Impressing the Hubba is one of the hardest tasks ever and having pulled the Ki-sho surprise last year, I was racking my brains for the longest time what could top that. Waku Ghin naturally comes to mind, simply because the current Chef at Ki-Sho was a Waku Ghin alumni. So it took a special occasion for yet another splurge.
Three hour meal? All prepared for.
I am warning you how imagine intensive this post ended up being, well...no harm photo spamming since the money's spent and the memories are for keep's right?
First up, drinks at the bar before the room is prepared.
There are two seatings for the night, 530pm and 8pm. I get tempted by the bowl of fruit that would cost $30 a serving and then distracted by a $60,000 shot of whiskey.
Jura Twenty One, single malt and sports a fragrant nose of toffee, vanilla and fudge.
Frivolous me had a marvel of time being drawn into the carvings on the glass and even the ice ball.
The empty seats I wish were unoccupied for the night.
Pleasantries exchanged, I get two bag hooks and the famous box of wriggling seafood gets displayed. It seems to me that until the room was filled did the Chef appear and dinner service officially began.
We had the wine pairing at an additional $250++ and the wines and sakes showcased were definitely perfect for the courses. I'd highly recommend going for that.
MV 09 Henri Giraud Ay Grand Cru Fut de Chene for Waku Ghin.
Champagne, is always the answer during celebrations.
Chilled chopsticks for a start, a taste of their hospitality and thought process.
Carpaccio of Toro Tuna with Bitter Salad
Tuna belly cuts are always divine, the chutoro, ootoro and toro. Just give me any cut of tuna and I'm a happy girl. Sliced so fine, these slivers were simply melt in the mouth. I thought we were off to a mighty tasty start.
Masuizumi Platinum Nama for Tetsuya's
The amazing thing about wine pairing is one gets a taste of several types of wines throughout the meal and also a sip into the world of wines that Chef Tetsuya approves of. There were a number that came from his group restaurant's collection.
Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar
The Waku Ghin signature complete with ice, mother of pearl spoon, freshly shucked uni, botan shrimp cubes and caviar.
It wasn't the first time I ate such an exquisite course and while that may have taken away some magical moments, the quality of the ingredients made this one stunning masterpiece.
Isojiman Jumai Daiginjo
Pan-Seared Kasago with Squid and Bouillabaisse
Scorpion fish aren't exactly the prettiest of fishes and the first time I had it was on the gorgeous island of Santorini, afterwhich I never quite crossed paths with it anymore.
Firm flesh without any trace of fishyness, the squid had such an incredible texture (chewy, jelly-like and almost like raw squid) I was hooked, and that robust bouillabaisse broth. Having bread served with it was such a hearty treat.
2014 Domaine Ciringa
Steamed Hokkaido King Crab with Lemon Scented Extra Virgin Olive Oil
It was showtime with the king crab legs displayed, salt boulder shaped for grilling and that generous drizzle of grape seed oil. Plenty of craftmanship with Chef flipping the crab shells like an artisan and serving them with that extra lemon juice and lime zest. So sweet and fresh, I could just get addicted to eating king crab legs.
2012 Pierro Chardonnay for Tetsuya's
Tasmanian Abalone with Risoni and Tomato
These shelled babies are so fresh, a mere prod causes a ripple of wriggles and these are flipped over the grill so gracefully, watching them get cooked was such a joy of its own. Call me noob but I've never had enough abalones off the shell not to be in awe of such a theatrical performance.
And this was the reason for this gorgeous copper pot.
This would be the chutoro of abalones with such tender meat, the risoni was equally delicious. Nothing fancy, just tomatoes and a well simmered stock broth.
2012 Domaine Rossignol Trapet Les Teurons
Braised Canadian Lobster with Miso
Lobsters regardless of nationality are up my alley. These canadian ones are exceptionally sweet, the claws were shucked till eating them was fuss free. And miso, where do I even begin when the best shiro miso is used with stock made from heaps of prawn heads. Umami in every slurp and boy, can lobsters be the new crabs?
The prelude to the next and most anticipated course began with grating wasabi.
2010 Chateau Rauzan-Gassies 2eme Cru Classe
Japanese Ohmi Wagyu from Shiga Prefecture with Wasabi and Citrus Soy
Ohmi beef, I was too chicken to try it at SKIRT (pun intended) and lived to regret. And here was it infront of me, seared over a hot grill and served with freshly grated wasabi. Melt in the mouth was expected, wasabi and beef however was impeccable together.
Grilled Ohmi Wagyu Steak Set on Rice
And before I knew it, a lacquer bowl was placed before me. I unveiled an aromatic beef don, glistening slices of ohmi beef on a bed of fluffy japanese rice. Japanese rice is as best as rice can get, chewy and incredibly fluffy with clouds of steam. This was how my last savoury course ended, amidst clouds of steam and plenty of satisfaction.
Gyokuro
Deemed the highest grade of sencha, these tea leaves leave a mildly bitter taste yet tastes like seaweed. Very exquisite infact.
With that we concluded our main courses at the dining hall and proceeded to the viewing gallery for dessert. It would have been the best spot for fireworks if there were no structural blockages.
Fresh Strawberry with Lychee Granita and Coconut Sherbet
Sour strawberries greeted me at the bottom of the lychee granita and coconut sherbet dessert, I was expecting sweet Japanese ones. Otherwise, a refreshing palette cleanser.
2013 Josfina Pinol
Ghin Cheesecake
Cheese mousse and white chocolate in a beautifully shaped dome, this was a beauty to oogle and nibble.
Chocolate Mousse with Vanilla and Macadamia
Chocolate is what Waku Ghin Patisserie does best at, the complexity of layers and execution is faultless.
Petit Four
A selection of sweets to finally bid the night farewell too. I had problems picking a favourite, how about all?
A dose of caffeine is much needed after those three amazing hours.
Customized menus complete with the wines paired were issued after our meal, a nice personal touch I'd say though it will be a nicer touch having these given before our meal began! At least I know what exactly I'm eating.
Unfortunately I am not a fan of the boisterous dining crowd that makes its way into each of their dining rooms. While we heaved a sigh of relief, the talkative group of A-list scholars (within ear shot, someone was from Cambridge) were seated in another room, we were paired with three incredibly loud and boastful New Zealander-Japanese-British trio who decided that everyone within earshot needed to know where they have dined, how their winter holidays must be spent soaking in an onsen three times a day and someone's daughter recently graduated and is living a full life on her own.
What happened to enjoying the ambience and food? I wish there was an option to pay for silence.
$450 poorer and three hours of paced dishes later, while I have my issues with the length of time between courses, I enjoyed myself.
Inevitably the comparison between Ki-sho and Waku Ghin are made because Chef Hiro was from Waku Ghin perviously. It is perhaps a once in a lifetime meal at Waku Ghin and I've gladly checked it off this year. Yet like a girl friend very candidly put it, you can have Ki-sho every other month and Waku Ghin once a year.
Amen.
Waku Ghin
Marina Bay Sands
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