter, Chef Greg was quickly promoted to Sous Chef in three years. In 2010, Chef Greg moved to Singapore as part of the opening team of CUT by Wolfgang Puck at Marina Bay Sands where he served as Executive Sous Chef. During his five years at CUT in Singapore, Chef Greg gained a deep understanding of local cuisine which inspired him to introduce dishes with local flavours in his next role. As Chef de Cuisine at Spago since 2015, Chef Greg has shown his culinary finesse by creating dishes such as Pan Seared Red Snapper ‘Laksa’ and Buah Keluak Infused Foie Gras Mousse which pays homage to Singaporean flavours in a modern interpretation. 

Spago at Marinabaysands

Executive Pastry Chef Ong Ai Li

Originally from Kuala Lumpur, Malaysia, Ong Ai Li pursued her passion in pastry-making at Shatec Institutes (Singapore) and graduated with a diploma specialising in Pastry and Baking in 2011. Chef Ai Li embarked on her first job with Marina Bay Sands at French restaurant Guy Savoy from 2011 to 2012, before joining CUT by Wolfgang Puck as Commis 1 in 2012. Even though Chef Ai Li was not assigned directly to the pastry team then, she was recognised for her talent in baking, and later advanced to become the Chef De Partie at CUT in 2014. Chef Ai Li’s positive energy and attention to detail saw her progress swiftly across various roles within the Wolfgang Puck Group – she took on the role of Sous Chef at Spago in 2015, and later as its Pastry Chef in June 2016. Today, Chef Ai Li leads a team of 19 people at both CUT and Spago by Wolfgang Puck as Executive Pastry Chef, and continues to break new boundaries with her culinary finesse and creativity.
12:00pm - 2:30pm

6:00pm - 10:00pm (Sun - Thurs)
6:00pm - 11:00pm (Fri & Sat)

6:00pm - 7:00pm (Available Sun – Thurs, By reservation only)

Beverage Menus

All menu items subjected to seasonal availability.

  • Wine Spectator – Award of Excellence 2018
  • Wine & Dine Singapore’s Top Restaurants 2018/19 – Wine List Award, Bronze Winner (Awarded One Star)
  • The Peak - G Restaurant Awards 2018 - Award of Excellence
  • Forbes travel guide 2018 - four stars