Sky on 57 (Singapore)

Sky on 57
Marina Bay Sands Hotel
10 Bayfront Ave, Tower 1
Singapore 018956
Dining date: 3/5/16

Sky on 57

Sky on 57 is located on the 57th floor (duh) of Singapore’s Marina Bay Sands. The food is from Singapore’s own Justin Quek, who has cooked at restaurants around Asian and France, but came home to open this restaurant atop the hotel resort. My dad had wanted to come to the top of the building to check out the views; a ticket up to the observation deck costs S$23, but lunch here is S$50 minimum per person so we figured we might as well make a meal out of it.

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We opted for the lunch prix fixe menu which offered 3 courses for S$55 or 4 courses (dessert) for S$65.

JQ’s Signature Foie Gras Xiao Long Bao

JQ’s Signature Foie Gras Xiao Long Bao

Given the description, this was a must-try for my dad and I. The foie gras added some extra richness to the dumplings, while the truffle scent also came through. I don’t think this met the sum of its all-star parts, but they were good dumplings nonetheless.

Organic Egg slow cooked, sautéed iberico pork belly, braised leek, potato espuma, truffle butter

Organic Egg slow cooked, sautéed iberico pork belly, braised leek, potato espuma, truffle butter

My mom had this rich first course, featuring smoky pork flavors with runny egg and potato espuma. The flavors worked well together, though this was a heavier first course than expected.

Jerusalem Artichoke Velouté smoked bacon & black truffle cream

Jerusalem Artichoke Velouté smoked bacon & black truffle cream

Artichoke veloute was smooth and slightly creamy with more strong bacon flavor.

Double Boiled Chicken Broth dried night blooming cereus, chinese almonds & sweet dates

Double Boiled Chicken Broth dried night blooming cereus, chinese almonds & sweet dates

The chicken soup had plenty of Chinese accents, rich with chicken flavor and complemented by some herbal notes.

Kuhlbarra Barramundi steamed in papillote with angelica root, wood ear mushroom, chestnut, lily bulb & wolfberries

Kuhlbarra Barramundi steamed in papillote with angelica root, wood ear mushroom, chestnut, lily bulb & wolfberries

The barramundi was a denser fish steamed in an herbal broth.

Singapore “Sakura” Chicken Rice poached chicken, asian greens, fragrant rice

Singapore "Sakura" Chicken Rice poached chicken, asian greens, fragrant rice

Singapore "Sakura" Chicken Rice poached chicken, asian greens, fragrant rice

My first chicken rice in Singapore was definitely the fanciest, but a good one. Supple chicken meat was matched by some strong sauces, while the chicken fat rice had plenty of ginger and shallot flavors. The broth was a little underwhelming however.

Australian 120 Day Grain Fed Striploin pan roasted, glazed with yuzu pepper mustard, sautéed seasonal greens, sauce americaine

Australian 120 Day Grain Fed Striploin pan roasted, glazed with yuzu pepper mustard, sautéed seasonal greens, sauce americaine

Steak was cooked well, flavorful, brightened by the yuzu.

Saint Honoré caramelised puff pastry, roasted pineapple, yuzu cream, citrus sorbet

Saint Honoré caramelised puff pastry, roasted pineapple, yuzu cream, citrus sorbet

My dad was the only one getting dessert, which he was a bit disappointed by.

The food at Sky on 57 was okay. Singapore has a great variety of food across all spectrums from low to high-end. I’m not sure lunch here had quite the refinement to separate it from the rest. There was a heck of a view though, and that’s certainly worth something.


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