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!

Now you know why the ingredients here are very fresh.

Pastry section.

Beautiful writing !

and now, in dessert room ...

Granita of Grapefruit with Chartreuse Jelly

very refreshing, I like !

Dark Chocolate Mousse with raspberry compote

Ghin Cheesecake, an airy light Japanese cheesecake with a hint of citrus.

Very Tetsuya's style.

Petit Four : Macarons, Green tea truffles and snowballs

I like them all esp the snowball, so buttery with a macadamia nut.

A box of Petit four to take home :D

What a great time !

Waku Ghin
Marina Bay Sands. Casino Level 2, Bayfront Ave Singapore 018956, Singapore
Tel: +65 6688 8507
Open Monday to Saturday from 6pm

2am : Dessert Bar, Singapore

I had to admit that I couldn't really recall all the details for the dishes I had here. Anyway, only 1 word in my memory for that night is "AWESOME !"

2am:dessert bar is located in the Holland Village.

Pastry chef from Noma, Denmark. Lucky she was there since the Food summit festival.

4 desserts from Rosio (wine matching) & 4 desserts from Janice

Bitters Dessert....Winter Version : whey discs, bitters syrup, milk crumbs, sorrel

Interesting flavour... the sorrel soup was tangy, the milk inside was creamy..like it!

The broth was poured at the table.

Hay Parfait & Strawberries : chamomile broth, lemon balm, oregano, bronze fennel

The wild strawberries have been my favourite since I first tried it at Quay (but I had the frozen one before at my workplace) , so I couldn't be happier when I saw the menu. Densely packed with flavour compared to their industrially grown one. The whole plate is again, interesting. Combination of the herbs and fruit.

Milk & Grains : milk ice cream, biodynamic grains

mmm.. I couldn't remember much but I think I like the grains.

We moved the table to the counter to see how they prepare the dessert. and a better light !

Janice Wong and Rosio Sanchez

We have the desserts with wine matching.

Huldreost Brown Cheese & Beet : brown cheese custard, beet granite, licorice

Love the presentation ! So many textures of beetroot and lucky the licorice is subtle (I am not a fan of licorice in dessert).

brown cheese for sample...

and then we moved on to Janice's Degustation.

Shades of Purple : purple potato, cassis parfait, lavender marshmallows

The plate consists of purple potato puree, blackberry parfait, leather, lavender marshmallows and fruit of the forest sorbet. I like the creamy purple potato puree underneath the most but I am not a big fan of parfait and marshmallows.

Basil White Chocolate : textures of passionfruit

Really like this... so many textures and flavours; passion fruit leather,coconut ice-cream, the puffy meringue, the sauce, the mousse and a tiny cluster of sea grapes! I especially liked the passion fruit leather. It's my first time having Sea grapes which are apparently a kind of seaweed. Delightful.

Cheese Avalanche : biscotti, marinated figs, cantaloupe

Now it is the 3rd plate of Janice's creation, when I was having the last one, Basil White Chocolate, I thought I like it..this one, I like it even more...Mix of sweet and savoury, fruity and dairy tastes, and crunchy and creamy textures.

The biscotti is nicely paper thin, crisp and got a chewy texture from fruits... Love this !

Chocolate H2O : caramel truffle, yuzu sorbet

OMG, what a beauty ! This is the beautiful finale..The consistency of an almost crunchy outer layer and the gooey goodness inside is sublime ! Inside, there is a chocolate caramel truffle. Having it with small balls of yuzu sorbet and gel and bits of praline is heaven !

Once I have this, I can die happily :)

ok.. it was about 1 am. something.. my stomach was full and my head was dizzy .

Rosio's desserts were very interesting, opened my world to the new flavour while Janice's were more familiar and easier (for me) to understand .. All I can say is I love every single detail of her works... Janice !

2am: Dessert Bar
21A Lorong Liput, Holland Village Singapore
Tel: +65 6291 9727

Operating Hours: Mon to Sat 6pm – 2am (Closed on Sun)