KüHLBARRA

Asian Cuisine Chef Of The Year Asian Cuisine Chef Of The Year (Regional)

Restaurants in Singapore can now look forward to top-grade locally-grown barramundi delivered via an unbroken cold chain, direct from the ocean to their kitchens.

Kühlbarra, Singapore’s largest commercial fish farm, adhere strictly to a “farm-to-fork” model that draws on world-class sustainable fish farming practices to offer chefs impeccably fresh, top-quality barramundi.
With its open-sea cages located off Singapore's Southern coasts to take advantage of the strong currents, clean aquatic environment and rich oxygen levels, Kühlbarra's farm produces barramundi thats incredibly clean tasting and firm, the result of being raised in swift-running oceanic waters.


  
The barramundi are harvested to order, filleted and individually vacuum-packed at temperature-controlled processing facilities. The fish are kept chilled throughout the entire process - from harvest to delivery, guaranteeing customers the delicious freshness and oceanic goodness of fish newly caught from the sea.

Since launch, local and international celebrity chefs and their restaurants have used Kühlbarra's barramundi to craft mouth-watering recipes; they include:
  • Candlenut, Malcolm Lee
  • FOC Restaurant, Nandu Jubany
  • Gattopardo, Lino Sauro
  • The Naked Finn, Ken Loon
  • The Tung Lok Group
  • The Lo & Behold Group
  • The Unlisted Collection Group

Kühlbarra is officially awarding the WGS Awards Of Excellence 2018 Asian Cuisine Chef of the Year and Asian Cuisine Chef of the Year (Regional), which recognises the respective individuals who are directly involved in a restaurant kitchen operation and demonstrate a high level of talent and creativity in preparing Asian-inspired cuisine.