Food Picks: Eunice Quek Food Correspondent recommends

The meal starts on a fresh note with Hokkaido scallop carpaccio topped with the briny sea urchin and dusted with seaweed powder (above); followed by sea urchin gragnano spaghetti tossed in a sauce made with garlic, anchovies and bottarga (cured fish
The meal starts on a fresh note with Hokkaido scallop carpaccio topped with the briny sea urchin and dusted with seaweed powder (above); followed by sea urchin gragnano spaghetti tossed in a sauce made with garlic, anchovies and bottarga (cured fish roe).PHOTO: EUNICE QUEK, KOHAKU TENDON, THE LIGHTHOUSE RESTAURANT & ROOFTOP BAR, THE SOUP SPOON

When I think of eating sea urchin, I naturally associate it with dining at a Japanese restaurant.

But at The Lighthouse Restaurant & Rooftop Bar at The Fullerton Hotel, the new four-course degustation menu ($148 a person) celebrates the Sicilian sea urchin, also known as ricci di mare. This month, says Italian chef Carlo Marengoni, marks the start of the sea urchin harvesting season in Puglia, Italy.

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A version of this article appeared in the print edition of The Straits Times on July 12, 2019, with the headline 'Food Picks'. Print Edition | Subscribe