Last Friday, my generous and wonderful in-laws ( I'm not just saying this because of this meal, they really are! And I'm grateful for such lovely in-laws) treated me and Papa ET to a belated birthday dinner.
When they suggested this place, I was so excited cause I heard so much about this restaurant and have always wanted to try it. And this wonderful place is......
WAKU GHIN!
Waku Ghin is Chef Tetsuya Wakuda latest restaurant to be open in Singapore. Heard his restaurant in Sydney, Tetsuya needed at least 3 months in advance booking. Waku Ghin is also rated as one of the the S.Pellegrino world's 50 best restaurant located in Marina Bay Sands.
Upon reaching the restaurant, the door was automatically open by the service staff. We were quickly led to a room with teppanyaki counter that could only seat about 8paxs. They have about 3 rooms of such counters and could only take up to 25pax per seating.
Before we begin our 10 course degustation menu, we were presented with a box of the fresh seafood and it was so fresh that I could even see the lobster moving. The chef explained individually what each item was which will be part of our menu.
1st Course - Tataki of Japanese Bonito with Grated Apple and Daikon.
The fish is very fresh and with the the sweetness from the grated apple, it bring out the flavour of the fish more.
2nd Course - Marinated Botan Ebi with Sea Urchin and Oscietre Caviar.
This is one of the signature dish of Waku Ghin. And one of my favourite dish too. The botan ebi was so sweet and fresh, the sea urchin was creamy and rich, the caviar was to die for. And as you dig more into it, there was a poached egg yolk in it.The combination of these ingredient in this little urchin shell is amazing, words really cannot explain the taste of the wonderful dish. And it was served with a small mother of pearl spoon.
3rd Course - Pan Fried Fillet of Ayu with Daikon and Fennel
This dish look very simple, but yet the fish skin was fried till very crispy but yet the flesh was very soft and sweet which almost melt in your mouth.
4th Course - Pan Seared Foie Gras with Vincotto Sauce and Mango
Having eaten foie gras at so many restaurant, this is the one of the best I have eaten so far.
5th Course - Abalone with Polenta, Tomato and Garlic Cream
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| Our cute Chef for the night, Chef Cory. |
This dish was cooked right in front of us, I would expect the chef to perform some acrobats skills while cooking this but surprisingly there was none. The Chef cook this is such an elegant and graceful manner that the dish turn out so beautifully delicious. The abalone was so tender yet has crunchy texture, together with the sweetness of the tomato. It really a very refreshing combination.
6th Course - Braised Canadian Lobster with Tarragon.
This dish was also cooked gracefully in front of us, and it only too a few minutes. It taste like lobster bisque which I personally felt abit salty salty for my liking. The lobster was very juicy and succulent, you can really taste the freshness of the meat.
7th Course - Japanese Ohmi Wagyu Roll from Shiga Prefecture with Matsutake and Seasonal Vegetables.
Well this is also one of the signature dish in Waku Ghin. And the melt-in-your-month beef was served with fresh grated wasabi which was grated in front of us. We were told to eat it with a bit of the citrus sauce provided and it tasted very refreshing. I normally do not like to eat garlic on it own but the garlic chips served at the side were very light and fragrant and I was popping them away like potato chips.
8th Course - Consomme with Rice and Flounder.
The chicken broth was boiled and poured over the bowl of rice and fish. The fish was very thinly sliced so it was cooked as the broth was poured into it. I like this light broth and I finish every single drop of it.
We ended our hot dishes with a special tea, prepared in front of us. The chef explained that this tea, Gyokuro, is make using young tea leaves from Kyoto. And only water that is about 40 Celsius can be used if not the hot boiling water will kill the leaves and leaving a bitter taste. The cup was really small, so I savoured it slowing and it has a little sea weed after taste to it. Really a very special tea.
After finish our tea, we were ushered to another area for our dessert. It was overlooking the Marina bay and the fountain and laser show was on at that time.
9th Course - Japanese White Peach with Granita of Champagne.
The peach was so sweet and juicy which makes me wanting more of it.
10th Course - Chocolate Mousse Cake.
I'm not a chocolate lover but I must say this chocolate is very nice and rich.
And that was not all, we were also served Petit Fours which consist of matcha chocolate, hazelnut meringue, cookies and macarons. The macarons are the best that I have ever tasted.
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We really enjoyed our meal very much. It was really an amazing experience, the service was excellent.
The desgustation menu cost about $400 per pax excluding beverages. I would not say it worth it but I think the overall experience was very good, the seafood were all very fresh and an amazing dining experience.
Waku Ghin
Marina Bay Sands (Casino Level 2)
10 Bayfront Avenue
Singapore 018956
Tel: 6688 8507
Opening Hours
Mon - Sat from 6pm.
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