An afternoon celebrating the pristine waters of Alaska unfolded with quiet elegance, as Lam Kee Fisheries and the Alaska Seafood Marketing Institute presented an exclusive lunch showcasing the prized Alaska Black Cod. Under the skilled direction of Chef Elvin Chew, each course honoured the fish’s natural sweetness and buttery texture, offering a refined journey through flavour and restraint.

Entrepot 01
The meal began with a black cod citrus salad served in a charcoal cone. The contrast of bright citrus and smoky undertones lifted the gentle richness of the cod.
Entrepot 02
The other small bite, a delicate choux sphere filled with achar avocado puree, brought a touch of local flair. It was a light yet expressive introduction that set the tone for the meal. 
Entrepot 03
Next came the roulade of black cod filled with a fragrant herb farce, served alongside compressed pear and pickled tomato. The sweetness of the pear and acidity of the tomato framed the fish beautifully, and the crustacean sauce tied everything together with a hint of oceanic depth.
Entrepot 04
The soup course featured a black cod and smoked chorizo dumpling in a roasted onion velouté. It was a clever play on warmth and comfort, the smokiness of the chorizo adding a satisfying counterpoint to the cod’s tenderness. The velouté was rich yet balanced, with a gentle sweetness from the roasted onions.
Entrepot 05
For the main course, miso black cod was served atop a green pea and edamame puree, accompanied by a sambal-glazed grilled rice cake and a yuzu buttermilk “laksa” sauce. This dish brought together Japanese precision and Southeast Asian brightness. The cod was perfectly cooked, yielding easily under the fork.
Entrepot 06
The sambal glaze on the rice cake added just enough spice to enliven the plate without overpowering the fish.
Entrepot 07
The meal closed with a matcha tiramisu presented in a wine glass, its layered green and brown tones resembling a tiny terrarium. Earthy matcha and chocolate bits offered a calm, elegant finish after the savoury depth of the previous courses.

Throughout the meal, the Alaska Black Cod remained the quiet star. Its buttery texture and delicate flavour shone through Chef Chew’s thoughtful compositions, supported by the quality and integrity that Lam Kee Fisheries and its Snow Treasures brand are known for. The result was not an extravagant display but a sincere celebration of freshness, balance, and respect for the sea.

  • Entrepôt Restaurant

  • Phone
    +65 8380 1689
  • Address
    1 Unity St, Singapore 237983
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