Spago by wolfgang puck review
Wolfgang Puck Cookbook by Wolfgang Puck
The Ranting Panda
Came for dinner, sat outside area as this is the ideal seating spot to enjoy the Bellagio water show as you enjoy the dinner. Service was great, food was tasty and homemade pasta flavor. Last week I dined at Spago and my dinner was excellent, but my server seemed to have her mind on other things. The salad was excellent as was the accompanying bread basket. I read about Spago in our hotel room and it talked of Pasta and Pizza.
But I am very sure that you have heard of the person who owns it — at least. They include Las Vegas, Maui and Istanbul. This is even better when you are 57 levels off the ground! The restaurant, too, was bathing in the golden hues from the retreating sun. The indoor restaurant is further split into two dining halls, where there is a bar that separates them.
If you can get through the awful crowds in the lobby, make your way to the lift, ignore the swarms at the pool when you exit the lift and turn left you will find an oasis of fine dining. I had a wonderful time for Made a table reservation one month before our planned dinner to celebrate wife's big 40th. We booked this lunch on the last day of our honeymoon as a treat. What a treat the set menu lunch has great choices and the food was fabulous, service was great and I would recommend anyone to eat here. The ambiance and welcome we received were quite nice.
The Place When I was asked to pick a restaurant to celebrate my birthday this year, I thought about it seriously as I wanted it to be a good meal duh! From tower two of the hotel lobby, we were whisked up to level 57 where both the fine dining and bar concepts of Spago are located. I like the short walkway from the blue gate to the restaurant, which houses a few outdoor tables overlooking the famous infinity pool of Marina Bay Sands. It is always so tempting to book a room here as we walked past the infinity pool of MBS. Modern chic is how I will describe the fine dining interior of Spago.
As armchair statisticians like to remind us, the lifespan of the average restaurant is painfully short. At 37 years old, it is a middle-aged colossus with name recognition around the world. The kitchen distinguished itself with an eccentric yet glamorous menu of clever finger foods, fusiony Asian-inspired dishes and Continental classics reworked with the freshest California-grown ingredients. The flagship Spago was relocated to its current Beverly Hills address in ; in , both the dining room and menu underwent an extensive redesign. The kitchen still hinges on a familiar yet compelling formula: refined French and Japanese technique fused with a California obsession for seasonality. The handmade agnolotti that was served over a velvety puree of sweet English peas back in April now is enrobed in a breathtakingly rich corn, Parmesan and mascarpone sauce.
Spago serves Californian cuisine with Asian mostly Japanese accents. And then Spago Singapore. Fortunately for me, when we were there, my dining companion knows Bess. They connected, and we were given some freebies, although I remained anonymous, and he did not know I was writing a review. For starters, the chicken laksa spring roll demonstrates how smart the food designing is.