From 1 to 30 September 2024, Singapore’s food scene is set to sizzle this September as the Alaska Seafood Marketing Institute (ASMI) partners with six of the city’s top dining establishments to celebrate the unparalleled quality of wild-caught Alaska seafood. This exclusive month-long collaboration, coinciding with Seafood Expo Asia, will highlight the unique flavors, sustainability, and nutritional benefits of seafood harvested from the pristine waters of Alaska.
Discerning diners in Singapore can embark on a culinary journey across six renowned restaurants — POPI’S at Mandala Club, Man Fu Yuan at the InterContinental Singapore, 15 Stamford at The Capitol Kempinski Hotel Singapore, Morsels, Sanctuary Tearoom at Amara Sanctuary Sentosa, and UMMI Beirut. Where each establishment will feature specially crafted dishes that showcase the rich flavors and exceptional quality of Alaska’s wild seafood, bringing a taste of the North Pacific to the Lion City.
Why Alaska Seafood?
Alaska is home to over 3 million lakes and 34,000 miles of coastline, providing one of the world’s most pristine environments for seafood. The fish from these waters are renowned for their purity, taste, and nutritional value. Wild Alaska seafood is additive-free and rich in omega-3 fatty acids, offering health benefits such as reducing inflammation and supporting heart health. The fish’s natural diet of marine organisms during their migration through the cold North Pacific waters enhances their flavor, color, and texture, making them a prized ingredient in fine dining.
Spotlight on the Restaurants
Morsels: Award-winning Chef Petrina Loh blends Japanese and Southeast Asian influences to create dishes like the Alaska Pacific Cod Brandade and Alaska Sockeye Soto Kasujiru. These dishes not only highlight the natural flavors of Alaska seafood but also offer a unique fusion experience that is both innovative and delicious.
Man Fu Yuan: This iconic Cantonese restaurant elevates traditional Chinese cuisine with dishes such as Alaska Steamed Pacific Cod with preserved chopped chili and scallions. Executive Chef Aaron Tan expertly balances traditional techniques with contemporary flavors, creating a dining experience that is both refined and memorable.
Mandala Club: At POPI’S Dining Room, Chef Jack Allibone’s Roasted Alaska Black Cod, served with warm tartar sauce and crispy shoestring potatoes, exemplifies culinary excellence and sustainability, aligning with the Club’s commitment to reducing its carbon footprint.
15 Stamford: This restaurant offers three standout seafood dishes, including the Alaska Sockeye Salmon En Papillote, which showcases the delicate richness of sockeye salmon enhanced with aromatic herbs and citrus notes.
Sanctuary Tearoom: Nestled in Amara Sanctuary Sentosa, the Sanctuary Tearoom offers tranquil dining with dishes like Alaska Pan-Roasted Salmon, emphasizing sustainability and the natural goodness of Alaska seafood.
UMMI Beirut: This Middle Eastern restaurant introduces Singapore to authentic Lebanese flavors, incorporating Alaska seafood into dishes like Alaska Herbs Cured Salmon and Alaska Black Cod, grilled to perfection and served with a spiced chunky sauce.
Commitment to Sustainability
ASMI’s dedication to sustainability is evident in every aspect of their operations. Alaska’s fisheries are responsibly managed using a science-based approach to ensure that fish stocks and marine ecosystems remain healthy and abundant for future generations. This commitment is reflected in the high-quality, sustainable seafood that diners will experience throughout this collaboration.
Final Thoughts
This September, don’t miss the opportunity to indulge in the finest wild-caught seafood from Alaska, expertly prepared by some of Singapore’s top chefs. Whether you’re a seafood enthusiast or simply looking to experience something extraordinary, these exclusive dishes are a celebration of flavor, sustainability, and culinary artistry.
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