The award-winning Barracuda Restaurant transports its fine-dining experience from the beaches of Koh Samui to the city life of Singapore.
The Singapore branch doesn’t have the advantage of sea breezes and holiday makers, but it makes up for it with its warm wood interiors and lots of natural light.
What is carried over though from Koh Samui is German-born chef Ferdinand Dienst’s experience with melding Mediterranean and Asian flavours with quality produce.
From the restaurant’s humble beginnings of its first opening in 2010 in Maenam Beach, Koh Samui, Thailand, Barracuda has progressively gained its solid reputation as being one of the best restaurants on the island. Chef Ferdinand’s love for fine cuisine and enthusiasm in bringing forth true flavors with the use of top quality fresh ingredients set him apart from any restaurant on the island.
Barracuda’s first shop only opened for dinner service to a small number of 18 patrons per evening. Dining at the restaurant required formal reservations beforehand and guests were served dishes from a more varied selection of menu items.
Still, Barracuda held true to its name for serving its guests tastefully and artfully prepared plates at affordable prices and its presence soon came to be appreciated by food lovers near and far.
Chef Ferdinand’s innovative approach to food and dedication to his restaurant honed him awards from Thailand Tatler’s magazine voting Barracuda as “Best Restaurant” for three consecutive years from 2013-2015.
Travelers and frequent diners also delighted in their experiences at Barracuda thus contributing to the restaurant’s winnings of many “Certificate of Excellence” awards on Tripadvisor.
With Barracuda’s highly favorable reviews in sight, a larger space for Chef Ferdinand’s culinary hotspot was conceptualized.
The restaurant would then relocate to the area of Bophut Beach, Koh Samui, Thailand and undergo a construction of newly designed interiors to accommodate seating for 48-50 people and new ‘waiting area’ where guests to sip on trendy cocktails and aperitifs before being seated for meals.
Despite the restaurant’s external makeover, Chef Ferdinand’s primary focus remained on producing food with a modern twist of Mediterranean and Asian influences with the best ingredients as a key part to his daily work ethics and menu creations.
He now takes all of this knowledge, experience and incredible cuisine to the tables of Singapore. We hope you enjoy!
Find out more at http://www.barracuda-restaurant.com