Even without the stunning novelty of its massive aquarium
wall, the food at Ocean Restaurant is outstanding.
Presentation is elaborate and suitably oceanic in looks, and
service is consistently attentive. The view of soaring manta
rays and silver fish sliding past is a distracting bonus.
On the menu is creative modern Mediterranean-
Californian fare, with a focus on seafood. Every dish displays a
deft balance of complex flavours, mostly light and tantalising.
For dinner, choose from six-course or eight-course set menus,
where you pick from a wider selection of dishes including
excellent cold starters. For starters, tomato symphony,
comprising basil sorbet, tomato jelly and citrus flavours, is
a divine playoff of light, complex flavours; while herb butter
Hokkaido scallops is a warm, comforting dish of savoury
Sichuan crumble and shimeji with a light cream sauce.
For mains, have the seabass—crisped nicely on the outside
yet tender within—with cauliflower cream, clams and squid,
or the incredibly soft braised short ribs. The Red Treasure
dessert of berries, omija mousse and soursop sorbet, and the
Mandarin & Orange, comprising various sorbets are excellent
too. In short, Ocean Restaurant succeeds in offering a very
pleasurable dining experience overall, and ends off with a
palatable price tag that diners should be happy to pay for.
Good to note: A ‘window seat’ by the aquarium requires a
minimum spend of $150 per pax.
Resorts World Sentosa, Equarius Hotel, West B1M Carpark,
8 Sentosa Gateway, Singapore 098269
Ocean Restaurant
Origin Grill
Appointed after a romantic railway station, Origin Grill brings
back a taste of old world charm with its mannered service and
classical menu. Meat, specifically, beef, reigns supreme, with
premium offerings from seven international producers. Among
them are Williams River wagyu and Rangers Valley Black Angus
from Australia, and John Stone grass-fed dry-aged striploin and
ribeye on the bone from Ireland. Connoisseurs will appreciate
the inclusion of full-blood wagyu from Niigata, Japan, slow-aged
in a traditional snow-covered room to develop sweet, mellow
flavour.
Enjoy your meat with assorted sauces including red wine jus,
mushroom and brandy cream, and bernaise sauce. Opt for sides
like fresh cress and herb salad, or better, yet golden fries served
with creamy truffle aioli.
Meats aside, chef Heidi Flanagan has a small but tempting
selection of non-meat items like summer asparagus with
bottarga and burrata, charred octopus with smoked paprika
and a moreish spiced tomato jam, as well as pasta with charred
jumbo prawns and miso butter-glazed black cod.
Desserts like orange cream-filled brioche donuts served with
coffee ice cream are the perfectly indulgent caps to a fine meal.
Alternatively, stop by next door at the bar for original cocktails
inspired by Singapore's rich history.
Shangri-La Hotel Singapore, Tower Wing Lobby, 22 Orange Grove Road,
Singapore 258350BEST NEW
RESTAURANT
WESTERN