F1 Singapore Grand Prix ramps up gourmet offering

The Formula 1 Singapore Grand Prix is one of the world’s great events, but the luxurious dining options in 2023 were mindblowing, writes Stewart Bell.

Ferrari’s Carlos Sainz claimed victory at Sunday’s Formula 1 Singapore Grand Prix, breaking Red Bull’s dominance of the 2023 season, but the real winners at the Marina Bay Street Circuit last weekend were those who were partying in its newly upgraded, super luxe hospitality facilities. Singapore’s premier event, one of the world’s greatest sporting spectacles, has always set, and reset, the standard for hospitality with its top echelon facilities. The Formula 1 Paddock Club and Twenty3 featured multiple Michelin-starred celebrity chef restaurants, nightclubs, and even ‘secret’ speakeasy bars.

sushi on serving board — F1 Paddock Club. Image: Supplied

Dining at the Formula 1 Singapore Grand Prix

But, while 264,000 people attended the event overall in 2023, those who chose hospitality packages were in for an even bigger surprise, and not just from its megastar chef line-up boasting more than 20 Michelin stars. This year, the Formula 1 Paddock Club expanded into a three-storey super luxurious enclave known as The Atrium. Think VIP F1 playground, with sublimely styled celebrity chef restaurants from Dani García (Spain), Pavyllon by Yannick Alléno (France), Clare Smyth (UK), and Cedric Grolet (France).

blue lounge bar — F1 Paddock Club. Image: Supplied

The Formula 1-style progressive feasting continued on at COMO Cuisine, Culina Bistro (modern European), Michelin-starred Candlenut (refined Peranakan), as well as Ippoh Tempura Bar by Ginza Ippoh (Osaka-style Japanese). Barcelona’s hottest bar, Paradiso, kept the good times going all weekend. Twenty3, located at the thrilling final turn, had also been expanded, with each celebrity restaurant immaculately designed and fitted out to be a feast for the eyes even before a plate emerges.

woman performing silks — Twenty3. Image: Supplied

There, as cars zoomed past, we explored Switzerland’s Ecco Ascona by chef Rolf Fliegauf, Spain’s Amelia by chef Paulo Airaudo, Thailand’s POTONG by chef Pam, Japan’s Takagi by chef Takagi Kazuo and Teruzushi by chef Takayoshi Watanabe, and Singapore’s Dessert by Odette.

Naturally, we lifted our bespoke cocktails to Sainz as the chequered flag fell, and we drank in the sight as he celebrated on the podium in front of us.

“It has been an incredible weekend right from the start,” said the Spaniard. “The team deserves this win for the enormous work they have done both here and in Maranello and I’m proud to dedicate it to all of them and the tifosi.”