WAKANUI Grill Dining @ Marina One - The Restaurant That Redefined Steak Experience In Tokyo Now Opens In Marina One

It seems like there is a new trend of grill houses opening in Singapore and one of them is WAKANUI Grill Dining located on the level 4 of the new Marina One complex. The restaurant is situated in a stunning glass structure on the fourth floor of the West Tower offering New Zealand Ocean Beef and Wakanui Spring Lamb which are grilled over Japan-sourced Binchotan charcoal. It also offers New Zealand seafood, such as Ora King salmon, New Zealand-sourced sashimi-quality fresh fish and green lip mussels, and other seasonal produce and dairy products imported from New Zealand.

WAKANUI Spring Lamb Chop 4.8/5

Wakanui is not only known for their beef but they are also popular with their lamb. It is so popular that it opens a lamb specialty restaurant in Japan. The WAKANUI Spring Lamb Chop ($8/pc) uses lamb that is born in late winter/early spring, raises for 4-6 months and aged for around 4 weeks. The lamb chop was very tender and juicy. The flavour and texture was really top notch. This is probably one the best lamp chop I have eaten and you don't get that gaminess at all.

Kikorangi Blue Cheese Caesar Salad 4/5

The Kikorangi Blue Cheese Caesar Salad ($22) comes with a medley of New Zealand Romaine lettuce, jazz apple, walnuts tossed with Kikorangi blue cheese. It is then topped with shaved parmasen and walnuts. For those that is worried about the strong flavour of blue cheese, you will not get it here as the blue cheese dressing is made of a blend of Italian anchovies, whipped cream, a touch of salt and extra virgin olive oil.

Hot Smoked Salmon 3.5/5

Mentioned earlier the restaurant also offers seafood on the menu such as the Hot Smoked Salmon ($24) topped with diced fresh tomatoes. While I love the smokiness from the cherrywood chips but I thought the texture was a bit dry due to the cooking. I still prefer my piece of the salmon to be more pink in colour. for that moister texture.

Seasonal Hassun 3.5/5

Giving a feminine touch to the restaurant is the Seasonal Hassun ($32), a traditional kaiseki style starter using seasonal ingredients. On the plate, we have Japanese Tomatoes with Plum Sauce, Lotus Root Tempura topped with Bonito Flakes and Unagi on Daikon and Beetroot Puree. Beautifully plated and thoughtfully put together for guest to enjoy a combination of flavorus and textures.

What is actually Ocean Beef? It is started by ANZCO Foods, a New Zealand-based meat company specializing in premium-quality New Zealand beef and lamb. The concept behind Ocean Beef was to develop beef that achieves the perfect balance between marbling and leanness, while retaining natural juiciness and an intense beef flavour. The cattle are grass-fed for 18 months on the lush green, high-protein pastures in a stress-free environment to develop a muscular form, and then finished on specially formulated wheat, barley and maize-based feed for 4 months.

Bone-in Ribeye 4.2/5, Ribeye Cut 4.5/5, Canterbury Grass-fed Fillet 4/5

To taste the difference of the different beef, we had the Ocean Beef Bone-in Ribeye ($199 for 1Kg), Ocean Beef Ribeye Cut ($79 for 350gram/ $109 for 500gram) and Canterbury Grass-fed Fillet ($78 for 250gram/ $138 for 500gram). Among us we have our own preference and I prefer the Ocean Beef Ribeye Cut for its sweeter flavour. For those that likes a stronger beefy and earthy flavour, then the Canterbury Grass-fed fillet will be your choice.

WAKANUI Spring Lamb 4.2/5

Earlier we had the lamb chop and you think it is not sufficient, you can go for the WAKANUI Spring Lamb ($42 half rack/ $82 full rack). Wow the lamb rack is nicely cooked, I would preferred the lamb chop because I will get the sear on both sides and I also find that there is lesser fats.

Hokey Pokey Ice Cream 3.8/5

Moving to the dessert, we started with the Hokey Pokey Ice Cream ($14) which consists of housemade vanilla ice cream with caramel brittle. For those that is not familiar, hokey pokey is a flavour of ice cream from New Zealand. It actually means honeycomb toffee in New Zealand.

Pavlova 3.5/5

Unfortunately I am not a big fan of Pavlova ($14) as I find the dessert itself is too sweet for me. If you have a sweet tooth, then you will enjoy the pavlova with chantilly cream, passion fruit sauce and mixed fruits.

Baked Rare Chocolate Cake 4/5

I actually enjoyed the Baked Rare Chocolate Cake ($14) most among the 3 desserts. The richness of the bake chocolate cake is perfectly balanced with the tang from the strawberry ice cream.

WAKANUI Grill Dining is a culinary experience enjoyed in a quiet oasis, where the views of the lush central gardens of Marina One provide a welcome respite from the bustle of city life. Pricing maybe a bit on the steep side but the dry-aged beef and lamb here are top quality and well executed.

Note: This is an invited tasting.


WAKANUI Grill Dining
Marina One The Heart
5 Straits View
#04-02
Singapore 018935
Tel: +65 63842665
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 530pm - 11pm
Sat: 530pm - 11pm

Direction:
1) Alight at Downtown MRT station. Take Exit D. What to Straits View road. Turn right on Straits View road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit B. Walk to Marina Way road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

The Soup Spoon @ Marina Bay Link Mall - Brazil Souper Inspiration

Chefs travel, to recharge, get new ideas, get inspired, and the inspirations will be translated to the dishes in front of you. The same goes for The Soup Spoon, where SouperChef Anna creates soup recipes inspired from her travel experiences around the world. From now till 1st of September, get a taste of Brazil with a slurp of their Souper Chef Specials - Brazil Souper Inspiration.

This is the second launch, if you didn't manage to taste the first. With options of 2 meats, 1 seafood and 1 meatless, I'm sure you will find one that will suit your palate.

Vegan Caldinho de Feijão
Black beans, tomatoes, sweet potatoes, yam, tapioca, chayote, celery, carrots, garlic, onions, coriander, chillies, paprika, cumin, oranges and mango juice.

Beans and rice are at the heart of Brazilian food, followed by manioc (a root vegetable like a potato). feijoada, a thick and heavy stew of black beans and pieces of pork and other meats, is their national dish. Caldinho de feijão is a lighter version which SouperChef Anna had tried in Recife. At The Soup Spoon, she created a meatless version, Vegan Caldinho de Feijão replacing meats with roots such as sweet potatoes, yam and tapioca. Spiked with diced tempeh, that gave a fun, chewy texture to the mashy beans and soft roots. Don't overlook the small wedge of lime served atop, which brightens up the stew with a zesty citrus note.

Beef Stroganoff Brazilian Style
Marinated NZ grass-fed beef cubes, carrots, potatoes, onions, garlic, tomatoes, button mushrooms, artichoke hearts, red rice, paprika, capers, celery, cream, herbs and spices.

Little did I know that Beef Stroganoff is a Russian dish. First introduced to the Brazilians in the 50s, the original recipe has evolved to include much more ingredients such as tomatoes, ketchup, Worcestershire sauce, heavy cream. The Soup Spoon's version is a hybrid of both. Using marinated NZ grass-fed beef cubes, the meat was really tender, and my favourite part of this soup is definitely the chunks of button mushrooms along with other vegetables cubes. It wasn't too creamy, and I like the tang that edged the soup, lent by the piquant capers. The thin fried potato sticks atop reflects Chef Anna's attention to details, in which the Brazilian Beef Stroganoff is traditionally served with rice and chips.

Moqueca Barramundi
Kühlbarra barramundi fish, red bell peppers, green bell peppers, tomatoes, tapioca, chillies, coriander, onions, garlic, ginger, coconut cream, kaffir lime leaves, paprika and lemons.

Bazilian fish stew comes in 2 styles - Baiana and Capixaba. Baiana style is heavier with coconut cream and African red palm oil while the latter is lighter without both. Moqueca Barramundi is a mixture of two, with a little coconut cream but no palm oil added. When I first tasted the Kühlbarra barramundi fish, I mistook it as salmon as I felt both share similar richness in taste and texture. It was sweeter and tender than I had expected from a stewed fish. The soup itself is like an in-between of laksa and red Tom Yam soup. As a meal, I would very much prefer a clear soup, just as I would take my tom yam soup.

Galinha Caipira (Country Style Chicken Stew)
Marinated chicken thigh, carrots, tapioca, yam, tomatoes, onions, garlic, pineapple, okra, quinoa, turmeric, ginger, coriander, coconut cream, oranges, lemons, herbs and spices.

Galinha Caipira is one of Brazilian's comfort food, which Chef Anna had it in Minas Gerais style. I learnt that in Brazil, it is over in Minas that one tastes the essence of home-cooked food. Embedded within is a strong Portuguese influence, hence thick broths and stews are much celebrated here. Bright orangy yellow in colour, turmeric dictates the robust character of the stew. The quinoa absorbed the wonderful juices from the roots and vegetables, thickening the stew into congee. The presence of tomato and pineapple reminded me of what my mum usually does to enliven the taste of her curry. Garnished with roasted chopped peanuts, coriander leaf and coconut flakes, the intensified nutty and coconuty flavours bespeaks Chef's Southeast Asian roots in a subtle but punchy manner.

From tasting these 4 Brazil Souper Inspiration, I get a glimpse of the Brazilian cuisine. I heard this is a much toned-down version - going easier on the cream, relying on roots and vegetables to create the texture and heartiness. What's notable is the use of herbs, spices and zest, which tickle my tastebuds in all 4 soups. Behind each inspiration is an interesting encounter, and you may read each story from their E-magazine which can be downloaded on their website. Do make an effort to read, and you may then find a deeper meaning in every slurp.

Written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.



The Soup Spoon
Marina Bay Financial Centre
Marina Bay Link Mall
8A Marina Boulevard
#B2-41/42/43
Singapore 018984
Tel: +65 66344250
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 1030am - 9pm
Sat & PH: 11am - 4pm
(Closed on Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit C. Cross the road. Walk to Marina Bay Financial Centre. Go to basement 2. Walk to destination. Journey time about 5 minutes. [Map]

Crystal Jade Prestige @ Marina Bay Financial Centre - 10 Course WeekendDim Sum Brunch

For a limited period up to 26 June 2016, Crystal Jade Prestige at Marina Bay Financial Centre is having a Weekend Brunch promotion with optional free flow Champagne. The promotional menu allows guest to choose up to 10 different dishes to be enjoyed with the free flow champagne. The champagne is optional but if you are in the mood for some bubbling weekend, top up another $40 for free flow champagne. The restaurant will be serving free flow Veuve Clicquot Yellow Label Champagne.

The weekend brunch menu is broken up into 6 categories. Namely, Soup, Appetizer, Roast, Wok Fried, Dessert and Dim Sum. Guests get to choose 1 item from each category except for Dim Sum which you get to choose 5 items. Unfortunately, the restaurant does not allow mix and match. Hence everyone on the table has to go for the same selection and the portion is served according to the size of the group.

Scallop and Asparagus Thick Soup 3/5

From the soup category, we had the Scallop and Asparagus Thick Soup which is light and comforting to layer the stomach for the free flow alcohol.

Deep Fried Cod Fish Cube with Passionfruit Sauce 3.5/5

Moving on we have the Deep Fried Cod Fish Cube with Passionfruit Sauce for appetizer. The crispy exterior with its meaty cod fish interior is quite delightful even without the sauce. The passionfruit sauce provides the sweetness to cut through the greasiness, not that it is oily.

Steamed Shanghai Xiao Long Bao 4/5

For the five selections of dim sum item out of the ten, we chose the Steamed Shanghai Xiao Long Bao, Steamed Pork & Shrimp Dumpling topped with Caviar, Steamed Dumpling with Shrimp & Black Garlic, Deep Fried Dumpling with Chinese Parsley and Baked Abalone & Diced Chicken Pastry.

Steamed Pork & Shrimp Dumpling topped with Caviar 4/5

The Steamed Shanghai Xiao Long Bao is pretty decent with a flavourful meaty filling and soup that is hold together with a delectable and soft dough. The Steamed Pork & Shrimp Dumpling topped with Caviar is plump and bouncy with the taste of sweet prawn. The additional of caviar provided a touch of luxurious flavour to the finishing.

Steamed Dumpling with Shrimp & Black Garlic 4/5

The Steamed Dumpling with Shrimp & Black Garlic is held together in a thin and translucent dumpling skin that is delightful on the palate with the tickling sweetness from the black garlic rounding off the enjoyment.

Deep Fried Dumpling with Chinese Parsley 3/5

The Deep Fried Dumpling with Chinese Parsley has an enjoyable chewy bite to it. However the filling with Chinese parsley was rather pedestrian.

Baked Abalone & Diced Chicken Pastry 4/5

Surprisingly the Baked Abalone & Diced Chicken Pastry was quite good. The exterior sugary crust is like Bo Lo Bao (pineapple bun) while the creamy filling felt like eating a chicken pie. A combination in my opinion works but the trace of abalone in the execution is quite hard to detect.

Crispy Pork Belly 4/5

From the Roast, we have a choice of BBQ Pork with Honey Sauce, Soya Sauce Chicken with Rose Wine and Crispy Pork Belly. We decided to go for the crackling Crispy Pork Belly that is served with a mustard dipping sauce. I really wish they could serve me more as it was rather good.

Pan Fried Kurobuta Pork with Wild Fungus 4.2/5

My favourite dish for the weekend dim sum brunch turns out to be the Pan Fried Kurobuta Pork with Wild Fungus in Chef's Special Sauce, which is from the wok fried category of the menu. The kurobuta pork was extremely tender, with the black pepper sauce giving it a peppery kick which will be well received by the local.

Chilled Black Sesame with Coconut Milk 3/5

Wrapping up the brunch is the Chilled Black Sesame with Coconut Milk. Black sesame is usually warm and is quite rich in flavour. The chilled version is lighter and smoother with the coconut milk providing the harmony.

Signature Weekend Brunch
Date: Until 26 June 2016, Sat & Sun only
Price:
$58 per person ($48 for Jadeite members who pay with a DBS/POSB card)
$98 per person with free flow champagne ($88 for Jadeite members who pay with a DBS/POSB card)


[CLOSED] Crystal Jade Prestige
Marina Bay Financial Centre
Ground Plaza
8A Marina Boulevard
#02-01
Singapore 018984
Tel: +65 65099493
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (NS Line, CC Line)

Opening Hours:
Mon-Fri, 1130am - 3pm, 6pm - 1030pm
Sat-Sun, PH: 11am - 330pm, 6pm - 1030pm

Direction: 
1) Alight at Downtown Line MRT station. Take Exit C. Cross the road. Walk to Ground Plaza. Take lift to destination. Journey time about 5 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit B. Cross the road. Walk to Ground Plaza. Take lift to destination. Journey time about 5 minutes. [Map]

Crystal Jade Prestige @ Marina Bay Financial Centre - A Refined Dining Experience At Its Latest Outlet

The home grown brand Crystal Jade has unveiled its latest outlet at Marina Bay Financial Centre, Ground Plaza. Crystal Jade Prestige is the first in the central business district, is an ideal venue for hosting business luncheons for VIP guests or gathering with friends and family.

Deep Fried Scallop with Salted Egg Yolk 4/5

Dinner at the newest restaurant started with the Deep Fried Scallop with Salted Egg Yolk ($20). The plump scallop encased by the crispy batter is delicately paired with the avocado sauce and chilled tomato.

Roasted Baby Suckling Pig Rolled with Black Truffle Pearl Rice 4.5/5

I would strong recommend you to try the Roasted Baby Suckling Pig Rolled with Black Truffle Pearl Rice ($20/pc, $168/half pig, $328/whole pig). I am sure this will impressed your guest too. Much affect and skill are needed to carve the crackling skin from the suckling pig and rolled with Japanese short grain pearl rice infused with aromatic truffle and abalone sauce. It is best to call early to reserve it as limited availability each day.

Double Boiled Morel Mushroom & Bamboo Pith Soup 4.5/5

The Double Boiled Morel Mushroom & Bamboo Pith Soup ($18) is another impressive dish. Doubled boiled with the sweet coconut juice, it emits a fragrant coconut scent and well infused the fruity flavour with the essences of the premium ingredients. Whats more, the flesh of the coconut can be eaten too.

Tea Smoked Roasted Duck 4.5/5

The Tea Smoked Roasted Duck ($78/duck) is one of the signature at Crystal Jade Prestige. Taking a good 30 hours of meticulous preparation involving marination, roasting, basting and smoking. The golden tanned duck when presented at table side, filled the room with the smoky fragrance.

The Tea Smoked Duck is carved at table side into three various parts - the crispy skin, thigh meat and breast meat. The crispy skin is best enjoy by dipping it with sugar.

For the thigh and breast meat, it is enjoy in the traditional way of wrapping it with soft crepe, pair with cucumber, scallion and a savoury sauce.

Pan Fried Beancurd with Black Truffle Sauce 4.2/5

Another note worthy dish is the Pan Fried Beancurd with Black Truffle Sauce ($8.80). The silky soft beancurd is infused with squid ink. Kombu is wrapped around the beancurd and deep fried to crispy for a contrasting layers of enjoyment.

Pan Fried Minced Fish Noodle with Scallop 4.2/5

For Chinese dinner, we usually like to end with a rice or noodle dish. For something same but yet not the same is Pan Fried Minced Fish Noodle with Scallop ($12). The noodle made using fish paste is flavourful and comes with a delectable firm bite.

Deep Fried Durian Ice Cream with Mango Puree 4/5

Wrapping up the dinner on a sweet note, I gone for the Deep Fried Durian Ice Cream with Mango Puree ($8.50). I thought that the dessert is very worth it with it serving portion and you get to enjoy two different dessert in one dish, the durian ice cream and mango puree.


[CLOSED]
Crystal Jade Prestige
Marina Bay Financial Centre
Ground Plaza
8A Marina Boulevard
#02-01
Singapore 018984
Tel: +65 65099493
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (NS Line, CC Line)

Opening Hours:
Mon-Fri, 1130am - 3pm, 6pm - 1030pm
Sat-Sun, PH: 11am - 330pm, 6pm - 1030pm

Direction: 
1) Alight at Downtown Line MRT station. Take Exit C. Cross the road. Walk to Ground Plaza. Take lift to destination. Journey time about 5 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit B. Cross the road. Walk to Ground Plaza. Take lift to destination. Journey time about 5 minutes. [Map]

Majestic Bay Seafood Restaurant @ Gardens by the Bay

Following the success of Majestic Restaurant and Jing, Majestic Bay Seafood Restaurant at Gardens by the Bay is the newest venture by award winning Chef Yong Bing Ngen. With the number of seafood restaurant around the island and Singaporean's love for seafood, Chef Yong has always wanted to open a seafood restaurant himself too but he could not find a right location until the current venue came along.

The live seafood tanks with all the live stocks from around the world flank the entrance as one enters the restaurant.

Located just below the Flower Dome, the 110 seater restaurant offers a luxurious view of the Marina Bay Waterfront.

I am told that all the flower displays around the restaurant and on the table top were all arranged by Chef's wife weekly.

Wasabi Chips 4/5

These Wasabi Chips were very addictive while we waited for dinner to be served.

Although Majestic Bay is a seafood restaurant, dim sum is available during lunch. The dim sum are created by Guangzhou borned Chef Li Shou Tao who has been making dim sum for over 2 decades.

Baked BBQ Pork Bun 4.5/5

I enjoyed the Baked BBQ Pork Bun ($4.20 for 3pc) a lot. The bun was sugar glazed and the texture was spongy and soft like cotton. It felt like my teeth sunk into a marshmallow bun.

Fresh Prawn Dumpling 4/5

The Fresh Prawn Dumpling ($4.80 for 4pc) with its silky dumpling skin and fresh crunchy prawn were just calling out for me to dive into them.

Siew Mai 4/5

The Siew Mai ($4.50 for 4pc) was succulent with a nice hint of mushroom aroma.

Seared Chilli Crab Meat Bun 4.8/5

If you enjoy eating fried ManTou with Chilli Crab gravy, then the Seared Chilli Crab Meat Bun ($4.50 for 3pc) is a must try. With the delectable chilli crab meat filling, the bun was first steamed and then pan seared. This innovation of combining local fare into traditional dim sum is an alternative way to enjoy the chilli crab.

Soup of the day 4.2/5

The soup of the day was Pork Rib Soup with Sweet Corn, Red and Green Carrot ($18/$27). Boiled for a good 6 hours, the soup was hearty and comforting. In fact I was quite curious with my first encounter of green carrot. The taste and texture are quite similar to both carrot and radish combined.

Sauteed Wild Mushroom and Asparagus 4.2/5

The Sauteed Wild Mushroom and Asparagus ($18/$27) wok fried with minced garlic was simple but yet so fragrant with all the nature flavours of the ingredients coming together.

Bay's Signature "Kopi" Sauce Crab 4.2/5

Chef Yong wanted to create a crab dish that is distinctively Singapore when he opened Majestic Bay.  With his love for coffee and a good 3 months of research, the Bay's Signature "Kopi" Sauce Crab (market price) is born. The special coffee sauce is made from a blend of 3 different coffee beans. Apple jam was also added to sweeten it. Chinese white wine is poured onto the crab and ignited at the table filling the restaurant with the strong coffee aroma. This probably will be the next iconic crab dish after the chilli crab, black pepper crab and salted egg yolk crab.

Baked Rice with Assorted Seafood 4.2/5

Baked Rice with Assorted Seafood 4.2/5

Another signature dish at Majestic Bay is the Baked Rice with Assorted Seafood ($68/$88). Served and presented like the Spanish paella, the rice was first fried before baking in cheese. A fusion dish with the abundance of fresh sea treasures and the bold robust flavours got the approval from the group.

Sweet Temptation 4.2/5

Dessert was Sweet Temptation ($20 for 4 pax). The sweet temptation platter comes with Black Glutinous Rice Dumpling with Shredded Coconut, Glutinous Rice with Fresh Cream Stuffing, Steamed Custard Bun with Salted Egg Yolk and Bay's Chinese Pancake with Red Bean Paste.

All 4 desserts were so good that I can't decide which is my favourite. The Black Glutinous Rice Dumpling with Shredded Coconut probably is the more uncommon among all. The black glutinous rice dumping comes with yam paste filling. It is like having both Pulut Hitam and Orh Nee in one dessert.

Majestic Bay Seafood Restaurant is likely to be a shining star in Singapore's food and beverage scene with its exquisite and innovative dishes. It is also a perfect venue for all sort of occasions with its stragetic and beautiful location facing the marina bay waterfront. I was there on weekday evening for dinner and there were already a constant flow of tourists, corporate and walked in diners.


Majestic Bay Seafood Restaurant
Gardens by the Bay
Flower Dome
18 Marina Gardens Drive
#01-10
Singapore 018953
Tel: +65 66046604
Facebook: http://www.facebook.com/MajesticBay
Website: http://www.majesticbay.sg
Nearest MRT: Bayfront (CC Line, DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 1145am - 230pm, 545pm - 930pm (last order)
Sat, Sun & PH: 1130am - 230pm, 545pm - 930pm (last order)

Direction:
1) Alight at Marina Bay MRT station. Take Exit A. Walk to bus stop at Marina Bay MRT station (Stop ID 03311). Take bus no. 400. Alight 4 stops later. Walk to vistor centre. Follow the sheltered walkway to flower dome direction. At the ticketing counters, take the escalator on the right side. Head down the escalator and the restaurant is on the left. Journey time about 20 minutes.

2) Alight at Bayfront MRT station. Take Exit B. Follow the underground link way. Exit and cross the Dragonfly Bridge into Gardens by the bay. Turn left and keep walking straight cutting through the Malay Garden, Chinese Garden and Indian Garden towards the flower dome. At the ticketing counters, take the escalator on the right side. Head down the escalator and the restaurant is on the left.  Journey time about 15 minutes.