Calendar Highlights

An Evening Between Cities

Availability: 8 Oct, 10pm till late

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*Zero Edit is Marina Bay Sands's alcohol-free beverage programme.

SUNKISSED SUNDAY

Availability: Last session of 2026 on 11 Oct, 1pm - 4pm

Inclusions:

• Enjoy cocktails from Spago Bartender Series or refreshing Zero Edit* beverages.

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*Zero Edit is our alcohol-free beverage programme. Crafted with intention. Crafted alcohol-free.

A BOUNTY OF WILD MUSHROOMS

Availability: Now till 15 Oct

Seasonal Specials: Indulge in a seasonal showcase of Yunnan’s wild mushrooms, thoughtfully interpreted through Cantonese craftsmanship.

• Chilled Porcini with Supreme Broth
• Double-Boiled Free-Range Chicken with Matsutake and Fresh Bamboo Pith
• Stir-fried Coral Grouper Roll with Assorted Wild Mushroom
• Braised Pork Rib Cartilage with Sarcodon Mushroom
• Stir-fried Hanwoo with Jian Shou Qing Mushroom
• Baked Rice with Assorted Premium Yunnan Mushrooms and Chinese Ham
• Double-Boiled Hokkaido 3.6 Milk with Matsutake Mushroom

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The Secret's In The Sauce: Black Tap x Lee Kum Kee

Availability: 1 – 31 Oct

Inclusions:

• Macau BBQ Pork Sandwich, S$25: Barbecue Pork Chop, Lee Kum Kee BBQ Sauce, Pickled Cucumbers and Daikon, Hot Mustard, Scallions
• Umami Wings, S$17: Oyster and Abalone Sauce, Pickles, Calamansi, Cashew-Shallot Crunch, Scallions, Coriander

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Prices are subject to 10% service charge and prevailing goods and services tax.

An Ode to Chocolate

Availability: 12 Oct – 22 Nov, Origin + Bloom Hotel Tower 3

Inclusions: Enjoy a limited-time menu of pastries created by Chef Christophe Devoille at S$12 each.

Highlights:

• Cerise au Chocolat: Cherry confit layered with cocoa sponge and enveloped in a rich dark chocolate couverture mousse.

• Pamplemousse Doré: Caramelised white chocolate mousse paired with vibrant grapefruit compote atop a delicate almond sablé.

• Éclipse Caraibe: Layers of single-origin Martinique chocolate and vanilla-hazelnut praline balanced by a delicate nutty crunch.

• La Goutte: Silky vegan white chocolate mousse balanced by vibrant blueberry marmalade and a delicate vegan crumble.

Prices are subject to 10% service charge and prevailing goods and services tax.

A Taste of Shanghai

Availability: 23 Oct – 1 Nov, lunch & dinner

Inclusions: Feast on A Taste of Shanghai buffet menu curated by two master chefs from Shanghai, led by Master Chef Li Yaozhen with over 50 years of culinary expertise.

• Shanghainese Menu Highlights:
  • Cold Appetiser: Drunken Abalone in Shaoxing Wine, Old Shanghai Alley-Style Drunken Chicken Roll, Marinated Jellyfish, Camphor Tea Smoked Duck, Shanghainese Pressed Pork Terrine
  • Shanghainese Hot: Steamed Hairy Crabs, Yellow Croaker in 20-Year Aged Huadiao Wine, Crab Roe Tofu, Braised Pork Belly with Abalone, Shanghainese Fried Buns with Pork Filling, Siew Mai with Glutinous Rice, Xiao Long Bao
  • Shanghainese Soup: Yan Du Xian Shanghai Pork Soup, Soybean and Pork Knuckle Soup, Old Duck Soup with Dried Bamboo Shoots
  • Live Noodle Station: Scallion Oil Noodles with Dried Shrimp, Shanghai Hand-Pulled Noodles with Crab Roe, Shanghai Hand-Pulled Noodles with Pickled Mustard Greens and Shredded Pork
  • Desserts: Sweet Fermented Glutinous Rice Balls, Auspicious Eight-Treasure Glutinous Rice, Sakura Rice Cakes, Crispy Red Bean Pancakes

• Entertainment:
  • Shanghainese Cultural Dance Performance (exclusively for the first weekend from 23 – 25 Oct)
  • Balloon Sculpting

Prices:

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*Child pricing is applicable for guests aged 6 to 12. Prices are subject to 10% service charge and prevailing goods and services tax.

WELLINGTON MONTH

Availability: 6 – 31 Oct

Inclusions:

• Salmon Wellington, S$58.
• Available à la carte or as a main course within the Wellington Experience set menu.

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Price is subject to 10% service charge and prevailing goods and services tax.