We have always wanted to go to Tetsuya’s in Sydney. However, it has a 6mth waiting list for a dinner and about 3mths for a lunch…And coming from BrisVegas, that takes way too much planning for our liking. So, when we were planning our trip, we decided to see if we could get a sitting at the famous new offering of Tetsuya’s at the Marina Bay Sands Casino in Singapore.
I sent of an email with some dates basically begging for any sitting on those dates thinking that it would be just like Sydney. They got back the next day and said “Any sitting on those dates is fine, just let us know which one you want!” So, we booked in for our second night will in Singapore.
Firstly, the Marina Bay Sands Casino is like a 7-star casino with lots of shopping and lots of gambling. And about 5 big name chef restaurant s including Guy Savoy manned by Guy Savoy. These are all located on the top floor overlooking the casino floor.
The fitout of Waku Ghin was damn cool. They do the dinner as a set menu sitting. However, they also ask at the start if there are any particular dietary requirements or things people don’t eat. DJ advised that she doesn’t eat red meat (no wagyu for you!). I advised that I ate pretty much anything. They were very good about this – luckily, they mainly focus on seafood which Darlene does eat, so there were only a few changes.
The dinner is an experience. You sit at a bench table with a flat grill plate and are served by a chef who cooks most of the dishes in front of you. He explains the different ingredients and what he is doing along the way. It is enthralling to watch, and as someone who loves cooking, it was very special to watch an artisan at work.
I won’t go into too much detail of each dish. Overall, this would have been the best dining experience that I have had. It was very lovely and worth every cent. I loved the sake – it smelt like blue cheese, which sounds bad, but it tasted divine.
We moved to a separate room for dessert. Here, they checked again if there were any eating preferences. I mentioned my lactose intolerance, and they accommodated it with lovely peach dessert.
The Menu:
Tasmanian Pacific Oyster with Ginger and Rice Vinegar – DJ never normally eats oysters, but she really enjoyed this one. Still, not as phantasmical as the ones in France, but phantasmical enough for me!
Marinated Botan Ebi with Sea Urchin and Oscietre Caviar - Eaten with a mother of pearl spoon to not tarnish the taste. The Waku Ghin signature dish and a stand out for me. So good… Must eat more urchins….
Pan-Fried Fillet of Ayu with Daikon and Fennel
Japanese Abalone with Fregola and Tomato
Braised Canadian Lobster with Tarragon - DJ & I both love tarragon. This was a beautiful combination of flavours.
Sumiyaki of Tasmanian Grass Fed Beef Steak with Tasmanian Wasabi Mustard - For Allan.
Pan-grilled fish with smokey eggplant – For Darlene
Japanese Ohmi Wagyu Roll with Maitake Mushroom, Wasabi and Citrus Soy - For Allan. Damn tasty. Loved the tenderness and taste of that wagyu.
Twice-Cooked Deboned Spatchcock with Sautéed Mushrooms and Spinach - For Darlene. Who loved to say “Spatch….Cock” as she ate it.
Consomme with Rice and Snapper
Gyokuro
Granata of Kyoho Grapes
Ghin Cheesecake - For Darlene. Allan had the white peach thing
