[Spore] Osia: Belly full of surprises

It had never crossed my mind to visit Osia Restaurant ever. Situated just a stone's throw away from Joel Robuchon at Resorts World Sentosa, saving up the funds seems like an obvious choice. Helmed by Chef Douglas Tay, a seemingly young act in the scene given his sub-30 age; it may be a tough act on anyone's part to entrust a gourmet feast to such a young gun; but trust me, if you do, you're in for a treat.

For starters, we were treated to the restaurant's signature Stone Hearth Flatbreads served with Spiced Garbanzo paste that had been so cleverly contained in a toothpaste thing a ma jig. Points for novelty factor right there. The bread resembled a naan in its chewy composition and slightly stodgy center, not a winner amongst those who love a bit more aeration in their carbs.

The next course won me over with its stunning presentation. A conjugal bliss of Jamón Ibérico De Bellota, Air Dried Wagyu Beef Brisket, Burratina Artigiana served with vine tomatoes, rucola leaves and brioche. Up to your own liberty, mix and match the various fresh ingredients to create punchy flavors that perform a sweet dance on your palate. The Burrata cheese drizzled with balsamic vinegar was deliciously rich and creamy; the salty iberico ham, a perfect foil for the cheese. A slight tangle of peppery rucola leaves helping to keep everything in check and cutting through the fat.

Lychee Martini Oyster - served complimentary from the Chef; I assumed this was to be a palate cleanser of sorts. The fruitiness and bubbly nature of the cool cocktail livening up the plump oyster. I could do with another half dozen of these.

The Mushroom Soup can't be faulted as well. It's flavors underscored by a sense of rich, woody, earthy spice.

Then it took me to the Pièce de résistance of the night. Polenta crusted foie gras with beetroot, rhubarb and riberry spiced compote. I'm lost for words. What worked was the mealy crust on the foie gras that added texture whilst the perky bright compote of ruby red substances imparting a dash of acidity and mild sweetness to the fat laden dish. This is a MUST-HAVE.

Moving on to main course, my friends has the Razor Clam, Atlantic Halibut, Hokkaido Scallop ($70). An intricate dish providing the diner an assortment of expertly executed seafood dishes. Complimented by several other flavors including black garlic paste, green onion puree, potato foam, iberican Chorizo and artichoke barigoule.

My Sea Perch with sesame ratte potato, soy milk curd and shiromiso glaze was another stellar dish which looked deceptively simple on the large platters but delivered hugely on flavor and execution. Slightly firm in texture, the fish itself had a beautiful fat content that melded well with the salty soy milk curd cubes perched on top. The sesame ratte potatoes were smashing, buttery with tattered edges that allowed the sesame spices to adhere with much endearment to its side. The pea tendrils that accompanied the dish, beautifully seasoned and a joy to eat even on its own.

Last but not least, my friend dived gregariously into his Bryon Bay Berkshire Pork Chop. This was the full works, a 300g bone in pork chop that had arrived freshly off the grill. Not for the faint hearted, the protein had a superior marbling stature and was deliciously juicy. Definitely for those with heartier appetites and more carnivorous preferences.

While the kitchen smokes and smolders, the dining room is a perfect scene of tranquillity, littered with lovebirds and rowdy parties. Yet the kitchen works its magic in churning out stellar dishes with an elegant, meticulous touch. Adventurous taste buds with food-geek tendencies should indeed give Osia a shot.

Resorts World Sentosa
26 Sentosa Gateway
Singapore 098139
Tel: +65 6577 6560


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Meet Sihan

Snap Eat Love is Lee Sihan. 27 going on 28, she is a dessert enthusiast, food nomad, wanderer of lands and a pastry chef currently working in Sydney. Fueled by a lifelong addiction to all things sweet, and a burning desire to travel the globe follow her as she embarks on delicious escapades both in and out of the kitchen

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