Marina Bay Sands’ all-day dining Rise restaurant unveils its all-new buffet concept steeped in the rich cultural heritage of the region’s most treasured classics
Whether in Thailand, Vietnam, Malaysia or Singapore, indulge in the delights of Southeast Asian heritage at The Rise for lunch or dinner, conveniently located in the heart of the iconic lobby of the Marina Bay Sands Hotel. Among the novelties of the new range of buffets, buffet ambassadors dressed in colorful ethnic costumes, to accompany the guests in the different gastronomic regions offered.
Led by Executive Chef Colin Thumboo, who brings over 40 years of culinary experience around the region, Rise is the culmination of the collective know-how of its brigade of 52 chefs. It offers the region’s most authentic flavors and heritage recipes such as Vietnamese pho, Singaporean-style laksa, nasi lemak, familiar wok-fried signatures, Peranakan dishes and assorted drinks.
Joining Chef Colin is Sous Chef Aumpha Jarutus from Bangkok, with his family’s inherited recipes such as his secret broth of boiled pork bones with pickled bean curd and a blend of spices. As a child, Chef Jaratus used to pound mint leaves, prawns and spices in a wooden mortar for hours – all the essential ingredients that are key to his green papaya salad and green curry with chicken. Chef Jarutus also enjoyed visiting the markets and conversing with the hawkers, one of whom taught him how to make authentic Thai-style boat noodles.
Chef de partie Hoang Hong Khua runs the Vietnamese station, which shares his family’s traditional Vietnamese pho with slices of Australian grass-fed beef tenderloin, served with Thai basil and bean sprouts. Also not to be missed are their Vietnamese rice paper rolls with prawns, slow-braised pork belly and lotus shoot salad, or with responsibly sourced grilled tenderloin marinated in Vietnamese spices like lemongrass and blue ginger.
Indulge in a melting pot of Malaysian flavors as the team presents a mix of rempah and coconut milk dishes. For example, the unmissable Aussie beef cheek rendang is slathered in Minangkabau herbs and spices before being paired with the gorgeous blue butterfly pea nasi lemak, served with sides of crispy ikan bilis, peanuts, sambal goreng tahu tempeh, egg roll omelette and fried chicken wings. The resort is also home to a variety of curries made using Indian pots, such as lamb vindaloo, chicken tikka masala, butter chicken, as well as a whole grilled sea bass tikka.
Finally, for Singapore’s signature delicacies, save room for the succulent chilli crabs and har cheong gai, as well as Singaporean chef Stella Tan’s grandmother’s Chinese rojak recipe at the live station. Don’t miss the poached chicken rice, made from French GG (Anxin Chicken), the first in Asia to receive Certified Humane certification. Raised and handled on a small local farm, the chicks are raised in spacious enclosures, free of antibiotics and hormonal stimulants, and fed a vegetarian diet throughout their lives.
Also on the live station, Chef Thumboo presents the unique Peranakan Tok Panjang, a traditional and extravagant feast featuring his family’s recipes from ayam buah keluak (chicken in spicy tamarind sauce and native keluak nuts) and bakwan keep (pork and crab meatball soup), complete with babi pongtay (Nyonya-style braised pork), Ikan Gulai (Fish curry), Nyonya chap chye (mixture of braised vegetables), kerabu bok nee (cold black mushroom salad) and nasi kerabu (glutinous rice with blue peas).
The buffet line-up also includes pan-Asian and Western staples such as premium charcuterie and cheese platters, and features a chef’s corner for the very best in premium seasonal produce thanks to rotating live sculptures. Treat yourself to prized cuts from New Zealand’s salt marsh lamb in leg of lamb stuffed with whole black garlic and fresh rosemary; family property Australian Stanbroke beef rib eye; Australian tomahawk grain-fed for 200 days; and cooked locally herb-crusted barramundi.
Pair the lavish offerings with Rise’s specially designed Southeast Asian mixology program, featuring refreshing Asian-inspired thirst quenchers that thoughtfully incorporate edible botanicals from its herb garden. Led by head bartender Jacko Ng, Rise’s all-new line of drinks features a range of craft cocktails and mocktails, as well as classic regional beers and local craft beers.
As part of the integrated resort’s sustainability efforts, more than 100 types of fresh herbs grown in Marina Bay Sands’ herb garden are used daily in its dishes and beverages, while herb garnishes are reused as centerpieces. Select sodas from the soda bar are also included in the buffet, such as the Singapore Lady, a drink made from rose and lychee syrup with fresh lemon juice, and the Spicy Mango, inspired by the quintessence of the salad. thai mango.
Prices start from $77.50++/adult for lunch and $105.00++/adult for dinner. Sands Rewards members can enjoy 20% off weekdays and 15% off weekends.
Rise is at Marina Bay Sands Lobby, Hotel Tower 1. Tel: 6688 5525