Osia Restaurant Resorts World Singapore
Things are heating up at Resorts World Sentosa! First there's the reintroduction of the weekend lunches at Joel Robuchon restaurants. Then this weekend, Celebrity Chef Andrew Turner of Hotel Café Royal in London is presenting his specially created dishes (13 to 16 May) alongside resident Chef Scott Webster.
For his collaboration with Osia, Chef Andrew has created several dishes that are based on his style of contemporary European. The set dinner comprises dishes by Chef Scott and Chef Andrew.
Osia Bar & Restaurant
26 Sentosa Gateway #02-140/141, Singapore 098139
We started our set dinner with some Stone Hearth Flat Bread served with extra virgin olive oil, butter and dip. Truffled Kalamata Olive and Macadamia Pesto are the hot favorites here and i enjoyed the fluffy hot bread when it was first served.
We were then served the Pea and Mint Veloute with Comte Cheese and Thyme Ravioli, Smoked Anchovy Flute. The veloute is was a smooth and creamy broth that is great on its own, or as a base for the goat cheese ravioli. I liked the interaction between the light touch of mint, sourness of the goat cheese and the brininess of the anchovy. Doesn't the anchovy sticks remind you of Anti:dote?
Osia's Char Grilled Fremantle Octopus with cucumber apple slaw and green chili jam failed to impress with its rubbery texture.
Osia won me back with their Pan fried Foie Gras by with textures of banana (in espuma and caramelized form), Madagascar vanilla and Jamaican rum. It's a first having bananas paired with foie gras and it was surprisingly a good match due to the savory and salty caramelized bananas.
The Hokkaido Scallops and Byron Bay Pork Belly served atop Piccalilli Puree, is Chef Turner’s elegant version of a surf and turf. While the scallop was faultless, the pork belly had a strong porky flavor which didn't taste too fresh.
On to the mains, the Grainge Black Angus Beef Fillet MS 2 by Chef Andrew was a lovely piece of fillet mignon served alongside an Oxtail Anna Potato, Pak Choy in a Sweet and Sour Hong Kong sauce.
Asian twist on this one with chinese sides. The flavors were refreshing enough but overall the dish was kinda oily.
The signature Osia dish is the Perch with sesame ratte potato, pea tendril, soy milk curd and a shiromiso glaze. Light tasting dish with a little sweetness from the miso.
I was never a fan of meringue until i tasted the Neaten Mess by Chef Andrew. It was presented like a toadstool of a field of strawberries!
The only way to eat this is to smash everything and dig into it. Make sure you get bits of the crunchy meringue shell, the smores-like center, cool strawberry and thyme sorbet and the sweet berries of course. I finished every bit of this one!
Enjoy the set menu or pick from the a la carte dishes at Osia. For lunch and dinner, the set menu offers a 3 to 5 course which is priced from $50. Our 4 course dinner was $110++. If you wanna catch Chef Andrew in action, make sure you head down by 16 May! If not, you can always enjoy Osia's signatures anytime.
26 Sentosa Gateway #02-140/141, Singapore 098139
Tel: +65 6577 6688
Thu - Tue: 12 - 3pm, 6 - 10.30pm
Thu - Tue: 12 - 3pm, 6 - 10.30pm
Closed Wed
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