There’s always an unspeakable sense of calmness and tranquillity when dining in Ocean Restaurant, the iconic underwater dining destination in Resorts World Sentosa. Since its highly anticipated reopening a few weeks ago, one thing remains constant: the alluring S.E.A. Aquarium backdrop where over 40,000 majestic marine animals are gracefully gliding around.
But all else underwent a facelift. From a brand new boutique wine cellar that holds up to 400 award-winning labels to the comfy dining chairs made from upcycled marine plastics, the rejuvenated interiors exude understated elegance. There’s also the clever use of sleek floor-to-ceiling architectural lines in the main dining room inspired by the streamlined movement of the highly threatened manta ray.
Fresh new celebrity chef at the helm
Hailing from Brittany, French Chef Olivier Bellin is no stranger to combining Michelin-starred culinary excellence with sustainable standards while honouring local produce. Having cut his teeth with culinary godfather figures of Joël Robuchon, Jacques Thorel, Jean Coussau and Guy Guilloux, the third-generation chef eventually returned to his family's century-old inn. He then transformed it into the renowned L’Auberge des Glazicks which has been awarded two Michelin stars since 2010.
Best known for his sourcing prowess, all the while honouring Brittany’s local produce, supporting fisheries and growing his own herbs and vegetables on his own farm, and his fierce advocacy for sustainability, Chef Bellin consciously keeps plastic and packaging use to a minimum. He now also brings his culinary philosophy with him to Ocean Restaurant – a perfect match, since Ocean Restaurant has a longstanding commitment to upholding S.E.A. Aquarium’s sustainability ethos.
Here’s what you can expect from the new sea-inspired menu
“Purity is the DNA of this new menu,” says Chef Bellin. His emphasis on presenting natural and healthy flavours features a mix of responsibly sourced seafood, local produce and house-grown herbs. Serving up lunch ($148) and dinner ($248), Bellin’s conceived dishes are predominantly modern European where he experiments with textures and temperatures. Here’s a teaser of what’s to come.
For starters, the lobster raviolo is a feast for the eyes. Each bite bursts into a harmony of flavours: sweetness from the fresh lobster claw, freshness from the crisp slivers of granny smith apples, rich umami from the roasted shell sauce, and rich velvety foie gras. There's a lightness to the dish that reminds of homemade pasta by grandma. Leftover sauce? Sop it all up with sourdough bread and don't let it go to waste.
Then came the Dover sole. Bellin first poaches the fillet in butter to introduce more flavour to the lean but fork-tender fish. Juxtaposed against a slow-cooked tangy first-harvest tomato marmalade are chilled orange gazpacho, briny ikura, crunchy fish skin and purple seaweed. The result? Tons of summery flavours with a touch of sea brine, transporting us to the coastal region of Bellin’s Britanny hometown.
Next up, a bincho-kissed Wagyu rib eye seared in the Josper oven till a perfect medium rare. It comes alongside crunchy charred asparagus, a crispy roll of confit potato and seaweed, and pesto greens. But it is the simple yet bold addition of the lusciously rich sea urchin and its brininess that ingeniously balances out the richness of the melt-in-your-mouth Wagyu. All in all, we thought it was a well-finessed luxed-up version of the “surf n turf”.
If privacy is what you are after
The 50-seater main dining hall may be great for a romantic retreat. But for special occasions, the private dining room is made available. This newly carved-out section allows for six diners to revel in total privacy thanks to the one-way glass mirror-like panels. Not to mention, dining with an unobstructed view of the breathtaking host of diverse marine life swimming just a few feet away from you is truly an unparalleled dining experience.
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