Sky on 57
10 Bayfront Ave, Level 57, Sands SkyPark Tower 1, Marina Bay Sands Hotel, Singapore
Phone: (65) 6688 8868
Food: 7.5/10 (inventive and interesting)
Service: 8/10 (attentive and knowledgeable)
It was Daddy’s 70th Birthday and I was having a hard time thinking of somewhere that is fit for this joyous occasion. After much brainstorming and research, I decided on Sky on 57 at Marina Bay Sands. It is one of many celebrity chef restaurants located at MBS, Justin Quek is the boss at helm. With Sky, he has successfully combined the local/Asian flavours with his European style of cooking. Prior to the day, I have called numerous times to make a reservation. Sadly, I was always met with an engaged dial.When we arrived at the restaurant and after explaining to the receptionist about the difficulty I faced to make a booking. We were asked to wait at the lounge area while they prepare a table for us. After a good ten minutes wait, we were shown to our table and given their lunch set menu.
Since it was our first visit to Sky, I was curious as to which of the items in the menu are popular and recommended. The waiter who served us was patient and knowledgeable and suggested several impressive dishes to go with our Business Luncheon Set.
Daddy started his lunch with Baked organic egg with duck confit, Chinese sausages and duxelle of mushrooms, chicken jus. It was served in a cute little red pot with the egg done nicely with the yolk almost oozing out. Dad mentioned that it has a nice fragrance to it.
Mummy embarked on the journey with JQ’s signature foie gras Xiao Long Bao. The XLBs had their consistency maintained, the soup wrapped in those almost translucent skin, highlighted with foie gras was a delight!
As for me, I had Seared “San Bei” Indian Ocean tuna, mesclun leaves. The presentation was a gem to the eye and magnificent. The tuna was fresh, succulent and seared to perfection. The salad on the side added colour and vibrancy to this simple dish. I simply could not get enough of them.It was time for mains, Daddy had Pan roasted deep sea barramundi, young leeks and herbs fondue. Once again, the fish was fresh and moist; the fondue was light and complemented the dish perfectly. The variety of colours brought the dish to a whole new level.Mummy selected Chef Edward’s Famous Fish Curry with egg plant, tomato and lady’s finger, serve with Pappadum, jasmine rice and homemade achar. The curry was thick and full of flavours, ain’t those diluted ones that you get from mediocre restaurants. The achar (pickles) was fabulous, not too spicy or sour; the fish was soft and came off easily.
I got Oven-Roasted Maori Lake natural beef rib eye, sherry and bacon cream, baby spinach leaves and new potatoes. This dish was just perfect for me, the cream was rich and went well with the beef. The beef rib eye was tender and succulent, I was recommended by the waiter to have it done medium rare so as to get the best out of this dish. The potatoes slices at the side was not deep fried but still crunchy nonethless. Love those potatoes! 😀
Finally, desserts! I was asking the waiter if they could do something for my Dad’s birthday and he said yes. I did not expect this: there was a fire cracker on the Tropical fruits and sorbet platter that I ordered. They got the manager to present it and everyone present sang Happy Birthday to my dad! How sweet and personal! =]
As an avid icecream lover, I had their highly recommended homemade vanilla icecream, amaretto cream, coffee glaze and caramelized nuts. The icecream was not too sweet; the nuts created a different texture and enjoyment! I finished the whole martini glass of it and wanted to have more! >.<
I was immensely impressed by the fact that the waiters and waiteress are able to get our respective orders (ie from entree to main and to dessert) perfectly right. And of course, that delicate touch for my dad’s special day! Thank you SKY for giving us such a memorable birthday lunch! ^_^