Indonesian

Ocean Restaurant

Bersantap dengan hidangan hasil laut segar yang berkelanjutan

di restoran bawah laut pertama di Asia Tenggara.

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Hanyutkan diri Anda dalam keajaiban lautan saat Anda menikmati hidangan modern Eropa yang luar biasa. Santap semua hidangan tersebut saat Anda menikmati kebersamaan dengan pari manta besar dan 40.000 hewan laut.

Saran: Sebelum berkunjung
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Restoran kami tidak melayani pembayaran tunai dan menawarkan pembayaran tanpa kontak. Kartu atau dompet digital yang kami sarankan adalah Mastercard, Visa, American Express, Diners, JCB, Union Pay, GrabPay, WeChat Pay, Alipay, MPay, PayNow, Singtel Dash, Genting Dollars, RWS Vouchers, dan RWS Invites$.

Location

Equarius Hotel, B1M Parkir Mobil Barat

Informasi Parkir

Equarius Hotel B1M Parkir Mobil Barat

 

Lihat informasi selengkapnya

Chef Bios

    Chef Olivier Bellin
    Born and trained in France, Chef Olivier Bellin began his culinary career as an apprentice in Lycée Le Paraclet, Quimper. He would go on to work with master chefs Joël Robuchon, Jacques Thorel, Jean Coussau and Guy Guilloux. Chef Olivier eventually returned to his parent’s inn and transformed it into the famed two Michelin-starred L’Auberge des Glazicks.  
    Chef Bernard
    Chef de Cuisine Bernard Lim

    The chef lives to make you smile with his remarkable culinary creations.

    As Chef de Cuisine of Ocean Restaurant, the cheerful Chef Bernard Lim devotes all his time to bringing you happiness with his remarkable culinary creations.

    Chef Olivier Bellin
    Born and trained in France, Chef Olivier Bellin began his culinary career as an apprentice in Lycée Le Paraclet, Quimper. He would go on to work with master chefs Joël Robuchon, Jacques Thorel, Jean Coussau and Guy Guilloux. Chef Olivier eventually returned to his parent’s inn and transformed it into the famed two Michelin-starred L’Auberge des Glazicks.  
    Chef Bernard
    Chef de Cuisine Bernard Lim

    The chef lives to make you smile with his remarkable culinary creations.

    As Chef de Cuisine of Ocean Restaurant, the cheerful Chef Bernard Lim devotes all his time to bringing you happiness with his remarkable culinary creations.

    Chef Olivier Bellin
    Born and trained in France, Chef Olivier Bellin began his culinary career as an apprentice in Lycée Le Paraclet, Quimper. He would go on to work with master chefs Joël Robuchon, Jacques Thorel, Jean Coussau and Guy Guilloux. Chef Olivier eventually returned to his parent’s inn and transformed it into the famed two Michelin-starred L’Auberge des Glazicks.  
    Chef Bernard
    Chef de Cuisine Bernard Lim

    The chef lives to make you smile with his remarkable culinary creations.

    As Chef de Cuisine of Ocean Restaurant, the cheerful Chef Bernard Lim devotes all his time to bringing you happiness with his remarkable culinary creations.

Hidangan Khas

Oven-Baked Wagyu Beef

Oven-Baked Wagyu Beef

Seaweed Butter John Dory

Seaweed Butter John Dory

Butter Poached Dover Sole

Butter Poached Dover Sole

Cuisses de Grenouille Paneers

Cuisses de Grenouille Paneers

Oven-Baked Wagyu Beef

Oven-Baked Wagyu Beef

Seaweed Butter John Dory

Seaweed Butter John Dory

Butter Poached Dover Sole

Butter Poached Dover Sole

Cuisses de Grenouille Paneers

Cuisses de Grenouille Paneers

Wine & Dine - Restoran Unggulan Singapura 2020/2021
Singapore Tatler - Singapore's Best Restaurants 2015
Singapore Tatler - Singapore's Best Restaurants 2016