Beansprout's Cafe: Waku Ghin, Singapore

Friday, October 21, 2011

Waku Ghin, Singapore

This post is way behind for the time I went to Singapore (in May) I am lucky enough to join Heidi for her mum's birthday dinner at Waku Ghin, opened by Chef Tetsuya Wakuda who also own one of the country's best, Tetsuya's in Sydney.

There are 4 private rooms that can serve only about 25 people at one time.

Chef bring us a huge tray of these beautiful fresh seafood which going to be cook for us tonight. We are excited already :D

First course : Flan of Oyster with Bacon and Spinach

A combination of Silky Japanese Chawanmushi and a crisp & juicy Oyster is new to me, spinach & bacon rounded up the dish. Good start !

2nd course : Marinated Botan Ebi with Sea Urchin and Oscietre caviar, Signature dish.

OMG, this one is sooooooooo good ! Every components in the dish are very fresh. A very creamy sea urchin, a very sweet Botan Ebi and a salty (not too salty) caviar plus an rich frozen egg yolk underneath... I slowly ate this one as if I don't want it to finish. (actually I think more than this serving will be too much cuz of the richness of it)

Grilled Anago with Foie Gras and Confit of Zucchini

Anago is soft and mild in flavour, pared with the richness of Foie Gras is just nice. Zucchini makes the dish lighter.

Don't you excited when seeing these?

Tasmanian Abalone with Polenta, Tomato and Garlic Cream

The best Abalone I would say. Being a fan of Polenta, nothing to blame about the dish. Love the vibrant colour !

Oh YES !

Braised Canadian Lobster with Tarragon

Not being crazy about Lobster, but I can say this is the best one (am I use too many "the best''? lol) So fresh as Lobster can be. Gosh, until now, even the dish is so good, I wish it is smaller serving...

Sharkskin wasabi grater.

Charcoal Grilled Duck with Potato

Looks quite simple.. but the oh-s0-crisp skin is to die for !

The Australian Blackmore Wagyu Beef Marbling score 9 !!!

The way he cooks is so neat & professional !

Australian Blackmore Wagyu Roll with Wasabi, Citrus Soy Sauce and Grated Radish

When I see the beef, I know it must be good.. but when I put it in my mouth, wowwww, that's called "melt in the mouth"

Citrus soy sauce and grated radish have a lovely acidity, cut through the richness of the beef.

and he asks "Would you like another piece?"

Consomme with Rice and Hirame

Wahh...my stomach can't fit another more (really?). I just have a few spoon of it...

Gyokuro

I can't remember about the tea :P but what Heidi wrote in her blog is "A type of fine and very expensive tea from Japan that is grown under the shade rather than in full sun. Chef Cory explained that this tea requires a low brewing temperature of about 40℃, any higher it would release too much catechins and would result in a bitter taste"

and it tastes like salty seaweed...very interesting !

ok, now that is all for savoury dishes o_O We do need some exercise... Kitchen tour, yeh!