Dinner at Tetsuya Wakuda’s fairly new venture “Waku Ghin” in Singapore. There are two seatings per night and the first must have been running late as there was a 10-15 minute wait at the bar.

The restaurant is divided into a series of rooms each with seats at a counter and large teppan. The majority of the dishes are cooked on the teppan in front of you by a single chef through the evening. Desserts are served in a single larger room with regular tables and a view of the bay.

The dish highlights were the Crushed potato with smoked eel, Marinated Botan Ebi with Sea Urchin and Oscietre Caviar, Steamed Alaskan King Crab with Yuzu scented Extra Virgin Olive Oil and Braised Canadian Lobster with Tarragon.

Service was excellent – friendly and well informed.

I would recommend it as the food is utterly brilliant, easily among my favourites from the trip, I just wish it wasn’t so expensive.

Cuisine: Japanese with European touches
Cost: Incredibly expensive. About AU$350 per person plus drinks. I can’t find my receipt but I also got outrageously gouged on bottled water, if I find the receipt I’ll post how much it was.
Score: 19/20

The wine list was extensive but to continue the theme, very expensive. I had the following by the glass;

2007 Schlossgut Diel Dorsheimer Goldloch Riesling Großes Gewächs – Intense minerality to the nose with background elements of peach and floral notes. Palate is dry with lovely pure fruit intensity. 91/100
2007 Domaine Marc Kreydenweiss Gewurztraminer Kritt – Golden coloured. Fairly classic Gewurz nose of turkish delight and floral characters with some lychee and honey. Palate is also honeyed and quite opulent. Has just enough acid to balance the intensity and give the palate focus. 89/100
2007 Domaines Schlumberger Gewurztraminer Vendanges Tardives Cuvée Christine – Lovely nose with shifting aromas of spices, lemon, mango and citrus. Palate is rich and is probably a high Auslese level sweetness. The acid structure is impeccable and focuses into a long finish. Lovely. 92/100

Crushed potato with smoked eel

Soup of White Asparagus with White Miso Cream and Oscietre Caviar

Marinated Botan Ebi with Sea Urchin and Oscietre Caviar.

Slow cooked John Dory with Roasted Eggplant

Alaskan King Crab presented prior to cooking

Steamed Alaskan King Crab with Yuzu scented Extra Virgin Olive Oil

Tasmanian Abalone presented before cooking

Tasmanian Abalone with Polenta, Tomato and Garlic Cream

Braised Canadian Lobster with Tarragon

Australian Blackmore Wagyu Roll with Wasabi, Citrus Soy and Radish

Charcoal Grilled Mixed Vegetables

Consommé with Rice and Hirame

Strawberry “Shortcake”

Ghin Cheescake

Petit Fours presentation box

Petit Fours

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