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Grilled Nurnberger 2/5
German Currywurst 3/5

We had a good breakfast with the TBB delights and proceeded to the backyard for a little garden walk. Good, leisurely morning to kickstart the day.

(Media Tasting) Singapore’s only underwater fine dining destination - @oceanrestaurantrws, has just 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 @S.E.A.Aquarium. 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 Olivier’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 playfully 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 mini baguettes blew us away. We couldn’t stop schmearing on the salted and seaweed butters, and stuffing our faces with both breads.
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.
Even in the meat course Chef Olivier 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.
Thank you very much again for the extremely tasty meal, Chef @oliver__bellin. We are fans of your style of cooking where flavours take centrestage and seasoning is gutsy. And thank you @rwsentosa for hosting.

Have tasted much better pasta at this price. It was made of cream, not the actual carbonara with egg kind. The sauce tasted like cream with some fragrant flavour from the bacon, and was quite one-dimensional.

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Portion given for calamari rings were decent. They were freshly fried on the spot so it was crispy when I ate it fresh. Would be better with a bit more flavour, as I could mostly taste the oil in the batter. The rosti was definitely better, as the potatoes were fresh and moist, nicely pan fried and crispy on the outside. The garlic sausage was much smaller than expected, taste was not too salty and quite flavourful.

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Very average pizza. The pizza crust was thin and slightly chewy and the sides were slightly charred thus was crispy. The toppings were decent, though the smoked duck taste wasn’t distinct. It was however a bit too oily and best for sharing. Not really worth the price to be honest.

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A little apprehensive where the chickens are coming from so best to go for a full vegetable burger .

I asked for a deconstructed burger so that the buns will not be soggy.

Missing the mango chutney (wasn’t even told they were out of it - had to ask for it ).

Pleasant burger patty of chickpeas , mixed vegetables and a light cumin spice.

A little steep for the portions .

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💬 The LRC Breakfast (bottom plate, $14) is a must try🤤👍🏻 It consist of a Bread-Coated fried soft egg, Spicy port chorizo sauce, Potato Foam, Potato Chip and Sourdough. I think it’s a unique dish✨

☕️ The coffee is really strong for a non-coffee drink. 🍟 Strong Truffle smell coming from the fries.

From top to bottom:
• White Coffee, $5.50
• Three Little Pig, $18 (they have a secret green sauce but it taste alittle earthy to me)
• Tater Tot, $12
• Truffles Fries with Parmesan,$12
• Ice Mocha, $6.50
• LRC Breakfast, $14

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Aside from the breakfast buffet option, you can also request for a set of Butter Kaya Toast with Half-boiled Egg

Location: Alley on 25, Andaz Singapore, 5 Fraser St, Level 25, Singapore 189354

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Mouth watering dish 🤤 Perfect combination of spice and crisp. I can eat this over and over! I wanna be back for more!

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Kids enjoyed the nuggets that came free with 2 adult mains ordered. Nice place for the kids to dine and to enjoy cable car after

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Carbonara was not bad. Not too cheesy and rich. Environment was definitely a plus for this place, perched on mt Faber w a high vantage point. The view makes the dining experience so much better.

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