Dine at Ocean Restaurant by Cat Cora, Singapores first aquarium dining. Overall, Aqua Gastronomy is undoubtedly an out-of-the-box fun experience for those looking for a different dining experience complete with theatrics, lighting effects, dive performances, dish explanations and glow-in-the-dark edible works of art.īut at the same time, it's also a chance to learn more about how seafood is harvested and farmed sustainably by environmentally responsible fisheries around the world without harming our oceans.Īqua Gastronomy is fully booked for November but reservations for December will open on Nov 10 at The Six-Hands Holiday Menu is priced from S$118 to S$138 while the Festive Menu is from S$138 to S$168. Buy Worlds Largest Aquarium (S.E.A Aquarium) at discounted price from Singapore. The secret butcher cut (which is highly prized for its great marbling) is marinated in Chef Huang's own char siew sauce recipe for 48 hours, slow-cooked for another 24 hours and then char-grilled to perfection. There is also a melt-in-your-mouth char-grilled Iberico Secreto pork (free-range of course) with char siew glaze and served with Japanese style wakame hoshi-ebi pearl rice. On showcase is a duo of sweet shellfish: A giant clam harvested by a New Zealand Friend of the Sea-certified fishery and poached in a dashi hua tiao (Chinese wine) broth and layered with pickled daikon, vegetable ceviche and yuzu, along with a farmed French oyster dressed with tosa vinegar, bonito jelly and a hint of Tabasco. After all, fish also eat fish (as evidenced during the breathtaking spectacle of sea animals gathering for a feeding session – a segment of the Aqua Gastronomy experience), so it’s not like they are against it either, right?Ī five-course Festive Menu will also be introduced next month, which will run from Dec 19 to Jan 3 and include a complimentary champagne cocktail for all diners. Floor-to-ceiling glass panels will provide a spectacular view into the ocean’s mysteries, as you admire hammerhead sharks and giant groupers while feasting on dishes by Chef Olivier Bellin. On hearing that, my guilt was assuaged and my mind started to rest easy. Ocean Restaurant An odyssey beneath the waves awaits you at Ocean Restaurant, as you dine amid the splendour of the world’s largest oceanarium. In fact, this is the very cornerstone of Aqua Gastronomy – the emphasis on the sustainable capture wildlife and responsible fishing while raising awareness of the importance of healthy marine ecosystems. I was convinced that it was Nemo and Dory judging me through the aquarium glass.Īnd then I was told that the menu on hand was guaranteed as 100 per cent sustainably sourced and conceptualised by RWS’ own in-house “sustainability committee”. So what was it like eating fresh seafood while watching even fresher ones swim around me?Ī guilt I never felt before about eating fish suddenly washed over me, even as I marvelled at the perfectly designed ambience of eight meticulously safe-distanced dining pods and five cosy tables.
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