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Waku Ghin Singapore Yelp Reviews
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12 Reviews
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Was looking forward to this day at Waku Ghin - 2 Michelin
Was looking forward to this day at Waku Ghin - 2 Michelin Star establishment. From the moment you walk in to the very end, it was amazing except for the check...Lol. The guest services was excellent and exceptional! One of my guest phone battery was about to go kaput, they provided a charger to for him...Wow! The staff was very knowledgeable on the dishes and history behind it. We ere seated at Chef private table. All the dishes was amazing and very rich....lots of caviar and truffles. This is not your traditional omakase, pricing for this seating was S$700++ per person (US$600). Total 12 dishes and 3 desserts. We had a bottle of clear unfiltered sake specially made for Chef Wakuda. After dinner, we moved into a more private room to finish up on dessert. Overall it was a wonderful experience!
Be the first to ReplyFor this US $1000 meal, we provide two reviews both
For this US $1000 meal, we provide two reviews both concluding that this meal was awful. Dimitri's: Absolutely NOT recommended. Very uncomfortable seating. Very cold room even after we complained and they offered a shawl. Ingredients came from far away and therefore must be expensive. Only 10 people for a single seating per evening with 2 chefs and much staff - adding to the expense. As soon as you sat down, they tried to upgrade you from the S$ 550 that you reserved to a premium ingredient menu at S$ 750. Very off-putting. The food was nice but with no WOW factor. Too many ingredients in a single dish: uni is great by itself, why do you need Oscietra caviar with it, and also some shrimp? By the way, the uni is not fresh - it is flown frozen from Hokkaido and then defrosted in Singapore. Why do we have to move to a different room for the dessert? That room was also very cold although we had been told it would be warmer there. Definitely not worth the price!Audre: we had been looking forward to sampling Tetsuya's food since we missed his restaurant in Sydney in 2005. So, about 20 years later we decided to spring for the US$1000 meal and experience what people were raving about. This was not a meal by a great chef. This was a meal in which the price charged was being justified by adding fancy ingredients on top of fancy ingredients. No dish exalted the ingredients. Whatever happened to creating dishes to permit the flavors of the main ingredient to shine? Whatever happened to providing comfort for the guests: even little Audre had her knees up against the back of the counter (in order to be close enough to the counter to eat). Even Audre was freezing in the room. The chef on our side of the counter, Che Meing, was catty and fun but he had only been working 10 years. Maybe Chef Tetsuya is no longer cooking, but we would have been more impressed with a veteran chef. Instead of listing all of the dishes, this will highlight a few: the Avruga Flan was a take on chawan mushi. It was an okay substitute but we asked ourselves: "why substitute--just make a sublime chawan mushi?" The dish described as "purée of potato with soft poached egg, winter black truffle and Oscietra caviar" was ludicrous. Why have truffle and caviar? Oh, because the black truffle was tasteless! The pan-seared Korean Abalone, from Jeju no less, was tender and good but was too huge a piece for that stage of the menu. The dishes that followed were Canadian lobster and Japanese Wagyu beef. The dishes for dessert were not outstanding. We know how expensive Japanese strawberries are but the ones served were not tasty and were not red all the way through. The menu called for a "Paris Brest" as one of the desserts. We had to ask because we couldn't find it on our dessert plate. It was smaller than a thimble and was nothing special. The Shencha tea was tasteless. Oh man; we were so disappointed and we spent S$1306.80/US $997.56.We think that the entire concept of the restaurant needs to be re-thought. If the only way to keep the chefs from melting is to have the guests freeze, then this arrangement of having the chefs cooking behind the counter where the guests eat must be changed. The sourcing of the ingredients should also undergo assessment. And the mounding of expensive ingredients on top of expensive ingredients should be eliminated. In addition, the reservation process was excruciatingly painful and annoying.
Be the first to ReplyWaku Ghin is a phenomenal meal.
The Uni is obviously the stand out dish, but on reflection, every course is exquisite in its own fashion. The seared Amadai had a smokey crispness, the Wagyu was divine and deserts superb. It ended up $600pp (incl 2 glasses of wine each.) This is a crazy expensive meal - and there are more affordable tasting menus elsewhere. However, if you love seafood, you can't miss this meal.
Be the first to ReplyI was able to fortuitously find a seat in this temple of
I was able to fortuitously find a seat in this temple of Japanese inspired cuisine in Singapore, but you should book weeks in advance if you want a seat. They only serve 20 customers at a time, in small 6 people dining rooms in front of a grill and your own chef.Dinner is omakase only with a price tag of 400SGD plus tax, and of course you may wish to pair it with wines (a wine pairing where every dish comes with a recommended wine or sake costs additional 250SGD).Service is elegant but also extremely personal. Since I was dining alone, my server made a point to strike conversation a couple of times, gently and always respectfully. I really appreciated the tone and the courtesy of all the servers.The dinner starts with impressive raw seafood dishes, among which I certainly was amazed by their signature dish, a composition of sea urchin (uni), shrimp and caviar. One of the most delicious dishes I ever had, and I traveled extensively in Japan tasting some of the best kaiseki ryori in the country. Other gems followed: tagliolini with caviar and freshly grated truffle. Abalone gently grilled and then smoked in front of us with cherry blossoms (!). A bouillabaisse of lobster. Delight after delight, concluded by a delicious and delicate ochazuke.Each dish was expertly described, along with suggestions to enjoy its flavor at the best.After dinner, each party is moved to their own table, together with people from the other rooms, in another common dining space overlooking the marina and the famous Singapore skyline, not to mention the light and fountain show. Here delicious desserts are served (pre dessert, main and petit four, in a very customary sequence).In summary, this was a masterpiece dining experience, flawless from start to finish in all its most minute details. The price tag is serious, but I am not regretting a single dollar at the end of this sumptuous dinner.
Be the first to ReplyOmg one of the best dining experiences I've ever had.
First to start... just walking into this place feels VIP... and the cocktails are phenomenal.The muscat cocktail was my favorite to start with, and the Japanese peach.We were seated in the bar area first and when our private room was ready, we went in. It's pretty amazing that everyone gets a chefs table seat and you get to watch majority of the food prepared in front of you.It's an omakase that consists of fresh seafood and some meat. Dietary requests can be accommodated as well. But I myself don't have any so I just go with whatever the suggest.Chef Tetsuya is mega famous and he is literally the god father of soooooo many world renowned talented chefs. I honestly don't even know if he knows how many of his offspring are very successful chefs with multiple restaurants under their belts in highly populated cities. I've been to many Tetsuya offspring restaurants, so although it was my first time eating at his restaurant and even though it was prepared by one of his chefs and not him, the dishes were embraced by my palette.I left this restaurant soooo happy. Even though we came to celebrate my hubby's bday... I felt like it was mine. Every dish was beyond amazing.I am a big fan of the abalone, the prawn and the Wagyu cooked to perfection as well as their signature dish... the sea urchin, baby Shrimp & Caviar. Just stunning. The seafood bouboulaise with bread was also excellent. I hope to come back sometime in this lifetime!
Be the first to ReplyTLDR: bar service was great.
This review is for the bar service and not the 10 course meal. My wife and I came in the evening on a weekday and were promptly greeted and seated. Our server was knowledgeable about all the dishes and amply explained things. I ended up getting their pear fruit cocktail and a melon cocktail (underneath their Japanese fruit cocktail section) which were both delectable. We split the lobster spaghetti, Wagyu chim over rice and the fried chicken. The Wagyu was so wonderfully fatty you could feel you're gallbladder contract after eating it. I was only here on vacation but next time I might plan ahead for the 10 course meal which looks incredible. Per my server it's usually a one or two weeks advance reservation but call in case there's openings the night of.
Be the first to ReplyAmazing food, great service and superb wine pairing.
My favorite was the cold noodle at the end of the meal. It was surprising refreshing.
Be the first to ReplyLocated in the glitzy expanse of Marina Bay Sands, Waku
Located in the glitzy expanse of Marina Bay Sands, Waku Ghin definitely offers culinary decadence. The experience is without a doubt very expensive but the 10 course degustation meal was hands down among my favorite of all time. I am certain that I can't describe the plates any better than the previous reviews have. However, I can confidently say that the food tastes as good as the descriptions and pictures project.What stood out to me most though was the precision and attentiveness of the service. If you want to be left alone to eat a meal in the corner, this is not your place. The staff here are incredibly well trained and go impressively above and beyond to be accommodating to their guests.
Be the first to ReplyThere is a reason why this place is ranked as one of the
There is a reason why this place is ranked as one of the Top 50 restaurants in the world. A culinary experience not to be missed!
Be the first to ReplyAmazing food.
Watching the preparation was great too. Overall a fantastic experience!
Be the first to ReplyWaku Ghin is a great restaurant with a plethora of flavors
Waku Ghin is a great restaurant with a plethora of flavors to keep your taste buds busy. It will also make you feel as inflated as a blimp afterwards since it's just so much food. Also, be sure to set aside 3.5 to 4 hours to dine here, it's long. Took off a star because I was only wow'd by one of the courses and drinks are below mediocre. Most of the dishes are good, but not memorable. I've been here on two separate occasions. Once I came alone after a friend was stuck at work and the second time with my girlfriend on one of our first dates. You walk into the casino area of MBS and are pleasantly welcomed by the staff as they open the doors for you and and seat you to your room where you will sit alongside 2-3 other couples (was a bit awkward when I came solo).Your chef comes into the room and introduces himself along with what he calls the "menu", or simply a showcase of the fish that will be prepared for the meal. You say OK and move on with your culinary journey.Both of my experiences, I had essentially the same dishes (I believe it was the same season in two different years since the menu changes by season). I had the following (out of order unfortunately)1) Shrimp with sea urchin and caviar served in a sea urchin shell (their signature dish) - Excellent as one would expect2) Ocean trout with witlof and yuzu - Ok3) Beef with arugula - Simple but meat was cooked nicely4) Lobster in a garlic type sauce - This was very nicely done5) King crab leg cooked and covered over a bed of salt and bamboo leaf - This is the one dish that stood out for me. Easily my favorite and one I could rave about. 6) Live steamed abalone served with fregola - Pretty much your typical abalone dish but with a slight twist.7) Japanese Waygu beef slice with garlic chips and fresh wasabi - Nice8) Consomme with rice and snapper - Good9) Somen with myoga and junsai - Nice refreshing dish10) Honey ice cream with gin and lemon jelly - Sweet yet easy to eat11) Cheesecake - Unfortunately was just a cheesecake.My girlfriend and I both had cocktails which to me were both pretty bad. We even went to the bar after and had drinks there and they were mediocre at best. For a bar that advertises itself throughout the hotel, they really aren't that good. Wish we stuck with sake.After these experiences, I really wasn't that wow'd. Most of the flavors are those you can find if you have any of these fish at other restaurants, except the king crab leg which blew my mind. The setting and setup are all very cool but I definitely left hoping for much more that I didn't get and I can only imagine that these guys will get better. Most of the dishes again are good but not great and memorable.If Michelin came to Singapore, these guys would for sure be in the mix for a potential 3 stars since they fit the criteria but they need to build more dishes with truly unique and memorable flavors. Otherwise, I think it's worth a shot to try it out for the experience.
Be the first to ReplyKenScale: 9.
5/10The best meal I had during my stay in Singapore also happened to be the most expensive one. I wouldn't say that a more expensive meal would necessarily be the best, but the one I had at Waku Ghin was just absolutely fantastic. I would definitely say it's one of my all-time best Japanese meals of my lifetime. Located inside the famed Marina Bay Sands hotel (where I stayed just so I could check out the fabulous infinity pool) and helmed by internationally acclaimed chef Tetsuya Wakuda, Waku Ghin has long been one of the pillars of the great gastronomic scene. At Waku Ghin, you will get seated at a counter where a chef comes out to serve 10-course degustation menu, priced at whopping S$400 per person (thank god the dollar to Singapore dollar exchange rate during my visit was as favorable as it could get!). The chef will bring a gigantic plate of all the raw seafood that will be a part of your meal. With that price tag, each dish really had to be worth every penny, which is a nearly impossible feat, yet Waku Ghin pulled this out beautifully. There were some really taste bites of seafood, from Japanese sawara (mackerel) that worked beautifully with eggplant and seaweed vinaigrette to slow-cooked New Zealand John Dory with grilled eggplant to roasted New Zealand scampi. One of the signature dishes at the restaurant, the marinated shrimp with sea urchin and caviar served inside the sea urchin shell was pure nirvana, and I could seriously eat this dish any given day. The best dish in my mind, however, was the impeccable Tasmanian abalone that came with fregola pasta and tomato. It showed that the restaurant could also draw a page from Western influence, and I still can't forget the beautifully cooked abalone that worked wonders with the pasta. I was also deeply impressed with the braised Canadian lobster that came with aromatic tarragon jus. Lobster was as perfectly cooked as it ever gets, and the tarragon jus worked its magic to further add another dimension to the dish. An assortment of fabulous seafood was followed by some meat dishes. Deboned spatchcock (chicken) was well-cooked and worked harmoniously with black truffle. My only compliant with wagyu roll was that there was too little of it, but otherwise the meat's texture was absolutely juicy and tender. Following a serving of soothing somen and gyokuro (green tea), I was led to the main dining area where desserts started coming in. Tasmanian leatherwood honey ice cream with granite of lemon and gin jelly, a light and refreshing dish, was followed by Ghin cheesecake ("Ghin" stands for silver in Japanese), another winning dessert that I wished I could have more of. The restaurant has a classy and formal vibe but I still saw families with casual apparel enjoying their casual time together. The services of the professionally dressed staffs were attentive, and you can complement your meal with a variety of drinks from wine to sake to cocktails. Waku Ghin will blow your mind if you're looking for a serious Japanese fare with Western touches. I've always been impressed with the craftsmanship, dedication and discipline that Japanese chefs display, and while the glitzy atmosphere of Marina Bay Sands may make you think the meal at Waku Ghin is overpriced and overrated, it is anything but. Okay, maybe the price may force you to eat cheap food for the next month or so, but if you're looking for a once-in-a-lifetime meal, Waku Ghin is pretty damn close!
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