Chef de cuisine Douglas Tay’s innovative East-meets-West menu includes creations like Hokkaido scallop with citrus cured, cauliflower cream, black truffle salsa and seaweed vinaigrette ($40), along with their signature stone hearth flatbreads that come with Osia’s iconic “toothpaste” tube dips in a variety of flavors.
Don’t miss: Foie gras at Osia. It’s one of I-S Magazine’s 50 things to eat in Singapore before you die (2012).
