Six giant lobster traps dominate the room that is punctuated by turquoise resin columns in an abstracted starfish shape. Bakau poles are lashed to the ceiling and extensive timber decks give the space a casual yet smart beach-side atmosphere. Perimeter walls are clad with white Palimanan stone and recycled slump glass table tops add an expression of ice.
At Starfish Bloo, a star-studded array of the finest local, regional and international grain-fed meats, seafood and spices take center stage in the open kitchen, where chefs show off an East-meets-West cavalcade of skills and techniques to bring Jack Yoss's finest pan-Asian cuisine to your table. Where Asian flavors flirt with Western essences, let your playful palate explore tasting menus, graze on cheeky nibbles, circumvent the a la carte selection and roam the extensive interactive Sunday brunch.
The innovative raw bar interpretations are a display of the ocean's freshest catch dressed like you've never seen before, while meats scintillate on hot rocks. Make room for the main attraction—signature Jack Yoss creations such as beef carpaccio, crispy oysters with shaved scallions, crushed peanuts and chili oil, duck breast smoked with green tea and rice, and soy- and mirin-braised pork belly with black truffle lobster congee and crisp parsnips. Whether you're savoring inside while cozying in plush booth six meters high as gigantic re-creations of local fish traps dramatically unfurl amid a decor or sink your feet into the sand under the stars outside, enjoy the gastronomy with a perfect selection from more than 40 wines and champagnes from our cellar tower.