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WAKUDA | Celebrating The Best of Okinawa Produce With Chef Tetsuya Wakuda

Situated in the lobby of Tower 2, WAKUDA Singapore is the brainchild of two-Michelin starred chef Tetsuya Wakuda and John Kunkel, CEO of 50 Eggs Hospitality. A buzz-worthy restaurant that redefines traditional Japanese dining and prides itself on using fresh produce. During our visit this time, we had the opportunity to try WAKUDA’s “Celebrating the best of Okinawa” menu, a specially curated menu together with the Okinawa Prefectural Government Singapore Government Office. It is a one-off ten-course menu as WAKUDA introduces its lunch service (12pm to 3pm) on Thursdays and Fridays. Previously, WAKUDA only served dinner from 5pm to 11pm.

WAKUDA 01 — We started off with the Monzuku Su (seaweed) which is an essential product of the fishing industry in the Okinawa Prefecture and a staple of the Okinawans as it contains rich minerals such as calcium, magnesium and soluble dietary fiber. Chef Tetsuya’s take on this ingredient is to serve it cold with yuzu and shoyu broth and topped with a tiny bit of Okinawa lime (a hybrid of mandarin oranges and kumquat) – sure to stir your appetite.

WAKUDA 09 — The next dish is one of WAKUDA’s signature – Big Eye Tuna. Marinated loin of tuna is set on toasted bread with wasabi and plated with sea grapes. The wild-caught tuna (maguro) in Okinawa waters is characterized by its lean flesh, firm texture and refreshing flavour.

WAKUDA 02 — This salad of Sea Grape and Onagadai (long-tail red snapper) is one of my favorite courses. Sea grapes is an edible seaweed cultivated and harvested in coastal waters and aquaculture farms in Okinawa. These sea grapes present a light crunch with a pop of umami, fairly similar to caviar. Commonly used as a garnish, the sea grapes lend some savouriness to this salad and the freshness of the snapper is also evident.

WAKUDA 03 — In season right now, the fourth course features poached Shirako (Cod Milt) and Tofu Yo. Shirako is a Japanese delicacy that tastes buttery and creamy. The tofu yo is fermented tofu, a traditional Japanese delicacy originating from Okinawa.

WAKUDA 04 — For the Chef’s Selection of Sushi, the line-up was yako shell, tiger prawns and sode ika (squid). The yako shell is an iconic Okinawan delicacy and is usually enjoyed raw to savor the deep oceanic flavours. The tiger prawns are sweet to the palate with a tender bite, with a slight spice added to it. My favorite is the Sode Ika with the addition of shiso leaf underneath, hence the tint of green.

WAKUDA 05 — The two hot dishes on this menu were the Steamed Okinawa Grouper and Braised Beef Cheek. The former reminds us of Chinese-style steamed fish, particularly with the spring onion garnish and soya sauce but with a Japanese spin to it as some wakane is hidden underneath the fish.

WAKUDA 07 — The beef cheeks were beautifully braised but the texture was unlike the usual beef cheeks that we had. The texture of this dish was firmer and closer to beef tongue instead. The marbling was good too.

WAKUDA 08 — We rounded off this wonderful meal with Kokuto Ice-cream (not-featured) and Ginger & Shikwasa Creme Brûlée.
Our experience at WAKUDA was great, it felt as though we were momentarily transported to Japan, amidst the elegantly designed communal spaces and the well-thought out dishes. This menu also introduced us to Okinawan produce and the recurring word throughout our meal was “refreshing”.
PS If you’re planning to dine there or are celebrating a special occasion, we recommend getting the seats in front of the beautiful tree (which were told to come from Japan), right behind the counter where you see the Chefs in action. We are not posting a photo here so that you can witness its beauty in person during your visit!
Budget per person: – (menu featured is not usually available), but lunch sets start from $72++ per person

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CANCHITA | Peruvian-Mexican Brunch in Dempsey’s Lush Greenery

Located on the corner of Dempsey Hill, CANCHITA embodies the vibrant energy of Latin America through its modern Peruvian cuisine, colorful interiors and upbeat salsa music. Having opened their doors for more than a year, the owner-chefs Tamara and Daniel Chavez are introducing diners to a brunch menu with dishes that are staples in Mexico and Peru.

CANCHITA 01 — We were told that CANCHITA serves interesting cocktails and ordered a different one each to try. We had the Pisco Punch, Passion Margarita and Sangria Latina. I liked the Pisco Punch best as it was lighter and sweeter, consisting of Pisco Quebranta, pineapple, lemon, orange, honey and soda. Sangria is an often-featured drink in Latin America and a good choice for someone going for the full experience.

CANCHITA 02 — Onto the food, we started off with this Tostada de Pulpo. A crispy corn tortilla, stuffed with black beans, “nopales” cactus salad and fresh cheese. The base was more substantial compared to a typical taco given that the tortilla has been fried and can therefor hold the sauces and ingredients well.

CANCHITA 04 — Another recommended ceviche is the Vuelve A La Vida – a mix of prawns, fish, calamari and crab with tomato tiger’s milk and served with a crispy corn tortilla. The base for this ceviche is sweet and sour because of the tomato and reminded us of a Thai dressing when we first ate it. A good ceviche to whatever your appetite due to the tangy flavours.

CANCHITA 05 — The Agua Chile Negro is a ceviche for those who prefer something more adventurous. Hokkaido scallops are marinated and served in black squid ink tiger’s milk, chalaquita, cucumber and canchita. Unique and refreshing – just be careful of your white shirts / light colored clothing!

CANCHITA 06 — We also tried a couple of their tacos. Here, we had the Barbacoa – grilled NZ Lamb Rack in borracha sauce and cactus salad sitting atop a taco shell. I don’t usually take lamb so I have a smaller serving and the lamb isn’t too gamey. My pick would be the El Matador – australian beef tenderloin with guacamole, fries and onion salad with the same taco shell.

CANCHITA 07 — To round off the savouries, we had the Pescado a la Talla – market fish with adobo and parsley sauce, served with green salad and oranges. Chef suggested that we take the green salad, oranges and fish in a bite. The citrus sharpness of the orange is a good contrast to the richer adobo and parsley sauce. If you aren’t full by then, the fries will provide you with additional carbs.

CANCHITA 08 — We ended our meal with the Tres Leches, a moist coconut cake soaked in three kinds of milk for hours before being served with strawberries and copious amounts of pastry cream. It was a little sweet for us but maybe you have a sweeter tooth than we do!
Do note that Canchita has 3 different dining areas – the Amazon room, the Inca room and the outdoor terrace. We dined in the Amazon room where you can see the lush greenery and it feels like you were dining in the Amazonian jungle, hence its name. However, we would love to dine at the Inca room on our next visit as it looked quieter and suited for smaller groups. If you have a preference as to where you would like to be seated, do indicate when making reservations.
Budget per person: $30 to $40 per person

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Wagatomo | Festive Omakase Menu – Wagyu-centric dishes

We made a second visit to Wagatomo in less than 2 months to try its Wagyu-centric festive omakase menu, where Chef Tomoyuki Kiga – the brain and chef behind Wagatomo – curates a tasting menu featuring some of the best dishes of Wagatomo.

Available only from 1 – 31 December, this nine-course menu is value-for-money and showcases the prized Wagyu cuts in various ways.