Cover An unforgettable evening of modern European fine dining, sustainable gastronomy, and panoramic underwater views at Ocean Restaurant
An unforgettable evening of modern European fine dining, sustainable gastronomy, and panoramic underwater views at Ocean Restaurant
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Tatler Singapore and Resorts World Sentosa hosted an exclusive private dinner at Ocean Restaurant, featuring modern European cuisine, sustainable gastronomy and panoramic underwater views of the S.E.A. Aquarium.
Continuing its distinguished partnership with Resorts World Sentosa, Tatler Singapore recently hosted an exclusive private dinner at Ocean Restaurant on 22 April 2025. Nestled within the Equarius Hotel, Ocean Restaurant is renowned for its immersive underwater setting, offering panoramic views of the S.E.A. Aquarium’s vibrant marine life—a truly unique backdrop for a refined evening.
Twenty-two esteemed guests, alongside two Tatler hosts, arrived at Ocean Restaurant, many elegantly attired in ocean-inspired hues that echoed the tranquil blue surroundings. The guest list included a balanced mix of C-suite executives, entrepreneurs, business owners, and discerning foodies, all united by their appreciation for the finer things in life. Couples such as Cheryl Wee and Roy Fang, Lay Peng and Andy Xie, and Stephanie Lee and Choo Ken-Yi treated the occasion as a sophisticated date night, further enhancing the intimate atmosphere.
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Upon arrival, guests were greeted with a refreshing mocktail before being ushered into Ocean’s recently refreshed interiors. The restaurant’s modern, elegant design—unveiled in 2022—seamlessly blends with the mesmerising aquatic vistas, where graceful stingrays, schools of tropical fish, and even a hammerhead shark glide past floor-to-ceiling glass panels.
Cheryl Wee and Roy Fang
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Following opening remarks by Tatler Singapore’s executive editor Dana Koh and a warm welcome from restaurant manager Bruno Jarimba, chef Richard Frick, Ocean’s chef de cuisine, introduced the evening’s menu. Since its debut in 2013, Ocean Restaurant has championed a sustainable, nose-to-tail culinary philosophy, and this ethos was evident in every course.
Above Opening remarks by Tatler Singapore’s Executive Editor Dana Koh
Above A warm welcome from Restaurant Manager Bruno Jarimba and Chef Richard Frick
Opening remarks by Tatler Singapore’s Executive Editor Dana Koh
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The gastronomic experience at Ocean Restaurant began with a refined amuse-bouche, setting the tone for the evening’s thoughtfully crafted menu. The first course featured king crab, elegantly paired with avocado, basil purée, and N25 caviar cream, offering a luxurious balance of freshness and richness. This was followed by German white asparagus served with Hokkaido scallop, morel mushrooms, and a champagne beurre blanc, celebrating the best of both land and sea.
The lobster course arrived next, complemented by chestnut, chives, and a rich lobster reduction, delivering a harmonious interplay of flavours. The signature turbot dish followed, accompanied by savoy cabbage, tobiko, and a smoked cappuccino-style velouté, reflecting Ocean’s innovative approach to seafood. For the main course, guests enjoyed “Lumina” lamb loin with lamb jus, Japanese kabu, pea purée, and peppermint oil, creating a sophisticated blend of savoury and herbal notes.
Amuse-bouche ocean
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The meal concluded with Apple Tarte 2.0, combining caramel, apple, and hazelnut for a modern and indulgent dessert. Each course was expertly paired with a selection of fine wines, sake, and champagne, curated by Ocean’s accomplished sommelier team, underscoring the restaurant’s dedication to exceptional wine pairings and its distinguished cellar. Its extensive wine collection—boasting around 750 labels—is proudly displayed along the arched walkway leading into the main aquarium, a testament to Ocean’s commitment to pairing excellence.
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This Tatler Singapore and Resorts World Sentosa private dining event at Ocean private dining event was more than a meal; it was a celebration of sustainable gastronomy, impeccable wine, and the serene beauty of the underwater world. With its refreshed interiors, innovative menu, and exceptional hospitality, Ocean Restaurant continues to set the standard for modern European fine dining in Singapore—delighting guests with an unforgettable experience beneath the sea.
Scroll through the gallery below to find out what went down:
Stephanie Lee, Loh May-Han
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