The dining landscape in Singapore has changed remarkably in the last few years and it is exciting to be here at this time.
On the contrary, despite what some people might think, the arrival of big-name-chefs have benefited the food & beverage industry as they provide invaluable experience, and at the same time, they create healthy competition that “forces” other restaurants to up their game.
Over at Osia Restaurant in Resorts World Sentosa, we have Chef Scott Webster from Australia who is a consultant to the restaurant. He plays a big role in influencing the menu along with Chef de Cuisine Douglas Tay.
The restaurant has recently started a ‘Cooking with Friends’ series, where Chef Scott Webster would invite his chef friends to cook in Singapore. For the first instalment back in July, Chef Chris Taylor from Perth created a delectable menu with inspirations from Western Australia, including yellow tail kingfish, sea urchin roe, and truffle.
The theme of our meal: fresh Western Australia flavour.
We started with a ceviche of yellow tail kingfish with a lemon olive dressing.
Next up was the Manjimup winter truffle and porcini mushroom soup with truffle cream. It was a soul warming dish. I wish they would put this on the ala carte menu.
For main course, we had a golden spiced fillet of red sea bream on black dahl, pan fried gnnochi with goat cheese, and lamb shoulder slow cooked with walnut and chick peas. Then we ended the meal with a lovely Valrhona chocolate tart, served with espresso ice cream.
These dishes were prepared specifically for the week while chef was in town, so you won’t find them on the regular menu. But with Chef de Cuisine Douglas Tay at the helm, the food is always good at Osia (especially the flat bread, duo of Tasmanian lamb, and Valrhona hot chocolate soup).
If you are looking for a romantic restaurant to celebrate a special occasion, Osia Restaurant at Resorts World Sentosa should be at the top of your list.
8 Sentosa Gateway
Level 2 Crockfords Tower
Resorts World Sentosa
Tel: +65 6577 6560
Sun to Wed: 12pm – 3pm, 6pm – 10pm
Thu to Sat: 12pm – 3pm, 6pm – 10.30pm
Note: This was an invited media tasting.