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WOK°15 Kitchen @ ONE°15 Marina Sentosa Cove

~Invited Session~


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WOK°15 at ONE°15 Marina Sentosa Cove has a menu offering everything from the best of local specialties to contemporary Asian interpretations at affordable prices. Helmed by Executive Chef Chum Kar Ho from Hong Kong, he has created a menu with creative twists to suit a variety of palettes.

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Japanese Greenhouse Tomato served with Wasabi Infused Sesame Sauce ($8)

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This dish was designed to provide refreshment from Singapore’s warm weather. Intricate cutting skills presented - quite an art piece don't you think?

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Double Boiled Japanese Chicken Soup with Himematsutake Mushrooms ($38)

I love my soups and this would be one of those soups I would not mind having all the time. Hearty broth for the rainy day!

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Delve deep for a medley of Japanese mushrooms, giving the soup an earthier flavour.

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Grilled Garoupa Fillet with Beancurd Skin served in Stone Pot ($38)

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Created to feed our love for hotpot dishes - this piping hot dish features garoupa fillets tossed in a delectable sauce. Perfect with rice!

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B.B.Q Combination Platter (3 Varieties) ($30)

No visit to a cantonese restaurant is complete without trying their roasts. Roasted pork belly was the most oustanding of the three roasts attempted, crispy skin, jellied fats and that salted pork layer. 

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Chilli Crab served with Fried Mantou (Seasonal price)

Chef Kum’s reinvented Singapore classic, The Chilli Crab (served over a mini wok) is iconic of the restaurant. Served with fried mantous which is a must when eating chilli crab - tear open them buns and dunk them into the fiery red coloured gravy. 

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My favourite part of the crustacean - those meat stuffed pincers doused in a generous scoop of gravy.

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Braised Vermicelli with Diced Seafood, Salted Fish, Shrimp Paste and Vegetables ($22)

Tuck into this braised vermicelli for the carb fix, plenty of ingredients tossed into this dish. I say, get a side of cut chilli padi for that oomph. 

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Double Boiled Snow Fungus and Osmanthus served in Coconut ($12)

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Coconut fragrance runs strong in this hot dessert meant for the rainy days and nourishing sweet finish. Gotta love the goodness packed in every slurp.

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An assortment of their first year in this Mooncake business, while the crowd favours the traditional flavour of white lotus paste with salted egg yolk, I say give the longan ginger tea a try - love your candied ginger and this would please you to no end!

WOK°15 Kitchen
ONE°15 Marina Sentosa Cove 

A foodie born to eat, shop and travel. Forced to work.

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