One Prawn & Co Launches New Seafood Grill Course Dinner

If you indulge in seafood dinners, then One Prawn & Co is a restaurant you must visit. Located in the Tai Seng area of Singapore, their latest dinner concept, the 12-course Seafood Grill experience, is a must-try for anyone who appreciates fine dining in a casual venue setting.

The restaurant, best known for its hearty prawn broth served only at lunchtime, is now venturing deeper into the sea to bring you the finest seafood. Chef Gwyneth Ang, the young entrepreneur behind One Prawn & Co, is a genius in culinary creations. Her ten years of experience at Burnt Ends and Forlino, under some of the most renowned chefs in Singapore, is evident in every dish she creates.

The 12-course Seafood Grill dinner is priced at a fixed rate of $128++, which is an excellent value for the quality and variety of seafood. The seafood ingredients are handpicked from different parts of the world to ensure they are of the highest quality. Before the show begins, you are shown a basket of seafood ingredients that will be served during the dinner.  

One standout dish is the Abalone Poached Rice, made with One Prawn & Co’s signature prawn broth. The rich and flavourful broth pairs perfectly with tender abalone and fluffy rice. The Hanging Tender Steak served with Sunchoke Cream and Chives, is also worth mentioning. The steak is perfectly cooked and melts in your mouth, while the Sunchoke Cream adds a subtle sweetness to the dish.

Another dish that caught our attention is the Squid Noodles, served with Salsa Verde and Black Olives. The squid noodles are cooked just right and have a delightful texture, while the Salsa Verde and Black Olives add a tangy and savoury flavour that complements the seafood perfectly.

Up to now, all the dishes were delightful, exquisitely presented, and in one-bite serves. Then came the Grilled Turbot; it was the whole fish! Beautifully charred and smoky, served with garlic brown butter, capers and pickled papaya. Ok, now I was feeling the fullness of a 12-course dinner.

The restaurant also offers a free-flow house pour Sake for an additional $30++, an excellent option if you want to indulge in some delicious drinks while enjoying your meal. I am still learning about sake, but I was very happy to try the ones served.

One thing to note is that the restaurant has limited slots available, and all dine-ins are strictly by reservation only but trust me, it’s worth making an effort to secure your spot at this fantastic seafood grill experience.

One Prawn & Co is a must-visit restaurant for seafood lovers. Chef Gwyneth Ang and her team are dedicated to delivering the best of each course, and their commitment to quality and excellence is evident in every dish they serve. Highly recommended.

One Prawn & Co, having earned a Michelin Bib Gourmand in 2022, are located in a corner coffee shop on MacPherson Road. Known for their prawn noodles, One Prawn & Co moved from a hawker centre in Golden Mile a year ago.

I had read about their twelve course seafood dinner grill and was off to experience it. Dressing down to fit the description of no air conditioning, I was ready for a casual fine dining evening.

Chef Gwyneth was busy in the open style kitchen. I noticed the open grill which was representative of upmarket establishments, the difference that made the difference.

With fine dining experience from amazing restaurants like Burnt Ends, I knew I was in for a treat. Simply laid out, stylish cutlery and crockery cut across the down-to-earth, basic façade.

My first thought was that One Prawn & Co would be in rapport with diners who loved good food in suburbia, without having to dress up and look the part. Anything comfortable was the order of the day.

As I went through the menu laid out in front of me, I was told that the dining experience would take two hours. Not bad for an evening out, I thought. Simplicity in its finest!   

Diners who had already tasted the hearty prawn broth only served at lunch, would know the treat they were in for. At a fixed price of $128++, the twelve course menu ranged from fresh oysters to charcoal-grilled turbot. Dinner offered a set menu that is refreshed every few months.  

As sake was served to the table, a sweet shrimp entrée accompanied it. The taste of this raw shrimp was an indication of what was to follow. I could envisage a chilled glass of dry white wine paired with this dish. Ah so crisp and well combined with the sweetness of shrimp.

In a beautifully presented platter of four starters, this next dish was not only outstanding in taste but visually appealing too. We were advised to start from left to right, from oyster to crab.

The Hyogo oyster served with granita and red wine vinegar was such a great pick to begin with. Cold and fresh, it activated my palette! Cured Amberjack, a fish used in Japanese cuisine that is likened to tuna was the next dish to greet us, prepared with soy and seaweed. Loved it!

Another stunner from this quadruple serving, was poached shrimp with coconut & garam masala. Wow! What diffused tastes of spice and seafood, just right. The mark of a true professional that knows her boundaries. I was already loving this evening.

Soft shell crab to end this round of four, on a lettuce leaf that when picked up, lay perfectly in my hand for two mouthfuls. A light trace of spice at the end, so subtly infused.

Both Doug (our other Expat Choice contributor) and I just looked at each other. We were already deciding who we could come back with. This was a stunning dinner menu and we were having a chill night, no expectations to conform to. We could imagine a wait list for many more casual-style diners flocking to One Prawn & Co.

We were informed that the next four dishes were to be shared between us. Grilled Maitake mushroom on a bed of burnt barley risotto. So smoky in flavour! A great product of the open grill!

Then squid noodles with salsa verde and black olives. A lovely habanero spice underlying this dish that was again, subtle and ever so delicious. My next favourite of the night was the Scottish king scallop with XO chilli jam. Topped with a light taste of onion and dried shrimp, this added to the already flavoursome scallop.

As a break to seafood, the hanging tender steak with sunchoke cream made out of Jerusalem artichokes was stunning. The steak was so tender and juicy, oozing a smorgasbord of flavours in my mouth. Every dish had so much oomph it was so easy to devour the hard work that Chef Gwyneth had put in.

By this time we were both beginning to feel full. Imagining that the last two dishes would be as petite as the preceding four, we were surprised to see a whole Turbot, grilled with garlic brown butter topped with capers, and an outstanding pickled papaya salad on the side.

This salad lifted the taste of fish enormously. Amazingly tasty, we were filled to the brim wondering how we would have the finale! Abalone poached rice in a signature prawn bisque was presented bubbling hot in a clay pot.

Wow! The aroma was enough to communicate the depth and breadth of the prawn stock One Prawn & Co had become so famous for. With a bit of egg white floss and toasted rice bubbles, this was truly worth the wait.

I could not fathom how talented Chef Gwyneth was. Her years of experience really reflected in her food. It was such a stunning combination of dishes put together so elegantly, I was so impressed.

I knew One Prawn & Co had a unique model, catering to a segment of diners who would truly appreciate the casual, relaxed atmosphere coupled with such fine food. Rocking up to One Prawn & Co dressed with shorts and T-shirt would be the norm, most appropriate.

We ended our meal with burnt ice cream on a mini cone. Just right to cleanse the palette and be off on our way. What would I say to would-be diners? Reservations are a must.

Lunch starts at 11am where prawn noodles are the order of the day. Dinner begins at 6pm for those who prefer the set grilled seafood dinner. There is no a-la-carte menu for this very niche restaurant.

You will be delighted with a superb dinner when you decide to dine at One Prawn & Co. We knew we were in very good hands and you would be too…..