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  • Writer's pictureJennifer Yeo

Dine with the Fishes at Ocean Restaurant

Hubby and me

Dining at Ocean Restaurant is a complete, sensory experience. This one-year old restaurant started by renowned Celebrity Chef and first female Iron Chef in Singapore, Cat Cora needs no introduction. Uniquely housed within the world’s largest oceanarium at Resorts World Sentosa, the restaurant allows one to savour seafood dishes while admiring the breathtaking view of the Open Ocean Habitat. It is indeed a novel experience, probably one-of-a-kind in Singapore.

The interior

The ambience of the restaurant is spectacular with massive floor-to-ceiling glass panels, giving the restaurant an azure glow. It is akin to being under the sea, frolicking with the fishes. Actually, the feeling is kind of strange, watching the sea creatures swim while I devour fish on my plate.

Pretty Table setting

My husband and I visited the Sea Aquarium yesterday, therefore we decided to dine at the restaurant. We were attracted to the ambience and wanted to try the food as the restaurant is famed for offering Mediterranean-Californian cuisine with an Asian influence prepared using fresh, sustainable ingredients. Chef de cuisine, Yew Eng Tong focuses on simple ingredients and fresh produce.

Blue swimmer crab risotto

We had had the 4-course set lunch priced at $60++ per person. My gastronomic odyssey commenced with blue swimmer crab risotto. The portion was not huge, but it was bursting with flavours of the sea. Hints of fennel and crab roe gave it an interesting twist, making every mouthful satisfying. The risotto was cooked with precision till creamy consistency. It was flavourful, firm and full of body, without being too overpowering.

Sautéed Norwegian Prawn

My hubby had the sautéed Norwegian prawn, a lovely appetizer cooked aglio olio style. Taste was enhanced with the parsley pesto and parmesan espuma (Spanish term for foam). The prawns were very fresh and the savoury, airy and foamy texture of the parmesan espuma complemented well with the sweet, succulent prawns.

Pan-fried fresh fish from New Zealand

The pan-fried fresh fish from New Zealand was a pampering treat for the taste buds. The taste was simple but it was immensely gratifying. The taste was accentuated by the pickled celery heart and the balsamic-caper reduction. It is an extremely healthy dish but may not be a favourite with diners who are not a fan of fish.

Crispy skin barramundi

The crispy skin barramundi was another palate pleaser. It was pan-fried to the precise degree of crispness and when coupled with parma ham floss and apple-celeriac slaw, it was simply delicious. The parma ham slaw’s slightly salty taste enhanced the taste of the barramundi and the apple-celeriac slaw was a refreshing accompaniment to the dish, providing a crunch with every bite.

Crispy boneless confit of duck leg

For the main course, I had the crispy boneless confit of duck leg, a classic French favourite. The caramelised hazelnut gave this traditional dish a crunchy texture while the yuzu mousse had a delightful, citrus flavour and smooth texture. The pomegranate molasses also paired well with the duck leg confit.

Braised-seared beef short rib

My hubby selected the braised-seared beef short rib, accompanied with sautéed pea vine, king oyster mushroom and soya and topped with delicately shaved black truffles. It was juicy, tender and oozing with heartiness. The aromatic black truffles added depth and dimension to the dish while soya gave it an Asian twist.

Vacherin - textures of strawberry and crème fraiche

Our gastronomic journey ended on a sweet note with Vacherin- textures of strawberry and crème fraiche (a thick and soft cream which is naturally soured) and Bonet - chocolate pudding with orange chantilly. The textures of strawberry and crème fraiche was beautifully presented with a wondrous blend of sweet and tangy notes.

Bonet -chocolate pudding with orange chantilly

I found the chocolate pudding a little bland but the orange chantilly, prepared with cream and oranges) gave it a little more flavour.

The entrance

Overall, Ocean Restaurant is a place that you must visit at least once to experience the unique concept of dining with the fishes. Some diners may find the portions small and the taste not intense enough, I personally like it as the ingredients used are fresh and you can be assured of its quality. The ambience is also lovely, however boisterous children running around the restaurant marred the atmosphere slightly.

Mesmerised by the view of the Open Ocean Habitat

Ocean Restaurant is located at 22 Sentosa Gateway, 098269.

For reservations, please call 6577 6688.

Fishes in the aquarium


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