Meet the RWS Dining Artisans: Minwoo Yun, the chef who’s breaking down boundaries

It’s been three months since we launched our RWS Dining Artisans Instagram account, and we figured it’s about time we introduce you to the people behind the mouth-watering dishes featured there. Kick-starting this ‘Meet the RWS Dining Artisans’ series is Minwoo Yun, Chef de Cuisine at Ocean Restaurant by Cat Cora (located inside the S.E.A. Aquarium), who hopes to bring unique, nutritious and creative fusion dishes that guests cannot find elsewhere in the world.


Chef Minwoo Yun

South Korea-born Minwoo Yun entered culinary high school at age 15 in the hopes of making people happy with his food, therein meeting two of what he saw as mankind’s greatest needs: food and happiness.

He then proceeded to pursue a degree in Culinary Science and Hotel Culinary Management (Major in European cuisine) before further honing his craft at A-list hotels in the United Arab Emirates, Qatar and China.

In 2017, at just 27 years old, Chef Minwoo became Chef de Cuisine at Ocean Restaurant by Cat Cora.

Breaking down boundaries to find his own harmony

Chef Minwoo Yun

While Chef Minwoo’s ambition for a one-of-a-kind style of fusion food may seem rather lofty, his philosophy behind it is simple. He subscribes to a belief that there should be no boundaries in cooking, that chefs should be free to pick, choose and borrow elements from each cuisine to incorporate into a single dish. Given the infinite number of permutations and combinations available with such ‘cultural borrowing’, Chef Minwoo opines that it’s not at all difficult to come up with a completely unique dish.

What’s important, he adds, is finding his own harmony of tastes when doing so.

Chef Minwoo Yun

His signature Herb Butter Cooked Hokkaido Scallop (available for both lunch and dinner menus), for example, comprises a Korean-inspired Bulgolgi espuma, Hokkaido scallops and Shimeji mushrooms from Japan cooked in a French-style herb butter, and a sweet Sichuan crumble that draws on Southern Chinese flavours.

The result? A unique Pan-Asian dish with savoury top notes reminiscent of soy sauce, and robust base notes of European butter and herbs – perfect for Asian guests who wish to sample European cuisine whilst holding on to the familiarity of Asian aromas (and vice versa).

Chef Minwoo Yun

Another one of Chef Minwoo’s standout fusion dishes is the Asian Influenced Uni Cream Langoustine above (available for dinner only). An Asian twist on the classic French Crab remoulade, this dish has unmistakable Japanese elements in its uni (sea urchin) cream, mayonnaise and soy sauce, as well as Thai influences in the use of Kaffir lime leaves and lemongrass. Traditional European pasta dough is also mixed with charcoal powder before it is roasted and sprayed with edible gold paint for a subtle touch of luxury.

One-of-a-kind dining experience at Ocean Restaurant by Cat Cora

Chef Minwoo Yun

But it isn’t just the food that guests will find unique at Ocean Restaurant by Cat Cora. As Southeast Asia’s only underwater restaurant, guests can expect an almost-otherworldly ambience as they dine with a floor-to-ceiling view of majestic manta rays, sharks and 40,000 other marine animals in the adjacent S.E.A. Aquarium Open Ocean Habitat.

Together, the food and ambience at Ocean Restaurant by Cat Cora promise to sweep guests off their feet with a memorable dining experience like no other.


Ocean Restaurant by Cat Cora has a seating capacity of 52 persons to give guests the space they need for a truly enjoyable meal. Reserve your table in advance to avoid disappointment.

Opening hours: Lunch 11.30am – 2.30pm (Last order at 2.15pm)  |  Dinner 6pm – 10.30pm (Last order at 10pm)

Dress code: Smart casual. We respectfully request that our guests refrain from wearing shorts, tank tops and open shoes (applicable to gentlemen only). Caps and hats are to be removed in the restaurant’s premises. Flash photography is not permitted.

Directions to get to Ocean Restaurant by Cat Cora here.


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