Osia Steak & Seafood Grill, Singapore

"A confluence of flavours from Australia, Asia and the Pacific Rim" feature is the central stone hearth oven which adds a breadth of taste and texture

OSIA BRAND Osia restaurant is the re-birth of Chef Scott Webster’s original restaurant by the same name founded in London in 2003. He had conceived the name ‘Osia’ from the words ‘ocean’ — the link between Australia and Asia — and ‘Australia’, his home country, with the line running across its inscription symbolising the equator. It was during this time in the new millennium when New World “fusion cuisine” was viewed as the future of cooking that New Castle-born Chef Scott Webster set up his first Osia restaurant in London’s trendy Haymarket. Critics in Britain hailed Chef Scott’s menu as intriguing, and already back then, his polenta crumbed foie gras was billed as impeccable, and his iconic hot chocolate soup with vanilla pepper ice cream simply sublime. Sadly, Chef Scott shut Osia, London three years later to return to Australia due to his mother’s failing health, and himself needing two hip replacements in six months. However, Chef Scott continued to carry the spirit of Osia with him all these years, and eventually found the opportune chance to reopen the restaurant so close to his heart in Singapore. OSIA BAR & RESTAURANT, SINGAPORE The opening of celebrity-chef-and-restaurateur Scott Webster’s Osia Bar and Restaurant in 2010 at Resorts World Sentosa introduces Chef Scott’s innovative contemporary Australian cuisine to epicureans in Singapore. Composed of healthy, light seasonal dishes featuring the freshest ingredients from Australia as well as the Pacific Rim and Asia Pacific regions, the Osia experience is artfully complemented by sought after New World wines and attentive, delightful service in an elegant yet convivial atmosphere. A marriage of chic and casual, Osia’s contemporary interiors feature large panel windows allowing in swaths of natural daylight, polished wood veneer and banquettes in the central dining room. The brigade of chefs create their inspired dishes within the open kitchen — with a beech stone hearth oven as its centrepiece. An adjoining bar area with a ceviche counter is anchored with sleek high chairs and marble tables. Osia strives to match the sophistication of the cuisine on offer with world class wines, spirits and beers. Chef Webster has a long-running relationship with Australian winemaker Penfolds, and it comes to life at Osia’s Grange private dining room, which is nestled in an exclusive corner of the restaurant where bottles of the coveted wine are displayed tantalisingly on the walls. Chef de Cuisine Douglas Tay; honing his skills in the culinary craft since he was 16 years of age, Chef Douglas’s career went on an acceleration when he joined Swissotel The Stamford and Fairmont Singapore (formerly The Westin Stamford and Westin Plaza Singapore) as a Commis Cook. In just over a decade, he rose to become Sous Chef of the property’s Equinox Complex. Before he turned 30 years old, this steadfast Singaporean chef had already won several gold medals at the Culinary Olympics 2008 and Western Australia Oceanafest 2009, earned second place at the WACS Global Chefs Challenge 2009, Asia Finals, and was a nominee at the 2008 Hospitality Asia Platinum Awards for ‘Most Passionate Western Cuisine Chef’. The Chef de Cuisine at Osia restaurant at Resorts World Sentosa since its opening, Douglas led Osia to be named ‘Best New Restaurant 2010’ by CNNGo and ‘Best Dining Experience’ at the Singapore Experience Awards 2011, among a string of other glowing accolades. His approach to the Osia menu is one of simplicity with an injection of freshness and creativity. He delights discerning palates by curating a range of flavours and concentrations to make dining a memorable and concentrations to make dining a memorable, epicurean experience. OSIA CONCEPT Chef Scott Webster has made his name internationally with his brand of innovative and luxurious contemporary cooking, and Osia continues in his vein of sophisticated, modern cuisine, composed of healthy, light seasonal dishes featuring the freshest ingredients from Australia as well as the Pacific Rim and Asia Pacific regions. Osia’s bill of fare offers a carefully curated selection of classic, communal dishes that are favourites of everyone, alongside flawlessly realised, original transpositions that open new windows to gastronomy. The menu emphasises seasonality and Osia sources only top quality meats, seafood, vegetables and indigenous herbs and spices from Australia, as well as around the world, to present ambrosia nonpareille to its guests. The Osia concept is owned and marketed by Ottscott Pte Ltd, a management and consultancy business incorporated in May 2009 in Singapore between Chef Scott Webster and his long-time friend, Chef Otto Weibel. FOOD / PROVENANCE Always ahead of the trends, Osia began incorporating Australian indigenous ingredients—a popular trend in modern Australian cuisine today—in its dishes as early as the year 2000. In doing so, it has indubitably demystified and pioneered a worldwide awareness for Australia’s unique treasure trove of native bush tucker, such as quandong, wattleseed, lemon myrtle, warringal greens, kumera and lilli pilli, among others. Recognising that good food begins and ends with good ingredients, only the highest quality ingredients in season make the cut in Osia’s kitchens. Indeed, the chefs’ unwavering focus on top quality produce is matched only by the delicate respect with which they give to every piece of newly harvested herb and vegetable, freshly butchered meat, and recently caught fish and crustacean that passes through their hands. Raised in a family where cooking and dining were important rituals in everyday life, celebrity chef and successful entrepreneur Scott Webster has pursued his passion for fine food and wine for more than 30 years across the globe. Epitomising the face of eclectic Australian cuisine, Chef Scott is the main powerhouse behind Australian Culinary Consultants (ACC), which has planned and developed dining concepts for some of the world’s major hospitality projects. As the founder behind ‘The Masters of Australian Food and Wine’, a leading bi-annual gastronomic event held at the Crown Casino Melbourne, Chef Scott is continually changing the landscape of the Australian culinary scene. As a chef, he had the privilege of working at the legendary Savoy Hotel in London, UK, in Leysin, Switzerland at the Grand Hotel, and the prestigious Beverly Hills Country Club on top of his impressive career track throughout Europe, the USA, Canada and Asia. Chef Scott says, “International would probably be the most accurate description of my food since I\'ve developed my own style over the years as a result of cooking on every continent. Having said this, my food has a genuine Australian feel about it, since I have a passion for the wonderful produce we can source in this country and I love highlighting its flavours and textures.” Together with his wife Jennifer, Chef Scott’s latest accomplishments was the opening of Carrington Place in Newcastle, New South Wales, Australia, a beautifully restored guesthouse with a dining room serving contemporary cuisine using superb primary products with indigenous flavours from Australia, and wines from the renowned Hunter Valley region. This milestone of Chef Scott was topped by the opening of Osia Bar and Restaurant in Resorts World Sentosa In 2010. Osia has already won numerous awards and accolades in the short time it has come into existence. SCOTT WEBSTER Raised in a family where cooking and dining were important rituals in everyday life, celebrity chef and successful entrepreneur Scott Webster has pursued his passion for fine food and wine for more than 30 years across the globe. Epitomising the face of eclectic Australian cuisine, Chef Scott is the main powerhouse behind Australian Culinary Consultants (ACC), which has planned and developed dining concepts for some of the world’s major hospitality projects. As the founder behind ‘The Masters of Australian Food and Wine’, a leading bi-annual gastronomic event held at the Crown Casino Melbourne, Chef Scott is continually changing the landscape of the Australian culinary scene. As a chef, he had the privilege of working at the legendary Savoy Hotel in London, UK, in Leysin, Switzerland at the Grand Hotel, and the prestigious Beverly Hills Country Club on top of his impressive career track throughout Europe, the USA, Canada and Asia. Chef Scott says, “International would probably be the most accurate description of my food since I\'ve developed my own style over the years as a result of cooking on every continent. Having said this, my food has a genuine Australian feel about it, since I have a passion for the wonderful produce we can source in this country and I love highlighting its flavours and textures.” Together with his wife Jennifer, Chef Scott’s latest accomplishments was the opening of Carrington Place in Newcastle, New South Wales, Australia, a beautifully restored guesthouse with a dining room serving contemporary cuisine using superb primary products with indigenous flavours from Australia, and wines from the renowned Hunter Valley region. This milestone of Chef Scott was topped by the opening of Osia Bar and Restaurant in Resorts World Sentosa In 2010. Osia has already won numerous awards and accolades in the short time it has come into existence. ABOUT OTTSCOTT PTE LTD Chef Scott Webster joined arms with Chef Otto Weibel to incorporate OttScott, the food and beverage consultancy business, in Singapore in May 2009. The Osia concept is owned and marketed by Ottscott Pte Ltd. Chef Otto joined the Fairmont Singapore and Swissotel The Stamford in 1985 after distinguishing himself at the Shangri-La Hotels in Hong Kong and Singapore. He is widely recognised for his significant contributions in building a distinguished culinary reputation for Swissotel The Stamford and Fairmont Singapore. Renowned in the international scene as well as in Singapore, Chef Otto was voted ‘Chef Restaurateur of the Year’ at the International Foods Beverage Forum 1999, and was also awarded the ‘Swiss Chef of the Year 2001 Abroad’ by Urs Heller of Gault Millau Switzerland. In the same year, he was also awarded ‘The Lifetime Achievement Award’ by the World Gourmet Summit. Chef Otto went on to be presented a special recognition award at the 19th Tourism Awards from the Singapore Tourism Board in 2005, and in 2008, he received a ‘Personality and Lifetime Award’ from the International Chef Conference in his native Switzerland. Chef Otto has led many culinary teams to win awards at competitions in Singapore and overseas, and many of his protégés have gone on to excel and distinguish themselves in the industry. With over 85 years of vast experiences in the food and beverage industry between Chef Scott Webster and his long-time friend Chef Otto Weibel. Chef Scott and Chef Otto aim to share their knowledge and experience with clients on international projects. * For more information about the latest international developments of "Osia Bar & Restaurant" concepts, please visit the main website www.osiarestaurant.com * Follow OSIA on its Global page: https://www.facebook.com/OsiaRestaurant * Follow OSIA on Twitter: https://twitter.com/OsiaRestaurant * Follow OSIA on YouTube: http://www.youtube.com/OsiaChannel * Follow OSIA on Pinterest: http://pinterest.com/osiarestaurant * Follow OSIA on Instagram: http://instagram.com/osiarestaurant