Our Wedding Gift to Each Other: Waku Ghin, Singapore

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I cannot believe it is nearly six months since the Boy and I tied the knot in Phuket.  I still have a long backlog of blog posts from our wedding holiday that I desperately need to finish. Normally I am such a disciplined person and I think part of my procrastination is because I’m sad that it’s all over and our lives have settled back down to normal. I have finally decided to bite the bullet and plan to complete the last of my wedding trip blog posts over the next few weeks including our time in Thailand which was followed by our four day eating binge in Singapore.

Once we arrived in Singapore glowing with post-nuptial love our serotonin levels were high and thus so were our appetites so we filled our days with sleeping, eating and drinking. For our wedding present to each other we both decided that a gift was far too traditional and wanted to have an experience together instead. Memories are always more precious than materialistic objects and some of my best memories are of course involving food. So the Boy suggested I pick anywhere regardless of price to enjoy a meal of a life time together.

In Singapore that is no easy feat. This is a city known for its fine dining and the decision wasn’t an easy one. Our last trip to Singapore we dined at Guy Savoy’s celebrity restaurant so I wanted to choose something other than traditional French and settled for Chef Tetsuya Wakuda’s Waku Ghin at Marina Bay Sands. Ok so there IS a bit of French influence in Tetsuya’s style but it is very Japanese focused. A fusion of two of my favourite cuisines! A perfect way to celebrate the fusion of two people!

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At the Bar

Waku Ghin serves a ten course degustation only and you are advised to book your table well in advance as they have a reasonable waiting list and only seat 25 people each evening.  They have been awarded number 68 in the San Pelligrino World’s 100 Best 2013 and achieved 11th place in Asia’s 50 Best. I have always fantasised about having a world trip where we visit as many restaurants as possible off these lists, so it was fitting that one of them should feature on our wedding holiday (Note this is NOT our honeymoon!). I had emailed in advance to notify them of my gluten free requirement and asked them if they needed me to bring gluten free soy sauce with me.  They do not have their own gluten free soy available so I was grateful I had been lugging it around in my luggage all the way from Perth.

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My cocktail before the carnage

After making a bit of a spectacle of myself at the bar by knocking my cocktail over with my animated flying hands we were shown to our dining room which only seated four people. A lovely Japanese couple were just finishing their meals and left shortly after we arrived giving us the whole room to ourselves.

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Our supply of seafood for the evening

Our chef for the evening came out and introduced himself before presenting to us a box filled with all the seafood delicacies we were about to commence devouring. Everything looks so exceedingly fresh and some creatures where still alive.

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Salad of Buratta Cheese with Dried Tomato and Rocket Fennel

Our evening started with a salad of Buratta cheese with dried tomato, rocket and fennel. Burrata means “buttered” in Italian and you will understand where this fresh cheese got its name when you taste it.  It literally oozes creaminess and paired nicely with the full rich flavour of the dried tomatoes. It was the perfect lead into the following much more opulent course.

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Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar

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A close up ;)

Next up was one of Tetsuya’s signature dishes, the marinated Botan shrimp with sea urchin and Oscietra caviar. Mind blowingly creamy and luxuriously luscious this dish left us hanging on the edge of our seats for more. The balance of salty caviar, sweet shrimp and custardy uni was an orchestra of perfection.

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Slow cooked John Dory with Roasted Eggplant

Our next course was some slivers of slow cooked John Dory layered with smoked eggplant and drizzled with a richly flavoured chicken jus. The fish was slippery soft and melted in the mouth like sushi. I am a big fan of slow cooked anything; it introduces such a silky element of texture to ingredients unobtainable with traditional cooking methods.

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The Chef preparing the bed of rock salt for the Crab

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Both legs are placed on the rock salt and steamed.

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Such simple but precise preparation

Our fourth course was a steamed Alaskan Crab claw with lemon and olive oil. With such simple preparation and very few ingredients the secret of this dish’s success was in the freshness of the crab. The chef shows us the bright red crab claws before proceeding to steam them on a bed of rock salt on the grill right in front of us.

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Steamed Alaskan King Crab with Lemon Scented Extra Virgin Olive Oil

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Steamed Alaskan King Crab with Lemon Scented Extra Virgin Olive Oil

Once cooked to perfection he dressed them with just a light splash of lemon scented olive oil. And it needed nothing more. With four courses down and our eyes wider than saucers we sat on the edge of our seats ready for more.

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Live Tasmanian Abalone

Our next course was live Tasmanian abalone served simply with fregola, tomato and basil for the Boy with the fregola omitted for my gluten free version. This was my first time having fresh abalone.  I found it a little disturbing watching the live abalone squirm before my eyes as the chef cooked it on the stove top.

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Tasmanian Abalone with tomato and basil (GF)

I consoled myself with the thought that that surely these creatures don’t have enough awareness of self to suffer? I was surprised to find the abalone a little chewy and tough but not having tried it before I’m not sure if this texture was to be expected? Maybe the abalone eaters out there can educate me better.

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Fresh Canadian Lobster

The next course was certainly one of my favourites; braised Canadian lobster with tarragon. Although I have enjoyed Australian “lobster” countless times I only recently tried Maine lobster for the first time at Sky on 57. Anticipating it to taste much the same as crayfish I was astounded by the lobster’s delicate textured richness. I didn’t realise I would get to try it again so soon.

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Braised Canadian Lobster with Tarragon

Waku Ghin prides itself on its fresh produce which is flown in fresh and often live each day. Our Canadian lobster was prepared in front of us braised in a robust flavoured tarragon sauce that is made with stock from the lobster’s shells. The rich sauce balanced the sweetness of the oh-so-tender lobster precisely. I cannot wait to eat lobster again sometime.

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Oh … the anticipation

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Grating our fresh wasabi

Wagyu is such an overused term in the restaurant world and I never realised how truly amazing it can be until we tried Waku Ghin’s version. They serve Ohmi Wagyu beef which comes from the Shiga prefecture in Japan. This type of Wagyu is considered to be distinctive from other types as it is the only type with fat that has “viscosity” which gives it that incredible dissolve-in-your-mouth sensation.

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Japanese Ohmi Wagyu from Shiga Prefecture

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Japanese Ohmi Wagyu from Shiga Prefecture with Wasabi and Citrus Soy

Cooked with utmost precision this meat needed minimal garnishes and was served simply with some freshly grated wasabi, garlic chips and light citrus soy.  It had the texture of butter and was truly like no other cut of beef I have ever tasted. The chef was so flattered with our crooning that he offered us another serve which we both wildly agreed to.

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Consomme with Rice and Snapper

It was hard to believe our evening was drawing to an end and we were up to our last savoury course. This last course was a bit of a let-down considering the repeated wow factors we had received consistently throughout our evening. The Boy was served a consommé with rice and snapper which was tasty but had no specific element that amazed him in any way.

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Polenta with Ratatouille

My gluten free version didn’t even contain any fish. I received a small bowl of polenta with a scoop of ratatouille. I am a huge fan of ratatouille; it reminds me of my father’s cooking however considering the price of our meal I expected a replacement dish with a bit more effort.

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Gyokuro green tea

Before being moved into the lounge room for desserts, we were given some gyokuro green tea. Gyokuro is considered by the Japanese as the finest green tea and has a very delicate, sweet flavour. The tea is grown under shade cover, usually made from reed or straw screens, for around three weeks before harvesting. Reducing the available sunlight alters the level of photosynthesis in the young leaf buds thus reducing the chlorophyll concentration in the leaves. This has a direct effect on the proportions of sugars, caffeine, amino acids and flavonoids resulting in a much milder and sweet taste.

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Marina Bay Sands

For dessert we were moved in to the main dining area which overlooked the stunning skyline of the Marina Bay area. Our first dessert course was a salad of raspberry with wasabi and honey granita. This dish was more of a palate cleanser than anything else and whilst it was refreshing it didn’t have any of the elements of excitement we were anticipating.

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Chocolate mousse cake with vanilla and macadamia

The Boy’s main dessert came complete with a message of “Congratulations” for us smitten newly-weds. His chocolate mousse cake glistened like a mirror and I was so jealous it had gluten and I couldn’t steal a mouthful. Gluten schmooten….no fair!

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Fruit platter

My envy deepened as I looked down at my replacement option; a fruit platter. Whilst each piece of fruit had obviously been carefully selected and prepared it was still just a fruit platter nevertheless. I confess this was my only real disappointment of our evening.

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Petit fours: vanilla and pistachio macarons, chocolate orange mousse, meringues and tangerine jellies

Our night ended with some very moreish petit fours; vanilla and pistachio macarons, chocolate orange mousse, meringues and tangerine jellies. The kitchen kindly separated the gluten free ones to avoid any confusion. I was able to have most except for the orange and chocolate mousse which the Boy took great pleasure revealing to me how amazing it was via his facial expressions and rolling eyes.

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Our extra petit fours

Accustomed to missing out on some foods I still gain some level of enjoyment just by watching love ones eat so I requested to our waiter to bring us some more petit fours so I could watch my husband savour the flavours once more. It made a great series of photos but to maintain his privacy I’mu afraid you won’t get to see them!

Waku Ghin was quite possibly one of the most expensive meals we have ever eaten with the end bill entering the four digits for just two people.  Was it worth it? Eight out of our ten courses left us amazed, impressed and totally nailed the wow factor that I would expect to receive for such a price. The two courses that lacked wow were still executed beautifully and I cannot fault them with anything specifically except for the fact they just weren’t incredible like the remainder. The service doesn’t skip a beat with a warmth and friendliness that you don’t always see at fine dining establishments.

My answer; yes it was worth every cent.

Waku Ghin
The Shoppes, Atrium 2, L2-02, Marina Bay Sands, 10 Bayfront Avenue, Singapore 018956 | +65 6688 8507 | www.marinabaysands.com
 
Price:                     $$$$$
Food:                    4.5/5 (they just need a little bit of work on their desserts)
Service:                5/5 (impeccable)
Ambience:          4.5/5 (feels exclusive and special)
Drinks:                  4/5 (a very extensive bar; with a very wide price range)
Total:                     18/20
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5 Thoughts on “Our Wedding Gift to Each Other: Waku Ghin, Singapore

  1. Every part of that meal looked ridiculously amazing! I can’t believe it has already been 6 months since your wedding – time flies! Its nice that you can relive it 6 months on by writing these posts. x

  2. What really moved you to post “Our Post-Nuptials Gift to Each Other:
    Waku Ghin, Marina Bay Sands, Singapore”? I personallyhonestly loved it!
    Thanks for the post ,Carmon

  3. Oui chomp! Massive food envy here haha! Some of the dishes served to you looked absolutely sensational! Definitely michelin star worthy! The folks at Michelin should really stop slacking and acknowledge more countries!

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