Dine in an Underwater Winter Wonderland at Aqua Gastronomy’s Special Holiday Edition

Following overwhelming response, the sold-out underwater dining experience Aqua Gastronomy (深蓝夜宴) has been extended till the year-end with a refreshed holiday menu and thematic décor inspired by the beauty of winter and the joy of the festivities. Immerse in a magical theatrical gastronomic adventure at the S.E.A. Aquarium’s mesmerising Open Ocean Habitat, as the spectacular pop-up dining venue transforms into an enchanting underwater winter wonderland.

Sitting in an igloo-like dining pod offering sweeping panoramic views of over 40,000 marine animals, guests get to enjoy a 100% sustainable seafood menu where each course is served in tandem with dreamy lighting effects, oceanic soundscapes and dive performances.

From 6 November to 18 December 2020, a 4-course Six-Hands Holiday Menu ($118 for RWS members/ $138 for non-members) by Chef de Cuisine Marvas Huang of Ocean Restaurant, Chef de Cuisine Tony Choo of Forest 森 and RWS Executive Pastry Chef Kenny Kong will take you into a dreamy yuletide. The first course, Snowy Morning, a dish of
braised sustainably farmed Australian “Yumbah” abalone and MSC-certified French Sea Whelk with Shaoxing ‘snow’ and tsukemono, conjures the scene of a misty winter morning. The main course, Northern Lights, is a delightful baked MSC-certified miso cod from the Southern Ocean with “yu xiang” cherry aubergine, dou ban jiang and a glow-in-the-dark pearl of shittake bonito essence served with Japanese-style wakame hoshi-ebi pearl rice.

Aqua Gastronomy’s 5-course Festive Menu ($138 for RWS members/ $168 for non-members), available closer to Christmas from 19 December 2020 to 3 January 2021, will follow with more surprises. Misty Christmas Morning, a duet of pretty shellfish with sweet, refreshing flavours, features a Giant Clam – harvested by a New Zealand Friend of the Sea-certified fishery – poached in a dashi huatiao broth and layered with pickled daikon, vegetable ceviche and yuzu, and a farmed French Oyster dressed with tosa vinegar, bonito jelly and a hint of Tabasco.

The Instagram-worthy main course, Starry Starry Night, is a sensational melt-in-your-mouth char- grilled Iberico Secreto with Charsiew Glaze and Shiny Stars served with Japanese Style wakame hoshi-ebi pearl rice. Using the secret butcher cut of the Spanish free-range Iberico that is highly prized for its great marbling, Chef Huang marinated it in his own charsiew sauce recipe for 48 hours, slow-cooked it for another 24 hours and then char-grilled it to perfection, while constantly glazing it with his charsiew sauce and honey. It is topped off with a constellation of luminous star-shaped jellied chicken consommé which adds a whimsical touch. The Festive Menu includes a complimentary Champagne cocktail for all diners.

Aqua Gastronomy is fully booked for November. Reservations for December will open on 10 November 2020 at www.rwsentosa.com/AquaGastronomy.