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| OSIA Bar & Restaurant |
OSIA Bar and Restaurant is a fine dining establishment owned and
marketed by Ottscott Pte Ltd. A partnership between distinguish and
award winnings Chef Scott Webster, who made his name in Australia and
his long time friend Chef Otto Weibel, the Swiss Chef previous Executive Chef from Swissotel the Stamford and Fairmont Singapore.
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| The Setting |
OSIA
offer a fine dining experience, that combines innovative and freshest
ingredients, which can be enjoy individually or shared between the
diners. Located in RWS, this award winning restaurant not only
catered to for the resorts guests, it is also open to public. Helmed
by Chef Douglas Tay, winner of several gold medals at Culinary
Olympics 2008 and Western Australia Oceanafest 2009; you can look
forward to some culinary excellence.
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| Stone Hearth Flatbread |
We
gathered here to celebrate a friend's birthday party so I need to
limit my bloggers probing. We started with the signature Stone Hearth
Flatbread ($11). Ours was a combination of Truffled Kalamata Olive
and sour cream. The flatbreat has a distinct crispiness on the crust,
with a a moist, fluffy yet resilient texture in the middle. The
pistachio cream cheese dip provide a excellent complement to bread
compare to the normal just butter.
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| Sour Cream Flat Bread with Pistachio Cheese Cream |
Next come
the fresh oyster, served on salt cast ring. I like eat my oyster as
close to nature as possible, with a small squeeze of lemon. It is
fresh and succulent, you can actually taste the ocean in your mouth.
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| Fresh Oysters |
For
mains, I had Byron Bay Berkshire Pork Rack 300 gram ($55). The
plating of the dish is quite unique, served on a wooden platform
layered with oba leaf. The pork rack looks like a pork chop with the
bone in it. The cuts are thick, cooked just right with slight pinkish
in the middle but absent of blood. It is well seasoned, tasty, tender
and succulent, I almost did not touch the fresh hollandaise sauce.
The homemade chutneys, seasoned vegetables and pickles are creamy but
under-seasoned. Overall, it can be considered a good main dish, but
somehow it's kind of missing the WOW factor.
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| Byron Bay Berkshire Pork Rack 300 gram |
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| Byron Bay Berkshire Pork - perfectly cooked |
The
tables shared the desserts of OSIA Macadamia Soufflé ($32). Since the
soufflé intended for 2 persons, the size is quite tall when it
rises. It is light, moist, has the right sweetness to it but the
taste of the egg is quite strong. The praline provide a crunchy
texture to the overall dish and the ice cream is there for
contrasting experience of hot and cold.
The décor
of OSIA is modern and elegant. The open concept kitchen is one of the
main feature here. You can see the Chef Douglas Tay and his team at work no matter where you
are seating. Service are excellent, setting the benchmark for fine
dining standards. Kudos to the service team.
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| OSIA Open Kitchen |
Overall,
OSIA provides you with a very good fine dining experience. Starting
from the freshest ingredients, modern yet classic cooking technique
and exceptionally good service. Cheers!!
Food & Drink:
8/10
Value: 7.5/10
Service: 9.5/10
Ambiance:9/10
Budget
per Person: $81 and above
OSIA Bar &
Restaurant
Resort
World Sentosa
#02-140/141
(Level
2 World Square)
26
Sentosa Gateway
Singapore
098139
T:
+65 65776560 / 6577 8888
OH:
Thu
– Tue: 12.00 – 15.00, 18.00 – 22.30
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