Fish Show

In case you think Japanese chefs have the monopoly on live tuna-cutting demonstrations, the Spanish will have you know they've been doing it for 3,000 years.

El Ronqueo De Atúna is a traditional art of dissecting a whole tuna and the FOC group of restaurants has brought in a whole, sustainably caught 100kg specimen to serve over three days from Mar 20 to 22 at its three outlets in town and Sentosa. Three chefs from one-Michelin-starred restaurants in Spain - Can Jubany, Koy Shunka and Gaig - will be in town to slice and cook for the occasion. From Singapore, the head chefs of Bincho and Panko will be on hand too. While the actual cutting ceremony is a private event, curated tuna menus will be served at the restaurants on Mar 21 and 22.