Sentosa is a beautiful resort island just off the main island of Singapore, minutes away from the Harbourfront MRT station. Situated within Sentosa Cove is the One°15 Marina Club, the fifth time winner of the Best Asian Marina award.
In April 2016, their flagship Chinese Restaurant WOK °15 Kitchen led by Executive Chef Chum Kar Ho who has 23 years of experience in the kitchen, opened their doors for patrons to embark on a gastronomic adventure with exquisite Cantonese cuisine. I was particularly excited as it was my first invited tasting and I brought one of my foodie besties along to get her opinions on the food. Let’s call her Miki!
With the private rooms facing the marina, we were already enjoying a breathtaking panorama of the lush yachts parked at the club before the meal started.
I love cooking (and eating!) the individual elements of this dish – sesame sauce, wasabi and tomatoes. I would never think of putting them together like how Chef Chum did. Presentation was absolutely gorgeous, like a piece of art. On the palate, it was not as fascinating as it looked for me. The sweet sesame sauce became the hero of the dish instead of the tomato and the wasabi was barely there. I reckon it’s tough to strike a balance with such sharp flavour profiles.
Cantonese cuisine is well known for their double boiled soups and often a lot of effort, ingredients and time is put in to a bowl of soup. This soup tasted like a lot more time, like days, was invested in it but Chef Chum commented he only cooked this soup for three hours! The clear soup was infused with the sweet flavours of the Japanese Chicken and the Himematsutake mushrooms (also known as almond mushrooms) added a tint of nuttiness. Definitely didn’t fail to live up to the expectations of the soup lovers at the table.
This is definitely a Korean-inspired way of presentation. The grilled Garoupa fillets and beancurd skin were sizzling in the stone pot as we snapped away with our phones and cameras.
Garoupa is usually cooked by steaming the fish so as to maintain its original delicate and firm tasty flesh. I was surprised that with grilling, the fish retained its textures and its slightly sweet flavour was accentuated with the light soy based sauce.
The chilli crabs were definitely the star of the show. The heat from the burner below the wok kept the tomato based chilli sauce in it simmering. The perfect balance of spiciness and sweetness in the sauce made it tangy and appetising. With the generous amount of egg in the gravy, we couldn’t stop dipping those fried mantou-s in it! We had a second serving of the buns just to have more of that delicious eggy chilli sauce.
Previously on my post of Bai Le, I have shared some tips on crabs. The fresh crabs which are about to molt and full of milt have the firmest and tastiest flesh – and it was proven again to be true! I thoroughly enjoyed the crab roe in this shell as well as the crab itself 😀
The vermicelli smelt amazing like shrimp paste chicken wings but taste wise failed to impress. Other than the taste of prawns and scallops with the noodles, there was barely any taste of salted fish nor shrimp paste. It wasn’t bland and definitely savoury from cooking in superior stock, just not what I expected. However, Miki really liked it as it was light and tasty enough to satisfy her crave for carbs.
I tend to love desserts served in a coconut, just like the egg custard coconut dessert from Ah Yat. This piping hot dessert didn’t let me down – with the fragrance of osmanthus and coconut and with the taste of the dessert soup infused with both. It took care of relieving the palate and comforting the tummy after the heavy meal we had. Really delightful!
Though it is quite a distance to travel to Sentosa Cove, the crab promotion is definitely worth making a trip there in June before the promotion ends. At $55 per kg for fresh Sri Lanka crabs, it’s a steal! Market rates for these crabs are about $60 to $90 per kg at restaurants and renowned Zi Char places.
I would be keen to try out their other signature dishes such as Deep Fried Crispy Eggplant with Chicken Floss (loved that from Tunglok Teahouse), Grilled Sea Cucumber and Fish Maw and Braised Fish Maw and Bamboo Pith in Golden Pumpkin Soup. And of course more of that delicious Chilli Crab!
*Slideshow photos courtesy of WOK °15 Kitchen
Thank you for the invite WOK °15 Kitchen!
WOK ̊15 Kitchen
11 Cove Drive
Level 1 ONE°15 Marina Club