Le Noir @ MBS

About Le Noir @ MBS

Le Noir sits right on the promenade at Marina Bay Sands, where the Singapore skyline and bay form the backdrop for a concept that blends a cocktail bar, a full kitchen and a live music stage into one experience. Rather than treating food, drinks and entertainment as separate offerings, Le Noir presents them as one show, with the room shifting in mood depending on who is performing that night.

The kitchen is led by Chef Alexis Delassaux, who trained in Michelin kitchens in Paris before bringing his classical technique to Singapore's waterfront. His menu is built around elevated bar food designed for sharing: light bites to start, bolder centre-stage plates to follow, and dishes that hold up whether you're grazing early evening or ordering late into the night.

On the drinks side, the cocktail programme was created by Nikki, a bartender who has worked in one of Asia's 50 Best Bars and placed as runner-up in a major regional bartending competition. The signature cocktails are built with real technique but designed to be delivered at the pace a live venue demands.

Live music is a defining part of the venue, with a rotating line-up of Singapore acts covering soul, funk, acoustic and crowd-pleasing covers. The atmosphere is deliberately relaxed and unpretentious — guests are welcome whether dressed up for a night out or dropping in casually for one drink.

Le Noir: Bar, Kitchen and Stage on the Marina Bay Waterfront

One Show, Not Three Venues

Along the promenade of Marina Bay Sands, Le Noir doesn't split itself into a bar that happens to serve food, a restaurant that happens to book bands, or a music venue that happens to pour cocktails. It runs all three as a single experience, with the bay as a permanent backdrop and the room's energy shifting with whoever is on stage that night.

The idea behind the name is simple: come for one thing — a cocktail, a plate, a set from a favourite local act — and end up staying for everything else. It's built to work at any point in the evening, from an early sundowner to a late-night session with the band still going.

A Kitchen Shaped by Classical Training

The food is the work of Chef Alexis Delassaux, who trained in Michelin kitchens in Paris before settling on Singapore's waterfront. His menu applies real technique to what he calls elevated bar food — globally inspired, built for sharing, and structured to move through the night in stages rather than a rigid starter-main-dessert format.

The menu is organised like a set list. Intros are the light opening bites — whitebait fritto, spiced maple cashews, marinated Sicilian olives. Special Appearances raise the stakes with soft-shell crab tempura, coffee-glazed pork belly, Hyogo oysters and two caviar dishes, including buttermilk fried chicken finished with white sturgeon caviar. Crowd Pleasers covers the more familiar, shareable ground — roasted cauliflower, honey-glazed carrots, a chicken liver parfait, and two maison flatbreads. Center Stage brings out the bigger plates: red prawn and squid ink spaghetti, wagyu ribeye, Argentinian grass-fed beef skewers and yakitori chicken. Supporting Acts covers the sides, and The Encore closes things out with desserts like rose and raspberry pavlova and house-made profiteroles.

A Cocktail Programme Built for a Live Room

The drinks list was created by Nikki, a bartender who has worked in one of Asia's 50 Best Bars and placed as runner-up in a major regional bartending competition. The signature cocktails — grouped loosely by style, from sweet and sour builds like La Vie En Rose to tropical, layered drinks like Escape — are built with genuine technique but designed to be delivered at the speed a live venue demands, so the wait doesn't outlast the song.

The Stage

Live music runs regularly, with a rotating line-up of Singapore acts covering soul, funk, acoustic sets and crowd-favourite covers. No two nights play out quite the same way — one evening might lean into a stripped-back acoustic set, the next into a full-room funk set that gets people up and moving. The venue puts a deliberate spotlight on local talent and rising acts rather than just background music.

The Experience

Despite the polish of the kitchen and bar programme, Le Noir positions itself as unpretentious — guests are welcome whether dressed up for a night out or dropping in casually. Reviewers consistently point to attentive service, a strong drinks list and the live band as what makes a visit memorable, whether it's a celebration, a late-night outing, or a first-time visit.

Given the noise level once the band is playing, the team encourages guests to reach out over WhatsApp for reservations and enquiries rather than calling during service. Tables can be booked online in advance for guests who want a specific spot along the bay.

Signature items

• Crab Le Noir
• Caviar N25 Oscietra
• Premium Wagyu Ribeye
• Fried Chicken with Caviar
• Piano Man
• Rose & Raspberry Pavlova

Menu

Intros

• Whitebait Fritto (GF) — Crispy whitebait tossed in seaweed umami seasoning, served with fresh lime & chili dip
• Spiced Maple Cashews (V, GF, N) — Oven-roasted cashew nuts glazed with pure maple syrup and house spice blend
• Sicilian Olives (VG, GF) — Buttery Sicilian green olives marinated in house citrus zest, olive oil and fresh herbs

The Encore

• Rose & Raspberry Pavlova (GF) — Rose-petal meringue with raspberry compote, raspberry sorbet and vanilla espuma
• Midnight Rose Brownie — Warm chocolate brownie with physalis and dried rose petals
• Le Noir Profiteroles — House-made craquelin choux filled with vanilla ice cream and black sesame praline, chocolate-caramel sauce
• Coconut Ice Cream (GF) — Served with rich miso caramel sauce

Center Stage

• Red Prawn & Squid Ink Spaghetti — Squid ink spaghetti in coconut-lemongrass bisque with flash-seared red prawns
• The Perfect Beef Sliders (3pc) — Beef sliders with smoky chipotle BBQ sauce, melted cheese, lettuce and pickled red onions
• Yuzu Tempura Cod Sliders (3pc) — Tempura-battered Atlantic cod sliders with tangy coleslaw and yuzu mayonnaise
• Premium Wagyu Ribeye (200g) — MS 6/7 wagyu ribeye grilled and served with mushroom puree and truffle jus
• Argentinian Grass Fed Beef Skewers (GF) — Flame-grilled beef skewers with house-made chimichurri and fresh herbs
• Charred Yakitori Chicken Skewers — Grilled chicken skewers (3pc) glazed in sweet-savoury Asian reduction with cucumber salad

Crowd Pleasers

• Roasted Cauliflower (V) — Oven-roasted cauliflower over tahini with brown butter almonds, pomegranate and sumac
• Honey-Glazed Carrots (V) — Young carrots glazed in caramelised honey over lemon labneh, dusted with pistachio dukkah
• Chicken Liver Parfait — Silky parfait with Ruby Port gel, black umami crumble and raspberry shallot pickles
• Velvet Truffle - Maison Flatbread (V) — Flatbread topped with mushroom duxelles, confit king oyster mushrooms and white truffle oil
• Spicy Verde - Maison Flatbread — Flatbread with mint & green pea puree, pecorino, roasted 'nduja and creamy burrata
• Mediterranean Quinoa Bowl (VG, GF) — Sun-dried tomatoes, cucumber, feta, Kalamata olives, chickpea, pine nuts and house vinaigrette

Supporting Acts

• Steam Rice (V) — Fluffy jasmine rice with black & white sesame seeds
• Lettuce & Croutons (V) — Mixed leaves, garlic croutons and honey vinaigrette
• Truffle Shoestring Fries (V, GF) — Shoestring fries with grated Trufudo cheese, truffle oil and truffle mayonnaise
• Shoestring Fries — Crispy fried, served with ketchup or chili sauce

Signature Cocktails

• La Vie En Rose — Fruity & sweet, bright citrus and subtle gin botanicals
• Stayin' Alive — Refreshing, botanical and vegetal
• Hot Stuff — A tequila and peach-gin slush, lifted with strawberry
• Piano Man — Vibrant balance, jam notes and a tangy bite
• Escape — Refreshing, tropical, tiki, herbaceous

Special Appearances

• Crab Le Noir — Golden soft-shell crab tempura with black garlic foam, ponzu vinaigrette, citrus caviar & herb salad
• Coffee-Glazed Pork Belly — Crisp pork belly glazed in tamarind coffee reduction with toasted chili-peanut crunch
• Hyogo Oysters (GF) — Six pristine Japanese oysters served fresh with lemon wedges
• Fried Chicken with Caviar — Crispy buttermilk fried chicken breast (6pc) with creme fraiche, chives and white sturgeon caviar
• Caviar N25 Oscietra (30g) — Rich, complex Oscietra caviar served with classic blinis and creme fraiche

Frequently asked questions

What kind of food does Le Noir serve?

Elevated, globally inspired bar food created by Chef Alexis Delassaux, designed as shareable plates that move from light bites through to bigger centre-stage dishes and desserts.

Is there live music every night?

Yes, Le Noir features live local acts regularly, with the style of music — soul, funk, acoustic or covers — varying from night to night.

Do I need to book a table in advance?

Reservations are recommended, especially for a preferred spot and time along the bay. Tables can be booked online.

What's the best way to contact Le Noir for a reservation?

Due to noise levels once the venue is busy, Le Noir encourages guests to reach out via WhatsApp for reservations and enquiries rather than calling.

Does Le Noir cater to dietary requirements?

Many menu items are marked for vegetarian (V), vegan (VG) and gluten-free (GF), along with allergen labels for dairy, gluten, nuts, shellfish and other common allergens.

Where is Le Noir located?

Le Noir is on the promenade at Marina Bay Sands, at 2 Bayfront Ave, #01-84, Singapore 018972.

Is there a dress code?

No strict dress code — guests are welcome dressed up for a night out or dressed down for a casual drink.

Tips

• {"body":"The venue gets loud once the band starts, so staff encourage WhatsApp for reservations and enquiries over calling.","title":"Message on WhatsApp, not the phone"}
• {"body":"Reserve early if you want a specific table along the promenade with a view of Marina Bay.","title":"Book ahead for a bay-side spot"}
• {"body":"The Fried Chicken with Caviar and Caviar N25 Oscietra are the kitchen's showpiece splurges.","title":"Go big with the caviar dishes"}
• {"body":"The vibe changes with whoever's performing — check what's on if you want a particular kind of night, from acoustic to funk.","title":"Time it around the live set"}

Good to know

• {"dietary":"Menu marked for V (vegetarian), VG (vegan), GF (gluten-free) plus allergen labels (dairy, gluten, nuts, shellfish, egg, sulphites, pork)"}