On Saturday, 27th  May 2023, Ember Beach Club at One&Only Desaru Coast is proud to present its second edition of the EMBER CURATES series, featuring yet another remarkable collaborative dinner showcase from Michelin-starred Chef Andrew Walsh. Based in Singapore, Chef Walsh is famed for his progressive Nua Irish cuisine at Cure Restaurant, and transportive take on the izakaya seafood experience at Catfish Izakaya. The second edition of the four-hands dinner series is now set to welcome celebrity chef and resident judge of MasterChef Singapore, Bjorn Shen of Singapore’s Artichoke and Small’s, who is renowned for his magnetically outlandish style.

Ember Beach Club, One&Only Desaru Coast

At Ember Beach Club, a lively beachfront destination conceptualized by Chef Walsh, diners will indulge in a mesmerising culinary experience with a decadent backdrop of spectacular sunsets and the sounds of cascading waves from the South China Sea. For one night only, the sleek restaurant will play host to a memorable culinary journey featuring an inventive, enigmatic four-hands gastronomic experience that fuses the styles of distinct Middle Eastern flavours from Chef Shen’s Artichoke Restaurant alongside the seafood-inspired flavours from Chef Walsh’s newly rebranded Catfish Izakaya, that will result in an epicurean expedition to remember.

Chef Bjorn Shen

In line with the unorthodox edginess of both restaurants, “The Great Artichoke & Catfish Izakaya Smash Up” features a fusion of Middle Eastern and Japanese izakaya-inspired highlights on the menu. The feast begins with tantalising snacks upon guests’ arrival, including the exquisite kampachi taco with yuzu truffle dressing, the smoky eggplant katsu, and the savoury scamorza cheese with pickled daikon and shiso dust. In the Mezze section, diners can anticipate unique dishes, including the standout grilled chicken skin skewer served with yuzu cosh, uni “taramasalata”, and sweet corn.

Chef Andrew Walsh

For Mains, Chef Walsh will serve up his version of Japanese Wagyu Striploin with watercress salad and a touch of Wasabi, while Chef Shen’s Fried Cauliflowers will delight with Walnut Muhammara and pomegranate. Guests should brace themselves for the pièce de résistance and the highlight of the evening: Grilled unagi and foie gras donabe, a crowd favourite at Catfish Izakaya, paired with tabbouleh made with native Malaysian herbs and vegetables from Artichoke, a tasty testament to the collaborative efforts of both chefs.
To conclude the meal on a sweet note, guests will be treated to a delectable dessert featuring a blend of Milk, Miso & Malt, crafted by the two chefs and sure to tantalise tastebuds. In addition to the mouth-watering cuisine, there will also be a variety of expertly crafted drinks available for the evening. Guests may also indulge in the Tokyo Mule, made with Vodka, Spiced Ginger and Lime by Chef Walsh, or the Kadikoy, which features White Rum, Yuzu, and Salted Kelp, crafted by Chef Shen.

EMBER CURATES: Andrew and Friends is the culmination of our passion for the culinary arts at Ember Beach Club and our desire to showcase exquisite yet diverse juxtapositions of flavours, aromas and epicurean intention. Following a successful Michelin-starred launch last year, we are delighted to bring together the meeting of Chefs Walsh and Shen – two culinary minds who have meticulously created a menu which celebrates the best of both worlds. We invite food enthusiasts, epicureans, and anyone who appreciates the art of cooking to join us on this culinary adventure this May,” comments Jerome Pichon, General Manager of One&Only Desaru Coast.

Ember Curates Andrew and Friends

Following a rejuvenation of its beach and a reopening in March 2023, guests looking to indulge in an enticing afternoon getaway via a short 90-min ferry ride from Singapore, may consider the venue’s newly launched Day Passes. For a fee of MYR 800 (SGD 240) per cabana, the Day Pass offers a return luxury car transfer between the Desaru Coast Ferry Terminal, access to a beachfront cabana, and an exquisite bottle of Domaine Gayda ‘La Minuette’ Rosé 2021 in homage to endless summer. Little ones can delight in unlimited fresh juices while adults can enjoy MYR 600 (SGD 180) worth of credits redeemable in food and beverage. With full access to Ember Beach Club‘s opulent facilities and complimentary on-site parking, guests can bask in the epitome of elegance by the South China Sea. The Day Pass is valid from 9 am to 6 pm and accommodates a maximum of 2 adults and 2 children (up to 11 years old).

Ember Beach Club interior

Following this second edition, the EMBER CURATES: Andrew and Friends culinary series will continue uniting distinguished chefs from Singapore and around the world in innovative collaborations with Chef Walsh. These partnerships will showcase the signature dishes of each chef in Ember Beach Club’s ultra-luxury space, where like-minded individuals can enjoy their shared passion for delicious food.

Available for MYR 750 (SGD 225) per person, limited seats are now open for advanced dinner reservations on Saturday, 27th May 2023. Guests can pair their dining experience with an exceptional escape from the city and an array of epicurean delights at One&Only Desaru Coast. With the availability of special room packages starting at MYR 2,800 for overnight stays, guests can experience a memorable retreat like no other and opt for a delectable poolside brunch and water sports to round off an amazing weekend at  Ember Beach Club.

For more information about this event, please visit

For dining reservations, kindly email

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About the author

Thomas has a university background in the UK and in Latin America, with studies in Languages and Humanities, Culture, Literature and Economics. He started his Asian experience as a publisher in Krabi in 2005. Thomas has been editing local newspapers and magazines in England, Spain and Thailand for more than fifteen years. He is currently working on several projects in Thailand and abroad. Apart from Thailand, Thomas has lived in Italy, England, Venezuela, Cuba, Spain and Bali. He spends most of his time in Asia. During the years Thomas has developed a great understanding of several Asian cultures and people. He is also working freelance, writing short travel stories and articles for travel magazines. Follow Thomas on

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