Cover From reclaimed wood repurposed into elegant cutting boards, bowls and serving trays to curated artworks inspired by Mediterranean cuisine and Singapore’s marine life and bird species, every touchpoint at Laurus Table in Resorts World Sentosa, reflects a deep connection to heritage, craft and sustainability
From reclaimed wood repurposed into elegant cutting boards, bowls and serving trays to curated artworks inspired by Mediterranean cuisine and Singapore’s marine life and bird species, every touchpoint at Laurus Table in Resorts World Sentosa, reflects a deep connection to heritage, craft and sustainability
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Michelin-starred chef Fabrizio Ferrari headlines the new Laurus Table at The Laurus, a Luxury Collection Resort, in Resorts World Sentosa, serving Amalfi Coast–inspired seafood using sustainably farmed local fish, daily-harvested herbs and regional produce
Resorts World Sentosa introduces Laurus Table, a new dining destination where sustainable seafood and modern Mediterranean technique meet in a warm, convivial setting. The restaurant sits at the ground level of The Laurus, a Luxury Collection Resort, and positions seafood at the centre of a menu shaped by the flavours of Italy’s Amalfi Coast and the abundance of Singapore’s waters.
Headlining the kitchen is Italian chef Fabrizio Ferrari, a familiar face from Netflix’s Culinary Class Wars whose career spans 15 years of Michelin-starred expertise. Ferrari’s approach at Laurus Table is rooted in the simplicity of fine ingredients and the precision of longstanding technique: wood-firing, charcoal grilling, steaming and wok searing bring out the immediate, elemental clarity of fish and shellfish.
The menu reads as an affectionate nod to the South of Italy: whole fish baked in a salt crust, slow-cooked octopus paired with panzanella, and hand-cut pastas that balance Amalfi lemons, anchovy umami and fresh wild fennel. Signature moments include table-side theatricality—a foil-sealed scialatielli revealed in full, and live carving that invites communal sharing and conversation.
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Above Italy’s sustainable seafood ambassador and a social media star in South Korea, Chef Fabrizio Ferrari has specially curated a menu for Laurus Table with a focus on seafood dishes inspired by the Mediterranean Amalfi coastline, prepared with the freshest sustainably sourced ingredients from regional and local farmers
Above The menu at Laurus Table evolves with the seasons that celebrates Singapore’s diversity, with dishes prepared in the open kitchen designed to immerse guests in the art of cooking
Italy’s sustainable seafood ambassador and a social media star in South Korea, Chef Fabrizio Ferrari has specially curated a menu for Laurus Table with a focus on seafood dishes inspired by the Mediterranean Amalfi coastline, prepared with the freshest sustainably sourced ingredients from regional and local farmers
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Above Scialatielli ai Frutti di Mare al Cartoccio
Scialatielli ai Frutti di Mare al Cartoccio
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Laurus Table is fashioned like a collector’s home; communal tables and an open kitchen encourage an engaged, social meal where technique and storytelling unfold in view of diners. The design aims for intimacy and warmth, a setting that allows the food’s clean lines and coastal flavours to sit centre stage.
Sustainability is integral to the concept. The menu showcases responsibly farmed local fish from The Fish Farmer, organic produce from regional growers and herbs harvested daily from the hotel’s on-site herb garden. The restaurant’s herb garden, planted with 18 varieties including basil and rosemary, supplies the kitchen and forms the starting point for chef-led tastings and cooking classes that culminate in bespoke meals prepared in the private dining kitchen.
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Above Tiramisu Classico
Tiramisu Classico
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Above Branzino in Crosta di Sale, Finocchietto e Limone
Above Mafaldine al Burro, Limone e Alici
Branzino in Crosta di Sale, Finocchietto e Limone
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Beyond plated dishes, Laurus Table extends its ethos into everyday hospitality: a residential-style breakfast uses house-baked breads, artisanal condiments and a bespoke calamansi curd yoghurt created by a local producer—small gestures that underline Resorts World Sentosa’s commitment to championing local makers.
Fabrizio Ferrari himself brings a layered perspective to the table. Born in Lecco and trained under eminent chefs, he built a career that includes a long-running Michelin accolade at Al Porticciolo 84 and a culinary presence in Seoul with Fabrizio’s Kitchen. At Laurus Table, his advocacy for sustainable seafood—reinforced by his role as a Marine Stewardship Council global ambassador—informs sourcing and technique alike. With a focus on coastal freshness, artisanal technique and intentionally local sourcing, Laurus Table stakes a confident claim as a thoughtful new entrant to Singapore’s seafood scene.
Laurus Table opens daily for breakfast (7am–11am) and dinner (5.30pm–10pm), and reservations can be made via RWS.
Credits
Images: Resorts World Sentosa
Andrea Saadan is the Senior Digital Editor of Tatler Singapore. She oversees all digital content for the website and currently leads the Beauty and Lifestyle verticals. As a child, she had always enjoyed reading and writing but it was only after she joined her college newspaper, The Spectrum, in Buffalo, New York, that she considered a career in journalism. Her love for all things beauty started from the age of two—when she was caught playing with (and damaging) her mother’s YSL lipstick. On top of her day job, she is also an unpaid beauty consultant for friends and family. Besides make-up, her obsessions include the wizarding world of Harry Potter, podcasts, ice-cream, her walking pad and watching endless re-runs of The Office (US).
