If you haven’t already heard the news, Santi, one of Marina Bay Sand’s celebrity restaurants will close for good on 11 March 2012. The news came as a sad shock to me because I had a really wonderful time there last year when the Partner surprised me with a sumptuous dinner at Santi followed by a stay at MBS.
I suppose the thought of whether Santi would ever be around permanently must have crossed the minds of many ever since the passing of chef Santi Santamaria a year ago on 16 February 2011. Still, when Santi the restaurant didn’t close soon after, I began to think it would be around longer. Hence the reason why I delayed this post for so long! So I guess it’s now or never…. I don’t know if they still have space available, but if they do, and if you have spare dough, you really have to give Santi a try by 11 March 2012!
For me, Santi was a wonderful experience right from the minute I stepped into the restaurant. Absolutely love the rustic decor, with the reddish grey bricks and wooden floor. You know how it is when you enter an expensive and high class restaurant. You feel like you have to watch your every move in case you do something that’s against the fine dining etiquette. I liked it that dining at Santi didn’t give me that kind of feeling. It was pretty relaxing, and the staff were not snooty at all. On the contrary, they were ever ready to accommodate any request, to the extent that after presenting you with the menu, they would ask you if you need any ingredients to be substituted out.
The meal itself was undoubtedly an expensive affair. A main course costs $90. A starter also costs about $90. However, the restaurant surprised us with quite a number of extra dishes, or amuse bouche if you will. Even a small dessert was thrown in. So for the $$$ spent, it does still feel like value for money. It’s too bad they are closing in one week, I would have liked to go again!
Forgive me if I am unable to name the dishes or provide a better description of the taste, it was 5 months ago!
I don’t know why I procrastinated so long. I guess I do know why. I wanted to write a perfect piece, to commemorate a perfect dinner.