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One Degree 15 Wedding Dinner Review

To come out to Sentosa on a weekday night for a wedding dinner was a huge mental challenge. It was a matter of rest versus giving support to the wedding couple. Since I have never been to One Degree 15 at Sentosa, I decided to use this as an opportunity to do a food review and check out the scenery. A lovely private yacht club with a hotel and wedding dinner facilities, this is a alternative to the usual hotel wedding fare. Overall, the food was pretty impressive and comparative if not better than some hotel dinners I have been too. The surrounding marina provides an exclusive yet relaxed feel, allowing early dinners to take a stroll around the boardwalk and watch the sunset over the yachts that you can only drool over.

Two of my favorite dishes at One Degree 15 is the double boil soup with baby abalone. Happy to totally do away with sharkskin, the clear soup is a definite heart warming dish for all on the table. The chicken was also pretty impressive with the tasty sze chuan sauce that got me back for seconds. Another favourite was the mushroom dish with spinach, where I never tasted mushrooms so refined and smooth that it felt almost like you were eating abalone. The prawn was a miss due to the thickness of the flour covering, and the chili crab sauce was something we stayed on for, turned out to be a little disappointing as the sauce was just swimming with a little crab meat, even though the taste was just fine. 

All in all, experiencing a Chinese wedding dinner at One Degree 15 was worth the effort going there, as the food was good considering it is primarily a private yacht club and the venue made you feel you are indeed rubbing shoulders with the rich and famous.

One Degree 15
11 Cove Drive #01-01
Jln Sentosa
Singapore 098497
Nearest MRT: Habourfront



Cold Dish Platter
Double Boiled Superior Broth with Baby Abalone, Conpoy and Fresh Shitake Mushroom
Crispy Roasted Chicken with Sze Chuan Sauce topped with Garlic and Scallion
Deep-fried Kataifi Prawns with Japanese Mayo and Tobico
Steamed Garoupa 'Hong Kong' Style
Braised Bailing Mushroom with Dried Scallops and Chinese Spinach
Chili Crab Sauce with Crispy Man Tou
Chilled Mango Sago Pomelo