Dear Tetsuya Wakuda,

I am still in awe from this evenings, most beautiful private dining experience at Waku Ghin.

It is the first time I have had the pleasure of dining here and it certainly won’t be the last. Your 10 course European-Japanese degustation menu was out of this world, I mean lip-smackingly divine. To also witness a chef cook so gently, with finesse and constantly wearing a smile was a delight.

As a newbie to real private dining, this was spellbinding and the air of mystery around what’s coming next? really did captivate me. Each dish was explained right from the beginning, starting with the raw ingredients, then cooked right infront of us, with pride. As someone who is renowned for asking a lot of questions, it was a great opportunity to ask the Chef anything we needed to know, what an opportunity to learn!

We had a reservation for the 8pm sitting which I believe to have been the best time. We were the first in our private room to be seated, we had full Chef attention and no idea what dish was coming next. I believe that if you arrive later you are at a disadvantage as you can see what your fellow diners are eating ahead of you, which in my opinion kind of removes the air of mystery and intrigue.

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All of the staff were awesome, they knew their ingredients, cooking processes and drinks extremely well. I believe that it takes a process of approximately five years for a Chef to be able to cook privately for diners in this way following intensive training. That is dedication and it’s impressive knowing that your Chef is an expert! The menu is changed regularly with the exception of a few signature dishes, so they really do ensure they know the minute details to help explain to the diners what they are indulging in.

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Tuna with Fresh Wasabi

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Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar

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Pan-Fried Kinmedai with Squid and Bouillabaisse

Executive Chef, Masahiko Inoue looked after us for the evening. He patiently answered all of our questions and he was an absolute delight to watch as he cooked our individual plates with precision. He has been cooking for…wait for it…18 whole years and he loves it! He exudes passion as he cooks, he treats every ingredient with love, care and respect.

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Steamed Alaskan King Crab with Lemon Scented Extra Virgin Olive Oil

 

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Tasmanian Abalone with Fregola and Tomato

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Braised Canadian Lobster with Tarragon

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Japanese Ohmi Wagu from Shiga Prefecture with Wasabi and Citrus Soy

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Steamed Rice with Snapper, Consommé

Once our dinner plates had been served, we were escorted to the lounge for dessert and tea with city views, which really did finish the evening off in style. Singapore when it is pimped up in lights at night, is just spectacular.

There is another personal touch which I have to applaud you for. The way that you retain all of your guest names and what menu they were served so that on their future visits, they aren’t served the same plates, is what I call service!

I have to say, the Michelin star you received this year is most definitely well deserved.

Waku Ghin

The most awesome Executive Chef, Masahiko Inoue

The most important fact I learned about Masahiko, is that his favourite Singapore restaurant is Gunther’s (I am heading their way!).

Thank you for the most incredible evening.

Yours Sincerely,

Nicci McShane

 

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