So Singapore is not all about street food. We went to Tetsuya Wakuda’s restaraurant, Waku Ghin, with friends in January (thanks for introducing us Nic & Chris) and we just had to return to see if it really was as good as we’d remembered. And it really, really was.
When in a fancy restaurant – wear fancy jewellery, I say.
Would madam like an aperitif?
A plethora of fresh seafood – some of it still alive.
Flan of oyster, and puree of bacon and spinach
Marinated Botan shrimp with sea urchin and Oscietra Caviar.
Minimal Japanese aesthetic.
Slow-cooked John Dory with roasted eggplant.
Preparing the salt in which the Alaskan King Crab will be steamed.
Steamed Alaskan King Crab with lemon scented extra-virgin olive oil.
Live Tasmanian abalone squirming around in their shells.
Our awesome chef, Cory, cooking the abalone on the super hot grill.
Tasmanian abalone with Fregola and tomato.
Lobster waiting to be cooked and eaten!
Braised Canadian lobster with tarragon.
Fresh wasabi being grated on a shark skin grater.
Japanese wagyu – the highest marbling rating. Super fatty but cut so thinly and cooked on such a hot plate the fat just renders away.
Japanese So-o beef from Kagoshima Prefecture with fresh wasabi, garlic chips and citrus soy.
Somen noodles with Myoga and Junsai
Ceremoniously poured green tea to freshen the palate.
First Dessert: Cold soup of dates with Tonka bean ice-cream and orange.
The lovely Spanish sommelier, Paco, offered us a 100 year old Grenache – on the house – to have with our desserts!
Second Dessert: Montblanc.
Even the sugar looked good enough to photograph (even though neither of us have it with our coffee!)
Espresso served in gorgeous sake cups.
Petit Fours – so damn delicious.