Urchin

The Hedgehog Of The Seas

The ubiquitous sea urchin is found in the polar seas, along shallow tropical shorelines and in the depths of the dark oceans. All the species have an instantly recognisable ball-like shape with radiating stinging spines of various sizes, hence its popular name. The edible part of sea urchin is the usually colourful, nutritious roe which can be eaten directly from the spiny shell. It’s not a dish for the squeamish though, since in Asia and around the Pacific it’s often split at your table whilst still alive and served with the spines intact. In the Mediterranean its delicate flavours are often used to enrich the flavour of pastas, soups, paella and sauces.

URCHIN FACTS! | In some parts of the world, sea urchin are known for being an aphrodisiac. In fact, in this case, the claim is not without some scientific basis. The roe is high in calories, rich in protein, vitamins A and C and eating it promotes blood circulation – all vital for a healthy body and mind. 

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Signature Urchin Fettuccini

At Urchin Bali

A chic and sophisticated little eatery, Urchin Bali in Seminyak has been serving up some tantalising dishes for a couple of years now. The one constant is that it never fails to leave lovers of great seafood impressed by the creativity, quality and taste of its food. Influenced by the rustic flavours of the Mediterranean, Urchin Bali’s signature Urchin Fettucini is available on the restaurant’s dinner menu. This is a really luxurious dish, a harmonious marriage of the sweet, briny sea urchin and the salty clam, seaweed and tobiko – flying fish roe. The perfectly cooked fettuccini adds a silky texture and structure. A fine example of what Urchin Bali is all about.
www.urchinbali.com

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Spaghetti Ai Ricci Di Mare

At Il Mare, Hotel Mulia Senayan, Jakarta

Il Mare prides itself on the distinctive northern Italian flavours it serves especially to discerning palates, and the restaurant’s Italian chef and his coveted team only use the freshest, top-quality ingredients possible to achieve this. One of the exquisite dishes that is worth the spotlight at this venue is the spaghetti ai ricci di mare (spaghetti with sea urchins). The classic pasta dish is taken to another level by a delicate sauce concocted from sea urchin paste – with the fresh sea urchin sourced straight from Hokkaido, Japan – mixed with garlic, shallots and parsley, with a kick from anchovies and tobiko (fish eggs). Not commonly found on an Italian menu, the sea urchin really brings an oomph to the spaghetti – which is cooked rigorously al dente on the spot to perfection. To elevate the experience of savouring this dish a notch, order the finest white wine in the house.
www.themulia.com/il-mare-jakarta

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Sea Urchin Pudding

At Lolla

Available in full and half-sized portions, the must-try dish at the quaint award-winning Singaporean eatery, Lolla, the Sea Urchin Pudding is just as delightful to gaze upon, with its dark squid ink custard and orange sea urchin contrast, as it is to eat. The pudding element is a dreamy combination of fresh egg yolk custard and squid ink – which adds the distinctive colour and flavour – topped off with rolls of freshly scooped sea urchin flesh. In 2014, Lolla was bestowed with highly coveted recognition of “One of the most outstanding restaurant wine lists in the world” by Wine Spectator and the different textures and taste combinations of this dish are spectacular when paired with a glass of Domain Cailbourdin, cuvee de Boisfleury, Pouilly-Fume or the excellent Lis Neris, Pinot Grigio, both available from the stellar wine list.
www.lolla.com.sg