Western Australia (WA), which takes up the entire western third of the country, is known for some of the world’s finest produce – wine, seafood, beef, just to name a few. If you can’t travel to Australia, Plating Up WA: Singapore Edition is your chance to savour them.
Plating Up WA was first launched in 2018 to celebrate WA produce in its home market. Singapore was chosen as its first overseas campaign, with diners enjoying many WA-inspired dishes and drinks at participating venues during the month-long festival.
Now back for its second year from Jun 23 to Jul 23, the event will serve even more specially created dishes and drinks using WA produce such as Western rock lobster, Australian wagyu, octopus, wines and spirits.
Here are 12 restaurants, cafes, and bars participating in the event across Singapore: Bar-A-Thym; Bedrock Bar & Grill; Bedrock Origin; Eclipse by BDC; Flutes Restaurant; LeVeL33; Kaarla; Monti; Open Farm Community; Oumi; Sol & Luna; 87 Club Street.
We suggest starting at Kaarla, located on the 51st level of CapitaSpring. Plating Up WA: Singapore Edition 2023 Ambassador Chef Lamley Chua, who is also executive chef of 1-Arden that includes Kaarla and Oumi, has created for Kaarla a main dish of charcoal-grilled Pardoo Okan Wagyu tenderloin with butternut pumpkin done in three ways. It is served with earthy, silken creamy cauliflower puree, red wine beef jus, and topped with freshly shaved truffle.
Over at Eclipse by BDC in Chinatown, chef Samuel Quan has created the charcoal-grilled Fremantle Octopus coated in chillied dried shrimp, seasoned puffed rice with black bean salted fish puree, and paired with yuzu and kumquat gel.
At Bar-A-Thym Restaurant by François Mermilliod, chef Mermilliod has created a tantalising dish of Glacier 51 toothfish from Western Australia with artichoke, asparagus, red prawns, and lime and saffron beurre blanc.
Meanwhile, Flutes Restaurant’s chef Peter Rollinson has put together a degustation menu that includes Western rock lobster with pumpkin and curry; Manjimup truffle congee; Shark Bay chilli crab noodles; and Futari Wagyu striploin with WA citrus Eton Mess as a dessert.
For drinks, head to wine bar 87 Club Street which is offering two pours from the world-renowned Margaret River region: Nocturne 2019 Cabernet Sauvignon an Peccavi 2020 Sauvignon Blanc.
Patrons of Plating Up WA: Singapore Edition venues also stand a chance to win a trip for two to Perth when they order the featured dishes/drinks during the festival. All they need to do is to order the featured dish/drink, post a photo/video of the dish/drink on their Instagram account, tag three friends to the post, and tag @platingupwasingaporeedition, @luxury.escapes.asia, and @westernaustralia.
For more information on the participating venues and their dishes, visit www.platingupwa.com.au/singapore-venues.
