Wednesday, April 9, 2008
Wasabi Bistro weekend brunch - continued
Update on 13 April: please read this comment below for one reader's bad experience since the post was published. It seems the restaurant was unable to handle demand in certain situations.
Update 10 June: have received a comment that prices have gone up to S$68+++! Please call to confirm if you do decide to go (also check buffet hours).
Sorry for the delay. Here's more on Wasabi Bistro, continued from the previous post. After the glut of rich, creamy sensations, we called for a salad. The seaweed salad was a generous dish of crisp, fresh greens and wakame, doused with a tangy ponzu dressing. All of which helped cut through the grease and prepared us for more tasty things to come.
The teriyaki beef tenderloin was hubby's absolute favourite of all the dishes here. The dark, caramelised teriyaki sauce brought out the oomph in the beef that was seared just right.
The mushroom sauce version was not so good. Very thin on taste and the beef was undercooked in some parts (no, not the pink and bloody rare type of doneness, just the cold chilled type of raw).
The other thing we didn't really like was the chicken karaage. I think they used thigh meat, which tastes more gamey than breast meat. Oh well, some people might prefer this instead. Mildly spiced and fried bone dry, the chicken was served with a spicy mayo-chili sauce, similar to the one for Dynamite rolls.
Oh yes, you can have unlimited sashimi here too. They have two sizes. "Wa" for 1-2 pax and "Sabi" for 2-3 pax. Thick slices of salmon, tuna, swordfish, yellowtail (I think) and some white fish chopped up together with tobiko and shisho. While I've had better elsewhere, the sashimi here at least did not have any sinews at all.
Yet another generous platter! Eight shrimp tempura and vegetables of all sorts - okra, carrot, shiitake mushroom, pumpkin, eggplant, zucchini, red and green pepper! Crisp batter but just a bit too greasy for my liking.
Some cold soba to wash it all down. Hubby always likes to have a portion of this at every Japanese meal. I think by now we've eaten way too much. Time for dessert!
Not just a straightforward scoop of black sesame ice cream. It has two layers, a lighter icy grey on the surface and a dark, creamier centre. Topped with strawberry coulis.
Half the dessert menu was not available. We could only choose from ice creams, matcha shiratama and fruits. The matcha shiratama is a tiny serving of sweetened red bean pulp with five dimpled mochi slices. Tasty morsel, but really only adequate for one person.
Finally a platter of fresh fruits to cleanse the palate. Again, such beautiful presentation. I love that wide decorative leaf. The muskmelon or cantaloupe is extremely fragrant and sweet. But it can't be from Japan, or the price of the buffet would easily double!
So there you have it. Most Sunday brunches are rather costly affairs and this one is no different. But at least it's one with a different touch, and has lots of healthy omega-oils included via the fish and seafood. Oh, there were so many other dishes I wanted to try - the cod misoyaki, teppan dishes, other rolls and salads. Those interested in the full menu can take a look here.
4th floor, Mandarin Oriental Singapore
5 Raffles Avenue, Marina Square
Sunday Brunch Buffet: 12pm-4pm (update 13 April: this info is from their website, but have received feedback that the buffet timing may have been shortened, with last orders at 2.15pm)