It was such a privilege to meet Chef Cat Cora in person when she was in town to introduce the new seafood dinner set menu at Ocean Restaurant. Fangirl moment aside, I really did enjoy the new menu more than the previous one!
I’ve never cared for oysters so when the 6-course menu ($168++) started with the amuse bouche of fresh oyster, I wasn’t too excited. Luckily the sautéed langoustines which followed was perfect – firm juicy flesh served alongside crustacean cream and baby fennel, delicious! Likewise the torched brown trout which Chef de Cuisine Yew Eng Tong recreated from his win at the prestigious Bocuse d’Or Asian by pairing it with smoked eel and then rounding off with refreshing crunchy cucumber and caviar vinaigrette.
My favourite was hands down the charred corn soup – something different yet comforting. One of the restaurant’s signature ingredients, the blue swimmer crab was made into a crispy fritter and and the thick hearty soup had an alluring smokey flavour. Final main course was a moist slab of sustainable cod fillet from New Zealand – I still remember the layer of brittle scales! For dessert, the rocky grand cru chocolate was a dreamy chocolate creation. The elegantly plated dish had a base of bitter chocolate, passion fruit creme at the side, and various textures of chocolate in sponge and mousse forms, so good!
Fresh Oyster
passion fruit, watermelon salsa
Torched Brown Trout “Fabio”
smoked eel, crunchy cucumber, caviar vinaigrette
Sautéed Langoustine
crustacean cream, baby fennel, leek, soft herb
Charred Corn Soup
beignet of blue swimmer crab, bacon crumble
Cod Fish
chorizo, smoke potato
Rocky Grand Cru
bitter chocolate rock, passion fruit creme, textures of chocolate
Will never tire of this view!
Many thanks to Charmaine and Lavinia for hosting dinner!
Ocean Restaurant by Cat Cora
8 Sentosa Gateway
S.E.A. Aquarium, Level B1M
6577 6688
My Food Sirens II 
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