Food Review: Ocean Restaurant, Resorts World Sentosa (RWS) | Aquarium Dining In Revamped Elegant Interior

The Place Located in Resorts World Sentosa (RWS), Ocean Restaurant reopened recently after a revamp of its space and menu. The restaurant is a one-of-a-kind aquarium dining experience in Singapore, which has proved to be popular in the region with the likes of restaurants like Koral Bali. Having been to Ocean previously, I love its new interior, which is much more elegant, sleek and aligned with the new fine-dining culinary direction. 

The best seats in the house are definitely the tables right beside the aquarium glass where you can have the best view of the marine life swimming past you as you dine. Otherwise, there is also a private room and booth seats which I feel is great in terms of dining privacy. 

The Food Chef Patron Olivier Bellin, the chef-owner of two Michelin-starred L’Auberge des Glazicks, is behind Ocean’s new menu which is modern European fine-dining. Born and trained in France, Chef Olivier Bellin signature dishes often reflect a hint of his hometown Brittany. The menu revolves around responsibly sourced seafood and locally farmed produce which echoes the S.E.A. Aquarium’s dedication to ocean conservation. 

I had the 4-course Lunch Menu (S$148++) and started with a series of Amuse Bouche. I first had a trio of the Sea urchin with seaweed; Avocado tart topped with trout roe; and Eggplant, caviar with lobster. Love the fresh ingredients and flavours of the ocean here. 

The second amuse bouche is the Potato and cauliflower pureee topped with caviar with squid ink sauce. Quite an interesting combination here and I have never come across squid ink with potato. You get a clean and distinct flavours of each ingredient here, including the saltiness of the caviar. 

Before the first course proper, some freshly baked Croissant and French baguette with salted butter and seaweed butter were served. Go easy on the seaweed butter which is dangerously addictive with the warm breads. 

The first course is the Pan-Seared Hokkaido Scallop, which spots citrusy notes from the citrus purée and pickled carrots. It is quite a refreshing start from the citrus sauce, along with the fresh flavour of the scallops.  

The second course is the Sautéed Large Scampi with Raspberry Jelly, and Red Wine Butter. Served along with some beetroot by the side, the flavour of the fresh scampi is accentuated by the buttery sauce. 

For mains, the third course is the Turbot with Celtuce and Beurre Blanc. Sauces play a big part in every course so far, and for the turbot, it works well with the buttery beurre blanc along with the crispy fried fish skin atop. 

For dessert, I had the Strawberry Pavlova with Matcha Tea and Strawberry Sorbet. A beautiful contrast of colours and flavours between the matcha and strawberry, though it is a tad sweet for me. 

Finally, to conclude the meal, petit fours are served including mini financier. 

Rants The menu is very much “ocean” focused and hence if you are not a seafood person, it might not be to your liking.

Will I Return Again? The dining ambience at Ocean is one of a kind in Singapore. It is easy to be distracted by the aquarium and forget all about the food, but I do think it is a step in the right direction for the restaurant as compared to before. Head here for a modern-European meal and if you love a unique dining experience, this is one not to miss in Singapore. Overall, the service is attentive and professional by fine-dining standards. 

This was an invited tasting, though all opinions expressed are our own.

Make your reservations instantly at Ocean Restaurant here.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 
Overall Experience: 

Ocean Restaurant 
22 Sentosa Gateway S.E.A Aquarium 
West zone carpark B1M, #B1-455 & 456 
Singapore 098136 
Tel: + 65 6577 6869 

Opening Hours 
Monday to Sunday: 11:30am to 3pm; 6pm to 10:30pm 

Ranted by The Ranter 

About theRantingPanda (2016 Articles)
of blacks and whites and everything else | singapore | food reviews, lifestyle & travel

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