Wafu Ghin

I think it was when I turned 40.

That's when you start thinking about how you would like to live the rest of your life. It was the same year I thought about being more healthy (thus doing COHEN). Subsequently, I also did my bucket list.

Some items listed were of course places I wanted to see and some were places I wanted to EAT AT.

Honestly speaking, I am no culinary expert. I have only recently started trying out renowned restaurants. (michelin starred ones). For one, I could afford it now.. hahaha.

So, 40. I think by now I have reached some level of personal accomplishment to accord me the privilege of eating something pricey once in awhile and not feel guilty about doing so. (or am I just trying to justify my eating journey?)

So, WAKU GHIN by Tetsuya. It is said to be the #2 restaurant in Asia. (I have been to #3 and it was really disappointing… see previous post (HERE)

I was pinning my hopes that this time would be different. And wow. was it different. So different that I don't know if one blog post will be enough to tell it all.

I secured a reservation 1 month in advance since I was already forewarned that it was very hard to get reservations  because they only serve dinner and only have 2 seatings. one at 5:30 and one at 8pm. The restaurant only seats 25.

D-DAY

On the day of our dinner. We actually arrived earlier than our dinner reservations. So we walked around the Marina Bay


The room we were taken to was small and had only 6 seats (I saw other similar rooms following ours). In front of the chairs was a teppanyaki table. The waitress then introduced herself (she was actually Filipina) and asked for our drink (we ordered regular water since the meal was pricey already)

After all the guests were seated, a chef came out with a tray of ingredients. He introduced each and said these were what we were going to have for today.

*note that we weren't handed a menu so we had no idea what dishes we were having

First course: Flan of Oyster with puree of Bacon and Spinach

This was presented to us. (the couple beside us ordered wine and sake and at this point, was having a long conversation with the sommelier).

The tofu flan underneath had a nice neutral taste to it that blended with the salty taste of the oyster. That oyster was huge and the first course really was a winner.

2nd course: Marinated Botan Shrimp with sea urchin and Oscietra Caviar.

This one----- blew. me. away.

I was told this is their signature dish. It was decadent to say the least. The hint of saltiness of the caviar with the sweetness of the fresh sea urchin and the "bite" of the marinated shrimp was just amazing.

3rd course: eel with confit of zucchini and foie gras with fresh wasabi

When you see the picture, you would think its just eel but..

viola! helloooo foie gras. yum!


the eel was pillow soft.. the softest eel I have tasted in my life. I don't know how they did it. The fresh wasabi was not too strong like what we get at other japanese restos. It had just the right "oomph" to balance out the richness of the foie gras and eel.

4th course: Australian Abalone with fregola and tomato 

At this point , a youngish looking chef comes out and explains the dish. He will cook it in front of us. He also explains as he cooks that a low fire is needed to cook the abalone so as to keep it tender. The couple beside us interviews him on how he became a chef and he gamely answers us… giving a good banter on techniques of cooking and how he became a chef. It feel like you are eating at someone's home actually.

He mixes aoli paste and some dressing for the base of the dish. It is actually exciting to see him at work. How he plates everything together.

look at those abalone!!! (one for each of us!)

I have tasted abalone only in chinese restaurants. Always laden with heavy sauces… but this was different. It was abalone… italian style. The taste of the tomato and fregola pasta is something you would not expect of an abalone dish. It was fresh and light and very italian with its tomato and aoili
LOVED IT


5th course: Braised Canadian lobster with tarragon

This was the lobster we were presented earlier… still moving its tentacles. Now, only the tails remained.

The lobster was braised for 10 minutes in front of us as we engaged with the chef with the chit chat. It was also served with bread that you could mop up the sauce of the lobster. Much like eating mussels. Slurp.. slurp .. slurp.. most notable of all the seafood dishes from the appetizer to the 5th course was the freshness of it without the fishy taste.


6th course: Charcoal Grilled fillet of tasmanian grass fed beef with tetsuya's wasabi mustard

The beef was very well done and tender. You might call it the perfect cooked beef. (I confess that at this point.. we were getting quite full already.)

The wait staff was very attentive although you hardly notice they were there. The water glass was filled as soon as you put down the glass.

wasabi mustard

7th course: Japanese ohmi wagyu from shiga prefecture with wasabi and citrus soy

This course was a interactive one in a way that you had to assemble the ingredients to form a roll. Also, the chef also grated the wasabi with a sharkskin grater. (He explained that this was so the wasabi didn't have a "metal" taste to it.) He even showed us the grater. WOW.

fresh wasabi grated in shark skin

The garlic chips inside the wagyu gave it crunch and the wasabi gave it some spice.

By the end of this course, we were then moved to the main dining room. (It was already 8pm and the next seating would be coming in. It felt like a intermission. we were seated with a view of the bay and the light show outside as a bonus.

We has a choice of a hot and cold dish (me and my husband chose one of each to get a taste of both)

Consomme with rice and snapper (my husband liked this)

Gyokuro

Dessert:

Granita of kyoto grapes

This tasted so far from grapes--- I have to say It tasted more like "caimito" - a local fruit we had.

Musk melon with sauternes

Mont Blanc

Ghin cheesecake---This is a very light and airy cheesecake. one of the best I have tried since it tasted more like a mousse than a heavy cheesecake.

birthday cake for hubby

coffee tea and petit fours

One of the things that amazed me was the production. It was not a meal but a SHOW. There was suspense, the production of it all. Not knowing what will come next.

Tetsuya is a genius. The only way I can describe it was like going to see a broadway show. You not only eat food but have some kind of participation, interaction plus the element of surprise.

It was only in the end where you get the full menu of what you ate. Like memorabilia.

If you can splurge on a meal once in your life... I highly recommend eating at this place. hands down.. the best!

Of wines, oils and vinegars... discovering VOM FASS

I was wandering the new east wing of shangrila mall when I happen accross the soft opening of this new store. VOM FASS.

This store is selling various varieties of liqueur, (like lemoncello from Italy, honey pear liqueur) among other things.

They have a variety of oils from argan oil, sesame oil, walnut oil, garlic oil, chili oil and even white truffle oil!. You can taste them too. The truffle oil really tasted like truffles. The prices are quoted per 100ml. They have a menu of recommended combinations of oils and vinegars if you are confused at all the offerings.

 They also sell a variety of malt whiskey, rum and brandy. Since I don't drink, I don't know if they are any good. But you can get a free taste. (although some are quite pricey!! 3000/100ml! gosh dang!)

I really like the balsamic selection ... I use a lot of balsamic.! 

liqueur sélection

coffee liqueur

You buy bottles to put your selections....! I think these are pretty good as gifts. Don't you?

what i went home with

The aceto balsamico maletti is quite nice.. really thick consistency.. like balsamic cream. I was told it has been aged for 15 years. (price: 720/100ml). Cooked with it this morning. pretty good stuff. I also bought raspberry balsamic vinegar. I want to try it on my salad. One of the others that I liked was the Honey vinegar-- which I might try when I go back. You can refill the bottle you bought from them and try other varieties of oils or vinegars. Might do that after I finish what I bought.

VON FASS also has a US website here in case you want to take a look. The young people behind the counter when I went must have been the local franchisees. Pretty young and innovative I think.

The shop is located at the lower ground floor of East wing Shangrila plaza right beside the showroom of delonghi.

The Luxe Manor

ICE ICE BABY... DUN DUN DUN DUN DAD DA DUN DUN.....

-- this room reminded me of that song.. hahaha  (love the fur on the ice chairs... !!!)


So, since we are talking about HK and my trip, Let me just say that I LOVE The luxe manor. 

One of the hotels I frequent because of the wonderful interiors and superb service as well as its proximity to the subway and eating places.

For this trip, I got UPGRADED to one of its suites. THE NORDIC.

I joined the small luxury hotels of the world (its free to join) and one of the perks is you get upgraded.

I had been previously upgraded to the suite MIRAGE (sorry forgot to take pics).. they actually name all the suites and every suite is decorated differently. I would  love to get to try them all.

THE NORDIC suite is decorated like its in Scandinavia

the powder room - notice the "ice" basin

   the living room with the cool "ice" chairs

 we even have a nespresso machine

 ice blocks with fur cover. COOL

 the bedroom

 don't you just love the snowflake carpet?

 lamp shaped like ice...

. 

where can I buy these door knobs?

Coming home to this is zoo relaxing. having endured a nightmare dinner HERE... if you have a chance. Stay at this hotel.. you get free wifi and breakfast is included. (smoked salmon anyone?)

L'atelier de joel robuchon- HK

I was so excited to be able to get a reservation at L'atelier d Joel Robuchon. --- michelin starred restaurant in hk.

First of all, let me tell you that I don't often dine at Michelin starred restaurants. But what the heck. I am at that certain age that I want to experience a little what a Michelin starred restaurant would taste like. Plus JIN (a food blogger in Manila gave it 3 hearts -- which I assume a sign that it's good)

For this trip, I was with a friend and we had to do some work first before our scheduled dinner. As we were running late, I had to call the restaurant to say we needed to move our reservations from 7- 7:30pm. From our hotel in Kowloon, we had to take the subway to Central (HK side). Whadda you know? Central is HUGE!!! and we had to huff it and run because we got off the train at about 7:15pm.

My friend was wheezing from all the running we had to do---. We ran to Exit G ( Landmark.) and  I think we did 100 meter dash from jumping off the train.

where we are seated

The restaurant is actually located on top of two other of Joel's restaurants- one is a bakery and another is like a cafe. This one is more fine dining (I guess business is good..!-- 3 restos in one place).

We were ushered in and  got seated, like the rest of the patrons at the bar with a view of the open kitchen. In front of us was a autumn inspired display of pumpkins and leaves (plus a few star anise)

My friend (and also client ; was my date for tonight and I ordered the tasting menu... hk$880). I assumed this one is the best selection.

Don't even bother with the wine list (which by the way comes in either a book about 3 inches thick or an ipad version... either of which I couldn't afford since per glass rates is about hk$220 per glass... a meal in itself!

the "tome" aka wine list.. its like war and peace! you'll get hungry before you get to the last page

our menu

basket of bread!!!

We were given a basket of great looking bread. I had to taste some of it to see what its all about.

bacon bread... a bit salty!

One thing about the restaurant was it was well staffed. There was one waiter for every side and you didn't have to ask for your water to get refilled.

 The first course. amuse bouche: literally translating to "mouth amuser" (I googled it)... this one consisted of chestnut mousse (left) and a foie gras moussse (right) with a ginger topping. -- hmm.. nothing spectacular. I had to swish the mouse around to try to figure out the taste.

Second course: le foie gras - foie gras cubes and jelly beef consomme on chilled daikon "veloute"
(googled veloute - its means sauce)

After a cold appetizer.. I was ready for something warm. Lo and behold. a COLD soup. see the dark colored jelly? that's the beef consommé. (like soup I put in the fridge and scooped out). the cubes are my foie gras----looked like something sliced out of a can. I swished the dots around and tasted the cold soup. Finally, I quipped to my friend " I wonder when the michelin star would come in.. coz I certainly can't taste it!!!" - she laughed at that one cause it was what she was thinking at the exact same moment but she was just too shy to say so since I was footing the bill... hahahaha

We were hopeful though.... so 3rd course - le homard - Maine lobster fricassee with spelt risotto and lobster coral emulsion.

This was a so so dish. the foam hinting of lobster. the risotto was ok but not wowing us. (I guess our expectations were high).. It had a hint of cayenne in it, so you had a back end kick of spiciness. my friend barely finished her dish. I had a hard time eating since I was trying to find the ingredients in the dish and looking to say it was delicious. (pls pls let the next one be delicious!!! was all we could both mutter!! hahaha)

4th course - Iberican pork- Le porc Iberique. 

with a side dish of very very creamy mashed potatoes

We were so underwhelmed. I was ready to cry from frustration, not only because the meal itself cost so much ---- we had made an effort (running) to get to the restaurant.

OH Joel!!!!

Dessert at last..... one of the things I love about eating is dessert. I was half afraid to taste actually.

 La mange - black pepper "bavaroise" with passion fruit cream and mango sherbet. Our waiter had a hard time remembering the dessert and sometimes, we couldn't even understand him because of the HK accent to his english. Good thing I took a picture of the menu. The sherbet is the one on the middle with the tulle on top. This was ok too *see the foam on the sides again. The black pepper on the bavarian cream was puzzling. It was like what's it for? it didn't do anything for me. It tasted like cream WITH PEPPER.

Me and my friend were discussing what we missed with this meal.

Was it that we lacked finesse?

Was it that we weren't "cultured" enough to appreciate this meal?

I have had other meals. Meals that made me say "wow" and it blew my socks off. This was none of the above. Hoenstly? The most appreciated part of the meal was the FREE macarons and gold covered maltesers they serve at the end... and the coffee. Yeah. they serve great coffee

I wanted to ask for more of the fold covered crispies. Just so I can validate the moolah spent

Would I recommend this restaurant? probably not.

My friend reasoned that maybe if we had a different set or lunch menu it would have been different. MAYBE. But for a michelin starred restaurant, I would expect EVERY meal would wow me. This was listed #3... mind you. #3!!! in ASIA. 

They handed me a gift after I paid.... banana bread! Gave it the next day to my HK supplier. wonder if he enjoyed it.