WOK°15 Kitchen – Cantonese Dining with a Yacht View

I am always fascinated by the picturesque view of luxurious yachts berthing at the ONE°15 Marina Sentosa Cove every time I attend events held here – with the well-maintained leisure ships against the bright skies and seawater, who wouldn’t imagine living the life one day? Now, the yacht club is taking the experience further with a new restaurant in its clubhouse premises, aptly named WOK°15 Kitchen.

Opened in early April this year, WOK°15 Kitchen has a casual, family-friendly setting that is great for gatherings. It offers a wide range of exquisite Cantonese style dishes, such as appetisers, soups, seafood, barbecue dishes and dim sum, prepared by a team of experienced chefs led by Executive Chef Chum Kar Ho.

The restaurant is one of the three places in the ONE°15 Marina clubhouse that are open to the public, the others being the HELIOS93 lobby lounge and the Latitude Bistro (open on Mondays to Thursdays to non-members on a trial basis).

It is connected to a spacious foyer, offering a panoramic view of the marina, and has four private dining rooms that can accommodate up to 10 persons each. WOK°15 Kitchen also thoughtfully chose instrumental versions of Chinese oldies as ambient music – plus points to the dining experience!

I was invited to sample their dishes a while back and we all enjoyed the Chilli Crab, a signature item on WOK°15 Kitchen’s menu. Sri Lankan crabs in rich chilli crab sauce were served in a black wok and kept warm with a tealight candle below. The crab meat was fresh and had a firm texture, and it went well with the gravy. Despite having more chilli and spices added, the gravy was a little on the sweet side.

We also had Braised Fish Maw and Bamboo Pith in Golden Pumpkin Soup. The soup had a rich texture and was mildly sweet and salty, which should go well with the majority of palates. Meanwhile, the chewy fish maw and bamboo pith gave this item another dimension.

The Baked King Prawn with Pumpkin Sauce was very addictive, and how I wished there were more prawns! Besides pumpkin, Chef revealed that fresh milk, butter, stock and salted egg were also combined to form the gravy. The “basket” to hold the prawns was made with vermicelli sheets that were cut, fried and then baked to crisp.

Another remarkable dish was the Baked Sea Perch with Preserved Vegetables, Snow Fungus and Minced Meat. The snow fungus was first stir-fried to bring out its fragrance, and then combined with minced meat, preserved vegetables and a caramelised sauce before it was poured over the baked sea perch. The richness is counterbalanced by the bed of blanced kangkong below.

Meanwhile, the “Tai O” Braised Crispy Vermicelli is a comforting dish with salted fish, shrimp paste (har cheong) and seafood cubes added – no matter how full you are, don’t miss out on a bowl of this! It had good wok hei and a mild fragrance of har cheong and salted egg. Chef mentioned that these two items were slowly stir-fried together, while the beehoon had been fried beforehand before they were combined and simmered to goodness.

While Sentosa Cove may be slightly out of the way, I do think making the journey to WOK°15 Kitchen will be worth it, whether to impress business associates, to have dinner gatherings or even organise wedding solemnisations and wedding lunches/dinners. And with Father’s Day coming soon (they have a separate Father’s Day menu), do consider!

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to WOK°15 Kitchen. We will verify and update from our side. Thanks in advance!