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 wi…