Award-winning Chef Geir Skeie from Norway visits Singapore from 9 to 12 October 2013 for Osia’s fourth edition of ‘Cooking with Friends’, a programme where guest chefs are invited to Oasia to exchange ideas between chefs and promote new cuisines.
Owner and chef of two restaurants in Norway, Chef Skeie is a perfectionist in nature, who spent the majority of his career working with champion chefs.
Read more about him here: geirskeie.com
Here’s a recap of the 4-course Set Lunch ($75++) that I had at Osia. A 3-course Set Lunch is also available at $60++ per person.
On a side note, you can’t leave Osia without ordering the Stone Hearth Flatbreads accompanied by their signature condiment that comes in a squeeze-tube.
Dill and Lemon flavoured Norwegian Ocean Trout 39 degrees with Smoked Egg cream and Pickled Vegetables
You can never go wrong with Norwegian seafood. The pristine quality of the plump, succulent slab of ocean trout shines through the subtle citrus flavour and aromatic flecks of fresh dill, hitting all the right spots. The luscious smoked egg cream provides richness without stealing the show. I can have this dish every single day and not get bored.
Fennel and Orange flavoured Norwegian Shrimp Soup with Shrimp and Fennel Salad
Those who’re going for a lighter 3-course meal have the option of either the aforementioned Dill and Lemon flavoured Norwegian Ocean Trout or the Fennel and Orange flavoured Norwegian Shrimp Soup.
The soup is whipped and incorporated with air till it reaches a foamy and frothy consistency. I found it a touch salty at first sip, but the intense brininess is balanced out by the sweetness of the orange segments. The subsequent sips are simply glorious.
Fennel and Garlic grilled Australian Lamb Leg and Belly with Carrot Cream, Baked Carrots, Cabbage and Lentils and Onion ‘Ragout’
Diners have a choice of lamb or fish for the main course. Needless to say, I opted for the fish. I did manage to steal a bite of the lamb belly from my dining companion’s plate, and I was immediately won over by the triumphant tenderness of it.
Poached Cod flavoured with Tarragon with Summer Vegetables in Mussels and Tomato Broth
The poached cod didn’t send my pulse racing like the preceding dishes did, probably because it was missing a crunchy, crispy element in it that could potentially come from the skin of the cod. However, the kitchen deserves praise for bringing about such a captivating broth and infusing the cod with all that flavour without overcooking it.
Raspberries in Different Textures with Blanc Satin Cream and Crispy Waffle
The meal concludes with a charming dessert created by Chef Skeie’s wife. Much like a dessert you can bestow upon your valentine. Raspberries are presented in various textures, including the fresh fruit itself, a refreshing sorbet and a gelatinous base, accompanied by whipped cream, white chocolate and a heart-shaped waffle dusted with icing sugar.
Chef Geir Skeie’s set lunch, set dinner and a la carte menus are available from 9-12 October (Wednesday-Saturday). Guests who dine at Osia for lunch on 12 October can enjoy a free masterclass by Chef Geir Skeie from 3-5pm.
This is merely a glimpse of the vibrant F&B scene at Resorts World Sentosa. For the latest news, visit http://www.rwsentosa.com/language/en-US/Homepage/WhereToEat.
Osia Bar & Restaurant
Resorts World at Sentosa