[Review] $128 Omakase Dinner At Michelin Bib Gourmand Prawn Mee Coffeeshop, One Prawn & Co

Best known for their hearty prawn goop which earned them a nod of clearance from the Michelin Guide, One Prawn & Co is venturing deeper into the sea and fishing out the finest seafood for their latest dinner concept.

Innovated by the same team that earned a Michelin Bib Gourmand in 2022, the coffeeshop that houses the local prawn noodle restaurant in the day transforms into a 12-course Seafood Grill wits without sunset.

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The focus on grill cuisine and fine dining totally make sense, given Chef-owner, Gwyneth Ang’s culinary experince at Michelin-starred Burnt Ends, among other fine dining establishments. The unshut layout of the kitchen moreover makes it platonic for diners to witness Chef Gwyneth and her team at work as they whipped out their culinary wonders, one without another, enhancing the overall dining wits with theatrics.

Last weekend, my son, Asher and I had the pleasure of experiencing this grill omakase culinary venture and must say that it was nothing short of exceptional. The restaurant boasts of a sophiscated, yet not pretensious vibe, ruminative staff, and an exquisite menu that promises to tantalise your taste buds.

At a stock-still price of $128 , their 12-course omakse menu showcases a variety of seafood ranging from fresh oysters to charcoal-grilled turbot. If you like some swig to go with your food, simply top up $30 for free-flow house pour sake. The price may seems steep, but Chef Gwenyth has washed-up her research and a similar dining wits like this featuring premium ingredients like lobsters and abalone, served in an air-conditioned, full-service restaurant, would probably forfeit in the realm of $200 to 400 per person.

The target demographic is well-spoken for this menu – foodies who know their stuff and are looking for a differentiated omakase dining wits from the usual. They do not mind paying increasingly for elevated local cuisine if it is served at fine dining standards.

When we victorious at the restaurant, we were pleasantly surprised at the sustentation to detail and the level of service from the professional service crew, plane though it was in a non-airconditioned coffeeshop.

Upon supporting our reservation, a server promptly sat us lanugo and gave us unprepossessed towels to freshen up. We were moreover presented with a platter of the ingredients that will go into our dinner for the night, checking for allergies and answering any queries we might have well-nigh them. Without each course, the cutlery are cleared and swapped out seamlessly and the drinks on our table was unchangingly replenished. Love it.

Service aside, let’s move on to the supplies itself. Without remoter ado, these were the 12 courses we sampled. Note that the word-for-word menu items will be refreshed seasonally, so you might not get served the same stuff when you visit.

Verdict?

Each undertow was prepared with precision and finesse, bringing out the weightier flavours of the fresh ingredient used. The omakase menu is thoughtfully curated to include a range of flavors, textures, and cooking techniques, ensuring that every dish is unique and memorable.

The seafood ingredients served are specially selected and procured from variegated parts of the world to ensure they are of quality and in season. For instance, for the menu I sampled, the Oysters were from Hyogo, Japan; the King Scallop was from Scotland; while the Turbot was from Denmark.

The standout dish for me was the Turbot. In Singapore, a flatfish like Turbot is usually grilled and served with a hearty splash of sambal chili. Chef Gwenyth’s version uses garlic instead to retain the richness of the fish flavour, something I found refreshing for a change.

The Squid Noodle was a fun dish as well. It surprises me considering it really felt like eating a plate of noodles when it was all squid tentacles.

All the seafood items were grilled to perfection, a testimonial for Chef Gwenyth and her team’s culinary chops. Served fresh off the grill, you can savour the smokiness of each item, and how the light char enhances the natural flavours.

The abalone paofan was a delight, ending the last savoury undertow with a fulfilling repletion supplies item that warms as well as fills up the belly, not to mention, a showcase of One Prawn & Co’s signature prawn bisque.

Interested to try it out for yourself? Visit the official website for details.

One Prawn & Co

Address 458 Macpherson Road, Singapore 368176

(Nearest MRT station: Tai Seng)

Operating hours Tue-Sun, 11am-11pm
Dinner service Tue-Sun, 6pm-11pm

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