SPAGO DINING ROOM BY WOLFGANG PUCK

Known for its premier level of hospitality and style, the first international offshoot of Chef Wolfgang Puck’s Beverly Hills restaurant offers incredible views of Singapore with a spectacular menu to match. The restaurant – envisioned as a ‘garden in the sky’ – features a palette of inviting colours with verdant greenery enveloping the indoor and al fresco dining area.

The menu is an eclectic selection of cuisines from around the globe – a reflection of California’s status as America’s most diverse city. Must-try signatures include Big Eye Tuna Tartare Cones, Honey Miso Black Cod, Japanese Sea Bream “Laksa”, Seasonal Agnolotti, and USDA Prime New York Sirloin.

For Spago Bar & Lounge, click here.

For CUT by Wolfgang Puck, click here.

Listed in Tatler Dining Guide 2023
Listed in Tatler Dining Guide 2022
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RESERVE A TABLE

Location

L57, Sands SkyPark, Hotel Tower 2
Nearest carpark: Central (Orange zone)

Parking Redemption

Operating Hours

Lunch: 12pm – 2pm (last seating)
Dinner:
Sun – Thu: 6pm – 9.30pm (last seating)
Fri & Sat: 6pm – 10pm (last seating)

Entry policy

Minors aged 8 and above must be accompanied by an adult. Children below 8 years old are not permitted to enter.
Please be advised that we do not have a children's menu. À la carte items can be shared for kids. Dress code is also applicable to children.

Dress Code

Smart Casual

Trousers or Tailored Shorts for Men and no singlets allowed.
Covered shoes. Strictly NO slippers, Birkenstocks, Crocs or leather slides for men

Big Eye Tuna Tartare Cones

USDA Prime New York Sirloin

Agnolotti with Chestnut

SIGNATURE DISH

Japanese Sea Bream "Laksa"

SIGNATURE DISH

MEET OUR CHEFS

Wolfgang Puck

Chef-Owner

Puck honed his bold and inventive style of cooking in some of France's most celebrated restaurants before opening the now-legendary Spago Beverly Hills in 1982.

MEET OUR CHEFS

Greg Bess

Executive Chef of CUT & Spago

Bess moved from the original Spago to Singapore in 2010. His deep understanding of local cuisine inspired him to introduce dishes with local flavours to Spago.