Marina Bay Sands unveiled the line-up of Easter-themed specials, from a classic British Easter Sunday roast at Bread Street Kitchen by Gordon Ramsay and four-course Spring menu at db Bistro & Oyster Bar, to Easter Sunday brunches at RISE, LAVO Italian Restaurant & Rooftop Bar and Yardbird Southern Table & Bar, as well as Easter chocolates from European patisserie Origin + Bloom and colorful The Peeps Shake at Black Tap.
KOMA’s Sakura-themed dessert and cocktail (March 22 – April 11)
KOMA Singapore will be introducing a sakura-themed cocktail and dessert inspired by Japan’s annual Cherry Blossom season. Guests can look forward to the Sakura Martini (S$23++), a floral cocktail using Sakurao Limited Edition gin, distilled umeshu, Tried & True vodka, Mancino sakura vermouth, and garnished with a salted sakura flower; or the Sakura baked Alaska (S$38++), a sweet dessert with berry sakura sorbet, vanilla bombe, almond biscuit and white chocolate crunchy rice. Both the cocktail and dessert will be available from March 22 to April 11, 2021.
SweetSpot at ArtScience Museum re-opened on 2 March with a refreshed range of fresh homemade pastries and artisanal brews. Satisfy sweet cravings with comforting desserts, from the chocolate croissant (S$3.50), gluten-free blackberry flourless pastry (S$3.50) and crumbly apple cranberry cake (S$9) to chef’s daily selection of quiches and tarts (from S$8). Pair them with artisanal brews, such as the classic café latte (S$6), espresso macchiato (S$4.80) and dirty chai (S$7.50). The café also features Singapore’s first commercial robotic barista featuring a fully automated 6-axis robot which can make different combinations of coffee at four times the rate of any human barista.
SweetSpot at ASM Interior (Marina Bay Sands) 
SweetSpot at ASM Complimentary soft serve for kids (Marina Bay Sands) 
SweetSpot at ASM Robotic barista (Marina Bay Sands)
Those looking for a nutrient-packed treat can opt for healthy smoothies such as the red and rad (S$10), a velvety blend of raspberries, red cabbage, banana, low-fat milk and berry yoghurt and the soy milk-based avocado glow (S$10) that is blended tangy mangoes, bananas, spinach and red dates. Additionally, from now until 13 April, adults can redeem a complimentary soft serve for kids with every minimum spend of S$6 at the café.
Renku Bar & Lounge elevates its afternoon high tea experience with tea-infused craft cocktails (April 1-30)
This April, Renku Bar & Lounge will be offering a month-long afternoon high tea special that comes with one of its two signature tea-infused craft cocktails at S$58++ per adult (U.P. S$68++). In addition to an extensive list of heritage and herbal teas, guests can choose between the Rosella, a refreshing gin-based bubbly lightly shaken with Lillet Blanc, cranberry sweetie, fresh lemon juice and topped with champagne brut, and the Marina Bay Pearls, a delicate spin on the Renku-exclusive aromatic jasmine tea lightly shaken with gin, fresh lime juice, honey and topped with sparkling water.
Pair these refreshing tipples with unlimited servings of Renku’s delicate treats served tableside in an elegant gueridon trolley. Begin with bite-sized sandwiches such as truffle egg salad, smoked salmon, garlic cream cheese and tomato, burrata, macadamia pesto, before moving on to the quintessential high tea staple of traditional scones with preserves, fresh orange butter & clotted cream. Guests will also be spoilt for choice with a wide variety of sweets, from petit gâteau such as milk chocolate hazelnut dacquoise, mascarpone berry tart and durian choux puff, a colorful array of locals’ favorite kueh-kuehs, to decadent cakes, pralines and chocolate bon bons to complete the afternoon tea experience. Two seatings are available daily: 2pm to 3.30pm and 4pm to 5.30pm.
This Easter Sunday on April 4, Bread Street Kitchen by Gordon Ramsay takes its traditional Sunday roast up a notch with the classic Easter Day dish of lamp rump, roasted potatoes, savoy cabbage, carrots, Yorkshire pudding, onion gravy (S$43++).
Bread Street Kitchen Lamb rump, roasted potatoes, savoy cabbage, carrots, Yorkshire pudding, onion gravy (Marina Bay Sands) 
Bread Street Kitchen Carrot cake, raisin rum gel, toasted walnuts, cream cheese ice cream (Marina Bay Sands)
The lamb rump is marinated with the dynamic pairing of rosemary and garlic, complemented by sweet and mild onion gravy, and served alongside hearty roasted potatoes and other accompaniments. Sweeten the deal with classic carrot cake, raisin & rum gel, toasted walnuts, cream cheese ice cream (S$18++), completed with sweet finishing notes from Caribbean rum.
Black Tap’s limited-time special The Peeps Shakes will be available from April 2 to 4. The whimsical black cherry CrazyShake features a vanilla frosted rim coated with colorful Easter M&Ms, topped with three iconic yellow Peeps Chicks, sprinkles and a red cherry.
Over at db Bistro & Oyster Bar, the restaurant will be offering a sumptuous four-course dinner menu (S$98++ per pax) from April 2 to 4 (5.30pm – 9.30pm). The dinner starts with Daniel Boulud’s spring pea soup, a soup lined with chunks of jumbo lump crab and a dollop of smooth mint crème fraîche. Next, the traditional Burgundy delight of jambon persillé terrine (ham & parsley terrine), featuring mosaics of ham hock with speckles of parsley, pickles and mustard, or opt for the warm asparagus salad served with a runny poached egg and creamy black truffle dressing.
Main course is the rack of Colorado lamb – the lamb rack is roasted till a rosy hue and complemented with a zesty gremolata sauce, crispy potatoes and artichokes. Seafood lovers can enjoy the grilled Scottish salmon, accompanied with a creamy slow-cooked spring bean “cassoulet.” Round up the meal on a sweet note with the strawberry & rhubarb tart, served with a yogurt ice cream.
LAVO Italian Restaurant & Rooftop Bar will be hosting the Easter edition of its Sunday Champagne Brunch on April 4, 2021.
The brunch includes Rack of Lamb with rosemary salsa verde, roasted garlic and grilled lemon; a whole roasted branzino (European bass) with lemon vinaigrette. The deviled eggs with tonnato and fried capers, stuffed artichokes with grana padano and garlic bread crumb, and a selection of Easter-themed desserts. Served a la carte tableside, brunch will also feature the regular staples including fresh seafood from the raw bar, Italian American favorites, and free-flow Veuve Clicquot champagne, Peroni beer, and cocktails such as Mimosas, Bloody Marys and Singapore Slings. LAVO’s Sunday Champagne Brunch – Easter Edition takes place on 4 April from 12pm to 3pm, and is priced at S$188++ per pax (food and alcoholic beverages) or S$88++ per pax (food and non-alcoholic beverages). A family-friendly event, children aged four to 10 can also join in the festivities at S$38++.
From March 22 to April 4, Marina Bay Sands’ signature pâtisserie Origin + Bloom will be offering a merriment of whimsical Eastertime desserts.
This year’s line-up features five whimsical chocolate showpieces (from S$32) carefully crafted in-house, Easter-themed viennoiseries, cookies and pastries (S$3 to S$12), as well as limited-time ice cream flavors, namely carrot cake and avocado coconut gula melaka (S$5 per scoop; S$8 per double scoop).
Take your pick from the various chocolate showpieces, such as the carrot and bunny showpiece (S$38), rooster farm (S$45), sheep farm (S$38), classic chocolate egg (S$50), and half-a-dozen of mini chocolate eggs (S$32) presented in an egg tray. For a quick mid-day pastry fix, try the quirky bunny danish (S$4.50) topped with fresh raspberries and crunchy pistachios, or the bird nest caramel croissant (S$12) filled with surprise mini chocolate eggs. Cake lovers will also delight in chef’s twist on the egg tart (S$10), a cake made of coconut, passionfruit and pineapple, and the flower Easter pot (S$12), featuring sweet treasures like caramel mousse and raspberry jelly and encased in a chocolate biscuit pot.
For a mid-day pick-me-up guests can look forward to Origin + Bloom’s brand new coffee brews. Inspired by the latest beverage trends and techniques, the barista team will introduce two original creations every fortnight to spice things up a notch. From now until March 28, guests can look forward to the coffee avocado shake (S$8 for small; S$8.50 for large) comprising a velvety blend of fresh avocado, two shots of espresso and milk, as well as the speculoos latte (S$7 for small; S$7.50 for large), a creative twist on the popular spiced gingerbread short crust cookie with two shots of espresso and milk.
Yardbird Southern Table & Bar will roll out its signature two-hour free flow mimosa, available at S$38++ per person over brunch service (10am to 4pm).
Pair them with the bacon hash waffle & eggs (S$24++), a combination of scrambled farm fresh eggs and smoky bacon atop a fried hash waffle, complete with country gravy. The dish comes with an option of the restaurant’s crispy chicken at an additional S$10++. Those who love the classic Maryland crab cakes will enjoy Yardbird’s version of crab cake benedict (S$30++), a pair of poached farmer’s eggs that sit atop fried green tomato, towered by a strip of smoky bacon, and served with a side of charred lemon hollandaise sauce. For sides, get your hands on the crispy Yardbird chicken wings (S$20++), which come with a choice of chef’s signature Nashville hot chicken dip or smoked spice chili rub.
Those with a sweet tooth can opt for the restaurant’s signature funfetti pancakes (S$22++), a trio of fluffy pancakes adorned with colorful sprinkles and citrus glaze, or a merriment of doughnuts hanging from the whimsical doughnut tree (S$16++).
Yardbird Mimosas and signature chicken wings (Easter) (Marina Bay Sands) 
Yardbird Crab Cake Benedict (Marina Bay Sands)
Nestled at the iconic Marina Bay Sands hotel lobby, RISE is will be serving Easter Sunday-themed brunch on April 4 from 12pm to 2.30pm. Guests can enjoy unlimited servings of their favorite dishes in a la carte style served tableside. Begin with starters such as deviled eggs with smoked salmon, asparagus salad with prosciutto, burrata, tomato confit and watercress, as well as traditional quiche with zucchini, peas and feta cheese.
A variety of staple Sunday mains, such as eggs benedict, served with chorizo-pea ragout and pea tendrils atop a toasted muffin, and steak and egg, a hearty roasted beef striploin and fried egg accompanied by potato gratin, glazed spring vegetables and classic French bordelaise red-wine sauce. For meatier options, there are roasted spring chicken, roast lamb leg, honey baked ham with mustard sauce and baked salmon with creamy saffron beurre blanc sauce.
For sweets, little ones can opt for colorful desserts such as Easter-themed cupcakes, cream cakes and cookies, or try Easter classics such as the strawberry rhubarb tart and carrot cake. Elevate the Easter Sunday brunch experience with free-flow champagne, spirits, wine and beer for an additional S$50++. From now until 13 April, kids under 12 years old get to dine for free with each paying adult.
International Beer Week at LAVO Singapore (April 7-14)
LAVO Singapore is also raising a glass to International Beer Week with a week-long promotion on its bottled beers. From 7 to 14 April, guests can enjoy beer by the bottle at S$10++, from a selection that includes Peroni (Italy), Hitacho White Ale (Japan), Menabrea Draught (Italy), Stone IPA (USA), as well as favorites such as Heineken and Guinness.
db Bistro & Oyster Bar presents 12 new innovative cocktails
db Bistro & Oyster Bar has recently refreshed and expanded its cocktail menu to offer 20 different tipples, including the debut of six handcrafted original creations, alongside six newly reinvented classics and db Bistro’s all-time signature cocktails, bubbly cocktails and tiki cocktails.
The French bistro’s local bartending team has created six novel original creations featuring French liqueurs. Sip on the gin-based Elixir Vert, a neon blend with the vivid Chartreuse Green Pomme Perlant, or indulge in the contrasting flavors of Snow Garden, a combination of French brandy Eau De Vie, Cointreau and apricot brandy. Fans of refreshing cocktails can opt for the Grappolo, which consists of grappa, limoncello and fresh pineapple juice, or the citrusy Geisha, made using umeshu, gin, elderflower liqueur and yuzu, while guests who prefer a smokier blend can delight in For Better & For Worse, featuring rye whiskey, Dom Benedictine and Tia Maria.
In addition to these new concoctions, db Bistro has introduced six reinvented classics. From the bourbon-based Second Marriage with calvados and Emilio Lustau sherry, to the vodka-based Bloody Mary “Royal” and the tequila and mezcal-based Oaxaca Old Fashioned, the wide array of cocktails appeals to drinkers with varied preferences. Also not to be missed are db Bistro’s champagne-based bubbly cocktails, such as the La Vie en Rose, featuring vodka, Cointreau and strawberry purée, and the Hugo, with the addition of elderflower liqueur. Alternatively, traverse across the Pacific and relive the summer vacation dreams with spirited tiki cocktails such as the classic Mai Tai, a blend of dark rum, gold rum, Grand Marnier and home-made Orgseat syrup, or the tangy Congo Punch, a fruity concoction of gold rum, Chartreuse, pineapple, orange and home-made Orgeat syrup.