Sea Food


grilled octopus with caulifower parmentier, black garlic emulsion & caper

8 black peppercorns 2 (each)bay leaves and onions,  peeled and sliced 1 garlic clove, crushed and peeled 1 octopus  Extra virgin olive oil, for splashing  Capers and micro greens, for garnishing Black Garlic...


almond crusted Chilean sea bass with edamame purée & carrot basil sauce

1 Chilean sea bass (180g)  Salt and freshly crushed black pepper, to taste  Olive oil, for pan-frying 15g (each) shimeji mushrooms, haricot verts, sliced  and baby carrot cubes 1 vine-ripened tomato Edamame Purée ...


Stir-Fried Tiger Prawn with Salted Egg Yolk & Almond Flakes

300g tiger prawns, deveined 2 tbsp  potato starch  Cooking oil, for stir-frying 30g  almond flakes 1 tbsp butter 4  salted egg yolks, steamed and mashed 5  curry leaves 2  garlic cloves, peeled and...


squid stuffed with black ink rice & chipotle aioli

squid stuffed with black ink rice & chipotle aioli (Refer to page 57) By Chef Christine Seah   15squids Olive oil, for sauteing A splash of white wine Brown sugar, for carmalsy ...


Hokkaido mussel with chardonnay & olive oil

3 garlic cloves, peeled and sliced 6 mussels, scrubbed clean and bearded 180ml chardonnay 2 tbsp olive oil Salt and freshly ground black pepper, to taste Chopped parsley, for garnishing • Heat frying pan over a medium heat until hot....