Celebrity chef Daniel Boulud has transformed his French bistro at Marina Bay Sands into db Bistro and Oyster Bar to reflect its ever-expanding culinary repertoire. The restaurant’s casual Parisian bistro vibe is boosted by the addition of a brand-new oyster bar in the middle of the restaurant, featuring the freshest seafood from around the world, hand-selected daily by executive chef Jonathan Kinsella.

Ideal for informal business lunches in an elegant setting, the new oyster bar offers a wide selection of seafood including freshly shucked oysters from the Atlantic and Pacific Oceans, Boston lobster and Alaskan king crab.

The main attraction of the new db Bistro & Oyster Bar are the signature seafood platters consisting of a selection of  French and American oysters, Maine lobster, Alaskan king crab, prawns, mussels, fresh clams and tartars. New menu highlights also include a daily selection of crudo and ceviches, as well as new seasonal seafood dishes such as whole roasted Mediterranean seabass, 1kg grilled Boston lobster, and Daniel Boulud’s signature octopus “A la Plancha”. These fresh new selections complement db’s signature dishes including the world-famous Original db Burger, crispy duck confit, herb roasted organic chicken for two and house-made charcuterie.

For the Spring season, chef Kinsella is presenting specialties such as red snapper with fennel, orange and olive salata, citrus gremolata. Executive pastry chef Benjamin Siwek sweetens the meal with new desserts, including chocolate s’mores made with graham crackers, dark chocolate crémeux, chantilly vanilla marshmallows and caramel ice cream.

If you’re looking for an afterwork tipple, a new tiki cocktail selection, served in traditional cups, awaits thirsty revelers. The original recipe Mai Tai is on offer with La Mauny Elevé Sous Bois Agricole Rhum, Plantation Dark Jamaican Rum, Grand Marnier, fresh lime and house-made orgeat syrup. The menu also features the classic Zombie with Diplimatico Añejo Rum, Plantation Dark Jamaican and overproof rums with fresh lime, house-made falernum syrup, a drop of pernod and a dash of bitters. www.dbbistro.com