Andrew Turner is one of London’s most respected chefs. If you’re a fan of popular cooking programmes like Master Chef, you would probably have seen him on BBC MasterChef and Saturday Kitchen.
From 13 – 16 May 2015, Andrew will be making a special appearance at Osia, where he will share the kitchen with Celebrity Chef Scott Webster to whip up an exclusive menu. This is the latest of Osia’s Cooking With Friends series, where Osia at Resorts World Sentosa hosts notable chefs from other parts of the world for a few days, bringing in unique regional flavours to enrich and expand the culinary choices for gourmands and casual diners alike.
I got to try their lunch menu and I must say it was a very pleasant surprise. My choice today is the 4-course set with Seared Sea Bass Fillet as my main. You can opt for the Australian lamb rump instead.
Pea and Mint Velouté
I’m not a huge fan of pea or pea soup, but this particular creation made me do a double take. First of all, it wasn’t overly thick or rich, and neither was the mint overpowering. But what won me over was the accompanying smoked anchovy flute (that flat biscuit stick with anchovies). It was light, flaky and brimming with the savoury aroma of anchovies, and delicious on its own. When eaten together with the soup, the slight saltiness of anchovies added a sophisticated edge to the wholesome peas. This was a match made in heaven, and a brilliant innovation.
Hiramasa Kingfish Ceviche
If you love seafood carpaccio, you’ll enjoy this ceviche. Fresh slices of Hiramasa Kingfish are marinated in citrus juice to allow the fruit acids to “cook” the fish. The citrus flavours and the natural sweetness of the fish create an amazingly appetising blend that prepares your palate for the main course.
Seared Sea Bass Fillet
The sea bass was perfectly seared to a crisp finish while the meat remained moist and firm. Butter sauce had just the right amount of richness to add zing to the asparagus and fish. There were no surprises in this dish but it was very well executed.
Vanilla Crème Brûlée
What I liked about this dessert was the playful combination of textures: rich and creamy crème brûlée, light and icy berry sorbet, and sautéed sweet packham pear. It was fun enjoying a scoop of each and letting the different levels of sweetness play out in my mouth.
If you are not a fan of desserts, there’s a 3-course option available as well.
This special menu by Chef Andrew Turner and Chef Scott Webster is exclusively available at Osia from 13-16 May 2015. A la carte menu from S$22++.
|Lunch (12pm – 3pm)||Dinner (6pm – 10pm)|
|3-course S$50++||3-course S$85++|
|4-course S$60++||4-course S$110++|
Prior reservation is required. Call +65 6577 6688 or email firstname.lastname@example.org to book your seats now.