Monday, June 28, 2010

Tastings, Part 1 - Tetsuya Wakuda, Guy Savoy, Santi Santamaria

Tetsuya Wakuda's Waku Ghin will be opening soon at Level 2 at the Casino Building
After the press conference with the celebrity chefs, we got to sample some of the signature items from the chefs' menus. I had thought it might be a sit-down lunch, which would do better justice to the food. But it was canape stations and everyone had to queue up. So it was really hard taking good photographs of the food, jostling with 300 hungry journalists and camera crew. I apologise for the quality of the photos, but some of the food is really worth sharing.

Let me start with Tetsuya Wakuda. His restaurant Waku Ghin will be opening soon.


Scampi in Sea Water and Lemon Scented Olive Oil
Scampi in Sea Water and Lemon Scented Olive Oil - you pull the scampi out, and it gets coated with the olive oil. Down it and taste the freshness of the sea.




Tetsuya's recreation of the "Oyster" - made of scallop carpaccio wrapped around foie gras, doused with lime
This is Tetsuya's novel recreation of the oyster - made of scallop carpaccio wrapped around foie gras, doused with lime. It comes really close. You know what, I like this better than real oysters!


Tetsuya's bamboo clam inspired by Santi Santamaria
A server came out bearing these on a tray. Tetsuya's bamboo clams with dried red pepper, inspired by Santi Santamaria.


Tetsuya's seared wagyu beef - an OMG moment!
Seared wagyu beef. I nearly missed this, because I didn't see it earlier. After we had eaten everything, Ladyironchef told me Tetsuya had some nice beef. I went back to check it out, even though there was a long queue. And this was the "Oh my God!" moment. This is what wagyu is, this is what it should taste like. Of course, the marbling grade of 9+ helped!


Freshly grated real wasabi upon the wagyu beef
It's all prepared a la minute, and only a few at a time could be seared in the pan. But the wait is so worth it. I happily queued up a second time.


Tetsuya's seared wagyu beef
Can you tell I really liked this? Positively sublime, it was.


Tetsuya's team is friendly and non-pretentious
Tetsuya's team was also one of the friendliest. They had absolutely no pretentious airs about them at all.


Guy Savoy's eponymous restaurant at Marina Bay Sands is already open and full with bookings
Now for Guy Savoy. His eponymous restaurant is already open at Level 2 of the Casino Building.


Truffle-artichoke soup with grated parmesan cheese, served with truffle brioche spread with truffle butter
Truffle-artichoke soup with grated parmesan cheese, served with truffle brioche spread with truffle butter. The soup is served very piping hot! They advise you to dip the brioche in the soup, but it was quite nice on its own too.


Touts Petit Pois en Demi - Poached quail's egg on green pea gelee, creamed green pea puree, and green pea with mustard cress salad, served with toast and basil oil
Touts Petit Pois en Demi - Poached quail's egg on green pea gelee, creamed green pea puree, and green pea with mustard cress salad, served with toast and basil oil. The multiple pea ensemble dominated the flavours with its vegetal notes.

Guy Savoy also had a beautifully refreshing Grapefruit with Tea Sauce. I didn't get a photo of it - it was just a deep pink block, but it really perks up your tastebuds.


Santi Santamaria has his daughter Regina posted at Santi, Marina Bay Sands
Santi Santamaria has his daughter Regina in charge of Santi at Marina Bay Sands, and the kitchen is helmed by Daniel Chavez.


Marinated octopus on potato with smoked paprika oil
Seafood is a highlight at this Catalan chef's restaurant. This is octopus on potato with smoked paprika oil.


Gazpacho by Santi
Gazpacho in shooters.


Summer truffle, quail's egg and Japanese breadcrumbs
Summer truffle, quail's egg and Japanese breadcrumbs. I love all the ingredients in this dish, but somehow I'm not sure they work well together. It was a little bit dry.


Little choux pastry balls filled with melted chocolate
Santi also had the little choux-like pastry balls, filled with melted chocolate. The skin is so thin, it just melts in your mouth.


Do cute chefs make the food seem tastier?
Do you think cute chefs make food seem tastier?

OK phew, that's half the celebrity chef food stations covered. Stay tuned for Part II - signature samplers from Daniel Boulud, Wolfgang Puck, Justin Quek!

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11 comments

  1. I love your photos, Cath! This post and the previous one. And you're one lucky girl to come up close and personal with these culinary legends (AND sample their food)!

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  2. Thanks, Ju! Yes, this was quite unforgettable!

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  3. The scampi in seawater and olive oil is a very interesting concept!

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  4. Nice roundup. I did have an opportunity to sample one of Guy's degustations in Paris in the begining of this year:

    http://shiokhochiak.blogspot.com/2010/02/gastronomy-in-paris-guy-savoy.html

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  5. Yes, Alkanphel, it is!

    P.Chong - what a dramatic meal, and stunning too. You're so lucky!

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  6. The last photo is the best!!! I love it!!! Thanks for take a photo of my brother!!! Now, you have to go to Santi's restaurant and enjoy with his catalan food!!!!

    Best regards!!!

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  7. La Pepa - is he really your brother?? Can you tell us his name, where he lives and what he does at Santi? Hahaha!

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  8. Camemberu - Really!!! His name is Jose Moncayo, but call him Pepe. He lived in Barcelona until the last March when he accepted the offer to Santi for work in Singapore. And he went to there... Daniel and Pepe are the principal chefs to the restaurant, and Santi is the boss.

    Oooouuuhhh... I miss my brother a lot, but I hope to visit him soon, jejejeje!!!!

    Greetings...

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  9. Wow La Pepa, I was only kidding when asking for the information, but thank you! I'm honoured that you found my blog and like his photo!

    Pepe must be really good to work for Santi. So I guess you are his sister? I hope you get to visit him soon too! Come to Singapore! :)

    Greetings to you too!

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  10. wow!! lucky you to have been invited as to the sampling session. Those look amazing! I'll be hitting both Tetsuya's and Guy's restaurants very soon.

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  11. Sometimes I wish the monitor to be a gate between us, but unfortunately it isn't like that. We must look and just look. Cabinet stomatologic

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