Top Chefs Take to the Sea on Gastronomic Sunset Sail Season 3
Top Chefs Take to the Sea on Gastronomic Sunset Sail Season 3—a culinary event that redefines luxury dining in Singapore. Aboard the majestic 皇家信天翁, this acclaimed series returns with an elevated experience featuring two of Singapore’s most distinguished chefs: Simon Bell of Origin Grill at Shangri-La and Teruya Noriyoshi of Keyaki at Pan Pacific. As the tall ship sails into the golden horizon, guests are treated to exclusive 5-course menus, sweeping views, and an ambiance that firmly places this voyage among the most romantic and unique restaurants in Singapore.
The Royal Albatross: A Floating Culinary Stage
The 皇家信天翁 is no ordinary venue. It’s a majestic four-masted tall ship docked at Resorts World Sentosa, transformed for this experience into a romantic dining room on water. Over a 2.5-hour cruise, guests are treated to:
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Gourmet courses
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Skyline and sea views
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Champagne under the stars
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Live music and elegant service
With Chef Simon Bell and Chef Teruya Noriyoshi at the helm of the kitchen, it’s a voyage that transcends traditional dining.
The Gastronomic Sunset Sail Legacy
The Gastronomic Sunset Sail has been enchanting diners since its debut, with each season raising the bar for luxury dining in motion. From intimate anniversaries to high-profile celebrations, Seasons 1 and 2 have seen sold-out voyages, rave reviews, and collaborations with Singapore’s most respected chefs. These past editions delivered not just exquisite cuisine, but immersive storytelling, warm service, and unforgettable sunsets. Now, Season 3 continues that legacy—pushing boundaries even further with new menus, star chefs, and elevated romantic moments.
🔥 Meet Chef Simon Bell – Origin Grill, Shangri-La Singapore
Chef Simon Bell is a veteran of international fine dining with years of culinary experience across Australia, Europe, and Asia. As Head Chef of Origin Grill, he has earned a reputation for bold, refined cuisine that places provenance and sustainability at the center of every plate.
A proud Australian, Chef Simon honed his craft at high-end establishments in Sydney and London before bringing his expertise to Singapore’s luxury dining scene. His cooking philosophy is all about honouring ingredients while layering global influences with technical finesse.
At Origin Grill, he’s known for:
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Championing premium sustainable meats
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Designing ingredient-driven menus
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Cooking with fire, smoke, and bold spice
For this sail, he’s created a flavour-forward 5-course menu rooted in land and sea:
Chef Bell’s 5-Course Menu Highlights
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Amuse-Bouche: Selva Black Tiger Prawn with Mekong Avruga Caviar and yuzu gel
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Second Course: Miso Butter Hokkaido Scallop with fried ginger and mustard cress
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Third Course: Boston Lobster Tail with chili beurre noisette and chive
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Main: Sabchoku Full Blood Wagyu Tenderloin MB5+ with smoked bone marrow
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Dessert: Tropical Canelé with coconut, gula melaka, and smoked pineapple
What to expect: Rich, expressive dishes balanced with elegance—a chef-led voyage that celebrates flavour and fire.
🌸 Meet Chef Teruya Noriyoshi – Keyaki, Pan Pacific Singapore
Chef Teruya Noriyoshi is an esteemed master of kaiseki cuisine, with over 25 years of experience in Japanese fine dining. He currently leads the kitchen at Keyaki, one of Singapore’s top Japanese restaurants, located in the tranquil gardens of Pan Pacific Singapore.
Trained in Japan, Chef Teru’s food is rooted in seasonality, balance, and minimalism—hallmarks of true kaiseki style. Each dish is a meditation in precision, using time-honoured methods to showcase the purity and integrity of the ingredients.
What makes him stand out:
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An artisan’s approach to plating and temperature control
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Decades of discipline in the art of omotenashi (Japanese hospitality)
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Use of premium ingredients from Japan’s best regions
For this special voyage, Chef Teru presents a serene and soul-satisfying 5-course experience:
Chef Teru’s 5-Course Menu Highlights
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Amuse-Bouche Duo: Cauliflower Panna Cotta with Uni & Octopus Carpaccio with Shiroebi
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Seared Sashimi: Tataki Amberjack with sesame ponzu
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Seafood Course: Spiny Lobster with seasonal vegetables, bavarois & umami jelly
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Main: Roasted A4 Iwate Wagyu Sirloin with wasabi mash & sukiyaki egg yolk sauce
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Dessert: Japanese Muskmelon with wagashi & matcha mizu chocolate
What to expect: Artistic, layered flavors crafted with respect and harmony—an intimate reflection of Chef Teru’s journey and heritage.
A Dining Experience Beyond the Ordinary
This isn’t just about food. It’s about:
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Culinary storytelling
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Michelin-worthy techniques in an open-sea setting
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Intimate service and romantic ambiance
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A once-in-a-lifetime tasting menu, under the sky
Whether you’re celebrating love, impressing a client, or gifting yourself something extraordinary, Gastronomic Sunset Sail Season 3 is the experience you’ve been waiting for.
How to Reserve Your Seat at Sea
Chefs are featured on select nights only. Seats are limited and sell out quickly.
🛳️ Departure Point: Resorts World Sentosa
🕰️ Duration: Approx. 2.5 hours
🎟️ Book now at: https://www.tallship.com.sg/gastronomic-sunset-sail-3/
常见问题
Can I select the chef for my sailing?
Yes. Each chef is featured on specific nights—check the schedule on the booking page.
Are vegetarian or custom options available?
Yes, dietary preferences can be accommodated with prior notice.
Is this good for proposals or special events?
Absolutely. Proposal and celebration packages with cakes, flowers, and special setups are available.
Final Thought: Two Chefs. One Tall Ship. Infinite Memories.
Chef Simon Bell 与 Chef Teruya Noriyoshi are more than chefs—they are storytellers, craftsmen, and artists. When they take their cuisine to sea aboard the 皇家信天翁, they’re not just serving food. They’re creating an experience that speaks to the heart, moves with the waves, and lingers on the palate long after the last course.
Don’t just dine—embark.