Abagold Abalone Festival 2026 Puts South Africa’s Prized Abalone on Singapore’s Menus

From 10 October to 12 December, discover the gold within signature abalone creations at leading restaurants across Singapore

SINGAPORE, 8 OCTOBER 2026 – Abagold, South Africa’s premium farmed abalone, returns for the second edition of its Abagold Abalone Festival from October to December. Diners are invited to reveal the gold within one of the ocean’s most prized ingredients, as leading restaurants across Singapore craft new signature dishes built around the abalone.

As part of the festival, restaurants will each create their own interpretation of Abagold abalone, exploring it through their own cuisine, technique, and style. Each dish is available exclusively for the festival’s duration, taking the ingredient beyond its usual place at festive tables and reimagining it for every season.

Werner Piek, Executive Marketing Manager of Abagold, said: “Abagold abalone is one of the finest in the world, prized for its purity and natural sweetness. Working together with some of Singapore’s best chefs, we’re inviting diners to taste it for themselves, not just once a year, during Chinese New Year, but at any time they want something extraordinary.”

One Extraordinary Ingredient

Abagold farms its abalone at the southern tip of Africa, in Hermanus, where the Atlantic Ocean’s cool, nutrient-rich waters create ideal growing conditions. Three decades of sustainable farming experience, backed by ISO22000, GMP, and HACCP certification, have made Abagold one of the most trusted names in abalone globally.

“Having worked with abalone from Australia, China and Chile, and in 25 years with Abagold, their quality has never wavered,” said Esther Loh, Abagold Brand Ambassador and Founder of Ler E, Abagold’s exclusive importer in Singapore. “It’s why chefs can build a dish around this abalone with confidence in its flavour, whether they’re drawing out its sweetness or letting it carry a dish entirely on its own.”

Every harvest delivers the same signature qualities: a clean minerality that carries the taste of the ocean itself, layered beneath a natural sweetness. Sliced raw, these extraordinary qualities of Abagold abalone come through at their purest; braising turns the flesh tender, taking on the depth of whatever broth or sauce surrounds it while holding onto its own quiet sweetness. Grilled, steamed, or served in contemporary preparations, it holds its structure and character, becoming the hero of every plate.

Reveal the Gold Within

Eight restaurants including AMI Patisserie, Supply & Demand, Zenryoku Izakaya, and the new XIAN by Suguru will headline the Abagold Abalone Festival 2026 with their limited-time creations, each bringing their own interpretation to the ingredient.

At AMI Patisserie, Chef Makoto Arami’s Abalone Chawanmushi with Autumn Mushrooms puts Abagold abalone at the centre of the traditional egg custard. Its abalone and seaweed dashi, or soup stock, draws out a savoury umami depth and clean saltiness that plays beautifully with the abalone’s firm, tender bite. The dish is finished with generous slices of maitake mushrooms and abalone, and can be enjoyed as part of AMI Patisserie’s autumn dessert dining experience priced at S$128++.

Abagold abalone comes two ways at Zenryoku Izakaya: salt-grilled and stir fried over binchotan, or traditional Japanese white charcoal. The Shioyaki Abalone (S$15.80++) comes in thin slices drizzled with a dashi butter sauce made from the abalone liver, for a rich, smoky flavour and slight crunch at the centre. Inspired by a staff-meal favourite of ginger and scallion, Awabi Itame (S$29.80) pairs abalone with portobello mushroom for a contrasting bite, and is stir fried for a deep, nostalgic wok hei. In true izakaya fashion, the dishes are best enjoyed alongside a drink, with a minimum of one alcoholic beverage required per guest.

With Grilled Abalone Risotto (S$47++), Supply & Demand keeps Abagold abalone as the dish’s clear focus. It sits atop a risotto cooked with sea urchin and crustacean butter, finished with a touch of squid ink and parsley, the whole dish landing rich and ocean-forward with a delicate sweetness underneath.

Diners will have plenty of ways to enjoy Abagold abalone this season, as each restaurant brings its own approach to the ingredient. At Scott’s Grill, the Grilled Abalone Pasta with Liver Emulsion (S$58++) is the full expression of abalone in pasta. The abalone is steamed shell-on for three hours before being grilled to order, its liver poached in cream and blended into a sauce that runs through a base of garlic, dashi, shiso and chicken jus.

Capasso offers two interpretations: Abagold Risotto (S$68++), a rare abalone risotto pairing larger, tender abalone with mongo ika (cuttlefish), cordyceps, and puffed barley in a broth built from the abalone’s own liver, and Cold Angel Hair Pasta with Abalone Supplement (S$46++) with miso-smoked uni dressing, Oscietra caviar and myoga (Japanese ginger). Or enjoy Abagold abalone at its finest, simplest forms with Avant Seafood Market’s Miso Butter Steamed Abalone (S$15++) – steamed then finished on the grill for tenderness and char – and Cold Baby Abalone (S$25++) – briefly steamed and shocked on ice to preserve its natural sweetness.

For home dining, Chef Desmond Heng, founder of Suguru Home Dining, brings a modern Asian take on abalone with his latest ready-to-eat Asian marinated seafood concept, XIAN. Teochew Marinated Abalone features Abagold abalone poached in a Teochew-style marinade, swapping the traditional yellow wine for baijiu from Luzhou for a more floral fragrance, carried through a lighter base built on shoyu. Herbs, spices and a touch of rock sugar round out the marinade with a gentle sweetness that plays against its umami depth. The dish will be available at XIAN from late October, with pre-orders through the XIAN and Suguru websites.

Tanglin Club also joins the festival with a members-only dish, South African 6-Head Abalone with Morel Mushrooms and Beancurd.

The Gold Trail

Go on The Gold Trail, Abagold’s collectible passport that builds into a vibrant Abagold Food City artwork, one stamp at a time. With every Abagold Abalone Festival dish ordered across six participating restaurants, diners collect a stamp toward completing the picture. Special edition stamps featuring Abagold’s mascot, Abby, are unlocked along the way, turning each visit into part of a larger reward.

1. Order a festival dish at any of the six participating restaurants: AMI Patisserie, Avant Seafood Market, Capasso, Scott’s Grill, Supply & Demand, Zenryoku
2. Earn a stamp with every restaurant visit
3. Collect any three stamps to unlock the first Abby stamp and 15% off your Abagold Canned Abalone purchases
4. Collect any four stamps to unlock the second Abby stamp and one complimentary can of Abagold Abalone worth S$68 and 15% off any Abagold Canned Abalone purchases.
5. Collect all six stamps to complete the artwork and share your Abagold Food City on social media.

All redemptions will take place at Avant Seafood Market, open Mondays to Thursdays from 11am to 10.30pm, Fridays and Saturdays from 11am to 11pm, and Sundays from 11am to 10pm.

Bringing Singapore’s leading restaurants and one extraordinary ingredient together, the Abagold Abalone Festival 2026 invites diners to discover the gold within. The festival runs from 10 October to 12 December across participating restaurants. Refer to the appendix for the full list of participating restaurants and dishes, or visit abagoldabalonefestival.com for more information.

Hi-res assets are available for download at this link.

About Abagold

Abagold cultivates abalone, one of the world’s most desirable seafood, in close harmony with nature at the southernmost tip of Africa. Backed by thirty years of experience and a canning and processing facility certified to ISO22000, GMP, and HACCP standards, Abagold exports live, canned, and dried abalone around the world, building lasting relationships with customers globally. For more information, visit abagold.com.

Ler E is Abagold’s exclusive importer in Singapore.

For media enquiries or tasting requests, please contact PLUG (PR agency):
Zhiwei Kang | zhiwei@plug.agency

Appendix

The Abagold Abalone Festival 2026 will feature the following festival partners:

AMI Patisserie

Abalone Chawanmushi with Autumn Mushrooms
Available as part of the autumn dessert dining experience

27 Scotts Road, Singapore 228222
Tuesday – Sunday: Lunch 12.00pm and 3.00pm
Friday & Saturday: Dinner 6.30pm

Avant Seafood Market

Miso Butter Steamed Abalone
Cold Baby Abalone

129 Owen Road, Singapore 218933
Monday – Sunday: 11.30am – 9.30pm

Capasso

Abagold Risotto
Cold Angel Hair Pasta with Abalone Supplement

92 Telok Ayer Street, Downtown Core, Singapore 048472
Monday – Saturday: Lunch 12:00pm – 3:00pm · Dinner 6:00pm – 10:00pm

Scott’s Grill

Grilled Abalone Pasta with Liver Emulsion

1 Scotts Road, #01-13, Shaw Centre, Singapore 228208
Monday – Sunday: Lunch 12:00pm – 3:00pm · Dinner 6:00pm – 10:00pm

Supply & Demand

Grilled Abalone Risotto

Supply & Demand Esplanade, 8 Raffles Avenue, #01-13, Annexe, Esplanade Mall, Singapore 039802
Monday – Wednesday: Dinner 5pm – 10:30pm
Thursday: Lunch 11:30am – 3:00pm · Dinner 5:00pm – 10:30pm
Friday: Lunch 11.30am – 3:00pm · Dinner 5:00pm – 2:00am
Saturday: 11:00am – 2:00am
Sunday: 11:00am – 10:30pm

Tanglin Club

South African 6-Head Abalone with Morel Mushrooms and Beancurd
For members only

Tang Yun, 5 Stevens Rd, Singapore 257814
Tuesday – Friday: Lunch 11:30am – 2:30pm · Dinner 6:00pm – 10:30pm
Saturday, Sunday & Public Holidays: Lunch 11:00am – 2:30pm · Dinner 6:00pm – 10:00pm

XIAN

Teochew Marinated Abalone
Available for pre-orders from late October

Suguru website: suguru.com.sg

Zenryoku Izakaya

Shioyaki Abalone
Awabi Itame
Min. of one alcoholic beverage required per guest

183 Upper Thomson Road, #01-04, Singapore 574429
Tuesday – Saturday: Lunch 11:30am – 2:30pm
Monday – Thursday: Drinks 5:00pm – 6:00pm · Dinner 6:00pm – 11:30pm
Friday – Saturday: Drinks 5:00pm – 6:00pm · Dinner 6:00pm – 11:59pm