Ocean Restaurant by Cat Cora
There's something magical about watching seafood, i mean fishes swimming around in deep blue. Guess you know what my priorities are (i do dive for leisure though). Nevertheless, it's like watching a ballet, a live performance while dining at the amazing Ocean Restaurant by Cat Cora at Resorts World Sentosa Singapore.
Our dinner started with the amuse bouche of Fresh Oyster with Passion Fruit & Watermelon Salsa.
This is the best dressing that i've had with oysters yet, where the sweet and tanginess fruit salsa refreshes the briny flavor of the shellfish.
The Brown Trout “Farbio” was the same trout that Chef Yew used in the prestigious Bocuse d’Or competition. This was first torched and paired with a smoked eel wrapped in Shanghai green. Simply drizzled with a caviar vinaigrette and lemon curd, we found it a little too bland for our liking. The curd had the potential of lifting the dish with a refreshing tang but it was sadly dull and bitter.
The Sautéed Langoustine saved the day with its perfectly juicy, salty-sweet flesh.
The crustacean cream was buttery but light and we mopped up the remainder of the smoky sauce with the delicious olive bread and baguette.
The Blue Swimmer Crab is a signature ingredient at Ocean Restaurant and it is made into a crispy Beignet and dropped into the comforting Charred Corn Soup. Instead of a fritter, the meat would have done better as a topping on its own, on top of the amazingly creamy and rich sweet corn soup. The bacon crumble was redundant in this case as it wasn't smoky or crunchy enough. That said, BEST CORN SOUP i ever had in my life.
Next, a fresh sustainable fish from New Zealand, a cod with crispy skin that crackles. Oily meat in this one but the textures were amazing. Comes paired with crunchy chorizo and smoked potatoes.
For dessert, we enjoyed the Rocky Grand Cru Chocolate, a salty sweet mix of chocolate textures which featured a bitter chocolate rock mousse, salted chocolate crumble, and aerated sponge. A light passion fruit cream and fresh berries helped to cut through the richness of the chocolate. We couldn't ask for a better end to our meal.