Ocean Restaurant

We had a pleasant lunch dining experience in this Ocean restaurant. Celebrated birthday here and they gave a complimentary birthday cake. Service was good and thanks to the waiter for helping to take photo for us. Price is worth it for the atmosphere and fine dining setting. Will be back for sure in future :)

The highlight of this place is definitely the view, and it seemed pretty cruel if the inhabitants of the tank could see us eating their relatives but if so their sacrifice was not in vain. The ingredients were treated with respect and presented well, flavorful and tasty bits meant our plates were cleaned out. Waits between plates were entertained by passing flapping rays, which made the experience all the more memorable.

Famed restaurant known for their sustainability efforts to promote use of sustainable seafood and ingredients, this place just opened (soft launch) after their renovation. First timers will surely be awed and amazed by the aquarium view when you step into the main restaurant area. I had their 4 course lunch menu which is reasonably priced at $108++. The hamachi carpaccio was excellent, the thinly sliced hamachi sashimi was fresh and sweet, the citrus imparted tanginess while the seaweed whipped cream gave the creamy texture which brings together the various elements. The breaded frog leg was a unique dish, the tender frog leg meat was encased in a well deep fried crust which provided the needed crisp texture. I had the bourguignon style wagyu beef cheek for mains, it was super tender and melt in your mouth. The sauce imparted additional flavors especially smokiness which elevated this dish. For dessert, the ganache are pretty good. I could taste the fresh strawberry flavor and creamy vanilla. This is an awesome sweet treat to end the course. Overall the food quality was pretty good. The service staffs are attentive and well trained, and are able to answer any questions asked. The ambience and aquarium view is definitely the draw and main differentiator. I would come back to this restaurant again to celebrate special occasions, would definitely give the ‘wow’ factor.

(Media Tasting) Singapore’s only underwater fine dining destination - @oceanrestaurantrws, has reopened with a refreshed look. And a new Chef Patron who hails from Brittany, France: Chef @olivier_bellin who is also the chef-owner of two Michelin-starred L'Auberge des Glazicks. The menu he has crafted for Ocean is inspired by its unique space and is therefore, seafood-focused, even as it demonstrates a commitment to sustainable gastronomy. You can enjoy it in the form of a multi-course lunch or dinner in the elegant comfort of the refurbished restaurant that commands unparalleled views of the @seaaquarium.sg. The sight of more than 100,000 marine animals representing 1,000 species across 45 diverse habitats, swimming gracefully right before your eyes while you feast, is as awe-inspiring as it is calming. I have always loved the experience, which is why @huatkaliao and I have dined at Ocean a few times over the last couple of years. However, the food we were served at this media tasting, proved to be the most impressive culinary-wise. In my opinion at least, because Chef Olivier’s style of cooking really suits my palate. Lunch began with a lovely cocktail - the “From Paris To Singapore”, a concoction of Grey Goose Vodka, berries reduction, lychee jus and TWG berries tea. Then, Chef @remivanpeteghem, the Culinary Director of @rwsentosa arrived with the first course. He also gave an introduction to Chef @oliver__bellin’s approach and philosophy behind the menu. In the meantime, Chef Olivier was busy in the kitchen because he believes in doing the actual cooking himself. So we got to meet him in person only after the meal ended. Anyway, as it was explained to us, herbs and an element from the sea are always represented in each dish. The amuse bouche which combined a warm squid ink sauce with cool textures of cauliflower and caviar set a fine example from the start. It was much more robust in flavour than it looked too. I was wow-ed. Naturally, Chef Olivier’s sourdough and baguettes blew us away. A key practice in sustainability is to source ingredients locally, and to support that, frog legs for the next course came from Jurong in Singapore. They were breaded and fried till crunchy on the outside and juicy within, and plated with a cloud of garlic foam and black garlic purée. Again, audacious tastiness reigned. Amazingly, it was a whole uncut lobster hidden in the huge Ravioli that came in a pool of sauce made from roasted lobster shells. Layering this creation with extra dimensions were Granny Smith apples and a chilled slab of foie gras terrine. One of the standout courses for me was the Butter Poached Dover Sole swimming in an incredible First Harvest Tomato Marmalade. I wasn’t surprised when I learnt a little later that it’s the favourite of @rwsentosa’s Director of Corporate Communications @ben_nadarajan. Even in the meat course Chef @oliver__bellin incorporated herb and seafood elements - in the form of a pesto coulis and fresh sea urchin respectively. These complemented the stunningly done Wagyu - a smoky, Josper Grill-cooked medium-rare beauty, to perfection. So did the seasonal vegetables that graced the dish with a garden-fresh crunch. I was charmed as well by the potato which was rolled with seaweed. Prepared and assembled a la minute, dessert was Chef’s take on the millefeuille and it was constructed from layers of crisp pastry, soft brown butter braised pear and a milk sorbet. We took our time with the petit fours, nibbling them between sips of black coffee. When we return with my parents in late July (yes - a reservation has been made), we plan to explore wine-pairing and ask Sommelier @djek for recommendations. I’m sure she will have great suggestions since @oceanrestaurantrws’ new wine cellar has over 400 wine labels, ranging from the big award-winning names to boutique labels.