Resorts World Sentosa (RWS) has launched Laurus Table, a new, 106-seater upscale speciality restaurant at The Laurus, a Luxury Collection Resort. focused on sustainable seafood and refined gastronomy.
Headlining the kitchen is consultant chef Fabrizio Ferrari, a Michelin-star Italian chef and Netflix star, who brings 15 years of culinary expertise and a passion for responsible sourcing.
Ferrari, who earned his first Michelin star at age 28 and maintained the accolade for 15 years at his family restaurant in Lecco, Italy, has crafted a menu rooted in modern Mediterranean and Italian traditions. His creations also feature influences from his extensive training, including time with three-Michelin-star chef Mauro Uliassi, and his recent stint running Fabrizio’s Kitchen in Seoul.
The dining experience emphasises warmth, connection, and engagement, featuring an open kitchen equipped with a wood-fired pizza oven and charcoal grills. Dishes are prepared using wood-fired, char-grilled, steamed, and wok-seared techniques.
Menu highlights include Panzanella di Polpo (slow-cooked octopus with Panzanella salad), Branzino in crosta di sale, finocchietto e Limone (sustainably farmed whole seabass baked in a sea salt crust), and Ferrari’s signature pasta dishes like Scialatielli ai Frutti di Mare al cartoccio, which is Scialatielli spaghetti pasta sautéed with sustainable seafood, tossed in a rich seafood sauce wrapped in foil, and theatrically unveiled tableside.
A passionate advocate for sustainability, Ferrari is a Marine Stewardship Council global ambassador. This ethos is woven into the restaurant’s operations, with the menu featuring fresh seafood from The Fish Farmer, a sustainable local fish farm, and herbs grown daily in the hotel’s own on-site garden.
Guests can deepen their connection with food through immersive experiences, including chef-led tastings and interactive cooking classes that incorporate a guided tour of the herb garden. Laurus Table also serves a residential-style international breakfast, highlighting house-baked breads, heritage condiments, and sustainably sourced local produce, including a bespoke Calamansi Curd Yoghurt created by a local artisan.
