Six top Singapore restaurants to feature wild Alaska seafood in a special month-long collaboration, putting the spotlight on wild, natural, sustainable produce

The Alaska Seafood Marketing Institute (ASMI) is proud to unveil exclusive partnerships with six of Singapore’s top dining establishments this September in conjunction with Seafood Expo Asia. This collaboration will spotlight the exceptional quality and sustainability of wild Alaska seafood, offering a series of specially crafted dishes available throughout the month.

Known for its pristine waters and unparalleled natural resources, Alaska produces some of the finest seafood in the world. In celebration of this, Alaska Seafood is partnering with top restaurants POPI’S at Mandala Club, Man Fu Yuan at InterContinental Singapore, 15 Stamford at The Capitol Kempinski Hotel Singapore, Morsels, and UMMI Beirut to create an unforgettable culinary experience. Each partner restaurant will present dishes that celebrate the rich flavours and nutritional benefits of Alaska’s marine bounty, providing Singapore’s discerning diners with a rare opportunity to savour the taste of the wild North Pacific. 

A taste of Alaska in the heart of Singapore

Alaska is home to over three million lakes, 34,000 miles of coastline, and 3,000 rivers, offering a diverse range of seafood species that thrive in one of the world’s most unspoiled natural environments. The seafood from the waters of the North Pacific is highly prized for its purity, taste, and nutritional value. Alaska seafood is additive-free, with the flavour, colour, and texture characteristics of wild Alaska seafood being the result of the fish feeding on a natural diet of marine organisms during their annual migrations in the cold North Pacific. This freedom to swim also leads to higher levels of omega-3 fatty acids and lower levels of fat than many other fish. 

Each partnering restaurant will bring its unique culinary flair to the table, creating signature dishes that not only celebrate the wild, natural essence of Alaska seafood but also enhance the dining experience with innovative and delicious interpretations using firm, fit, and vibrant fish that is rich in nutrients.  Alaska seafood is frozen within hours of catch to capture its inherent quality, retaining all of the goodness from harvest to the dinner plate

Morsels: A fusion of Japanese and Southeast Asian flavours

At Morsels, helmed by award-winning Chef Petrina Loh, diners will experience a delightful fusion of Japanese and Southeast Asian influences. Chef Loh, known for her innovative approach to cuisine, has crafted dishes that perfectly complement the natural flavours of Alaska’s seafood. One of the standout creations is the Alaska Pacific Cod Brandade, served with homemade Pulut Hitam cracker, edamame mayo, tobiko, and umami powder. This dish combines the creaminess of brandade with the crispiness of the black rice cracker, enhanced by a touch of Japanese fusion. 

Another highlight from Morsels is the Alaska Sockeye Soto Kasujiru, featuring garlic scape, puy lentil, and Thai basil oil. The sockeye salmon is carefully brined with kaffir lime leaves and confit, then paired with a sake kasu broth that adds depth and richness to the dish. This is a must-try for those seeking a unique and flavorful seafood experience.

Morsels’ dishes complement the natural flavours of Alaska Seafood

Man Fu Yuan: Elevating traditional chinese cuisine

Man Fu Yuan, a renowned Cantonese restaurant located within the InterContinental Singapore, brings a refined touch to traditional Chinese dishes with its Alaska Seafood Series. Under the direction of Executive Chef Aaron Tan, who has a reputation for blending traditional Chinese cooking techniques with contemporary flavours, the restaurant offers a variety of dishes that showcase the versatility of Alaska seafood. 

The Alaska Steamed Pacific Cod with preserved chopped chilli and scallions is a delicate dish where the natural flavours of the cod are complemented by a vibrant mix of chilli and scallions, adding just the right amount of heat. For those who prefer something richer, the Alaska Baked Black Cod with miso glaze, egg white, and baby broccolini presents a harmonious blend of umami flavours, with the smooth texture of the egg white perfectly balancing the crispness of the broccolini. 

Mandala Club: A refined culinary experience

Mandala Club’s Roasted Alaska Black Cod

At Mandala Club, where luxury and exclusivity define the dining experience, Chef Jack Allibone and his team present the Roasted Alaska Black Cod, available exclusively at POPI’S Dining Room, Bar & Garden, Level 2. This rich and buttery creation is complemented by a warm tartar sauce, crispy shoestring potatoes, and a touch of umami-rich wakame. Chef Jack, who has been recognised for his culinary excellence, ensures that each element of the dish enhances the natural qualities of the black cod, creating a refined and memorable dining experience.

Mandala Club’s latest menu addition comes in line with the Club’s larger commitment towards a greener future. POPI’s boasts a menu based on local and sustainable ingredients from suppliers who are aligned with the Club’s values, so as to reduce the Club’s carbon footprint and work towards a zero-food waste kitchen.

15 Stamford Restaurant: Where the land meets the sea

15 Stamford Restaurant, offering the freshest land and sea produce, offers three standout seafood options this September. The Alaska Sockeye Salmon En Papillote features fennel, orange, potatoes, Sauvignon Blanc, and dill butter, all delicately cooked in parchment to retain the moisture and flavours of the ingredients. This technique highlights the natural richness of the sockeye salmon while infusing it with aromatic herbs and citrus notes. For those who enjoy a more casual yet equally delightful dish, the Alaska Cod Fish & Chips at 15 Stamford is a must-try. Served with mushy peas, hand-cut fries, citrus tartar sauce, and burnt lemon, this dish offers a fresh take on a British classic. Another signature dish, the Alaska Cod Brandade, combines black salsify, parmesan, and sourdough rye toast for a sophisticated yet comforting option.

Exquisite dishes made with Alaska seafood at 15 Stamford

UMMI Beirut: A Middle Eastern twist

UMMI Beirut introduces diners to authentic Lebanese flavours,  accentuating the restaurant’s hearty offerings with top-quality Alaska seafood. The Alaska Herbs Cured Salmon is a delicately cured dish featuring Sockeye salmon, dill, garlic, and a vinegarette sauce, offering a fresh and aromatic start to your meal. The Alaska Seafood Kibbeh with Saffron Labneh is a unique dish that combines prawns, Sockeye salmon, coarse burghul, and strained yoghourt, providing a rich and flavourful experience. The Alaska Black Cod, grilled to perfection and served with a spiced chunky sauce and fried fennel, is a standout dish that marries the robust flavours of the Middle East with the delicate taste of Alaska’s black cod. 

Authentic Lebanese dishes at UMMI Beirut

Commitment to sustainability and quality

Alaska seafood is not only known for its flavour but also for its commitment to sustainability, with produce that is responsibly managed, utilising a world-leading science-based approach to help fish stocks, communities, and entire ecosystems thrive. Seafood caught in Alaska, including canned salmon, wild Alaska pollock fillets, and seafood powder, are highly valued for their nutritional content and ease of use in emergency and chronic food programmes, and plays a crucial role in disaster relief, offering shelf-stable, nutrient-dense seafood that meets the growing global demand for sustainable, healthy food options. ASMI is a global leader in responsible fishing, ensuring that future generations can continue to enjoy these natural resources. The fisheries are independently certified by both Alaska Responsible Fisheries Management (RFM) and the Marine Stewardship Council (MSC), which are benchmarked by the Global Sustainable Seafood Initiative (GSSI) and aligned with the United Nations Food and Agriculture Organization (FAO) Code of Conduct for Responsible Fisheries, the most comprehensive set of international standards and best practices for wild fisheries.

“Sustainability is not just a buzzword for us—it’s a way of life that defines every aspect of what we do,” said Sarina Welsh, Southeast Asia Overseas Marketing Representative for ASMI. “We are thrilled to bring a taste of Alaska’s pristine waters to Singapore, and these partnerships allow us to highlight the exceptional quality of our wild seafood. But more importantly, it’s an opportunity to share our unwavering commitment to sustainable practices that ensure the health and vitality of Alaska’s marine ecosystems. Through this collaboration, we hope to inspire appreciation not just for the flavours of Alaska, but for the meticulous stewardship that makes these resources available for future generations.”

Guests are encouraged to experience these exclusive dishes and discover why Alaska seafood is considered among the finest in the world. Available from 1 to 30 September 2024. 

For more information on the Alaska Seafood Marketing Institute, visit https://seasia.alaskaseafood.org/.