Resorts World Sentosa (RWS, 圣淘沙名胜世界) has unveiled Laurus Table, an upscale brand-new epicurean destination where sustainable seafood and refined gastronomy converge. Headlining Laurus Table at The Laurus, a Luxury Collection Resort (桂玥豪华精选酒店), is Michelin-starred Italian Chef and Netflix star Fabrizio Ferrari. The specialty restaurant is set to redefine seafood dining with dishes that celebrate the flavours of Italy’s Amalfi Coast and the freshness of Singapore’s coastal abundance.
Within its state-of-the-art show kitchen, dishes burst to life through wood-fired, char-grilled, steamed and wok-seared cooking techniques. Designed for warmth and connection, Laurus Table promises a memorable culinary experience that is as engaging as it is indulgent.
Mr Andreas Oliver Reich, Senior Vice President, Hospitality General Management, RWS (李安達, 圣淘沙名胜世界酒店业务部高级副总裁), shared: “Laurus Table offers a refined and memorable culinary experience that celebrates the elegance and heritage of Italy’s Amalfi Coast as well as Singapore’s coastal abundance. Chef Fabrizio Ferrari’s passion for sustainable seafood perfectly aligns with our core values of environmental stewardship. With responsible luxury dining at the heart of Laurus Table, we are not just serving exceptional Italian cuisine here. We are also walking the talk by championing sustainable practices as well as local and regional producers with every dish.”
Chef Fabrizio Ferrari: Global tastemaker and sustainable seafood advocate
Chef Fabrizio Ferrari brings Netflix celebrity status and 15 years of Michelin-starred expertise to Laurus Table – his second international outpost. Hailing from Lecco, Italy, Chef Ferrari started his culinary journey at just four years old in his parents’ restaurant. He found his calling and discovered his passion for food from his mother in the kitchen which led him to introduce innovative cooking techniques and a scientific approach in running his family restaurant. Chef Ferrari earned his first Michelin star at just 28 years old, with his restaurant Al Porticciolo 84 holding the accolade for 15 consecutive years.
After training and deepening his epicurean knowledge under legendary chefs including Mauro Uliassi at the three-Michelin-starred Restaurant Uliassi in Senigallia, Chef Ferrari relocated to Seoul in 2019, where he owns and operates Fabrizio’s Kitchen and continues to inspire the next generation of culinary talents as a culinary arts professor. At Fabrizio’s Kitchen, he blends the sophistication of Italian gastronomy with elements inspired by his appreciation for Korean food.
Chef Ferrari’s recent appearance on Netflix’s Culinary Class Wars propelled him into the spotlight as a celebrity chef, while his popular YouTube channel, launched with encouragement from renowned Korean chef and entrepreneur Paik Jong-won, showcases his Italian culinary skills and heritage alongside exploration of Korean food culture, Michelin-quality dishes and mukbang-style food reviews. A passionate advocate for sustainability, Chef Ferrari also serves as a Marine Stewardship Council global ambassador, championing responsible seafood sourcing and bringing his decade-long advocacy to Singapore’s dining scene with Laurus Table.
Dishes rooted in modern Mediterranean and Italian culinary traditions
As consultant chef for the Laurus Table, Chef Ferrari has crafted a menu that shines a spotlight on seafood and fish, inspired by the recipes around the Mediterranean Amalfi coastline South of Italy. Paired with the freshest seasonal ingredients, his creations reflect modern Mediterranean and European culinary traditions, layered with influences from his various stints in Europe and South Korea. The result is dishes that are clean, elegant and rooted in tradition — and reflecting a multicultural perspective that embodies Singapore’s identity as a global dining capital.
Styled like a collector’s home, Laurus Table evokes connection, intimacy, and warmth. The space also sets the stage that encourages conversation and curiosity with communal tables and an open kitchen. Dishes at Laurus Table are curated to encourage a shared appreciation for food, complemented by tableside interaction, live carving as well as ingredients sourced with care, from sustainably farmed local fish to artisanal-crafted produce.
“The dining scene in Singapore, a global melting pot, is one of the most exciting in the world. It is a dream come true to collaborate with a world-class premier lifestyle destination like RWS. My philosophy has always been about letting the finest ingredients shine. With precise, traditional techniques and state-of-the-art equipment, we create dishes that are executed simply yet with finesse. Like RWS, we care about the future where current and future generations can enjoy the environment and the scrumptious food that all of us are enjoying today. Guests can look forward to savouring the pure flavours of sustainably sourced ingredients while soaking in the warm, welcoming ambience of Southern Italy that we have brought to life here at Laurus Table”, said Chef Ferrari.
The open kitchen at Laurus Table is outfitted with the finest culinary tools including authentic Italian top-notch pizza oven, traditional bronze pasta extruders to produce fine quality pasta, and Spain’s renowned charcoal grills ensuring the freshest sustainably farmed seafood is cooked to perfection.
At Laurus Table, guests are invited on a Mediterranean-inspired journey that celebrates the sea at its freshest and most flavourful. The culinary journey begins with Panzanella di Polpo, where slow-cooked delicate yet succulent octopus is paired with traditional savoury Panzanella salad and bright candied zesty lemon for an irresistible burst of umami. Then, savour the Branzino in crosta di sale, finocchietto e Limone, a whole sustainably farmed seabass baked in a sea salt crust with wild fennel and lemon, offering aromatic freshness and delicate lively flavours of the Amalfi coast.
Discerning diners will also delight in Chef Ferrari’s signature dishes such as Scialatielli ai Frutti di Mare al cartoccio where Scialatielli spaghetti pasta sautéed with sustainable seafood is tossed in a rich seafood sauce and wrapped in foil which then takes centrestage as it is unveiled and served table side; and Mafaldine al burro, limone e alici where ribboned mafaldine pasta is enveloped in a creamy and tangy sauce of Amalfi lemon, Limoncello liqueur, Cetara anchovies and fresh wild fennel. Together, these dishes bring a taste of Southern Italy to Singapore’s dining scene.
Sustainability at the heart of Laurus Table
Sustainability is more than a philosophy at Laurus Table, it is thoughtfully woven into every aspect of the dining experience. As a global advocate for sustainable seafood, Chef Ferrari reinforces RWS’s commitment to responsible sourcing and environmental stewardship. The menu highlights fresh seafood from The Fish Farmer, a leading sustainable fish farm located near Singapore waters, complemented by organic produce from regional growers and herbs handpicked daily from the hotel’s own herb garden. This approach reflects both Chef Ferrari’s culinary vision and RWS’s dedication to supporting local farmers and producers.
Beyond the dining table, guests are invited to deepen their connection with food through immersive experiences. Just outside the Laurus Table Terrace at The Laurus, a Luxury Collection Resort, lies a charming herb garden featuring 18 varieties of herbs – including basil, sage and rosemary – beautifully cultivated in organic wood planter boxes and harvested daily for use in the restaurant’s à la carte menu, epicurean dinners, and cooking classes, adding freshness and depth to every dish.
Guests are invited to join chef-led tastings, cultural storytelling sessions and interactive cooking classes that begin with a guided tour of the herb garden and culminate in a bespoke three-course meal prepared in Laurus Table’s private dining kitchen. These hands-on experiences blend culinary insight, storytelling and conscious sourcing, designed to inspire both connection and discovery.
Sustainability is equally reflected in the hotel’s daily offerings. Breakfast at Laurus Table, served in a residential style, features international favourites paired with house-baked breads, heritage condiments, farm-fresh herbs grown on-site and sustainable local produce. Highlights include a bespoke Calamansi Curd Yoghurt created exclusively for The Laurus, a Luxury Collection Resort, by an artisan Singaporean producer specialising in cultured dairy, exemplifying RWS’s commitment to championing local food makers.
Located at The Laurus, a Luxury Collection Resort, in Resorts World Sentosa, the 106-seater restaurant opens daily for breakfast from 7am to 11am as well as dinner from 5.30pm to 10pm.
