Being a big fan of tetsuya’s, I just had to visit waku ghin whilst in Singapore. The website doesn’t state any prices, so I had to do some Google research to fit this trip into my travel budget. I initially assumed the dinner would be around $450 p.p. This would be a $900 dinner…but I thought why not?
Waku ghin is located in marina bay sands; an architectural masterpiece, and home to many luxury brands. The atmosphere is definitely “upper class”. Unlike the relaxed atmosphere of tetsuya’s Sydney. We were running a bit late, and upon arrival we were seated to the right of the teppanyaki grill next to 2 other couples. We were quickly brought to speed on the past 20minutes (the courses typically come out at the same time for all the guests).
The tuna was fresh and seared to perfection. A great start to our dinner.
Waku ghin’s signature: marinated botan shrimp with sea urchin and oscientra caviar. Eaten with a mother of pearl spoon. A.K.A the culprit for the price of the dinner. This dish definitely earned its place as waku ghin’s signature. Every mouthful of urchin was rich and just melts in your mouth. Coupled with the botan shrimp’s soft crunchy texture and generous heap of caviar, you will be transported to a gastronomical dreamland.
I don’t remember this dish much but can you blame me? I was still revelling from the Uni..
Taking me out of my uni trance was this lump of salt that had been sitting on the table for a while now…I thought it was covering something, sort of curing it but no. It was just a huge lump of salt.
The chef used the salt to cook these beautiful Alaskan king crab legs. Being Asian, I’m a BIG fan of seafood. Especially crab. But I was quite disappointed in this dish. Don’t get me wrong, the crab meat was soft, juicy, and generous but it was accompanied with lemon and lime scented extra virgin olive oil. It had hints of citrus, but I’m someone that loves strong flavours that pack a punch. Doesn’t help that our previous trip was to Thailand either…
Purée of potato, quail egg, French winter truffle. Watching 3 chefs simultaneously work together to create this dish was amazing. The amount of work needed to go into this one dish was mind boggling. As always, waku ghin was extremely generous with the truffles. The potato was light and creamy, with a strong truffle flavour. On first bite, it reminded me of a dish that I’ve had before in tetsuya’s Sydney but couldn’t quite wrap my head around which dish until it hit me: truffle butter. Tetsuya’s famous truffle butter. The last time I was at tetsuya’s I ate this butter by the spoonful (no shame), and even bought a jar to take home. I absolutely loved this creamy, truffle dish. It might even be tied with the sea urchin for first place.
Braised Canadian lobster with French tarragon. I could’ve eaten a whole pot of this! Umami without being too heavy, a punch of flavours served with some bread to dip (I could’ve drank it tbh).
Japanese Ohmi wagyu. Not as good as wakkoqu melt-in-your-mouth Kobe beef but a strong second place. Let us take a moment and relish the marbling on this amazing piece of meat. Cut like butter, and was perfect with wasabi and garlic chips (my new fav steak accompaniment after Japan).
We were next given a choice of ochazuke or somen. What did we choose?
Answer: both. We were planning to order one each and share but being the generous people that they are, they let us all have one each. The table was ecstatic. This was probably the best chazuke I’ve had to date.
For dessert, we were moved to another area of the restaurant to enjoy the amazing night view mbs has to offer. First up: tetsuya’s take on blueberry cheesecake. Icy, creamy, delicious. But it lacked the biscuit base that is iconic to a cheesecake and was replaced with a crunchy sugar tuile…I prefer the biscuit base..#basicbitch
Next: Tetsuya’s chocolate cake. Incredibly indulgent, layered with vanilla, chocolate, and macadamia. One word: perfection. This dish never fails to impress with its combination of flavours and textures.
3rd time having this cake and I still can’t make a pretty cut…
Petit fours. I love tetsuya’s petit fours because they’re always such a surprise. These were almost too cute to eat!
At the end of our degustation course, we were gifted macarons from patisserie platine (owned by Tetsuya). I think it was to promote the patisserie and it is definitely a place I will visit the next time I’m in Singapore. These were probably one of the best macarons I’ve had (might even be better than Zumbo’s).
The bill came, and instead of the $450p.p. we were expecting, it ended up being $550p.p. That definitely broke our Singapore budget…but it was a nice experience. Would I go again? Probably not. It is definitely a dining experience I would recommend though. The service is first class, and the food is amazing but it still won’t justify the $550 price tag for me. Not to mention my mum would flip if she found out I had a $550p.p. meal. But it is worth to go and try the sea urchin for the first time.