[Updated] Waku Ghin has been awarded 1 Michelin Star in the Singapore Michelin Guide 2016.

[Original Entry] Waku Ghin, where should I even start? That this is one of the best ranked restaurant in Singapore; the most expensive meal ever at $400, or that this is possibly the best meal in my entire life.

Let’s start with Waku Ghin’s magnificent feat for being a relatively new two-year-old venue: Number 2 in Miele Asia Top 20; top restaurant in Singapore; and ranked 39th in the coveted The S.Pellegrino World’s 50 Best Restaurants in its debut, beating the original Tetsuya’s at Sydney.

Opened by Celebrity Chef Tetsuya Wakuda, ‘Waku’ means to ‘spring forth’ and ‘ghin’ means silver which happens to be his favourite colour.

Waku Ghin at Marina Bay Sands can be considered Chef Tetsuya’s dream ‘playground’, a 10,000 square feet expensive space, meant to serve maximum of 25 customers at one time.

The 10-course degustation menu has two seatings, one at 6pm and the other 8:30pm, with a very hefty price tag of $400++ per person. $400 bloody dollars. (My thrifty mother would have fainted if she knew I spent that kind of money in a single meal.) It was my birthday, I wanted it to be very memorable, and the meal did not disappoint at all.

Waku Ghin’s signature dish, the Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar, is mind-blowing delicious.

Every spoonful of the uni just melts in your mouth sensationally, and you feel transported to a gastronomic dreamland.

While I initially wondered why its most recognisable dish was served prematurely in the 2nd course, I came to realize that every dish just gets better and better.

The slow-cooked Tasmanian Petuna Ocean Trout with Witlof and Yuzu looks like salmon sashimi on sight. But when you start eating, you would just want to savour the fish very slowly, cutting it off piece by piece to appreciate the freshness and unique texture.

I have eaten fish – but this is a texture so smooth. It’s simple, but easily one of my personal favourites.

The most unforgettable dish in terms of taste is the Braised Canadian Lobster with Couscous and Tajine Spice. The broth which consists of lobster bisque, olive oil, tarragon and butter is cooked right in front of your very eyes.

And when the lobster flesh is slowly braised within, the result is a luxurious juicy moist flesh of lobster screaming of rich umami flavour. (I have never used the word ‘umami’ ever in my previous posts, and finally decided that this particular dish is well-deserving of this word.)

In case you are wondering, my dining room had only the four of us seated, with a chef cooking right in front of your very eyes on specially imported stainless steel teppanyaki grill, in pure sophistication and creativity.

You can make small talks with the chef, and he is likely to answer your food queries to the best of his knowledge. For example, I asked where the abalone we had was from, and Chef Cory Soo Thoo (the guy in the photo who looks like singer Jam Hsiao with veins popping out of his arms) promptly brought out a seafood basket of live moving ones. He did say “Australia” in the end.

We know how some restaurants can over-cook and spoil a perfectly wonderful meat like wagyu.

Waku Ghin’s Japanese Ohmi Wagyu (from Shija prefecture) is seared for exactly 20 seconds on each side, left to rest, cubed and then served minimally with fresh wasabi grated on the spot, citrus soy and garlic chips.

This is a treatment that allows the meat to speak on its own, and for you to appreciate the marbled beef in its fullest flavours.

Desserts are served at then served at the main dining area, overlooking the gorgeous skyline of Marina Bay.

As it was my birthday, Waku Ghin also arranged for a Chocolate Mousse Cake with Vanilla and Macadamia. Although many reviews say that desserts are not their forte, this cake did not disappoint.

I know it is a lot of money, but this was $400++, well-spent. Both food and the experience counts.

Waku Ghin’s attention to details is impressive. After the entire meal, we were all given the menu as keepsake. It was personalised and includes exactly the dishes I chose and had. For memory’s sake, it also says “Happy Birthday – Wednesday, 13 February 2013”.

Waku Ghin
The Shoppes Atrium 2, Marina Bay Sands #02-02 (via escalator opposite Artbox Level 2), 10 Bayfront Avenue Singapore.
Tel: +65 6688 8507
wakughinreservation@marinabaysands.com
Opening Hours: 6:00pm and 8:30pm (Two seatings)

Other Related Entries
Singapore Michelin Guide 2016
Tetsuya’s (Sydney)
Restaurant Andre (Bt Pasoh Road)
Ocean Restaurant (Resorts World Sentosa)
Osteria Mozza (Marina Bay Sands)

17 COMMENTS

  1. Very impressive. I am phenomenally hungry now. Just have pasta…
    What is the dish in the first picture on this post? Looks like squid/cuttlefish… but why is it red on the skin?

    • It was abalone. To describe further, Chef actually showed us while they were still breathing. Moments later, they all landed on our plates.

  2. I believe the word you’re looking for is “umami” and not “unami”. Just as well that you’ve never used it in previous posts 😀

    • Haha Thanks Samuel for spotting the typo. There were some ramen entries I did want to use that one, but decided against it. Not Umami enough 🙂

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