DB BISTRO & OYSTER BAR BY DANIEL BOULUD

July 4  – August 9
Lunch daily

Your Choice of Set, S$45

We happily celebrate Burgers of Independence with three scrumptious sets.

The Yankee
Classic Sirloin Burger with Iceberg Lettuce, Tomato, Onion Served on a Sesame Bun with Budweiser & Peanut Butter Sundae

The Frenchie
Classic Sirloin Burger, Confit Pork Belly, Caramelized Onions, Morbier Cheese, Arugula & Comichon Served on a Black Pepper Bun with Kronenbourg & Macaron Sundae

The National
Classic Sirloin Burger with BBQ Pork, Mustard Slaw & Jalapeno Mayo Served on an Aged Cheddar Bun with Tiger & Coconut, Jackfruit Sundae

 

Tuesday July 26, 7:30pm
S$158++ per person

Embark on a luxurious five-course menu with prestigious boutique wines from the Maipo Valley of Chile, prepared by Executive Chef Jonathan Kinsella and Pastry Chef Mandy Pan. Reservations required.

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Weekdays, 12pm - 5:30pm
S$28++ for two courses

Come to db Bistro & Oyster Bar and indulge in our our Summertime set lunch menu special, available on Monday through Friday. Enjoy dishes such as the Fried Chicken and Watermelon or Tagliatelle Pasta with Lamb Ragout, and finish off with assorted ice cream and sorbet. 

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Tuesdays, 6pm – 9pm

End your Tuesdays with 50% off our signature Tiki cocktails – The Zombie, the Mai Tai, and the Royal Hawaiian!

Our signature Tiki cocktails are made with premium spirits & fresh fruits and served in a festive tropical cup.

3pm – 7pm 

Calling all oyster lovers! Enjoy half-off oysters and 1-for-1 Menabrea draft beer at the bar from 3pm to 7pm daily. Complement your happy hour with bar bite specials such as the House Made Chacuterie and Boston Lobster Sliders!

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Valid till 31 July 2017

Citibank Cardmembers enjoy 10% off their total bill with a minimum spend of S$200. In addition, Citibank ULTIMA and Citi Prestige Cardmembers receive a complimentary glass of house Champagne or Prosecco.

Terms and Conditions apply.

Mondays, 5:30pm onwards

Every Monday, we invite you to raid our wine cellar! Select any bottle from our list over S$150 and only pay half price. As a recent recipient of Wine Spectator's 2014 Award of Excellence, db Bistro Moderne's wine lists ranks amongst the top in Singapore. Browse our award-winning list and take advantage of this amazing offer every Monday night.

Daniel Boulud, a native of Lyon, France, is today considered one of America's leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. Daniel is chef-owner of Bar Boulud,Boulud Sud, Café Boulud, db bistro moderne, DBGB Kitchen and Bar, Épicerie Boulud, Maison Boulud and is probably best known for the exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. Outside of New York, Chef's seasonal French-American cooking is found in Florida, London, Singapore, Beijing, Montréal and Toronto. In 2014, Daniel returns to Las Vegas in partnership with the The Venetian® and opens a DBGB Kitchen & Bar in Washington D.C.

Daniel Boulud is the author of eight cookbooks, including the most recent DANIEL: My French Cuisine (Grand Central Publishing, 2013), the recipient of three James Beard Foundation awards  and was named a Chevalier de la Légion d'Honneur by the French government. He is a generous supporter and Co-President of City-meals-on-Wheels and is also co-founder and Chairman of the Bocuse d'Or USA Foundation.
 

Jonathan Kinsella began his career in food at the age of 22 when he ventured to Seattle as chef de partie under Chef Daisley Gordon at the French restaurant, Campagne. After a stint in Cincinnati where he attended the two-year program at The Midwest Culinary Institute, Jonathan moved to Chicago in 2005 to work as chef de partie at Tru. In 2007, the Chicago’s Mobile Five Star Peninsula Hotel hired Kinsella as chef de cuisine.

In August 2010, Kinsella joined Bar Boulud in New York City as executive sous chef, fulfilling a lifelong dream of working for Daniel Boulud’s family of restaurants. Barely a year after joining Boulud’s group, Kinsella was promoted to Executive Chef at Épicerie Boulud, next door to Bar Boulud on Manhattan’s Upper West Side. In January 2013, Kinsella took the opportunity within the internationally-expanding Boulud empire to move halfway around the world to lend his talents as Executive Chef of db Bistro & Oyster Bar at Marina Bay Sands. 

Mandy Pan grew up in a small town in Malaysia and as a young lady always had a deep curiosity for mixing ingredients and studying their reaction. After a stint at the Ritz Carlton Chicago, she began to realize that her true calling was in the kitchen after all. Despite the competitive odds, Mandy fought for a chance to stage at Payard’s New York City patisserie, earning her place as the only female pastry cook on the team.

After two years in New York, Mandy moved to Atlanta to lead the pastry team at the luxurious and award winning St. Regis hotel. Building on the advanced training and management she had learned under Payard, Mandy oversaw all long range planning and development of dessert menus. In July 2016, Mandy was named Executive Pastry Chef at db Bistro & Oyster Bar by Chef Daniel himself, fulfilling her ambition to follow in her mentor Francois Payard’s footsteps of working for a true master of French Cuisine. Chef Mandy looks forward to serving her adopted home town some of the most creative and finest French pastries this side of the world.