1. Sidle up to the bar
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Rather than sit in the stiff dining room, lounge in the bar or terraces instead. Wolfgang Puck's Spago serves snack- and tapas-sized portions ($15 for a plate of agnolotti to $52 for a USDA Prime sirloin) of its dishes, made with the same ingredients, no less.
And at CUT, you get a USDA Prime flat iron steak and tempura onion rings for $45 – compared to the starting price of $80 in the restaurant proper, albeit for a different cleave, it’s a steal.
Up the surfboard at Flight Bar and Lounge, homeboy Justin Quek's signatures like his foie gras xiao long bao ($25), beef noodles ($14) and wok-fried beef ribs ($18) beat paying the same price for the battered bar grub you'd find for the same price in the less spectacular Clarke Quay.