One Prawn & Co’s new concept features dry-aged seafood
Diners may be familiar with One Prawn & Co’s initial incarnation located at MacPherson, which has since been rebranded into Zhup Zhup. Famed for its rich prawn broth served in claypots, the outlet draws snaking queues from people eager to indulge in their offerings. Now, One Prawn & Co has returned with a fresh new concept at New Bahru, specialising this time in modern Asian seafood dishes.
The core of the dishes served at One Prawn & Co revolve around the techniques of dry-ageing and wood-firing and using fresh, sustainably sourced seafood. Chef Gwyneth, the brains behind the menu, shares that “All cuisines go back to wood-fire. It was the beginning of all cooking, tying cultures together. I want to explore that primal connection and present Singapore as a melting pot through the cuisine at One Prawn & Co.”
Start your meal with dishes such as Fresh Shucked Seasonal Oysters and Lime Cheek (S$30 for 5 pieces) and Crab Croquette with Sweet Mayo and Chives (S$16).
The Haricot Verts and Burrata (S$28) is an intriguing marriage of Asian and Western ingredients, featuring string beans expertly charred and laid on top of fresh, creamy burrata with chilli oil and crispy fried baby silverfish.
The Prawn Toast and Aioli (S$16) combines fresh prawns with sesame-seed encrusted house-made sourdough for an elevated version of this tasty snack.
Once your appetite has been whetted, kick things up a notch with the Octopus and Assam Hummus (S$24). Tender Australian octopus is served on top of a hummus infused with spicy assam paste for a delightfully creamy yet fiery experience.
The freshness of the seafood here shines in the Live XO Scottish Scallop and Vermicelli (S$28 for 1 piece). Topped with homemade XO sauce and a bed of flavourful vermicelli, this was one of the favourites at the table for its elegant simplicity.
The delightful taste of hamachi is further emphasised by dry-ageing in the Dry-aged Hamachi with Kimchi and Puffed Rice (S$26). The fish is dry-aged for 16 days before being tossed with kimchi and wakame powder, and served with crunchy puffed rice.
The Signature Haddock Burger (S$24) features a house-made brioche bun encasing a flaky, battered haddock fillet and yuzu aioli. Diners can opt for an addition 30g of caviar (S$75) for a more luxurious experience.
For the main heart of the meal, the 14 Days Dry-aged Kingfish and Pickled Papaya Slaw (S$46) and the Monkfish Cashew Curry (S$52) deserve a place at your table. And for claypot rice enthusiasts, there is something for you – the Braised Sea Cucumber, Seasonal Uni and Scallion (S$108, +S$40 to top up 30g of uni). Make sure to mix well and enjoy all the crispy bits at the bottom!
No meal is complete without something to drink. One Prawn & Co offers a selection of cocktails and mocktails including the innovative 旺旺 Wang Wang (S$15) mocktail, so named for the iconic Japanese rice cracker.
Sweet water chestnut is blended with yuzu and lemon and topped with homemade chantilly cream, and the namesake cracker. For those who want something alcoholic, try Ahjumma’s First Love (S$26), which is light and sweet with delicate kimchi notes.
The post One Prawn & Co’s new concept features dry-aged seafood appeared first on SETHLUI.com.
