Thursday, January 31, 2013

Singapore Resort World Sentosa teams with Iron Chef Cat Cora

Cat Cora, the first and only female Iron Chef from Iron Chef America is set to join Resorts World Sentosa’s outstanding line Restaurant by Cat Cora.

Ocean Restaurant by Cat Cora, which is situated in the S.E.A Aquarium, part of the world’s largest

oceanarium, will be the Iron Chef’s first restaurant in Asia. It will feature many of her signature dishes which have Mediterranean-Californian influences with an Asia flair. The restaurant also follows the chef’s farm-to-table philosophy on ingredients, which makes her food truly authentic and sensational.

On opening her first restaurant in Asia and working with Resorts World Sentosa, Chef Cora said: “Resorts
World Sentosa is an incredible world hotels, from entertainment to F&B, and I’m ecstatic to be able to call RWS my new home”.

“The menu I have created for Ocean Restaurant by Cat Cora is characterised by light, simple and heal
dishes, using the freshest produce from around the region.

“Studying the Asian palate,  I have incorporated some local elements and ingredients in one of my signature dishes, the Coq Au Vin Asia with Roasted Ginger accompanied with Thai opportunity to be involved with this spectacular restaurant with such a unique setting. I look forward to introducing myself to Singapore through my food”.

Guests can also look forward to other comes with sustainable caviar; prosecco pear crushed almond, vine tomato jelly and garden cress the ‘After Eight’ Mint Variation with Chocolate Mandarin with habanero glaze accompanied with specially created by Chef Cat Cora for Ocean Restaurant.

The restaurant uses sustainability sourced seafood which echoes the Marine Life Park’s mission of ensuring a healthy future for vibrant and sustainable marine, coastal and freshwater ecosystems.

“Cat Cora’s simple, light and healthy cooking style fits perfectly with what we had in mind for the restaurant.   We searched the world for the best dining concepts and chefs to bring to RWS, and Cat Cora is a great addition to our line-up of celebrity chefs. The restaurant will certainly add to the variety of F&B options that we currently offer,” said Greg  Allan, Resorts World Sentosa’s Vice President of Rooms and F&B.

Cat Cora, the only female Iron Chef, was in town for the opening of the new
Ocean Restaurant at Resorts World Sentosa.
Located inside the S.E.A. Aquarium, alongside the Open Ocean habitat, guests get to enjoy a full view of the marine life whilst eating, creating a truly memorable dining experience. Designed by Sydney-based design firm Diana Simpsons Design, the colours and materials in the main dining room echo the deep sea palette.  The underwater theme is reinforced through the midnight blues and design of the carpet which resembles deep sea jelly fish and anemones, the interior lighting domes that are inlaid in pearl shell, the columns in opalescent mosaic tiles, and  fabrics that are in shimmery sea foam and deep aquamarine.

Special consideration was taken to ensure all guests in the 63-seater restaurant will have a good view. For instance, the walls above the banquettes have angled mirrors reflecting the aquarium for guests seated facing the opposite direction and dining chairs were custom made with concealed swivel mechanisms so that guests can spin around from all angles to marvel at the marine life.

Ocean Restaurant by Cat Cora is open daily for lunch and dinner from 11am-10.30pm (last order at 10pm).  From 2 to 7 February, diners can catch the Iron Chef herself at the restaurant where she will offer a specially created 5-course set dinner menu at S$158++.   For reservations and enquiries, you can call 6577 8888.

Cat Cora Experience

Feb 2 – Feb 28 2013 

Sous Vide 48°C King Salmon,  
Sustainable Caviar & Prosecco Pear Crushed Almond, 
Vine Tomato Jelly and Garden Cress  
Vongole of Manila Clams with Spicy Fennel Sausage, 
Black Garlic Broth and Toasted Sesame Croutons 
Sakura Shrimp Risotto 
Morel Mushroom-Ikura, Cress and Black Truffle Butter Seared Hokkaido Scallop

Grilled Basque Wagyu Striploin with Leek Bread Pudding  
& Roasted Sesame-Coriander Vegetables 
Arctic Char Mandarin with Habanero Glaze,  
Meyer Lemon Cous Cous and Micro Cilantro 
‘After Eight’ Mint Variation with Chocolate
Coffee or Tea

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