The name 'Waku Ghin' is derived from two Japanese words: ‘Waku’ means to 'arise' (like water pouring forth from a hot spring) and 'Ghin' means 'silver', which is Chef Tetsuya's creation.
The main dining room only seats 25 guests per seating, Enjoy an exquisite 10-course degustation menu created from the best seasonal produce. This could be one of the most expensive meal I had in Singapore.
Number 2 spot in Miele Asia Top 20; top restaurant in Singapore; and ranked 39th in the coveted The S.Pellegrino World’s 50 Best Restaurants List.
The interior
Let's start with the champagne
The chef will display the tray of "fruits de mer" aka seafood, you are going to eat
Salad of Kanburi with Rocket and Chinese Olives
the infamous dish! served with pearl carved spoon!
Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar
Upclose of the UNI!!!!
Slow cooked Tasmanian Petuna Ocean Trout with Witlof and Yuzu
2007 Puligny-Montrachet Premier Cru by Domaine Jacques Prieur
The Australian ABALONE!!!!!
Seared on the specially imported stainless steel teppanyaki grill
Australian Abalone with Polenta, Tomato and Garlic Cream
Upclose of this delicious piece of meat! SOOO GOOOD!
Next is Lobster!
Insanely fresh!
the lobster tail is carefully prepared
Smelling great as the designated chef introduce how the flavors came about
Braised Canadian Lobster with Couscous and Tajine Spice
Tasmanian Wasabi Mustard created by Chef Tetsuya
The chef seared the already charcoal grilled fillet
This are Tasmanian Grass-Fed Beef
Charcoal Grilled Fillet of Tasmanian Grass-Fed Beef with Tetsuya's Wasabi Mustard
Closer look of the beef! LOL
On to the subsequent course, Japanese So-o Beef
Chef preparing fresh wasabi! I love freshly grind wasabi!!!
Mushrooms on teppanyaki
Chef in action, the copper cloche is a beauty!
Japanese So-o Beef from Kagoshima Prefecture with Wasabi and Citrus Soy
Somen with Myoga and Junsai
A cup of Gyokuro
Its a type of green tea literally name jewel dew when translated
It differs from the standard sencha (a classic unshaded green tea) in being grown under the shade rather than the full sun
Gyokuro is one of the most expensive types of sencha available in Japan
explained by the chef
Cold Soup of Dates with Tonka Bean Ice Cream and Orange
Montblanc
Le Petit Fours
Coffee of course!
Chef Tetsuya's creation is definitely left a good impression. Especially the Sea Urchin dish, Lobster dish and the Tasmanian Fillet.
Desserts are not their forte but they are edible!
Dinner here may set you $500 per person! Not including wine!
Pictures by: Mak Sin Wee
Desserts are not their forte but they are edible!
Dinner here may set you $500 per person! Not including wine!
Pictures by: Mak Sin Wee
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