30 Mar 2017

Local Chef Showcase: Chef Douglas Tay of Osia

OSIA, Resorts World Sentosa

Featured Chef of the Month

Chef Douglas Tay of one-Michelin-starred Osia

Chef Douglas Tay has a decade of F&B experience and has won several gold medals at the Culinary Olympics and WA Oceanafest 2009, clinched second place at the WACS Global Chefs Challenge 2009, Asia Finals, and was a nominee at the 2008 Hospitality Asia Platinum Awards for Most Passionate Western Cuisine Chef.

Described as an enthusiastic and innovative chef, Chef Tay has been trained in the 'new school' of cuisine and consistently looks 'out of the kitchen' for ideas that he can incorporate into his menu. His constant pursuit for perfection means he takes no short-cuts in his quest to provide his guests with the utmost in quality food and service.

His novel out-of-the-box culinary ideas continually astound guests as he creates extraordinary flavours by putting together the freshest ingredients.

“Every dish has a story to tell” is how the young Singaporean head chef describes his cuisine. For this dinner, Chef Tay has created a premium Beef-only menu that combines Asian influences and western culinary techniques, paired with highly-rated wines personally selected by Robert Parker Wine Advocate’s esteemed team of wine critics.

AMUSE BOUCHE

YELLOWTAIL AMBERJACK

Kaffir Lime / Lyophilized Pineapple / Coconut Water

AIR DRIED WAGYU BEEF BRISKET & OX TONGUE

Crystalline Iceplant / Candied Quandong / Balsamic Beurre Noisette

Chateau Cantemerle 2011, RP91

BEEF SHANK ESSENCE

Pearl Barley / Vine Tomato / Lovage

Domaine De Chevalier 2010, RP95

GRASS FED BEEF CHEEK

Parmesan Potato Mousseline / Puffed Brown Rice / Bacon Cream Espuma

ROASTED TAJIMA WAGYU BEEF TENDERLOIN MS 6

Burnt Celeriac / Puffed Brown Rice / Carbonara / Sea Water Foam / Pulverized Demi Glace

Chateau La Tour Figeac 2012, RP93

STRAWBERRY

Basil Meringue / Olive Oil Sponge / Fromage Blanc Mousse / Strawberry Sorbet

COFFEE OR TEA

Accompanied by Evian and Badoit water

Dining at Osia Steak and Seafood Grill is all about sharing a hearty meal with your loved ones.

Please note that the theme of the menu is centred around beef. We would not be able to entertain requests to replace beef from the menu. However, other dietary requirements can be arranged, please contact us at contact@michelin.sg to check. Menu and wines are subject to change without prior notice.

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Local Chef Showcase: Chef Douglas Tay of Osia

Dining at Osia Steak and Seafood Grill is all about sharing a hearty meal with your loved ones.

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Local Chef Showcase: Chef Douglas Tay of Osia

Dining at Osia Steak and Seafood Grill is all about sharing a hearty meal with your loved ones.

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