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Waku Ghin’s S$400 per pax, 10-course degustation menu

Waku Ghin’s S$400 per pax, 10-course degustation menu
Seafood for dinner

Seafood for dinner

Thanks to an  invitation from Diners Club International, I had the good fortune to meet with one of the top chef in Australia and the world, Chef Tetsuya Wakuda, at Waku Ghin for an exclusive VIP-only dining experience in celebration of his acceptance of the 2015 Diners Club Lifetime Achievement Award.

This was my first time visiting and dining at Waku Ghin. I have read many rave reviews, with some food critics even naming Waku Ghin as the top fine dining restaurant in Singapore.

Accolades include:

  • 9th place – Asia’s 50 Best Restaurants 2015
  • 7th place – Asia’s 50 Best Restaurants 2014
  • 11th place – Asia’s 50 Best Restaurants 2013
  • 2nd place – Miele Guide’s Top 20 Restaurants in Asia 2013
  • 39th place – World’s 50 Best Restaurants 2012

The name ‘Waku Ghin’ is derived from two Japanese words: ‘Waku’ meaning to ‘arise’ (like water pouring forth from a hot spring) and ‘Ghin’ meaning ‘silver’. This restaurant is the brainchild of Chef Tetsuya Wakuda, the first person appointed Sake Ambassador outside of Japan, among his many other culinary achievements.

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At 8,000 sq ft, Waku Ghin is the largest restaurant in the Marina Bay Sands integrated resort. However, for an intimate, conducive dining environment, it seats only 25 people in four private rooms that are each fitted with a teppan counter.

During my dinner session, there were only three diners in the room with one chef serving us:

Three is a crowd at Waku Ghin

Three is a crowd at Waku Ghin

If you are intending to dine at Waku Ghin, note that there are two seatings, at 6 and 8.30pm respectively, with the second group coming in while the early diners enjoy desserts in a main dining room that looks out onto Marina Bay.

There is no a la carte menu, only a 10-course degustation menu priced at S$400 per pax, which the chef designs based on your dietary restrictions. Each private room is assigned its own chef, who cooks the teppan dishes in front of you.

Appertisers were served when we arrived:

Fresh Gillardeau No.1 oysters

Fresh Gillardeau No.1 oysters

Close-up

Close-up

After meeting with the friendly Chef Wakuda, we were given a tour of the kitchen:

Chef Tetsuya Wakuda showing us around his kitchen

Chef Tetsuya Wakuda showing us around his kitchen

The chefs all stopped and stood still when Chef Wakuda entered the kitchen

The chefs all stopped and stood still when Chef Wakuda entered the kitchen

Cleaning crew

Cleaning crew

Charcoal grill

Charcoal grill

Chopping station

Chopping station

Coffee machine

Coffee machine

Tea station

Tea station

Dessert station

Dessert station

Dinner followed:

The chef giving us an introduction of all the freshly flown seafood which we will be enjoying for the night

The chef giving us an introduction of all the freshly flown seafood which we will be enjoying for the night

Gorgeous stuff!

Gorgeous stuff!

Carpaccio of Tuna with Endives

Carpaccio of Tuna with Endives

The signature Marinated Botan Shrimp with Sea Urchin and Oscientra Caviar

The signature Marinated Botan Shrimp with Sea Urchin and Oscientra Caviar

The right way to eat it is to use this specially provided mother-of-pearl spoon to mix the sea urchin, shrimp and caviar together

The right way to eat it is to use this specially provided mother-of-pearl spoon to mix the sea urchin, shrimp and caviar together

Veteran food critic Wong Ah Yoke described that he was

Veteran food critic Wong Ah Yoke described that he was “totally bowled over” by this dish in his review and that the “generous scoop of Oscietra caviar – enough to somewhat justify the price of the meal” – I agree. Btw, this was my favourite dish of the night.

Slow-Cooked Amadai with Black Truffle

Slow-Cooked Amadai with Black Truffle

Close-up - love the tangy texture of the fish and the generous serving of truffles

Close-up – love the tangy texture of the fish and the generous serving of truffles

A whole chunk of sea salt was used to prepare the next dish

A whole chunk of sea salt was used to prepare the next dish

Pouring water on the salt pile to create steam

Pouring water on the salt pile to create steam

Alaskan king crab claws were then stacked carefully on top

Alaskan king crab claws were then stacked carefully on top

Bamboo leaf is added on top before the pile is covered to steam at high pressure

Bamboo leaf is added on top before the pile is covered to steam at high pressure

It may look simple, but the chef requires years of training to prepare these dishes in front of guests

It may look simple, but the chef requires years of training to prepare these dishes in front of guests

Open sesame!

Open sesame!

Removing the shells

Removing the shells

Look at how beautiful this simple dish can be when cooked to perfection

Look at how beautiful this simple dish can be when cooked to perfection

Plating

Plating

Steamed Alaskan King Crab with Lemon Scented Extra Virgin Olive Oil

Steamed Alaskan King Crab with Lemon Scented Extra Virgin Olive Oil

I have never tasted such juicy flesh on an Alaskan King Crab!

I have never tasted such juicy flesh on an Alaskan King Crab!

The next two dishes of abalone and lobster were prepared concurrently

The next two dishes of abalone and lobster were prepared concurrently

The Canadian lobsters went on the teppan first

The Canadian lobsters went on the teppan first

These beautiful, fresh Tasmanian abalones followed

These beautiful, fresh Tasmanian abalones followed

Expertly cooking the abalones on the teppan

Expertly cooking the abalones on the teppan

These are ready when they are lightly charred at the top

These are ready when they are lightly charred at the top

Plating

Plating

Tasmanian Abalone with Fregola and Tomato

Tasmanian Abalone with Fregola and Tomato

Close-up - soft and moist, this is unlike the usual rubbery abalone flesh which we tend to associate

Close-up – soft and moist, this is unlike the usual rubbery abalone flesh which we tend to associate

Plating the lobsters

Plating the lobsters

Braised Canadian Lobster with Tarragon

Braised Canadian Lobster with Tarragon

Close-up on the claws - another flawlessly executed dish

Close-up on the claws – another flawlessly executed dish

The ingredient for the next dish - fillet of Tasmanian grass-fed beef

The ingredient for the next dish – charcoal-grilled fillet of Tasmanian grass-fed beef

Watching the chef worked on the teppan is like watching a magic show, but with a happy ending for the tummy

Watching the chef worked on the teppan is like watching a magic show, but with a happy ending for the tummy

The meat is ready to serve

The meat is ready to serve

Beautifully cooked to rosy pink

Beautifully cooked to rosy pink

Charcoal Grilled Fillet of Tasmanian Grass-Fed Beef with Tetsuya's Wasabi Mustard

Charcoal Grilled Fillet of Tasmanian Grass-Fed Beef with Tetsuya’s Wasabi Mustard

Ah.... making me hungry again

Ah…. making me hungry again

Everything is prepared with the utmost care at Waku Ghin, including the dipping wasabi for the next dish which was prepared fresh

Everything is prepared with the utmost care at Waku Ghin, including the dipping wasabi for the next dish which was prepared fresh

The grinder is made of coarse shark's skin

The grinder is made of coarse shark’s skin

The ingredient for the next dish - top grade wagyu beef with an 8.5 marbling score

The ingredient for the next dish – top grade wagyu beef with an 8.5 marbling score

The beef cooking on the teppan

The beef cooking on the teppan

Japanese Ohmi Wagyu Roll from Shiga Prefecture with Wasabi and Citrus Soy

Japanese Ohmi Wagyu Roll from Shiga Prefecture with Wasabi and Citrus Soy

Close-up of the wagyu beef slice

Close-up of the wagyu beef slice

Next up, Truffle Rice is served to fill up on carbohydrate for a balanced meal

Next up, Truffle Rice is served to fill up on carbohydrate for a balanced meal

Gyokuro - japanese tea is prepared next

Gyokuro – japanese tea is prepared next

This cleansed the palate before we moved on to the desserts

This cleansed the palate before we moved on to the desserts

The dessert dining area where you can enjoy a magnificent view of Marina Bay

The dessert dining area where you can enjoy a magnificent view of Marina Bay

Japanese musk melon - so sweet you don't need to tamper with it

Japanese musk melon – so sweet you don’t need to tamper with it

Chocolate Mousse with Vanilla and Macadamia

Chocolate Mousse with Vanilla and Macadamia

This is so pretty I felt extremely guilty to cut it open to eat

This is so pretty I felt extremely guilty to cut it open to eat

Petiti Fours to go with coffee or tea to round up the meal

Petiti Fours to go with coffee or tea to round up the meal

The wine selection for the night in the order they were served to accompany each dishes were:

  1. N V Billecart-Salmon Rose Brut
  2. Masuizumi Platinum Nama for Tetsuya’s
  3. 2010 Pierro Chardonnay Special for Tetsuya Margaret River Australian
  4. 2008 La Velona Brunello di Montalcino – Tuscany, Italy
  5. 2011 Josefina Pinol Grenache Blanc – Terra Alta, Spain
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Are you overwhelmed by all the extremely foodporn-worthy pictures?

I get really hungry when I edit and post up these pictures too. This is one of the best meal I had in my life. The preparations may appear simple, but they require years of training in order for such flawless execution from start till end, with every ingredient cooked to perfection to retain the freshness and the natural flavours.

Next time you are looking to pamper yourself to a luxurious gastronomical treat, look no further than Waku Ghin at Marina Bay Sands, Singapore! 🙂

About The Author

alvinology

Alvin is a marketer by day and blogger by night. He is a 100% geek who spends too much time surfing the web.

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