Resorts World Sentosa (RWS) has unveiled Laurus Table, a destination offering sustainable seafood by Fabrizio Ferrari.

Headlining the restaurant at The Laurus, a Luxury Collection Resort in Singapore, the Michelin-starred Italian chef brings 15 years of Michelin-starred experience to the table, marking his second international outpost.

Hailing from Lecco in Italy, Ferrari began his culinary journey at the age of four in his parents’ restaurant. He discovered a passion for food from his mother, which inspired him to introduce innovative cooking techniques and a scientific approach to running the family restaurant.

Within its state-of-the-art show kitchen, dishes at Laurus Table come to life through wood-fired, chargrilled, steamed and wok-seared cooking methods. The menu celebrates seafood and fish inspired by recipes from the Amalfi coast in southern Italy. Using the freshest seasonal ingredients, Ferrari’s creations reflect modern European culinary traditions, enriched with influences from his time in South Korea.

The experience begins with Panzanella di Polpo, where slow-cooked octopus is paired with traditional savoury panzanella salad and bright candied lemon for a burst of umami. Branzino in crosta di sale, finocchietto e limone features a whole sustainably farmed seabass baked in a sea salt crust with wild fennel and lemon.

Diners can also enjoy Ferrari’s signature dishes such as Scialatielli ai frutti di mare al cartoccio, where Scialatielli spaghetti sautéed with sustainable seafood is tossed in a rich sauce, wrapped in foil and served tableside, and Mafaldine al burro, limone e alici, featuring ribboned mafaldine pasta in a creamy sauce of Amalfi lemon, Limoncello liqueur, Cetara anchovies and fresh wild fennel.

As a global advocate for sustainable seafood, Ferrari reinforces RWS’s commitment to responsible sourcing and environmental stewardship. The menu highlights fresh seafood from The Fish Farmer, a sustainable fish farm located near Singapore waters, complemented by organic produce from regional growers and herbs hand-picked daily from the hotel’s garden.

Guests can enjoy tableside interaction, live carving and ingredients sourced with care, from sustainably farmed local fish to artisanal produce. Styled like a collector’s home, the space encourages conversation and curiosity with communal tables and an open kitchen equipped with an authentic Italian pizza oven, traditional bronze pasta extruders and charcoal grills.

Guests are also invited to join chef-led tastings 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.

“The dining scene in Singapore, a global melting pot, is one of the most exciting in the world,” Ferrari comments. “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.”