If anyone is looking for an intimate dining and drinking spot, The Spot at Marina One is primed for a romantic dinner, wine tasting and cigar appreciation. The multi-concept restaurant, opened May 2018, brings together a ‘Southeast-Asian sauce-centric’ restaurant, award-winning 1855 The Bottle Shop and Macallan Boutique by 1855 that offers top-notch whiskies and cigars within the comforts of an exclusive lounge.
The Spot is no less managed by a star-studded team.
At the helm of the kitchen is the celebrated 32-year-old Chef Lee Boon Seng – a once Rising Chef of the Year at the World Gourmet Summit 2013, Overall Champion at the Global Chefs Challenge by World Association of Chefs Societies and whose stints include Osia, Curate and Equinox – serves as the The Spot’s executive chef.
Sedfrey Figueroa, the restaurant manager, hails from various renown restaurants and hotels like the five-star hotel St. Regis, the two-Michelin starred restaurant Odette, Margarita Forés’ Cibo and Inagiku at Shangri-La among many others with Curate being the latest.
Bringing expert cocktails and alcoholic concoctions is the award-winning mixologist Drazen Alingasa whose early passion in the craft placed him in the bars in Pan Pacific Singapore, Hard Rock Hotel and Winestone at Mercure on Stevens.
The food at The Spot is meticulously prepared and well thought out, with Chef Lee’s attention to details evident in the seemingly tedious recipe.
Its Scallop Carpaccio is made with fresh, plump scallops drizzled over with a buah long long (a multi-regional fruit golden in color, very juicy, vaguely sweet with a hint of tart acidity; popular in Southeast Asia cuisines), green apple and salted plum vinaigrette. The Glazed Local Duck Breast features a young ginger, chrysanthemum, salted plum and housemade demiglace jus with sago pearls, diced apples, and chrysanthemum oil added at the last moment of cooking.
The Local Skate presents pan-fried stingray, pearl rice risotto with ikura (salmon roe) and fish broth made with dried sole powder and dehydrated shiitake mushrooms, while their pan-fried Red Snapper sports a crispy skin, a green curry emulsion and guests can choose if they want the accompanying eggplant puréed with spinach or torched to smoky goodness.
Chef Lee’s mastery in blending flavours is undeniable even in his desserts such as the Liquorice Root Ice Cream – caramelised candied parsnips, malt molasses, coffee crumble with raw hazelnuts, its ice cream made using liquorice root powder and malt extract. The result is a swirl of sweet, herbal and earthy notes with a touch of coffee aroma.
ADDRESS:
5 Straits View, Marina One, #01-26/27, 018935
PHONE:
6284 2637
WEBSITE:
https://thespot.sg/