The Executive Chef, Jeffrey Tan, of Shutters Restaurant at Amara Sanctuary Resort Sentosa has introduced a few fusion dishes to the menu with his own interpretation of European dishes with the use of East-meets-West Culinary Techniques. I got a chance to try their new dishes and I personally feel that although they’re great tasting dishes, they’re probably more suited towards a western palate. The 3 new dishes that were introduced to the menu is the Grilled Baby Octopus Salad for an appetiser, Iberico Pork Char Siew Rice and Baked Bonito Cod for mains, The restaurant also decided to bring back the Cempedak Creme Brulee for their dessert option. The Grilled Baby Octopus Salad was a pretty interesting starter which consisted of a frisee salad tossed with some braised baby octopuses topped with a few slices of avocado and whole cherry tomatoes. One thing I definitely commend the dish for is the freshness of the ingredients as well as the area they source them from, the cherry tomatoes were mind blowingly sweet and tastes nothing like the ordinary cherry tomatoes you pick up from your local grocer. The avocados definitely complimented the flavours of the octopus, overall making the salad feel like it was very thoughtfully crafted. My only comment would be that the dressing may be a little too salty but other than that it was a great appetiser. The next new item I got to try was the Baked Bonito Cod, the dish consisted of a cod fish steak that had been doused with dashi broth and served with an assortment of sous-vide vegetables, sauteed pea shoots and shiitake mushrooms. The cod itself was beautifully cooked and I loved how I was able to taste the dashi broth with every bite of the fish, however the cod was so phenomenal that the sides that were served with it felt so mediocre and forgettable, but nonetheless, the star of the dish really pulled through in my opinion. The last main we were given to try was the Iberico Pork Char Siew Rice, this was probably the most disappointing dish for me, but of course this is coming from a person who eats char siew on a weekly basis. This dish consisted of char siew made from Iberian Pork that was served with fragrant chicken rice and an assortment of sauces. This dish had several flaws to it but that may also be because its catered to foreigners rather than locals. The first issue i had was with the use of Iberian pork the fattiness really did not come through for me and the meat was rather dry a pork belly substitute would have been a better option if they really wanted to go for the high fat content, the chicken rice was good but honestly you could find better renditions at hawker stalls and lastly the 3 sauces that were served with it was all just sweet (even the chilli sauce for the rice). But I will still say that this dish may have been curated to suit a non-local palate. The last item I was served was the cempadak creme brulee, which is literally translated to jackfruit creme brulee. I personally am not a fan of jackfruit but I can definitely see where they were trying to go with the dish, using jackfruit was a good choice to demonstrate one of the stronger Asian flavours without overpowering the dish completely eg. using durian instead. It was definitely a unique dish and I think what they were aiming for definitely pulled through and the creme brulee custard was great too. Overall, the new items at the Shutters Restaurant is definitely an interesting take on fusion albeit a bit mediocre tasting, I would only recommend the menu items if you’re willing to splurge a bit more just to experience the fusion element that these dishes demonstrate.