Plating up Western Australia

Plating Up WA was launched in Western Australia (WA) in 2018 to celebrate WA’s produce in its home market. Singapore was chosen in 2022 as its first overseas campaign where diners could enjoy
the many WA-inspired dishes and drinks at participating venues during the month-long festival.

This year’s event showcases produce such as Western rock lobster, Pardoo Okan Wagyu, Fremantle octopus and Glacier 51 toothfish (pictured above), which chef François Mermilliod of Bar-A-Thym prepares with artichoke, asparagus, red prawn, and lime and saffron beurre blanc.

The participating venues for this year’s dining festival, which runs till July 23, include Bar-A-Thym, Eclipse by BDC, Flutes Restaurant, Kaarla, Open Farm Community, Oumi and six others. Click here for the full list of the 12 participating venues and their dishes/drinks.

Eclipse by BDC features the charcoal grilled Fremantle octopus coated in chillied dried shrimp, seasoned puffed rice with black bean salted fish puree, paired with yuzu and kumquat gel.
From Kaarla is the charcoal-grilled Pardoo Okan Wagyu tenderloin with butternut pumpkin done three ways, served with earthy silken creamy cauliflower purée, rich and full-bodied red wine beef jus, topped with freshly shaved truffles.
Open Farm Community offers the chargrilled Glacier 51 toothfish, whipped celeriac purée, smoked clam, Normande sauce folded with confit egg yolk.
Oumi showcases the marron chawanmushi, which is traditional Japanese steamed egg custard with poached marron in creamy marron bisque, black barley and fresh corn, with a side dish of ceviche marron.

Diners stand a chance to win a trip for two to Perth when they order the featured dishes/drinks from now till July 23. All they need to do is to post a photo/video of the dish/drink on their Instagram account, tag three friends to the post, and tag @platingupwasingaporeedition and @westernaustralia.