Fresh from earning a spot in Michelin Guide 2022 Bib Gourmand, Executive Chef / Owner Gwyneth Ang and her team are proud to present to you dinner service at One Prawn & Co’s (‘OPC’). Serving 12-course Seafood Grill.
Combining her 10+ years of culinary experience in established restaurants Burnt Ends, Tong Le Private Dining and Forlino, with quality seafood ingredients sourced from different parts of the world. OPC is now ready for its sophisticated evening culinary delights.
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| The Ingredients |
For those who have been to OPC for their prawn noodles, the evening experience is just different. While you can’t change the décor, you can definitely set the atmosphere. From the onset, you will be welcome by the service crew dressed in long sleeves black shirts, black pants and black mask. Once seated, you will be presented with the menu and cold towel as well. To spice up the mood, you will be serenaded by chill music from the BOSE speakers throughout the evening.
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| One of the Service Crew |
The 12-course dinner is priced at $128++, you can choose to top up $30++ for free-flow house pour sake or go for ala carte’s seasonal sake pairing and other drinks. As the team is committed to presenting the best of each course to customers, limited slots are available and all dine-ins will be strictly by reservations only.
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| OPC 12-Course Seafood Grill Dinner Menu |
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| House Pour Sake |
Dinner started with Amaebi - Sweet Shrimp, Avocado, Tomato, Rice Flower. A crunchy sweet shrimp, toss with tangy avocado and tomato mix sitting on light and crispy rice crackers. A nice appetizer to open up the palate.
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| Amaebi |
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| Amaebi |
To accompany our meal, LD chooses the free flow house pour sake and I choose sparkling juice yuzu. LD says the sake helps to bring out the natural sweetness of the seafood.
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| House Pour Sake |
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| Sparkling Juice Yuzu |
The next four dishes are served together. Hyogo Oyster - Fresh Oyster, Mignonette Granita; Amberjack - Cured Amberjack, Soy, Seaweed; White Shrimp - Poached Shrimp, Coconut, Garam Masala; & Soft-Shell Crab - Tempura Soft Shell Crab, Kicap Manis, Baby Gem.
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| Hyogo Oyster, Amberjack, White Shrimp & Soft-Shell Crab |
The Hyogo oyster is big, plump, juicy and naturally sweet, we almost can not taste the granita in the oysters. The amberjack is thickly sliced, and cured with a lovely smoky flavour, soy and seaweed. It was delicious.
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| Hyogo Oyster |
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| Amberjack |
White shrimp has a familiar taste that is close to home. The poached shrimp is coated with coconut cream. Although the menu says garam masala, I feel it tasted closer to rendang spices. The softshell crab has a crispy exterior and juicy flesh. It is sitting on sambal sauce and lettuce. We eat it like a crab wrap. We think it can do with a bit more kick / spiciness on the sauce.
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| White Shrimp |
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| Soft-Shell Crab |
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| Soft-Shell Crab |
Maitake Mushroom - Grilled Maitake Mushroom, Burnt Barley Risotto, Chicken Jus. The team at OPC start to flex their creative muscles. The grilled mushroom on top is light and crisp. While the barley risotto is plump, smoky and when you bite the barley, the chicken jus just burst. A lovely mushroom umami overload.
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| Maitake Mushroom |
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| Maitake Mushroom |
Squid - Squid Noodles, Salsa Verde, Black Olives. We can’t believe that it is squid as it looks like some kind of thick noodle. The squid noodle is chewy with a strong fishy flavour. The jalapeno in salsa verde sauce brings out a nice heat to the dish while the herbs blend well with the squid, together with smoky black olives sprinkle.
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| Squid |
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| Squid |
King Scallop - Scottish King Scallop, XO Chilli Jam. When this dish was served to us, we can still see the sauce in its boiling state. The scallop is huge and juicy, while the XO chilli jam provided a multi-layer spicy flavour, like sambal instead of just a blow of spiciness. Nicely done.
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| King Scallop |
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| King Scallop |
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| King Scallop - Bite Size |
Onglet - Hanging Tender Steak, Sunchoke Cream, Chives. The onglet has a nice sear externally and grill to the point of rare as the centre of the steak is reddish pink. It is meaty and tender with a bit of chewiness in it. The sunchoke cream is sweet, creamy and can easily be mistaken for cauliflower cream. Together with the gravy, it paired well with the steak.
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| Onglet |
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| Onglet |
Turbot - Grilled Turbot, Garlic Brown Butter, Capers, Pickled Papaya. I was surprised that turbot is on the menu as it is known to be a very expensive fish. Although we did not get the whole fish, it is easily one-third of the fish. It is grilled to perfection with a nice charred on the edges of the fish. We enjoy the fattiness of the flesh, infused with a smoky aroma and coated with brown butter capers. Though the capers are generously slathered on top of the fish, it was not sourish at all. The Asian touch of pickled papaya provided a subtle crunchy texture and balance the dish nicely. It is so so good; we clean up the fish to bare bones.
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| Turbot |
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| Turbot |
For the finale, Abalone Poached Rice - Baby Abalone, Signature Prawn Bisque, Egg Floss served in the Signature Claypot. This prawn bisque pao fan is a perfect end to the email. It tasted robust, loaded with umami and so comforting. The abalones are tasty, with a delicate chewy and crunchy texture. Although we were full, we did not waste a drop of the bisque. Yummy!!
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| Abalone Poached Rice |
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| Abalone Poached Rice |
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| Egg Floss & Crispy Rice |
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| Abalone Poached Rice |
Dessert is Seasonal Fruits - Specially curated from the local marketplace. Well, we had a bit of surprise this time, it was Japanese musk melon, strawberry and orange. The petite portion is just enough to cleanse the palate and leave you with sweet memories.
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| Seasonal Fruits |
When we thought the dinner service is finished, the team surprise us with Burnt Ice Cream. A mini chocolate chip ice cream, infused with a smoky flavour. I must say, Chef Gwyneth sure enjoys playing with fire, OPC dinner service is her version of “Asador”.
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| Surprise!! Burnt Ice Cream |
CBK Verdict: It was a lovely omakase treat by Executive Chef Gwyneth Ang and her team. The dishes are creative, superb and delicious. The portion is very generous, we heard some diners waiving the white flag during the fish dish. Although you can’t change much about the space, the team put in a lot of effort to change the atmosphere. For the amount OPC is charging, it is a steal. A must-visit. Cheers!!
One Prawn & Co’s – 12-Course Seafood Grill Dinner
Where: 458 Macpherson Road, Singapore 368176.
When: Tue – Sun, 18.00 – 23.00
Price: $128++ per pax / $158++ with free-flow Sake
Note: Dinner Service is by Reservation Only
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| Drink Menu - Alcoholic |
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| Drink Menu - Non Alcoholic |
Thank you very much Protegie, Chef Gwyneth and OPC Team for hosting us.
Food & Drink: 9/10
Value: 8.75/10
Service: N/A (Tasting Invitation)
Ambiance: 7.5/10
Budget per Person: $81 & Above
One Prawn & Co by Red Marble
458 Macpherson Road
Singapore 368176
T: +65 9639 8668
OH:
Lunch, Tue – Sun: 11.00 – 17.00
Dinner, Tue – Sun: 18.00 – 23.00
Closed on Monday
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