I once dated a guy who halfway through our relationship was grumbling about having taken me to the best restaurants in Sydney and the expense that I had incurred on his credit card.
“I should have started in the mid price range and then I could have worked my way up to the top. Now you’ll be expecting 5 star 3 hat restaurants all the time.”
I looked at him like he was crazy. “What makes you think I would have dated you if you had started in the middle range?”*.
*it’s not strictly true. My first date with Mr NQN was bad take away pizza. But then I thought Mr NQN was much more fabulous than this guy.
But in any case, I couldn’t help thinking about this ex of mine when I arrived in Singapore to be whisked away to my hotel and to dinner at Waku Ghin, Tetsuya’s new restaurant in Singapore. With food completely unlike his Tetsuya’s restaurant in Sydney and only seating a mere 25 people at one time, it was something that I was more than curious about. And when Mr NQN took my place at the Waku Ghin dinner in Sydney there was much gnashing of the teeth and moaning as I was committed to another event. But no matter, I finally got to try it here! It’s no ordinary dinner costing about $400SGD per head but it has a clear emphasis on Japanese cuisine as opposed to the French Japanese cuisine at Tetsuya’s.
The swirls in the carpet echo the swirls in his custom made knives
We walk into the Marina Bay Sands complex. There are shops from Miu Miu, Gucci, Chanel and the motherlode, a Manolo Blahnik shoe shop. We make our way up to the second floor where we look down and see floors and floors of the casino. I’m not much one for gambling but because they allow for smoking here, some of the cigarette smoke does end up in all areas and that does include Waku Ghin so there was a bit of sniffling throughout the night from yours truly who is allergic to cigarette smoke.
The casino floor below
There is an illuminated sign above the doors and white drapes on the outside giving it an almost “closed” look. But then the doors swing open and a battalion of staff greet us. And given that the restaurant seats 25 there has got to be at least 25 staff in both the kitchen and on the floor.
The restaurant experience was said to be one where one moved from one table to another but in reality it is much less complicated than that. There are two seatings, one at 6pm and one at 9:30pm. The diner is lead to a room where the savoury courses are brought out (about eight savoury courses) and then you adjourn to another room for the dessert courses. I was envisaging much more getting up and down so I am relieved given my heels!
Sous chef Inoue with Wagyu (marbling score 9)
We are seated in front of a long grill plate and facing a wall with protruding wood blocks. Ghin means silver in Japanese and for this restaurant it is represented in the knives, the grill and even things like fish which features so predominantly on the menu. Even the logo of the two horizontal lines represents the grill. The courses start shortly arrive we settle in with a glass of N.V. Pol Roger to soothe the nerves after travelling.
Sayori with Nanohana and Japanese strawberry
The first course is a seasonal Japanese fish called Sayori or needlefish with Nanohana and Japanese strawberry. Now I usually run screaming from savoury dishes with strawberry in them. I don’t mind some fruit but strawberries are not a favourite with savoury. This changed my mind completely. The diced strawberries imported from Japan (and yes they come from the South where the earthquake hadn’t affected things) are sweet but subtle and paired with a sashimi of sayori which is a firm white fleshed fish with the iridescent skin still on and it is served with nanohana which are mustard flowers which give it a savouriness that the sweet strawberries need. There are also the subtle flavours of chives and basil.
Marinated Botan Ebi (prawns) with sea urchin and Oscietre caviar
A spectacular looking dish indeed! I remember seeing sea urchin when I lived in Japan and how I’d gently touch one of the spikes realising how sharp they would be if one stepped on one in the ocean. This dish is pure creamy texture. The botan or spot prawns are marinated but retain that creamy raw texture and the rich sea urchin roe combine beautifully with the soft, salty Oscietre caviar. This is a dish that must be slowly savoured with the mother of pearl spoon (a must with caviar). The Botan prawn is a real delicacy and they are found in the seas surrounding Japan at depths of 300-500 metres and it is prized for the texture of the meat which is usually eaten raw.
Slow cooked Tasmanian Petuna Ocean trout with Witlof and yuzu
Tetsuya has a long standing relationship with Petuna who produce the ocean trout in Tasmania and his signature dish is the confit of ocean trout. This is a different version of the confit of trout which is slow cooked which sits on a rough puree of peppery wakame seaweed, wilted witlof with orange zest and wasabi. The witlof is a slightly bitter but lovely match to the creamy ocean trout. It comes with a side salad of leaves and finely sliced green apple. We’re given chopsticks and a fork and knife with all courses although this dish would probably be best eaten with the fork and knife.
Alaskan King Crab wtih yuzu scented extra virgin olive oil
Now Alaskan king crab legs are always going to impress and even moreso when a chef comes out and displays how to cook them on the teppan grill. Sous chef Inoue sets down some sea salt, some grapeseed oil and adds water. He then places the crab legs, tops them with fresh bamboo leaves and then a copper bowl on top to cook them. A few minutes later he counts down 3…2…1 and opens the cloche to reveal the cooked crab legs. They’re soft, sweet and perfectly cooked with an aromatic accent of yuzu (like a cross between lemon and mandarin). And ladies, he is single! Well some of my travelling companions did ask… 
Abalone
Tasmanian Abalone with Fregola and tomato
There’s no shortage of the best produce here and Chef Inoue next cooks up some abalone for us with one abalone per person. He slices it simply into quarters and then adds it to a salad of rocket, aioli, aonori (seaweed) quartered cherry tomatoes and fregola for a dish with distinctly Italian flavours to it. The abalone is plump, juicy with that slight chewiness to it and the Italian flavours go surprisingly well with it as it is quite mild flavoured.
Lobster
Braised Canadian lobster with tarragon
Well you know what got me excited didn’t you? Lobster of course! The lobster, sliced into medallions and sauteed with garlic and shallots is served in a seafood broth made rich with lobster shell and lobster head. It is served with sliced of baguette, wakame seaweed and a garlic and paprika mayonnaise. It is heavenly and rich and the lobster is succulent and moist. I didn’t detect much tarragon with the broth being so strong in flavour.
Sizzling Wagyu beef porn
Earlier in the evening Chef Inoue had brought out a large piece of Blackmores beef with a marbling score of 9 which is an incredibly high marbling score so we were advised early of an incredible treat. He simply grills thinly sliced pieces of the beef and serves them with freshly grated wasabi from Shizuoka prefecture which he grates on a sharkskin grater in circular motions.
Wagyu beef with wasabi, citrus soy sauce and grated radish
Now I expected this to be good. But what I did not expect was just how melt in the mouth perfect it was. It would have to be among the best beef I have ever had. It was lusciously succulent and dotted with wasabi, shaved spring onion, deep fried Japanese garlic chips and the ponzu sauce it was several mouthfuls of heaven. And when he asked us if we would like another serve of this I eagerly nod yes just assuming that everyone else did as well (they did).
Consomme with rice and snapper
The last savoury dish was a chicken consomme with spring onion with rice and pieces of snapper with hints of wasabi. I’m afraid I had hit my wall going for that second slice of wagyu so I had bargained away crucial stomach space. This dish I presume was meant to soothe the stomach with some clear consomme to counteract the unctuousness of the wagyu. But all I was really thinking of was the wagyu and this is mild in flavour in comparison to it and I would have appreciated it more before the wagyu.
Gyokuro green tea
To add to this and to prepare us for the dessert courses in the other room we have a final cup of green tea. Gyokuro is a green tea that needs to be brewed with warm and not hot water as they are baby leaves and hot water releases the tannins and makes it too bitter.
The dessert room
Strawberry shortcake
The strawberry shortcake came out as a strawberry coulis with pieces of strawberry, cream and an vanilla bean ice cream. It’s sweet and creamy with a slight tang from the strawberries. It’s not bad but I found that this dessert wasn’t as wowing as the previous savoury courses and I longed for something more creative.
Ghin cheesecake
The Ghin cheesecake is an airy light Japanese mousse cheesecake with a distinct citrus flavour to it further lightening it. It is topped with silver leaf and dusted with icing sugar giving it a snow topped effect.
With no room for coffee or tea we are presented with our boxes of petit fours which you know me, I promptly dropped the box (luckily unopened). Inside were a butter cookie with a sugared edge, a gorgeous raspberry macaron, a very dark, bittersweet chocolate truffle and a nutty meringue. It’s the perfect way to relive the experience later on while nibbling on a tiny morsel of sweet memory and confection.
We end off the evening with a rooftop viewing at the Sky Bar perched on top of the Marina Bay Sands complex after which we retire to our hotel. Our home for the next two evenings was The Fullerton Hotel.
The working post box
The Fullerton hotel is one of the grandest hotels in Singapore. Formerly a post office, where there still remains a single red post box that is cleared every day, the lobby is grand glass, shiny surfaces and marble.
I go upstairs to my room which is on the eighth floor. Inside there is a room with a king sized bed (although this is done with joining two beds together), a large bathroom with a bath and a box of deluxe amenities, a spacious walk in wardrobe and an arrangement of exotic fruit (including dragonfruit, mango, pineapple, star fruit, grapes and jambu (a crispy, sweet, red wax apple).
There is also a tray with cakes including their famous kueh which is the layered cake that Singapore is known for which is moist, dense and eggy. There are three types of chocolate truffles and a bottle of Pierre Jean 2009 Merlot wine too. Now why can’t I get this waiting for me when I get home in Sydney?
Poolside
Before we dined at Waku Ghin we visited the Fullerton’s new sister hotel, the Fullerton Bay, only recently completed and it must be said absolutely gorgeous. Whilst the Fullerton is stately the Fullerton Bay is all bold Hollywood glamour. The surfaces are all reflective including a divine shimmering inlaid tile floor. So much to covet and so little ability to steal floor tiles!
The Lantern Bar is the Fullerton Bay’s top floor bar. As I am a teetollaer (see previous embarrassing incidents getting drunk on 1/3 of a cocktail) I have a mocktail version of the red berry drink which is just the ticket. The red berries lend a tartness but it is balanced with a sugar syrup and loads of fresh mint which makes it so refreshing. The weather here is 25 degrees with a high humidity but now is the time to visit we found as it isn’t oppressively humid so that you feel like you can’t move but it is still warm enough to be beneficial for the skin (yes these things count people!).
We;re headed up to the rooftop bar where we’ll have a quick cocktail. We start with some fries with truffle and parmesan which remind me of the angel fries at Manta except with thinner, crispy fries. They’re fantastically moreish and we use the excuse that it is dinner time in Sydney for our excessive scoffing of fries.
View from the top floor of the Fullerton Hotel which faces Marina Bay Sands
When we arrived in the afternoon after a long flight all we wanted to do was rest. But you see my dear readers, that is not what Singapore is all about. The adage sleep when you’re dead applies here and this is a city where people work late, eat late, sleep a little and get up to do it all again. It’s where resting doesn’t quite fit in the equation with a sensory experience such as this.
So tell me Dear Reader, what first date place would or has impressed you?
NQN travelled to and explored Singapore as a guest of the Singapore Tourism Board. She dined at Waku Ghin as a guest of Tetsuya.
Waku Ghin
Marina Bay Sands. Casino Level 2, Bayfront Ave Singapore 018956, Singapore
Tel: +65 6688 8507
Open Monday to Saturday from 6pm
Fullerton Hotel
1 Fullerton Square, Singapore
Tel: +65 6733 8388
Fullerton Bay Hotel
80 Collyer Quay, Singapore
Tel: +65 6222 8088
If you enjoyed this post, why not share it with your friends?
What is NQN up to now? 
NQN on Facebook
RSS
75 Comments | Add your own
Hard to think right now about that but I must say your pictures are gorgeous
Drooling, drooling, drooling…and my envy mode is on too
!! How nice is that you’re invited to dine and stay at such a beautiful place…!
Gyokuro! I have that at home! It’s so expensive but after drinking that, I don’t wanna touch any other Japanese green tea anymore!
Ooooh, doesn’t it burn you when someone else goes to something you really wanted to go to? Stephen went to Angelo’s On The Bay last year without me (as I was in Albury) and I was calling him every five minutes and getting him to tell me how his food was, lol.
P.S. The petit fours look amazing!
what an amazing experience! I would love to try that marbled beef
I was so excited to read this, I loved watching Tetsuya’s documentary. Talking about dropping things – I dropped my iPhone
What an amazing resort. It is surprising that the desserts weren’t as unique as the savory courses were. But then again, I could have just eaten seconds of each of those seafood courses. They looked absolutely spectacular, especially the uni. Ahhh, what a life you have!
What fun! It’s great to try something totally out of the norm like this – I can enjoy it vicariously from your post. It would impress me if there was spontaneity in the places chosen – I hate returning to the same place all the time.
What an insanely decadent meal! Looks like a fab trip Lorraine – a little jealous
Well, I love Singapore, one of the best places to eat in Asia alongside Tokyo and Hong Kong (in my opinion, of course!).
The Ghin dessert is my favourite here, for a vegetarian the rest of the food is not ideal, I can appreciate the skills and all, but it would have been tofu for me! Still, I always managed to have some great vegetarian food in Singapore (if you have time look here http://alessandrazecchini.blogspot.com/2009/06/vegetarian-in-singapore.html)
have a great week
ciao
Alessandra
I remember Chef Inoue assisting Tetsuya at a Sydney Seafood Class and at the Electrolux class. Very sweet guy
Lorraine, you lucky lucky girl! We went to Tets Syd for hubby & my b’day last year with a group of friends & we made a pact to dine at Tets S’pore for our b’day this year in July. Unfortunately I can no longer make it as I will be in my third trimester & will not be fit to fly accordingly to the airlines policy.
Maybe I have been watching too many episodes of “The Millionaires Club” on Foxtel. Destination doesn’t matter but I will surely be impress if I got flown on a private jet!
Everything looks amazing!!
I visited Singapore on the way home from Europe in late June and I have to admit the humidity really got to me. Sounds like you picked a better time to visit!
Wow that Wagyu! Sooo delicious looking!
I have to stop reading your posts first thing in the morning. Now I’m craving everything from wagyu beef to truffle fries!
What a gorgeous meal you had Waku Ghin. Amazing! I wonder if the ex has read this post?
oh wow….everything looks absolutely wonderful! It’s been a while since i last went to Tets in Sydney. Will have to do stop over Singapore sometimes soon!
This is as close to perfection as I can imagine! I have always felt Singapore was the best place to eat in Asia. Husband dear and I would try to squeeze two weeks out of the year JUST to go and eat, eat, eat there! Date place: I never looked for that to impress me – I hoped my guy would!!
What a wonderful meal! Looks like you had an amazing time. I’ve been wondering what Tetsuya’s Singapore restaurant was like and your post really showcased how beautiful it is and how amazing the food looks. I love Tetsuya and especially his passion for the wonderful produce from Tasmania, where I grew up. They really do have the most wonderful and fresh produce there.
~~Dear, L.
Your adventures fill me up with food, humor, love & delight.
For example, this sentence made me smile: “What makes you think I would have dated you if you had started in the middle range?”*.
You, my dear, have the best job in the world…
Bringing others Joy… xx
Stunning. You have absolutely done justice to the experience NQN. Your photos are magnificent. Well done.
The food sounds amazing.
How lucky are you?
The food looks incredible, as does the hotel. When I was there I didn’t even consider eating there as it’s far too expensive. Despite the fantastic food and your pictures, my mind hasn’t changed.
I can’t believe you took a picture of the casino floor! I’m sure photos inside the casino are not permitted.
And I’m laughing at the exchange you had with your ex; I hope he doesn’t read this post! LOL
There have been some horrifying ones. But the best has to be with my husband – coffee at Starbucks and Mr Magorium’s Wonder Emporium at the movies
Proof that much like you, for me the company made the date rather than the food!
Lorraine..your post today as always is superb!…. just adding Tets, Singapore, to my restaurants ‘Favorites’ menu.
One day I’ll have to divert to Singapore just to try this amazing restaurant.
I remember, with much fondness,a very special girl’s lunch at Tetsuya in Rozelle when he first began here in Sydney. Some of us had been taking notes about what we were eating, later after our stunning meal had finished, a lovely surprise! … Tetsuya came out of the kitchen,all dressed in immaculate starched white, sat with us all… and because we had shown so much interest in his cooking proceded to explain all the ingredients in his lovely soft accent in such an endearing manner…we all fell in love again that day with Tetsuya.
Susie Q
Susie Q
So very jealous and extremely excited about this new restaurant in sgp
this is a great article and makes me very jealous, but I’d be interested in your comments on how you try to keep impartial, given that so many of your wonderful culinary experiences are paid for by the people you are reviewing? I would think that given the cost associated with this review in particular, this must effect your objectivity in some way, or the freebies might dry up and your blog/income would wither?
Stuart-interesting question and it’s one that I can answer easily. Any experience given to me is given with the understanding that I review impartially and I will always do so. Otherwise what is the point of a blog? I think my readers trust that and even when something is given to me, I know that I must write impartially about it. The Waku Ghin restaurant is superb and I doubt you will find many that dislike it although I did mention that I thought that the desserts weren’t as creative as they should have been. But that is my only criticism along with the cigarette smoke. Again nitpicking and trying to say nasty or negative has exactly the same effect and people will also tune out of your review is not fair. By the way, the other journalists that were there with me were from the top food titles in Australia and I wonder if you would ask them the same question?
You are so LUCKY LUCKY LUCKY
Stuart, jealous much?
Oh Lorraine,I am so envious! I had tried to get a reservation at Waku Ghin when it first opened and did not manage to get in. Everything looks wonderful and I can’t wait to go!
Ahhhh Lorraine!! You are sooo lucky!!! What an amazing experience!! That wagyu sounds amaazing
I am green with envy! You stole my perfect Singapore holiday lol. I tried for a room at The Fullerton but it was too pricey, Waku Ghin was way out of our price range – if only we hadn’t spent so much on room service at our Phuket Resort! And because we weren’t eating at a restaurant or staying with Marina Bay Sands we couldn’t get into the rooftop bar.. But we did get to the lookout, spend a fortune on amazing treats in the boutiques at Marina Bay Sands and the modest hotel I booked did have a view overlooking those incredible 3 pillar buildings with that impressive ship on top. I’m going to have to get my husband to read this post because we were only talking the other day that next time when we go to Singapore we will to do what you did.
What a spectacular experience Lorraine!
When I was in Singapore last year, the Marina BaY Sands complex had not been finished yet – but WOW it looks amazing.
Singapore is such an amazing food destination – with shopping on par too. Maybe on my next trip, il take it easy on the shopping and save my pennies for Waku Ghin
Everything looks perfection.
But as for first dates I don’t think I could do fine dining – they need to know I CAN eat A LOT!
I really enjoyed reading this piece Lorraine, your overseas posts makes me want to book another holiday and escape the 9 to 5 again!
I once (& only once) dated a guy who played me steam train sounds on his stereo.
Enough said!
Wow I am so jealous of you!! That al looks amazing. First dates – way too long ago to remember!?
Ah Lorraine – I ate in Waku Ghin in the first week of it’s opening. Your pics and commentary bring it all back – and wasn’t it fantastic. So opposite to all that trendy stuff with smoke and foam blah, blah! His produce is amazing and simply but perfectly presented. I agree entirely with you re the desserts – not really up there with the savoury courses at all… A great experience, worth every dollar! (Note to self: must get back to Singapore soon!).
Wow. The food looks suitably impeccable, but I loved that shot of the casino floor – it really gives you a sense of the scale of the place.
Been with my hubby for 25 years so first date a while ago although do remember it – it was a little local Peking restaurant back in our English hometown. Food was legendary at the time.
Tetsuya looks like he is back on top with this menu – I love Singapore (my feet fit the shoes there!) and love Tetsuya so I’m thinking 25th anniversary date here could be the way to go!!!
WHAT remarkable dining you experience and see! Maybe one day, you might invite me!
Meeting Tets is on my Bucket List,
Hope in this lifetime, it is not missed!
Your photos always make me feel like can just “reach out and taste” TRUE!
So, (really), can experience without gaining weight today too! WHOO HOO!
Hmmm is this purely fusion? Wagyuu i understand.. It’s amamzing how heavily influenced the japanese are by the french… Did you feel this at all when you were eating? I’ve only been studying japanese for a year, “gh” doesnt exist… “Gin” ー ぎん 銀” is what you’re after maybe. Maybe the “gh” is an adaptation to fit in with mandarin/malaysian/singaporians? Maybe. like “zhi” pronounciation in pinyin/mandarin.. im not sure 。。I was lucky enough to go to some sort of housing flat area and ate local food in singapore, it was amazing. Also, @Michelle Chin – kyushu tea is awesome! I drink a pot a day, and after, 元気だよ！( i feel great! )
My goodness! So many things to comment on…
1. That slab of wagyu shot cannot leave my brain – yum!
2. Thousand layer cake for free, lucky you!
3. Did I spy bathroom scales… did you stand on them? Hehe.
Only just discussing this as a bucket list item recently – but do you think Shawn would get in wearing thongs?
Yes, there is definitely a correlation sometimes between how much you value a guy and how great the restaurant/date must be to make up for his, erm, not-awesomeness
bad take-away pizza? Mr NQN is clearly the most wonderful of catches (but I think we all knew that already!)
Oh, and I want the cheesecake. But that’s a given.
Fine dining in SG is really exxy. And when I do head back, it is hawker all the way. Fine dining does not come to mind when I am back at home though. But a good move for Tets to open up in SG.
Wow all the food looks so amazing! What an exclusive restaurant -only 25 people!
Oh my god I am so jealous! That would be such an awesome experience. I love the way that everything is cooked in front of you too.
You certainly get to do some amazing stuff. I want your job.
Your trip sounds fabulous Lorraine! Frank and my first date consisted of three bottles of wine in a pub, but you’ll be pleased to know that we actually go for meals now too.
wonderful post as usual!
Wow what a wonderfully decadent meal and holiday!
At least your ex didn’t always ‘forget’ to bring his wallet from its special spot in his car. My ex would always do that…and he was a doctor too so he wasn’t exactly poor! He didn’t last long…;)
I am actually lost for words on this post. I keep a log of comments to write as I read and as I went along your AMAZING meal the comments doubled and quadrupled and all I can say is… MUCH JEALOUSNESS!!!! Everything looks divine, that hotel room looks divine… I want your life! Or just your holiday!
Sigh. Going to Singapore in September but can’t do this food with a 7 year old. Sigh #2.
And now it’s our turn to gnash our teeth
Wow!
SO with you on the cigarette smoke too. Thank god it’s not allowed inside here any more, makes such a difference to going out.
Lorraine, I share the same sentiments as some of the comments here, I’m dying of envy
What a wonderful restaurant! Particularly love the lobster dish 
Intriguing!
I wish I could go to these amazing places when I go to Singapore later this year!!
My first date with BigJ was bowling. I made my brother come along- without telling BigJ first, then my mum picked us up in the station wagon and took us home for pizza. That was a looong time ago. Like you and Mr NQN, it’s the man that matters, not the meal.
Lorraine, if you ever get tired of the travelling, I’d be more than happy to assist
Waku Ghin sounds impressive. I had to wait for our 10 year wedding anniversary to make it to Tetsuya’s, so I’m pretty sure our first date was somewhere a lot lower on the rung.
I think I’m swooning at that menu!
Thank you kindly for the vicarious visit. Looks stunning. And you do make me laugh. The Hungry One took me to Chinese Noodle Restaurant in Haymarket for our first proper date. I was worried by the grapes on the ceiling and plastic cup that he got for the wine. But one bite of the dumplings and I knew I was fine.
sexy looking lobsters! great photos!
Wow what a trip! You have an amazing life (any life that incorporates good eating is a mighty fine one to me) and it really excites me to see the use of fruit in combination with savoury food. Grapes, for e.g., go great with firm white fish.
I don’t know how you do it, but this is gorgeous and inspiring as always. What beautiful and exotic food offerings as well…
I’m so delighted by the sea urchin/prawn presentation.
Who could resist that!! Best first date? That would have to be breakfast on the back porch of my man’s house in Oz. 
Sunny, warm, peaceful with stunning views. Loved it. 
haha interesting! fullerton is where I live~but in Socal.
those urchins look sooo interesting! I love seafood so much that I think I’d give anything a try. But still a liiiil scared to try pufferfish if i ever have the chance to…lol
What an awesome gig, those dishes from Waku Ghin look impeccably amazing!
LOOK AT THAT WAGHU…. its perfect, oh the marbling is gorgeous… I am drooling thinking about eating that delightful piece of meat.
First date with Mr HG, was perfect, he was doing some filming for my online products, we spent the whole time making eyes at each other, we then went to this cute little Italian place that is literally a hole in the wall, dark and private and super romantic. But, in all honesty, we could have gone to Maccas (Not that I eat that stuff) and it wouldn’t have mattered.
What an incredible experience! Some of those seafood dishes made me feel a bit squirmish, but oh that wagyu! Perfection.
Our first date was a local Thai restaurant followed by the movies – but hey I was 19
Sea urchin for me please :- )
can’t stop drooling over all those awesome dishes ^^
Danny and I are going to Singapore in a few weeks! AND we are staying at Marina Bay Sands for one night (on my birthday:) Can’t wait! We’re going to Tetsuya’s while we’re there (which is the reason we are going to Singapore) We’ve been to Tetsuya’s in Sydney quite a few times. Danny gave Tetsuya his first job in Sydney 30 years ago- as his kitchenhand- and we have been friends ever since-and we are sooooo looking forward to checking out his newest venture.
I was searching for a recipe for a Japanese dessert using test tubes. The lockup restaurant came up. Nice. I should have ordered one of the test tube desserts that I saw in a restaurant in Hong Kong. I like your website.
Goodness that is a seriously good score! And what a meal – stunning.
Thanks for the review NQN. it has just confirmed my justification to go there on the way back from France in Sept next year. Cheers
One Trackback/Pingback
[...] Local’s Guide To Singapore’s Best FoodJune 2nd, 2011 by Not Quite Nigella Tweet In my last Singapore post I showed you about the high end of Singapore. And although it has been a good 15 years since my [...]
Post a Comment