SUMPTUOUS SEAFOOD

Take a look at the best seafood dishes at the most celebrated restaurants in Jakarta, Bali, Singapore and Hong Kong and see how sustainability plays an important role in sourcing produce in this day and age.

Throughout mankind’s history, our evolution has been inextricably entwined with the sea and its bountiful resources. The cache of bones and tools discovered by archaeologists in 2000 at Pinnacle Point in South Africa, the oldest evidence to date, confirmed the long-held belief that Homo sapiens had been catching and consuming seafood for at least 165,000 years and perhaps longer.

The abundance of seafood through the Palaeolithic era played a major part in the development of modern man, shaping coastal communities and economies, which eventually led to a plethora of delicious seafood-based cuisines and regional speciality dishes.

High in protein, seafood is a natural source of B-complex vitamins and vitamin D. It’s also low in saturated fats and an abundant source of omega-3 fatty acids, which are essential to our cardiovascular, eyesight and skeletal health.

Today the world is teeming with specialist restaurants and fine-dining establishments serving up tempting dishes created using the freshest fish, molluscs, crustaceans and other aquatic creatures like sea urchins, sea slugs and jellyfish.

The choice can be overwhelming and the diversity staggering as chefs compete to tempt us with their spectacular traditional dishes or combine techniques and ingredients to produce lavish and remarkable new fusion dishes.

In this edition we explore this exotic and diverse world with a look at some of our favourite signature seafood dishes and restaurants around the region.