Singapore Menu Promotion 2023 – Ocean’s Best: Wild-caught Alaska Seafood
Singaporean food lovers and seafood enthusiasts recently had the chance to embark on a culinary journey like never before with Alaska Seafood’s month-long menu promotion, titled “Ocean’s Best: Wild-caught Alaska Seafood,” which ran from September 8 to October 6, 2023. The decision to time this promotion during Seafood Expo Asia and the same week as Formula 1 racing was a strategic move. It gave the promotion a lot of exposure and significantly increased awareness about Alaska seafood in the market. This promotion not only fostered connections with the HRI sector in the city, but also introduced the people of Singapore to the wonders of Alaska seafood, all while showcasing its versatility and demonstrating how Alaska seafood could be enjoyed with the diverse flavors of Singaporean culture.
Four renowned Singaporean restaurants joined the menu promotion, each offering a unique take on Alaska seafood:
Located in the Dao by Dorsett Hotel, Collective is a beloved all-day dining hub, perfect for social gatherings and business meetings. Known for its coveted lunch sets, it’s a favorite among Central Business District workers.
Executive Sous Chef Dexter Lim, a culinary maestro with 14+ years of experience spanning Mexican, Japanese, Italian, and French cuisines, has graced top kitchens, including One Farrer Hotel & Spa, Hotel Fort Canning Singapore, and a Relais & Chateau fine-dining restaurant. And as the former Executive Sous Chef at TWG Tea and a recipient of numerous culinary awards, Chef Dexter now leads the culinary team at Collective, Dao by Dorsett AMTD Singapore, overseeing the hotel’s dining outlet and event spaces.
During the ASMI promotion, the Collective delighted guests with two standout dishes:
- Baked Black Cod with Roasted Cherry Tomato, Milk Cabbage, Earl Grey Coconut Rice, and Yellow Curry Emulsion.
- Keta Salmon Rilettes Brioche Sando featuring Puff Wild Rice, Ikura, Pickled Shallot, and Fennel Slaw.

Primal Cut and Black & White:
Chef Ray is the culinary visionary behind Primal Cut and Black & White, both under the umbrella of Iron Nori Pte Ltd. And with over two decades of experience in the F&B industry, Chef Ray brings his passion for exquisite cuisine to the table and has turned both restaurants into culinary gems.
Primal Cut, traditionally a steakhouse, made a unique move by joining our menu promotion. Their decision was influenced by the growing demand from female customers for more seafood options. On the other hand, Black & White, located in a recently renovated shopping center on Balestier Road, focuses on delivering a delectable all-day dining experience, specializing in modern European cuisine.
During the ASMI promotion, both Primal Cut and Black & White impressed diners with a trio of enticing Alaska seafood dishes:
- Black Cod & Seafood Stew, featuring Mussel, Prawn, and Squid in a delectable Cream Sauce, served with Sourdough.
- Oven-baked Black Cod paired with Squid Ink Risotto.
- Pan-seared Black Cod with a luscious Teriyaki Sauce.

Chef’s Table by Chef Stephan Zoisl:
Chef Stephan Zoisl, born in Austria, is renowned for his innovative culinary style. His journey from top European restaurants, including Michelin-starred establishments, led him to Singapore, where he founded “Chef’s Table by Chef Stephan.” Working alongside him is Head Chef Chan Wei Peng, a graduate of the Culinary Institute of America with experiences in Michelin-starred and fine dining establishments in New York City. Returning to Singapore in 2019, he partnered with Chef Zoisl and adapted the restaurant’s menu for delivery during Covid-19.
Located in the heart of Singapore, Chef’s Table offers an intimate dining experience with a focus on personalized tasting menus. Their cuisine blends European and Asian flavors into creative dishes.
Their menu during the Alaska Seafood promotion featured:
- Pan-seared Black Cod with Passionfruit Gel and Tarragon Beurre Blanc.
- Pacific Ocean Perch paired with Seasonal Mushrooms and Caper Brown Butter Sauce.

Our Alaska Seafood menu promotion in Singapore has been more than just a delightful culinary experience. It has laid the foundation for ASMI SE Asia to cultivate vital relationships with importers, the HRI sector, and spreading the word about the exceptional quality of Alaska seafood among Singaporean consumers. Chef Ray, the Group Executive Chef overseeing Black & White and Primal Cut restaurants, has shared exciting plans for the group. They intend to consolidate their menus across all their venues by the end of this year and are interested in adding Black Cod/Sablefish as a permanent addition to their offerings. Meanwhile, Chef’s Table, led by Chef Stephan Zoisl, was not only impressed with their menu promotion but has also permanently incorporated Black Cod/Sablefish and Pacific Ocean Perch into their menu. With this heartwarming response, we look forward to continuing our mission of bringing the finest Alaska seafood to the heart of Singapore. Stay tuned for more delightful seafood adventures to come!