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The Club

DessertsWesternWine
This executive lounge offers spectacular views of the Singapore skyline as well as all-day non-alcoholic beverages. Breakfast, high tea and evening cocktails and canapes are also provided and can be enjoyed indoors or outdoors. At 8pm, The Club transforms into the Chocolate Bar, showcasing 57 chocolate-themed items.
The Club caters exclusively to Marina Bay Sands Club guests from:
06:30 - 19:00
All othe
+65 66888858
Gninethree

Chocolate, Cheese and Wine. Need I say more?

Click HERE for full review and photos!

Every night at 8pm, The Club located at level 57 of Marina Bay Sands is transformed into a beautiful decadent display of chocolate desserts and pastries, taking you on a gastronomical journey as the myriad of textures and flavours tease and rapture.

Be enthralled by 40 chocolate themed desserts and 12 different types of fine cheeses from France, Italy, Spain and the UK as Executive Pastry Chef Ryan Witcher and his team entertains and tempts with their hand-crafted creations available at this one-of-a-kind dessert pinnacle experience.

With a gorgeous view of our city skyline with all its lights complimented by the evening breeze blowing ever so gently and spontaneously, savouring desserts have never been more alluring.

Needless to say, I was thrilled to be back for an elevated and heightened experience of the newly introduced Cheese and Chocolate Bar Buffet, where the incorporation of a cheese bar coupled with six specially paired wines is set to tip the scales and bring the already glorious Chocolate Buffet to a whole new level. Chocolate, Cheese and Wine. Need I say more?

The introduction of the Cheese Bar offers a spread of hard, soft, blue and goat cheeses for the discerning caseophile and the everyday cheese lover. From the familiar Cheddar and Swiss to exotic choices of Tomme and Red Leicester, you will not be disappointed. Complete the sophistication with a glass of wine and be spoilt silly.

From the Chocolate Buffet, while the classics flavors of creaminess, bitter notes and milky waves remain, Chef Ryan jazzes things up a little with his creations by combining unique elements of basil, pina colada and edible flowers for a surprising yet gratifying result.

It is said that more than 250 kg of chocolate from 20 different varieties are used each week to make all the desserts and pastries at the Chocolate Bar with techniques of melting and cooling used by Chef and his team to ensure that the textures and tastes of the chocolate are smooth, silky and consistent.

Our picks that evening include the Salted Caramel Nougat Slice, S'mores, Strawberry-Basil Truffle Pop and Pralines that had us going for seconds and even thirds. The adventurous will take to the Pina Colada Agar with Rosemary Infused Milk Chocolate and the Bontanica which features Sicilian Pistachio Sable. Either way it is guaranteed to be a sugar rushed evening.

Before you leave, do not forget to visit the only live station at the Cheese and Chocolate Bar for some doughnuts that you can customize on your own with vanilla, match, chocolate and cinnamon powder. Shake them all up with the brown paper bag provided before your pour them out and pop them into your mouth. Do note that the variety of desserts and pastries change regularly and are subject to the discretion of Chef Ryan and his team- which also means that weekly visits will remain exciting and varied as the selection will always be different.  

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17 Dec 2013 • 135 reviews • 4 followers

Chocolate, Cheese and Wine. Need I say more?

Click HERE for full review and photos!

Every night at 8pm, The Club located at level 57 of Marina Bay Sands is transformed into a beautiful decadent display of chocolate desserts and pastries, taking you on a gastronomical journey as the myriad of textures and flavours tease and rapture.

Be enthralled by 40 chocolate themed desserts and 12 different types of fine cheeses from France, Italy, Spain and the UK as Executive Pastry Chef Ryan Witcher and his team entertains and tempts with their hand-crafted creations available at this one-of-a-kind dessert pinnacle experience.

With a gorgeous view of our city skyline with all its lights complimented by the evening breeze blowing ever so gently and spontaneously, savouring desserts have never been more alluring.

Needless to say, I was thrilled to be back for an elevated and heightened experience of the newly introduced Cheese and Chocolate Bar Buffet, where the incorporation of a cheese bar coupled with six specially paired wines is set to tip the scales and bring the already glorious Chocolate Buffet to a whole new level. Chocolate, Cheese and Wine. Need I say more?

The introduction of the Cheese Bar offers a spread of hard, soft, blue and goat cheeses for the discerning caseophile and the everyday cheese lover. From the familiar Cheddar and Swiss to exotic choices of Tomme and Red Leicester, you will not be disappointed. Complete the sophistication with a glass of wine and be spoilt silly.

From the Chocolate Buffet, while the classics flavors of creaminess, bitter notes and milky waves remain, Chef Ryan jazzes things up a little with his creations by combining unique elements of basil, pina colada and edible flowers for a surprising yet gratifying result.

It is said that more than 250 kg of chocolate from 20 different varieties are used each week to make all the desserts and pastries at the Chocolate Bar with techniques of melting and cooling used by Chef and his team to ensure that the textures and tastes of the chocolate are smooth, silky and consistent.

Our picks that evening include the Salted Caramel Nougat Slice, S'mores, Strawberry-Basil Truffle Pop and Pralines that had us going for seconds and even thirds. The adventurous will take to the Pina Colada Agar with Rosemary Infused Milk Chocolate and the Bontanica which features Sicilian Pistachio Sable. Either way it is guaranteed to be a sugar rushed evening.

Before you leave, do not forget to visit the only live station at the Cheese and Chocolate Bar for some doughnuts that you can customize on your own with vanilla, match, chocolate and cinnamon powder. Shake them all up with the brown paper bag provided before your pour them out and pop them into your mouth. Do note that the variety of desserts and pastries change regularly and are subject to the discretion of Chef Ryan and his team- which also means that weekly visits will remain exciting and varied as the selection will always be different.