Can I get an encore cos I sure want more 

There is simply no way for me to recreate in words the magic that is a meal at Waku Ghin. It’s hard to translate what happens on the palate – especially at that level of cooking – into words. The traditional terms we use to describe food: hearty, flavourful, zesty… just don’t cut it, and no amount of writing will ever adequately convey the experience of dining there. So what I’ll do is tell you what I ate and how it was presented, and hopefully you’ll venture there someday.

For starters: Marintated Botan Ebi with Sea Urchin and Oscietra Caviar, Flan with Hokkaido Salmon Roe, Slow cooked Tasmanian Ocean Trout with Witlof and Yuzu, Puree of Potato with Soft Poached Eff, White Truffle and Oscietre Caviar

On to the mains: Japanese Abalone from Hokkaido with Fregola and Tomato, Braised Canadian Lobster with Tarragon, Charcoal grilled Blackmore Wagyu Steak with Wasabi Citrus soy, Consomme with rice and snapper, Gyokuro

Ending on a sweet note: Granita of Kyoho Grapes, Ghin Cheesecake, Petit fours

Paired with: 2003 Meo Camuzet, Les Cras, Premier Cru, Chambolle-Musigny

The thing about Tets is that he does very little to alter the original ingredients he uses on his menu – he simply curates a selection of incredible produce and enhances what nature has created by artfully combining them with complimentary flavours and textures.

The concept of the restaurant is also fabulous. The 8,000 square foot space only seats 25-30 people for dinner so you can imagine the level of service and attention you get from waitstaff and chefs alike. Each party is entertained in their own private dining room, attended to by their own private chef (or two for larger groups) who carefully walks the guests through each gastronomic experience that has been prepared right in front of them – the history of the dish, where the ingredients are from, how they are preparing it, why they’re preparing it this way…

It makes you really appreciate where your food comes from and you suddenly completely comprehend why it costs so much! (S$400 per pax for the 10 course degustation menu) Because really, no shrimp in the supermarket ever tasted that good.

Waku Ghin
10 Bayfront Avenue
Marina Bay Sands

Tel:66888868
Email: WakuGhin@marinabaysands.com

Advertisements