A diner at Marina Bay Sands was left surprised after discovering crocodile feet neatly displayed as part of a buffet spread during a themed dining experience at a high-end restaurant.
The incident took place at RISE Restaurant, where diner Nikkolette Wee documented the unusual dish during a family dinner on January 25. She later shared footage of the experience on Instagram on April 12, which has since drawn attention online.
In her post, Wee said she did not expect to see crocodile meat served at the buffet, describing the moment as “pushing the limits” despite considering herself an adventurous eater. She noted that while she was aware of an Australian-themed menu, she was not prepared for crocodile feet being included in the spread.
Speaking to media outlets, she said the presentation of the dish caught her off guard, although she was not entirely unfamiliar with crocodile meat. She explained that she had previously purchased crocodile meat for her dog, which required a novel protein diet due to skin conditions.
According to Wee, the visual presentation of the dish at the buffet was what stood out most, describing it as unusual despite her familiarity with the ingredient itself. She added that the experience was interesting but unexpected in a fine dining setting.
The buffet was part of a limited-time Australia Day-themed collaboration featuring guest chefs, including Michelin-starred chef Tetsuya Wakuda of Waku Ghin and chef Cameron Kydd of Junction Moama. The menu showcased a range of Australian-inspired dishes prepared for the special event.
Alongside crocodile meat, diners were also served other unconventional offerings such as kangaroo dishes, reflecting the theme of the evening. Images shared by Wee highlighted the distinctive presentation of the menu items, which sparked curiosity among online viewers.
However, Wee said her overall impression of the crocodile dish was mixed, describing the taste as resembling “chicken with a fishy smell”. She also noted that the texture and presentation made it difficult to identify how to consume it properly.
She suggested that while the concept was interesting, future presentations could benefit from different cuts and cooking styles, such as braising, to improve the overall dining experience.
