Waku Ghin by Tetsuya Wakuda

Weifeng and food first arrived in Singapore on the first night, enjoy the mainland food list top of the Lion City's list of Japanese food store waku ghin, which is said to be Beckham's favorite Singapore restaurant. When the chef came out to say hello to everyone, I saw him with a "tw" embroidered on his chest. I thought he was a veteran from Baodao Yucun. Later, I learned that tw was the abbreviation of his name Tetsuya Wakuda. The friend in charge of catering promotion at the Sands Hotel in Singapore introduced that the legendary Michelin chef had been born in Australia for a long time. Living, so unlike many classical genres and food gods, Tw's dishes are more personal, described in official language, is to harness the quality ingredients of Japanese cuisine in the taste system around the world. Isn't this the basic style of the new chefs of the major cuisines I see in the Mainland? Put the techniques and ingredients aside and pull them off, and then integrate more widely, so that people can explore the possibility of innovation. It seems that people share this heart and heart. But the Japanese have actually started exploring this earlier than we have, and are more determined. After the Meiji Restoration, Japanese society set off a wave of whole westernization. In addition to learning the scientific education and social system of the West, the Western lifestyle is also considered more civilized and advanced, so Li Shutong can learn dramas in Japan, and the Japanese can brew the best whiskey in Asia. In such a large atmosphere, the "Western style and food" that is highly integrated with Western food is also born. Focusing on food, tw's approach is really not traditional Japanese style. Half-cooked and beef with wasabi and Japanese-style sauce, the style and cooking ideas are both like Japanese-style thin-burning, Western-style salad, and some like Chinese-style "fishing". Still clinging to the stifling and restrained aesthetics of Dongguan, Chinese chefs are obsessed with flowers, and Japanese chefs are intoxicated with dry landscapes. Unlike the Chinese and Western chefs, Japanese chefs seem to be more keen to pile up in details. The cup of things that started I thought was the warm stomach soup common in exquisite Chinese food today, but it turned out to be a traditional Japanese tea bowl steamed, but the fire of tw is definitely upgraded and iterated. Because the real protagonist of this tea bowl steaming is the smoked caviar inside. It is necessary to not only steam the tea bowl in a warm form, but also to avoid the high temperature to destroy the taste of caviar, which is probably the chef's hard work to pinch the precise tip. Without the usual fish-raw platter, fresh sea urchin shrimp and caviar mix to make a sashimi "fish up" for a "mini bonsai". We have to admit that many of our daily powders are chasing raw meat hormones, not another culinary expression of the mindset. Tw has a goose liver roasted with fish is worth learning from Chinese chefs, with fish bone pickling meat, hot weather control to soft slippery, and oil-free goose liver mixed food, there is indeed a full compound oily aroma. In fact, from the perspective of cooking methods, ingredients selection and flavor combination, this dish is difficult to define which cuisine and which border, and culture may not have a boundary!

This restaurant is a restaurant that a friend introduced me and my husband, and it really didn't introduce me wrong, it won't disappoint. The food prime is good and the environment is beautiful! It always maintains good service and elegant food. The details are well planned so you don’t feel like you’re over-eaten like in many other star restaurants. Staff service is attentive and friendly.

The Japanese restaurant named waku ghin is located in the seaside bay. The location of this restaurant is very good to find, the taste is also first-class, more than 300 per capita is really not cheap.

Singapore's Asia Best 50 Best Restaurant and Michelin 2 Star Restaurant, Waku Ｇhin has stores in Singapore and Sydney, but I prefer this one in Slope~ We booked one month in advance and needed a credit card guarantee to guarantee the reservation. In Marina Bay Sand there are two teppanyaki, compared to the two, this one wins. The place to eat teppanyaki is different from the dessert area. The dessert area finally faces Bay. The scenery is very good. Next to it is a row of sake wine cabinets. This is also my favorite sake bar in Singapore. We ate a dozen dishes of preferential menu, and two bottles of wine. There is no dissatisfaction with the food, all the dishes are unforgettable, especially the salmon and the cow, the restaurant has two, the meal time period, the restaurant controls the number of diners at each time period 10-12 individual. [Dishes] "Lobster" "King Crab" The meat is delicious and tender. Very tasty. "house sake" recommends Fan good drink and cost-effective~ Sea urchins and cows are specialties, plus a coconut strawberry lychee ice, become the favorite recommendation. "Marinated Botan Shrimp with Sea Urchinand Oscietra Caviar" love caviar sea urchin bolton prawns, different ingredients different taste collision, stimulate the perception of taste buds fresh sweet. "Japanese Ohmi Wagyu Roll from ShigaPrefecture with Wasabi and Citrus Soy" and the slightly greasy full taste of cattle matched the bitterness of matcha after dinner, just right. The favorite of the three desserts of "Fresh Strawberry with Lychee Granitaand Coconut Sarbet" is fresh strawberries mixed with lychee sand ice, and the sweetness of coconut ice cream mixed in the refreshing taste. However, the meals I eat every day may be different. It depends on the ingredients and chef's mood of the day~

Japanese cuisine at Waku Ghin Beach, all of which are carefully designed and made very delicately. Every dish is like an artwork. The ingredients are also very particular about salmon meat.