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Restaurant review: Ku Dé Ta and South Coast at Marina Bay Sands in Singapore

The pool view from Ku De Ta at the top of Marina Bay Sands 

It’s incredible how much attention this instant icon of a hotel is getting, and it seems that KU DE TA (6688 7688), which enjoys prime position on the 57th floor Skypark, is always as chock-full as it is tonight. Ours is an outside table, and it’s blowing a gale up here. Tip: take a hairclip with you.

The view is spectacular, of course, but we can’t see it from our table. If you particularly want a table view, say so when booking. Casual visitors can pay $20 to access the Skypark and enjoy the vista, and they come in their hordes to do so. We’re lucky we don’t have to queue for the public lifts or run the gauntlet of dour security men. Exclusive dining this is not.

Advised to order a variety of starters and mains and share them “family-style”, that’s what the six of us do. The fried baby squid is memorable; beef kebabs and others less so. Sharing the dishes works surprisingly well, except that the yummy sweet potato ordered to accompany the main courses comes with the starters, then there’s a bit of a food vacuum before the belated arrival of tasty strips of tenderloin and some rather ordinary fried chicken, amongst others. Expect to pay upwards from $100 a head, including a drink or two.

Chargrilled baby octopus at South Coast 

SOUTH COAST BISTRO & BAR, is a new offering in one of the free-standing units on the Level One marina deck at The Shoppes (#L01-85; 6688 7600). It’s driven by the able Kate McGettigan (who established the popular Boomarang at Robertson Quay). Aussie head chef Timothy Maudson delivers an interesting menu with a number of sharing options.

It’s a good spot to stop either before or after the theatre – as the cast and crew of The Lion King have already discovered. Try the house-made pâté, chargrilled octopus in lemon, garlic and chilli oil and a wonderfully rich oven-baked hummus with Turkish bread; or share one of the mixed seafood, meat or Eastern platters.

We tried the Wagyu pizza – what’s not to like? – and thought the Wagyu ox cheeks with mash pretty good with a side order of butternut puree infused with ginger. Starters range from $8 to $15 for three oysters; pizzas and mains from $20 to $44.

By Verne Maree

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