16 Oct 2014
Wasabi Tei continues to put out terrific food at reasonable prices. Their cuts of sashimi remain thicker and more satisfying than almost any other Japanese restaurant in Singapore. Any thicker and they'd might as well leave the whole fish on the table. It epitomizes the idea of, pardon the cliche, cheap and good. Recently, they added an aburi selection to keep abreast of the latest singaporean sushi trend. The new items are worthtrying, but won't blow your mind.
It's great to see this place survive without Chef Peter, the originator of the restaurant's menu, pricing and style. He's moved on to create several other well-loved restaurants, but Wasabi Tei was the first and it's there that his legacy lives on. He's still alive... in case you were wondering. We're all looking for him though!