25 January Only: RISE at Marina Bay Sands Celebrates Australia Day with a Special Chef Collaboration Buffet

This is one of those days where timing really matters. RISE at Marina Bay Sands is hosting a special Australia Day buffet today, 25 January 2026, and that is the only day it is happening. We got to preview it yesterday, and after eating through the spread, I genuinely feel this is something worth making last-minute plans for.

The buffet is a collaboration between Michelin-starred Chef Tetsuya Wakuda of Waku Ghin and Chef Cameron Kydd, and it focuses on Australia’s coastal produce. The seafood spread alone is reason enough to come, with Australian Rock Lobsters, Moreton Bay Bugs, Yabbies, Blue Mussels, Prawns, and freshly shucked Australian Rock Oysters.

What really sets this buffet apart are the special dishes created by the chefs, and these are the items you should be making a beeline for today.

Chef Tetsuya Wakuda’s Petuna Tasmanian Ocean Trout was easily one of the most memorable things I ate. He shared that the dish takes two days to prepare, slow-cooked at low temperatures until fully done, yet still retaining a vibrant sashimi-red colour. The texture completely surprised me. It was silky and delicate, melting in the mouth with a deep ocean flavour that was rich but never fishy. Eating it felt like having cooked sashimi. The kombu salsa added gentle umami, while the caviar lifted the dish without overpowering the trout.

Another must-eat is Chef Tetsuya’s beer-battered fish and chips. I honestly did not expect to be saying this at a buffet, but this was one of the best fish and chips I have had. The Aquna Murray cod is lightly battered and fried until crisp, and when you cut into it, the flesh flakes beautifully and stays incredibly tender. Paired with a bright lemon tartare sauce and fries made from freshly sliced potatoes, it is simple yet done extremely well.

Chef Cameron Kydd brings in heartier flavours that balance out the seafood-heavy spread. His T-bone porterhouse steak was cooked to a perfect medium-rare, juicy and tender, finished with a red wine jus that complemented the meat without masking its flavour.

The Western Australian black marron was another highlight for me. Beautifully presented and cooked with garlic butter, spices, and herbs, it looked just as good as it tasted. The flesh was naturally sweet with a satisfying, lobster-like chew, rich yet clean on the palate.

Ending off with dessert, the Macadamia Praline Soft Serve with Soya Caramel and Anzac Biscuit is inspired by natsu, the Japanese word for summer. I found it refreshing and not too sweet, with a gentle nuttiness from the macadamia and depth from the soya caramel. The Anzac biscuit leaned slightly sweeter and added a nice contrast in texture. It was a fitting way to end what is a very well-paced meal.

If you are deciding where to go for dinner tonight and want something that feels special, indulgent, and genuinely well executed, this is it. RISE at Marina Bay Sands’ Australia Day buffet is happening today, 25 January 2026, only.

For more information, visit RISE’s website here.

Australia Day Buffet
Date: 25 January 2026
Price: Adult: $128 | Child: $65