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Waku Ghin

AsianEuropeanFusionJapanese

 

 

Waku Ghin, recently ranked 39th on the coveted 'World's 50 Best Restaurants' list.

 

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 favorite color found throughout this stunning restaurant.

 

That same personal imprint and attention to detail is also on exhibit in the main dining room which seats 25 guests per seating, for an exclusive view of the Singapore skyline.

 

Chef Tetsuya is the first person appointed Sake Ambassador outside of Japan, making his selection the best in the world.

Mon - Sun: 18:00 - 20:30

+65 66888507
$532 based on 41 submissions
Dinner (12 votes), Fine Dining (12 votes), Quiet (8 votes)
thywhaleliciousfay

Simply brilliant

We were lucky to be slotted for the following week when we made our reservation at Waku Ghin. Others had to wait 2 to 3 weeks.

Credit card was required to confirm the booking. After the phone call, the staff proceeded to send an email where we needed to return the confirmation form via email or fax. Not taking beef, it was also at this stage where we highlighted our dietary restriction. Do be careful of the cancellation fee though. $400 (which is also the full cost of the 10-courses degustation meal) is charged for no show or for cancellation after 6pm one day prior to booking. So I say, even if sick also must turn up!

There’re 2 seatings. One at 5.30pm, and the second at 8pm. We went for the earlier one. And it was magical as they pulled the door open for us when we were 5 steps away from the entrance. We waited at the bar for a short while before we were led to 1 of the 4 private dining rooms. Also know as the chef’s kitchen.

We knew we were in very good hands of the staff as they pulled the chairs for us, provided hooks to hang our bags, etc. And we kick started our seafood omakase with the chef showing us a tray of ingredients which was to be used for dinner. And with that, we started our dinner:-

1) Carpaccio of tuna with bitter salad – Served with ponzu dressing, this was refreshing. (Although I noticed the other couple in the same room as us were served fresh oysters)

2) Marinated botan shrimp with sea urchin and oscietra caviar – Using kita murasaki uni, this is the dish which most, if not everyone, come for. So beautiful visually. And to tuck in, we were told to use the mother of pearl spoon. Of which I was not surprised that Waku Ghin paid attention to details such as using pearl spoon, which was to avoid oxidation so as not to alter the taste of these delicate, high quality caviars! But eating this dish sure was a challenge. I was struggling not to let any of the precious balls drop out as I tried to get a bit of the 3 ingredients onto my spoon. Ha!

Due to the (silly) 3000 characters limit, continue to read my review on other dishes here: PART2

I won’t lie. $400 (before service charge and GST) per person for the omakase is a big amount to splurge for a meal. It took me 4 years of pondering before I came. Ha. Food was definitely good. But what set Waku Ghin apart from other fine dining restaurants was the experience. It was not just a dinner of great food, top notch service, with attention paid to the smallest details. Rather, we were also watching a performance where the chef carried intention in every moves he made. The way he stirred the sauce in the pot, etc. Although it’s to note that the chef was not always at the counter since some of the dishes were prepared in the kitchen.

So yes, Waku Ghin certainly delivered. It’s definitely a place worth coming if one wishes to splurge. Like seriously splurge. And since I am no high roller, I am satisfied with this one visit. =)

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PS : I am a blogger too! Lifestyle blogFood Blog  

The HGW community like this place for...

  • Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar8 votes
Community submitted Favourites:
Overall
Based on 41 votes
Food/Drink
Value
Ambience
Service
Marinated botan shrimp with sea urchin and oscietra caviar
05 Dec 2014 • 147 reviews • 6 followers

Simply brilliant

We were lucky to be slotted for the following week when we made our reservation at Waku Ghin. Others had to wait 2 to 3 weeks.

Credit card was required to confirm the booking. After the phone call, the staff proceeded to send an email where we needed to return the confirmation form via email or fax. Not taking beef, it was also at this stage where we highlighted our dietary restriction. Do be careful of the cancellation fee though. $400 (which is also the full cost of the 10-courses degustation meal) is charged for no show or for cancellation after 6pm one day prior to booking. So I say, even if sick also must turn up!

There’re 2 seatings. One at 5.30pm, and the second at 8pm. We went for the earlier one. And it was magical as they pulled the door open for us when we were 5 steps away from the entrance. We waited at the bar for a short while before we were led to 1 of the 4 private dining rooms. Also know as the chef’s kitchen.

We knew we were in very good hands of the staff as they pulled the chairs for us, provided hooks to hang our bags, etc. And we kick started our seafood omakase with the chef showing us a tray of ingredients which was to be used for dinner. And with that, we started our dinner:-

1) Carpaccio of tuna with bitter salad – Served with ponzu dressing, this was refreshing. (Although I noticed the other couple in the same room as us were served fresh oysters)

2) Marinated botan shrimp with sea urchin and oscietra caviar – Using kita murasaki uni, this is the dish which most, if not everyone, come for. So beautiful visually. And to tuck in, we were told to use the mother of pearl spoon. Of which I was not surprised that Waku Ghin paid attention to details such as using pearl spoon, which was to avoid oxidation so as not to alter the taste of these delicate, high quality caviars! But eating this dish sure was a challenge. I was struggling not to let any of the precious balls drop out as I tried to get a bit of the 3 ingredients onto my spoon. Ha!

Due to the (silly) 3000 characters limit, continue to read my review on other dishes here: PART2

I won’t lie. $400 (before service charge and GST) per person for the omakase is a big amount to splurge for a meal. It took me 4 years of pondering before I came. Ha. Food was definitely good. But what set Waku Ghin apart from other fine dining restaurants was the experience. It was not just a dinner of great food, top notch service, with attention paid to the smallest details. Rather, we were also watching a performance where the chef carried intention in every moves he made. The way he stirred the sauce in the pot, etc. Although it’s to note that the chef was not always at the counter since some of the dishes were prepared in the kitchen.

So yes, Waku Ghin certainly delivered. It’s definitely a place worth coming if one wishes to splurge. Like seriously splurge. And since I am no high roller, I am satisfied with this one visit. =)

----------
PS : I am a blogger too! Lifestyle blogFood Blog  

18 Aug 2014 • 3 reviews • 0 follower

Tetsuya Wakuda has done it again

Many top-notch restaurants are usually terribly overrated, but I was pleasantly surprised by the experience here. We've been to Tetsuya Wakuda's other restaurant in the past, and Waku Ghin did not pale in comparison. The environment is spacious, and yet feels exclusive. The service was befitting of the price tag. The Botan Shrimp is by far my favourite dish from the smorgasbord of choices.
08 Jun 2014 • 1 review • 0 follower

Wine Pairing was Bad Choice

Was with a friend to celebrate her 40s birthday at Waku Ghin, the food quality was super and very fresh well worth it. The only thing was the Sommerlier was so proud and his recommendation of wine pairing with each course was far too extended .. It gave us a feeling of feeling unwell at the end of the course before dessert. We did not enjoyed the last part at all. For the price we paid the wine pairing should be much better arranged. Before I forget we did request a smaller portion and not the full glass! I don't know about you but I don't like the feeling of feeling sick at the end of a meal ... Food should gave you good energy likewise for drink, good food equal good health!
01 Nov 2013 • 225 reviews • 5 followers

Once in a lifetime

Tetsuya Wakuda sure knows how to host a party: at Waku Ghin, his only outpost from Tetsuya in Sydney, only 25 diners are admitted per seating (maximum of two seatings per night) to occupy the eight seats in each of the four rooms. By now, we've all heard the drill: the diners are led through the different rooms, sampling a few courses in each silver-lined space ("Ghin" stands for "silver" - Tetsuya's favourite colour), eventually moving and grazing their way through the ten-course degustation menu made up of fantastical dishes such as the marinated botan shrimp with sea urchin and Oscietra caviar and Ohmi Wagyu roll with maitake (a Japanese mushroom) with fresh wasabi and citrus soy that melts in the mouth. For more best Japanese resturant reviews, read here http://www.hungrygowhere.com/dining-guide/best-and-top/best-japanese-fine-dining-restaurants-*aid-c6783f00/
17 May 2013 • 12 reviews • 1 follower

Waku Ghin re-visit: Still as good as it gets

There is not that many gastronomy places in the world that I’ve visited more than twice. I can count with my fingers that a few of those restaurants are L’Arpege, Gagnaire Paris and L’Ambroisie. The new restaurant that just join my “exclusive list” is Waku Ghin (WG), currently Tetsuya Wakuda-san’s best establishment. This can happen also because Singapore is a lot more accessible for me than Paris. I will not talk much about the restaurant’s story or setting as you can find it at my previous post. Let’s jump into the main stuff: the food. The content is very similar especially the main ingredients for several dishes, but some of them prepared differently. -Marinated Botan shrimp served with Sea urchin and Oscietra caviar - A lot has been said of the restaurant's most famous dish. Still as delicious as it gets even for the 3rd time. Botan ebi, uni, and caviar - no matter what combination I scooped, they're sensational!The beef: finally I had the opportunity to taste and contrast Tasmanian vs Ohmi beef.

-The tender grass-fed beef from Australia was still pink on the inside and it's very good as expected. The beef was paired well with creamy and not-so-spicy mustard, a special recipe of Wakuda-san. It’s indeed enjoyable and possibly better than any steaks at Morton/Cut -Ohmi beef is a "must have" dish at Waku Ghin. The cattle was raised in special environment and water; the beef was really marbling and its fat has viscosity. The result is a heavenly wagyu roll that melt in the mouth – make sure to add a bit of citrus soy and wasabi on the beef, umami experience! -The charcoal grill king crab was simple, slightly sweet and succulent. The 'lemon sauce' added flavor contrast balanced the dish. Steamed or grilled Alaskan crab? Both are well executed here -Grilled abalone was slightly chewy and tender as it should be. It was served with French asparagus that has fine texture & delicate taste. Although tasty by themselves, the dish was improved by the decent Aonori (seaweed) sauce -Braised lobster was served with white miso (from Kyoto). The miso broth also consisted of lobster juice, butter, ginger and spring onion. This ‘sauce’ was light and complemented the juicy lobster's inherent sweetness - excellent! The thing I love most about Waku Ghin is that the high quality ingredients are front and center; they take good care and respect the ingredients. Most of the dishes look deceptively simple (remind me of Le Louis XV though not at that level yet), but they’re delicious with the execution that is almost flawless in particular the teppanyaki part. I have no doubt that food-wise, they’re very closed to Michelin 3-star standard (95 pts, equivalent to 2 ¾*) – the highest score I ever give thus far to any Singapore restaurants (tie with my Joel Robuchon Sentosa meal in Dec ‘11).

For pictures: http://www.flickr.com/photos/7124357@N03/sets/72157633517028980/