Thursday, May 30, 2013

Cape Mentelle Wine Dinner @ Neo Tamarind KL

This is my first time to Neo Tamarind and it is also my first time tasting so many Cape Mentelle wines in one night. My first encounter with Cape Mentelle would be their Sauvignon Blanc Semillion a few years ago as I love a fresh and lively white and the 2012 bottle that was poured to us that evening was lively, fresh with hints lemon and grapefruit flavours. That's a good start to the evening!

The venue was beautifully decorated with white romantic roses and an elegant table setting which depicts the image of the brand. As one of Margaret River's "Founding Five" wineries, Cape Mentelle is indeed one of the pioneers and also creating the benchmark of quality for the region's wine. I also came to know that one of my favourite whites from the Cloudy Bay winery in NZ is actually a sister winery of Cape Mentelle. The winery is now part of Estates & Wines (owned by Moët Hennessy Louis Vuitton) and thus building on a solid foundation. There are more than 150 hectares under vine and the winery crushes about 1,700 tonnes of fruit from the estate vineyards and contract-grown fruit sourced from within the region.

 A little contest to win a bottle of wine by identifying the correct wine.


A few varieties of canapes were served together with the Sauvignon Blanc Semillon 2012 and then followed by a four-course-dinner and then a dessert.


Ashley Wood was in town recently to represent the winery for all the wine dinners held here. Before making a stop in KL, he was actually in Singapore the day before and he enjoyed the climate and food here. Ashley is actually the viticulturist at Cape Mentelle who has a great interest and passion in grape growing. He believes that the superb quality of the fruit grown in Margaret River is a unique reflection of the good terroir.

The wines that we would be pairing with our food - Chardonnay 2011, Cabernet Merlot 2010, Shiraz 2011 and Cabernet Sauvignon 2009.


Steamed White Cod with Coconut Herbs Reduction
Paired with Chardonnay 2011

The steamed cod was a little bland to my liking but it was somehow interesting to see it being paired with a coconut based sauce and it blends well. The Chardonnay 2011 with a 100% chardonnay grape has an abundance of grapefruit and fresh lime nose but on the palate, it has a lemony and pear flavours. Very citrusy and well balanced. It's ready to drink now or to be cellared to 2021 according to the experts. (97 points by Australian Wine Annual 2013 - Jeremy Oliver)


Roasted Chicken served with Garlic Bulb, Whipped Potato, Apple Sauce with Chicken Jus
Paired with Cabernet Merlot 2010

The roasted chicken was tender and smoky but what I liked best was the grilled garlic bulb. I am not a garlic person but I ate almost half of that garlic and this proves something right? The Cabernet Merlot 2010 has a bright ruby red colour, with lots of red fruits, aniseed and tobacco bouquet. On the palate, it shows a fruity and vibrant wine full of red fruits and plum. A medium body wine to be enjoyed with chicken and pork. This wine is a blend of 44% cabernet sauvignon, 42% merlot, 7% cabernet franc, 6% petit verdot and 1% malbec. It can drink now or to be cellared through 2030. (96 points by Western Australian 2012 - Ray Jordan)

Roasted Duck Breast served with Red Cabbage Puree & Mustard Sauce
Paired with Shiraz 2011

I was in fact a little disappointed with the roasted duck breast as it was quite tough and needs more chewing than a chewing gum. However, some of the others may have managed to get a better duck. Anyways, back to the wine, we had a glass of Shiraz 2011. Of all australian wines, I probably like Shiraz very much because I like the spicy and peppery palate which is medium to full bodied and this one here clearly has a nose of pepper and aniseed with rich berries. On the palate, it shows depth, chocolate notes and liquorice with a spicy finish. This bottle can be cellared right up to 2031. (98 points by West Australian 2012 - Ray Jordan)


Grilled Beef Tenderloin served with Eryngii Mushroom, Scallion Oil & Beef Jus
Paired with Cabernet Sauvignon 2009

The beef tenderloin was good - tender, juicy and lightly flavoured with scallion oil. The highlight of the night would be the Cabernet Sauvignon 2009. It was the wine that everyone is anticipating to taste because Cape Mentelle has a rich history of exceptional quality and consistency with Cabernet Sauvignon which is their single vineyard wine. The wine has a nose of violets, blackcurrants and rolled tobacco. On the palate, it has black fruits, subtle flavours of chocolate, plum and aniseed and hint of oak. it's a full bodied wine with a good complexity and finish. Ready to drink now or to be cellared through 2029. (98 points by West Australian 2012 - Ray Jordan)


Green Tea Creme Brulee as dessert!



Ashley Wood explaining all about the wines we had that night and then it was followed by the prize giving session to those who have guessed the wines correctly. And I've won a bottle of their Sauvignon Blanc Semillon 2012!


A picture with Ashley, Chong (Brand Ambassador for MHD), KY and Missyblurkit.

With KY & Wei Zhi from KampungBoyCityGal

I had fun that night trying out so many wines and learning more about this wonderful Australian wine producer from Margaret River which exudes quality and style in its wines and also presentation. I left home with a smile. It was also nice to be able to meet some of the food writers whom have blogs I read regularly. This is indeed the last wine dinner event I will attend for now until August as I will be in Belgium to spend quality time with my partner. Thank you for the invitation!

NEO Tamarind

(My advice is to park at KL Life Centre and walk over)
19, Jalan Sultan Ismail, Kuala Lumpur
(opposite Equatorial Hotel beside Wisma KFC)
(NEO Tamarind is close on Sundays) 
Tel: +603 2148 3700

Monday, May 27, 2013

Ipoh Weekend Food Trail

 The View from the Tower Regency Hotel Ipoh

Last weekend, my sisters and I took a drive back to Ipoh to attend our cousin Issac's wedding at Tower Regency Hotel and we stayed at the hotel overnight before heading home on Sunday afternoon.

The dinner felt like a gathering of relatives during CNY except that we have to dress up a bit for the dinner. Probably the only thing missing when the cousins collide is a deck of cards and money on the table. It was a nice occasion to see my cousin who's of my age finally tying the knot with his gf whom is also from Ipoh. Too bad my parents were overseas and couldn't attend this wedding.
 
What to do when one is in Ipoh?

The best thing to do in Ipoh would probably be going on a food trail. We heard so much about the new places popping up and thus we decide to check them out as well as revisiting some of our favourite places.

Getting your hands on these layered pastry egg tarts are a must. They are sold out even as you are lining up for it and thus you better call beforehand to order them or to go there really early to buy them. The egg tarts have a super nice egg custard texture that is silky smooth and their swiss rolls are very nice too with a slightly more dense texture than normal swiss roll and is rolled up with a think layer of kaya. I've written about it here.

Hong Kee Pastries @ Kedai Kopi Weng Seng
(corner shop at the same row as the former Super Kinta)
14, Jalan Dato’ Onn Jaafar aka Cockman Street,
30300 Ipoh, Perak.
Tel: +6017-5928 303



Just a street away from the Hong Kee Egg Tarts, I have my breakfast at Loke Wooi Kee coffeeshop located in the old town at the corner of Jalan Mustapha Al-Bakri (opposite Kamdar) which is famous for its variety of hawker favourites such as Ipoh Shredded Chicken Hor Fun, Chee Cheong Fun with Mushroom Sauce, Curry Mee, Hor Hee, Apam Balik and also Rojak. I will never give the Ipoh Shredded Chicken a miss as its broth is full of chicken and prawn oil flavours coupled with the silky smooth flat rice noodle and tender chicken strips. The white coffee here is also nice if you want a taste of local coffee.

I've written about this stall here.

After a nice breakfast, you can walk up from Loke Wooi Kee and head to Jalan Theatre which is situated diagonally from Purple Cane Tea Shop (the old Foh San) and have a bowl of velvety smooth Tau Fu Fah or a glass of Soya Bean. Funny Mountain has moved next door and now it has a bigger signboard so that you won't miss it. I had a bowl there (which is really small @ RM0.90) and had 3 packs to take away coupled with a bottle of soya bean drink. It's a little too sweet for me and you might just ask them for less sugar syrup. Drive thru is still available and the opening hours are from 10.30am until it is sold out. I've also written about it here.


We are a little behind in the new and upcoming dining places in Ipoh. Therefore, that very afternoon, we decide to give hawker food a miss and head to Burps & Giggles at Jalan Sultan Yussuf (Old Town & opposite HSBC bank) to check this place out. The deco is indeed very refreshing, something new in Ipoh and some items are really nostalgic. I will write more about this place in my upcoming posts.

Burps & Giggles
93 & 95, Jalan Sultan Yussuf,
30000 Ipoh, Perak, Malaysia
Tel No : +605-242 6188
Business Hours : 8am – 8pm, closed on Tuesdays.
e-mail : burps.giggles@indulgencerestaurant.com




If you head along Cockman Street after buying the Hong Kee Egg Tarts, you will see a very large blue sign that reads French Hotel which is slightly before The Store. Jose & Deli Eatery is located on the 1st floor of the French Hotel. Walking into Jose & Deli transports you to a place that you would not have imagined that you are in Ipoh. With its modern, raw and tasteful deco, this place should attract the more sophisticated crowd who would like to hang out here for a drink or even a meal. They serve breakfast, western cuisine and also burger and a few local dishes. The drinks menu includes mocktails, cocktails, beers, coffee and more. My sister and I had a drink here only as we were still full from breakfast. Will write more in the upcoming posts.

Jose & Deli Eatery (Pork Free)
No. 60-62, Level 1, French Hotel
Jalan Dato Onn Jaafar
30300 Ipoh, Perak, Malaysia
Tel No : +6016-457 4093, +605-241 3712, +605-547 3267
Business hours : 7.30am – 11.00pm daily.


I'm glad we managed to try out 2 new places this trip and we can see that there is so much of food potential in Ipoh with these outlets. Can't wait to snack on the egg tarts and swiss rolls now!!!


Tuesday, May 21, 2013

Thai Cuisine at Baan Huraa @ Naladhu Maldives


With such a view, what could go wrong right? Even if you are having the worst food in the world, it would not taste so bad here. Lol.. ok that is exaggerating. But I kinda regret to only discover Baan Huraa which serves Thai Cuisine at Anantara Veli/Naladhu Maldives, the island that I am staying on the last 2 days of our trip. We spent the week indulging in local Maldivian cuisine and the fresh seafood BBQ and I thought I would just give Thai a miss since I can always have it when I'm back to Malaysia.

 
Baan Huraa is located right in the middle between two islands (Anantara Veli and Naladhu) with a connecting wooden bridge. It's just a short stroll from the villa that we are staying and after the first day we had lunch there, we decide to return the next day again for lunch. The food speaks for itself. Just as when I thought that this is probably a restaurant that serves a more tasty scenery than food, I was wrong. The food was really good and with a view like that, I couldn't complain about the prices, can I?

Here, you can find cuisine of "Esarn" from the Northeastern Thailand as well as the flavors of "Phak Thai" from the humid and rain soaked Southern Thailand. A dining experience in a teak restaurant perched on the Maldives ocean is indeed unforgettable. The sound of waves is indeed soothing and suddenly a sunny afternoon doesn't seem so hot with the cool breeze from the ocean.

When we were seated, the staff (mostly Thai) handed us a wet towel and then proceeded to take our drinks order. Then they brought a tray of Miang Kham before us. This is a traditional snack sold in the streets in Thailand but most restaurants now serve this as an appetiser. The ingredients consist of wild betel leaves (some called it spinach leaves), dried shrimps, ginger, onion, lime pieces, chilli, peanuts and roasted coconut. The way to eat them is to put all these ingredients on the leave and then topped with palm syrup. This is complimentary from the restaurant.

Tom Yam Soup with Prawns USD$21
I was craving for a bowl of spicy tom yam soup. The first day I was there, I ordered their standard Tom Yam soup which is suitable for those who can't take spicy food and then the second day, I ordered one with a spicy rating 3 and it was the way I like it. The prawns are big and succulent and the portion is for one person especially if you are a fan of tom yum like me.

Tord Mun Goong $16
Deep Fried shrimp cakes with sweet plum sauce. I would probably squirmed at the price for these shrimp cakes which I would pay about a quarter of that price here? Nevertheless the shrimp cakes tasted really good with a crispy layer of breadcrumbs on the outside.

Yam Woonsen $21
Another Thai appetiser, this dish is really spicy but I like it as it whets the appetite with the sour flavors from the lime juice and refreshing taste from the minty leaves and fresh succulent prawns.


Even the rice they serve here is special. Every main course comes with 3 types of rice consisting of white rice, red rice and organic rice. I really like the organic rice probably due to the "healthier" choice? Even my partner has been infected with my photo-taking-of-food-before-meal-syndrome. And I made a heart filled with rice... so sweet hor?

Clockwise from top left: Gai Pad Med Mamuang $29 (Stir fried chicken with cashew nut, dried chilli, onion, mushroom and oyster sauce), Pad Pak Kana $8 (Wok fried Kailan with chilli and ginger), Pad Pak Boong $8 (Stir fried morning glory with chilli and garlic), and Pad Graprow $28 where I chose to have pork instead of chicken to be fried with garlic, chilli and hot basil leaves.

All the dishes are well executed and I am very happy with the quality of the ingredients as well as the taste. You can always request for a higher level of spiciness if you are used to spicy Thai food as they toned down the level of spiciness to accommodate the guests who are mostly europeans. This is truly recommended if you are having a holiday in Naladhu or Anantara Maldives.


Baan Huraa
Anantara Veli Resort
South Male Atoll
Maldives
Tel: +960 664 4100

Thursday, May 16, 2013

A Gastronomic Experience at Ginza Sushi Ichi @ Scotts Square Singapore

 

I was introduced to yet another Japanese gem by one of my friends when I was in Singapore with my partner in a form of a fine-dining establishment in Scotts Square which is an exact replica of its highly successful 1-Michelin-Star restaurant in Ginza, Tokyo. And this outlet is the first in Singapore to offer an exquisite degustation menu featuring top-tier Kyoto Kaiseki Riyori which is complemented with premium sushi selection. The restaurant also boasts good relations with its distributors that supply fresh and quality produce which is captured at the first auction daily at the Tsukiji Market with a four times a week delivery to Singapore.

The restaurant is small, with just a seating capacity of 24 with a private room that sits 8 people with its own L-shaped counter mae of Hinoki wood. The whole restaurant is very sleek and zen-like.

  Vinegar Mozuku Seaweed with Rice Pops and Shoyu
A dark brown seaweed usually served with rice vinegar in Spring eaten as an appetiser. Very refreshing and light with a jelly-like texture.

Chawanmushi
This is one of the best chawanmushi I've savoured. It's not the ordinary one but this has hairy crab and chopped okra topped with Shiso (perilla) flowers. So smooth and delicious.


Wayne was so nice to bring along three wonderful bottles of fine sake for lunch apart from the Yebisu beer we had as aperitif.

2001 & 2006 Isojima Daiginjo
2001 Hinokishi


 Kampachi (Amber Jack)
Served with crunchy wakame seaweed and ultra thin slices potato stem.

Thick Sashimi Scallop slices that is springy and fresh.
Best eaten with some fresh hand grated wasabi!

I like that there is interaction with the sushi chef at the sushi counter seating. Chef Ohno is really friendly and funny too. Throughout the meal, he explained every ingredient and also how we should eat the dish like which sauce to complement. I also enjoyed watching him prepare each sashimi platter and sushi so meticulously and so skillfully. His knife is like his best friend and he's darn good at slicing!!

Japanese Sea Perch (also known as Suzuki) served with Daikon (white radish), ponzu sauce and grated pink ginger. Then Chef Ohno peeled some succulent Japanese Imperial prawns and made us a delicious Kuruma Ebi sushi.


In between sushi dishes, we were served a nicely presented plate of Grilled Seabass served with fried taro and green asparagus with sesame seeds. On the right side, there's Kuruma ebi served two ways, egg plant and broad beans. We had to eat it from left to right.

The selections of sushi that the chef prepared for us was just "oishi!" There's Shima, Akami Tuna (with a little yuzu underneath for that lifting taste), Shimofuri (the prized tuna belly parcel between the chutoro and the otoro), Kisu (Japanese whiting), Kashugo Tai (Sakura River baby snapper) and Ika (squid) sushi. The ratio of rice to fish is perfect!

Mini Chirashi with Cod Roe
Beautiful presentation and delicious too!

Tuna Roll and Ume Roll

Dessert consists of a scoop of sorbet, fruits with jelly and Physalis.

The lunch took about 2.5 to 3 hours and patience is the key to enjoying an Omakase lunch menu. They have 4 lunch menus to chose from starting from Ume (4-course) S$60, Tsubaki S$110, Sakura S$170 and Omakase S$250 a person. We had a customised menu where our friend did the selection of dishes and the chef recommends his seasonal dishes as well. Dinner starts from S$210 to S$450 which was even more expensive than Waku Ghin. Their wine menu is very impressive too with famous labels of bordeaux and burgundy.


All of us had such a wonderful time indulging at Ginza Sushi Ichi thanks to the hospitality of Wayne. Since I didn't pay for the bill, I really have no idea how much it costs! All ladies with the chef and all men with a lady staff. How balanced!

Ginza Sushi Ichi
Scotts Square  (next to Hyatt Hotel)
No.6 Scotts Road, #02-02, Singapore 228209
Tel: +65 6299 0014

Lunch: 12.30pm – 3pm on Tuesday only / 12noon – 3pm from Wed-Sun (Last Order @ 2pm)
Dinner: 6.00pm – 10.30pm (Last Order @ 9.30pm)
(Closed on Mondays)












Monday, May 13, 2013

Great Cocktails at Coffee Bar K @ Singapore


The funny thing about Coffee Bar K is that contrary to its name, this outlet does not specialise in coffee but their cocktails and whisky offering is great. I wouldn't have discover this bar if it was not for Emmanuel (who runs Auld Alliance, my favourite whisky bar in Singapore) who brought my partner, Thomas and me there after a night of whisky at his bar. it's nice to be able to visit a bar at 2am which is quiet and exclusive.


If you're looking for a real Japanese bar, this is the place! The level of professionalism and service here is impeccable. The low bar counter has a nice marble lit table top and I simply adore the leather armchairs that are attached with rollers made for easy pulling. There are also swinging hammock chairs by the window and some sofa seating outside (in the heat, no thanks). Once you are comfortably seated, the staff will bring you a hot towel and followed with a glass of water and some chips or snacks while you browse through their expansive drinks list.



The head bartender, Yutaka Nakashima is a veteran at Coffee Bar K having worked previously at both the Tokyo and Seoul outlets before coming here in Singapore. I awed at his memory and expertise. There are easily hundreds of opened bottles of spirits and liquer at the bar shelves and yet he can remember where each bottle he needs is located. I didn't order from the menu but instead I told him I would like a cocktail made with sake and he asked me if I like it sweet or not sweet and then the next second he starts making my drink. If I'm not wrong, there's at least a hundred over cocktails in the menu which expands to tens of pages. I'm quite lost on what to order!

video

I can imagine the amount of recipes that he has to memorize but he looks like he had all of it at the back of his hands. He knew how to make his cocktails and I must say that the drinks we had that night were really nice!

This bar is frequented by Japanese professionals and businessmen. There's only 13 seats at the bar counter and 32 seats at the tables. Seats are limited and there's an "entrance fee" of S$30 just like any Japanese bars. The entrance fee is excluding drinks and the drinks are quite affordable at around S$17 for some cocktails that we ordered. At 6pm-8pm which is their happy hour, the entrance fees will not be charged. It's really a great bar!!! What a great find!


Coffee Bar K
Ground Floor (Unity Street side beside Connoisseur Divan),
UE Square, 205 River Valley Road
 #01-76, River Valley, Singapore
238274 , Singapore
Tel: +65 6720 5040

Type: Cocktail bar
Price Guide: High-end


Thursday, May 09, 2013

Blown Away at Waku Ghin @ Marina Bay Sands Singapore

One of the restaurants that topped my chart of places to dine in Singapore is Waku Ghin at Marina Bay Sands. My first experience at Waku Ghin, the only establishment by Chef Tetsuya Wakuda outside his world-famous Sydney restaurant on Kent St. was so impressive that I subsequently tried to make a reservation at this restaurant several times and eventually the day has come for me to finally experience a complete dinner there last week.

Beware of a long post ahead with many many pictures....


The reception area is also a bar where guests can have pre dinner drinks here before being ushered into the several dining rooms in the restaurant.


These photos are taken during the media invitation at MBS a year ago. Clockwise from top left: 1. A simple yet cosy dining room with a Teppanyaki grill. 2. An asymmetrical hallway leading to the dining rooms and the drawing room. 3. An-inch-thick wines and sake list to satisfy any connoisseurs. 4. The drawing room where the guests would be having their desserts and coffee or even a one-for-the-road before leaving the restaurant.


Hold on to your seats as you'll be blown away with the dining experience at Waku Ghin from the moment you sauntered into the dining room and till the last step you take out of those glass doors. The impeccable service from the serving staff right to the cooking showcase by the chefs are just amazing! Firstly, one of the staff will bring out a tray of fresh seafood which would be served on that evening and they will ask you if you are allergic to any of these ingredients. I eat everything!!!

There will be another staff pouring your choice of water and then you can order your choice of bottle. A sommelier then will serve you the wine/bottle of your choice in a very professional manner. Obviously for me, pictures are obligatory and I took all these photos with my humble iPhone 5. Thus please forgive the quality of the pictures on this post.


It's a celebration of my retirement from employment and also Thomas' first trip to Asia. Of course it has to be nothing less than a Salon 1997 (S$700+) for such a special occasion. My partner and I shared so many of our fond memories with Salon and thus it's our official celebratory champagne. Such a champagne is suitable to be served in wine glasses as the fine bubbles would soften and it could be sipped like a burgundy. The reason why I love this Salon is that the acidity and minerality is very refined, the bubbles are so delicate, it's zesty with hints of grapefruit but it's not too complex and it has a lingering finish.

Kobujime of Sayori with Nanohana and Japanese Strawberry
Made with diced strawberries and pomegranate which gives it an extra crunch texture and the slices of sayori (garfish) was delicate and mild in taste. A fresh and zesty combination that went really well with the champagne.

Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar
Absolutely delicious and I love the crawling seaweed that is crunchy and chewy which decorated the dish. Try not to break the mother of pearl spoon.


Slow-cooked Tasmanian Petuna Ocean Trout with witlof and yuzu
This is something my partner and Thomas would be familiar with. The witlof are also known as Belgian endive and I have had lots of it during my last trip to Antwerpen last month. The Petuna Ocean trout tasted better than salmon due to the firmess of the fless, luscious marbling of the fats and a nice flavour.

The next dish is a very interesting dish which looked to me like a giant mussel. These are actually fresh abalones from Australia. You can still see them alive and breathing as the Chef Kok Hong placed them onto the hot teppanyaki grill. It's seared with grapeseed oil and served with a very nice refreshing soup base made from tomatoes, basil and rocket leaves and fregola which is a type of pasta from Sardinia almost similar to the Israeli's couscous.

Australian Abalone with Fregola and Tomato
I love the chewy yet tender texture of the fresh abalone as compared to the numerous dried abalones I've had at the chinese restaurants. If you would have tried this fresh abalone prepared in such a refreshing way, you would have looked at abalone in a different light. It almost had a texture like squids.

Braised Canadian Lobster with Tarragon
The secret lies in the art of cooking where it is cooked at a low temperature of 60°C in a copper pot to seal the juice in the lobster and then slowly bringing up the temperature again and showered with paprika, garlic mayonnaise, butter and tarragon sauce. It was indeed tasty, succulent and the sauce was not too rich.

From the recommendation of the sommelier, we ordered a bottle of the Waku Ghin exclusive label sake -Isojiman Junmai Daiginjo M byIsojiman Shuzo Corporation (S$500+) was indeed an impressive fine sake with underlying fine notes of rice and subtle sweet notes. What a great sake!

Charcoal-grilled Fillet of Tasmanian Grass Fed Beef with Tetsuya's Wasabi Mustard
The tenderloin from Cape Grim is charcoal-grilled at 600-700°C and thus sealing the meat and keeping it's moisture in the meat with a nice char-grilled outer layer. The meat was not cold at all and remained almost rare in the middle.


Japanese Ohmi Wagyu
The "Japan top three Wagyu" are Matsusaka Ushi, Kobe Beef, and Ohmi Beef cattle raised in the Kansai region of Japan. It's a full blood wagyu raised in the Shiga Perfecture with extreme care in environment and water. It's also one of the meat with such a nice fat viscosity and you can just admire its beautiful marbling. The best way to taste them is to have them lightly seared and it goes really well with the freshy made wasabi. I would have thought the meat would taste fatty but it doesn't at all. Such a tender slice that melts in the mouth.


Consomme with Rice and Snapper
How could one made such a nice combination with such simple ingredients?!! I almost wanted a second helping as it is so much like a comfort food for me! Aromatic and flavourful chicken stock soup.

Somen with Myoga and Junsai
This is a Japanese version of hand-pulled noodles made of wheat. It's cold and soup has hints of shiso and ginger.

Then Chef Kok Hong brewed us some fine green tea from Kyoto called Gyokuro. These variety of tea leaves are harvested in 2-3 weeks and they are still very young. There's no roasting and fermentation  and are picked by hands. The way to brew them is to keep the water temperature at about 40-50°C resulting is a very nice fragrant green tea drank in a room temperature.

After that, we adjourned to the drawing room where desserts are served and we can also have a coffee before we break the bank and pay the bill.



1.Salad of Raspberry with Wasabi and Granita of Honey and Vinegar

2.Chocolate Mousse Cake with Vanilla and Macadamia



Thomas, Chef Sia Kok Hong, Me and Luc

This is one of the best if not the finest restaurant that I have been too judging from the stellar experience I had here. Chef Kok Hong, the chef de partie under the guidance of Tetsuya is one of the shining stars of the restaurant as he made our dinner so enjoyable. The dinner is never boring as the chef is always interacting with his guests and we are also able to ask them questions about the food. Chef Kok Hong hailed from Malacca and he is certainly a man of extreme tidiness and cleanliness which is evident from his constant cleaning of the stainless steel teppanyaki grill eliminating even a speck of dust as he cooks.

At around S$400 a person for a 10 course degustation menu, it's certainly a very expensive affair. However, if you really want to impress and have the best dining experience, you can certainly consider Waku Ghin, listed as the 39th of the World's 50 Best Restaurants in 2012.


Waku Ghin
10 Bayfront Avenue
#02-02 The Shoppes at Marina Bay Sands
Tel: +65-66888507

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