What it’s like to eat fish in an aquarium at Singapore’s only underwater dining pop-up
Every bit far every bit fine dining experiences get, eating within an aquarium can be a atypical and wondrous experience. Except possibly for the part where I'm scoffing downward seafood.
I recently had the chance to effort out Aqua Gastronomy – Singapore's get-go and but underwater dining pop-up over at Resorts World Sentosa (RWS).
It's quite the mesmerising trip, sitting within an igloo-like pod, enveloped in dreamy lighting and bounding main soundscapes, all the while gazing out at floor-to-ceiling sweeping views of colourful and rich marine life.
And generally being in awe that my dinner companions include reef manta rays, hammerhead sharks, giant groupers or whatsoever one of the 100,000 aquatic residents at the Body of water Aquarium'south Open Sea Habitat.
Except I would soon be feasting on their cousins and friends. Wouldn't my dining companions prefer it if I was eating steak?
Dining with a side serving of irony here at Aqua Gastronomy has become one of the almost pop things to do amidst Singapore residents who are itching for something different to do with travel being off the table.
When this collaborative brainchild between the RWS entertainment and F&B teams was offset launched back in Aug 24, all available slots were snapped up, selling out within a week.
That outset edition ran until October 31 but because of the overwhelming response, information technology's now been extended until January, with a refreshed holiday carte du jour for year-end festivities.
And so what was it similar eating fresh seafood while watching even fresher ones swim around me?
A guilt I never felt before about eating fish suddenly washed over me, fifty-fifty as I marvelled at the perfectly designed ambience of 8 meticulously safe-distanced dining pods and v cosy tables. I was convinced that it was Nemo and Dory judging me through the aquarium glass.
And then I was told that the menu on hand was guaranteed as 100 per cent sustainably sourced and conceptualised by RWS' own in-house "sustainability committee".
In fact, this is the very cornerstone of Aqua Gastronomy – the emphasis on the sustainable capture wildlife and responsible fishing while raising awareness of the importance of salubrious marine ecosystems.
On hearing that, my guilt was assuaged and my mind started to rest easy. Subsequently all, fish also swallow fish (every bit evidenced during the scenic spectacle of sea animals gathering for a feeding session – a segment of the Aqua Gastronomy experience), so it's non like they are against it either, right?
The menu, which included MSC-certified Canadian scallop and ASC-certified trout caviar, was meticulously selected to ensure their farming, fishing or catching methods have minimal environmental impact.
For the uninitiated, MSC (Marine Stewardship Council) certification is one of the all-time ways for fisheries to protect marine resources and The MSC plan is the most robust certification scheme for wild-capture fisheries in the marketplace.
This carte likewise highlighted ingredients that support local fisheries such equally Barramundi Asia and Ah Hua Kelong, which farm premium seabass and shellfish respectively using sustainable practices.
In fact the medley of Kuhlbarra seabass, Straits mussels and clams, shiitake essence and Japanese fried rice was particularly intriguing – information technology was a dish that lit upwardly luminous green when the lights dimmed down.
"We wanted to educate diners by doing something impactful," said Ocean Restaurant's chef de cuisine Marvas Huang, explaining how the luminous upshot of the in a higher place-mentioned shiitake essence – created by vitamin B2, a common dietary supplement – served as a warning sign of the loftier nitrogen levels in the ocean.
For the upcoming second run of Aqua Gastronomy, they are launching 2 new menus that similarly boast 100 per cent sustainably sourced seafood.
Courtesy of Body of water Restaurant's Chef Huang, Wood'south chef de cuisine Tony Choo and RWS executive pastry chef Kenny Kong, the four-grade 6-Hands Vacation Menu, which is bachelor from Nov 6 to Dec eighteen, includes a braised dish of sustainably farmed Australian "Yumbah" abalone and French sea whelk with Shaoxing (traditional Chinese white wine) "snow" and tsukemono (Japanese preserved vegetables).
There is also MSC-certified broiled miso cod from the Southern ocean with yu xiang (a traditional Sichuan sauce) cherry aubergine, dou ban jiang (spicy fermented bean paste) and a glow-in-the-dark pearl of shiitake bonito essence, served with Japanese-manner wakame hoshi-ebi (stale shrimp) pearl rice.
A five-course Festive Menu will besides be introduced next month, which will run from Dec 19 to Jan 3 and include a complimentary champagne cocktail for all diners.
On showcase is a duo of sweetness shellfish: A giant mollusk harvested past a New Zealand Friend of the Body of water-certified fishery and poached in a dashi hua tiao (Chinese vino) goop and layered with pickled daikon, vegetable ceviche and yuzu, forth with a farmed French oyster dressed with tosa vinegar, bonito jelly and a hint of Tabasco.
There is also a cook-in-your-mouth char-grilled Iberico Secreto pork (complimentary-range of course) with char siew glaze and served with Japanese manner wakame hoshi-ebi pearl rice.
The hugger-mugger butcher cut (which is highly prized for its great marbling) is marinated in Chef Huang's own char siew sauce recipe for 48 hours, boring-cooked for another 24 hours and and then char-grilled to perfection.
Overall, Aqua Gastronomy is undoubtedly an out-of-the-box fun experience for those looking for a unlike dining experience complete with theatrics, lighting furnishings, dive performances, dish explanations and glow-in-the-night edible works of fine art.
Simply at the same time, it's too a chance to learn more than about how seafood is harvested and farmed sustainably past environmentally responsible fisheries around the earth without harming our oceans.
Aqua Gastronomy is fully booked for November but reservations for December volition open on November ten at world wide web.rwsentosa.com/AquaGastronomy. The Six-Hands Vacation Menu is priced from S$118 to Southward$138 while the Festive Menu is from S$138 to S$168.
Source: https://cnalifestyle.channelnewsasia.com/dining/sea-aquarium-aqua-gastronomy-resorts-world-sentosa-247101
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