There are a few things one can always expect at Waku Ghin. First and foremost: fresh, premium ingredients, skilfully cooked in uncomplicated ways so that said ingredients shine. Second: a tranquil dining environment, manned by servers who are attentive but unobtrusive, thanks to the fact that the four private rooms in this establishment seat a maximum of only 25 guests.
Another thing that all of Waku Ghin’s regulars have come to expect is the restaurant’s signature dish – marinated botan shrimp with sea urchin and oscietra caviar, which remains a familiar constant even as the other offerings on the omakase menu change. The second item on our 10-course menu, it is reliably divine, with a briny richness complemented by the fresh sweetness of the shrimp.
Yet other courses shine in their own right too. Think an Ohmi Wagyu beef lightly seared on the teppan grill and served with wasabi and citrus soya; and other highlights such as a crisp, pan-seared amadai (tilefish) with maitake mushrooms that contribute earthy sweetness and texture.
Curveballs do not faze the staff here. Informed only at the start of dinner that one in our party is allergic to eggs and oysters, the chef accordingly omits the poached egg from a dish of pureed potato with truffle and caviar. It would have been more impressive to have the egg replaced with another ingredient, but the response is fair given the short notice.
For dessert, an egg-free item – rice pudding with mango – is also thoughtfully served, in place of the evening’s red bean pie with matcha. A sweet ending to a practically perfect meal.
#02-02 The Shoppes at Marina Bay Sands