Chef Lee Boon Seng puts his stamp on The Spot's European menu

The Spot's beef tartare.
The Spot's beef tartare. PHOTOS: THE SPOT
The Spot's steamed pizza.
The Spot's steamed pizza. PHOTOS: THE SPOT
The Spot's pork cheeks BBQ.
The Spot's pork cheeks BBQ. PHOTOS: THE SPOT
The Spot's frozen salted chocolate peanut.
The Spot's frozen salted chocolate peanut. PHOTOS: THE SPOT
Interior of The Spot.
Interior of The Spot. PHOTOS: THE SPOT

(THE BUSINESS TIMES) - Wit all the look-at-me sparkly steel and perfect landscaping that make up the achingly stylish new Marina One, it is hard to, well, spot The Spot. But since we are still flush with the small thrill that per entry parking is just $3.21, we do not really mind meandering around this vast complex and its pockets of green tranquillity in search of it. At least until we cannot find it and start cursing the lack of signage.

We find it tucked beside 1855, a huge bottle shop that anchors this all-in-one, all-day-dining (and drinking, we reckon) hangout that aims to be all things to all (mostly) men and women. It is dark and glittery at the same time, lit by the golden glow of hanging lamps and a mega chandelier of wind chime-like tubes suspended over the equally huge bar.

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