For this US $1000 meal, we provide two reviews both - Wakuda Singapore - Buy Reservations
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🤮 1/5 - For this US $1000 meal, we provide two reviews both
By 👻 @Audre And Dimitri M., 01/30/2023 3:00 am
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For this US $1000 meal, we provide two reviews both concluding that this meal was awful. Dimitri's: Absolutely NOT recommended. Very uncomfortable seating. Very cold room even after we complained and they offered a shawl. Ingredients came from far away and therefore must be expensive. Only 10 people for a single seating per evening with 2 chefs and much staff - adding to the expense. As soon as you sat down, they tried to upgrade you from the S$ 550 that you reserved to a premium ingredient menu at S$ 750. Very off-putting. The food was nice but with no WOW factor. Too many ingredients in a single dish: uni is great by itself, why do you need Oscietra caviar with it, and also some shrimp? By the way, the uni is not fresh - it is flown frozen from Hokkaido and then defrosted in Singapore. Why do we have to move to a different room for the dessert? That room was also very cold although we had been told it would be warmer there. Definitely not worth the price!Audre: we had been looking forward to sampling Tetsuya's food since we missed his restaurant in Sydney in 2005. So, about 20 years later we decided to spring for the US$1000 meal and experience what people were raving about. This was not a meal by a great chef. This was a meal in which the price charged was being justified by adding fancy ingredients on top of fancy ingredients. No dish exalted the ingredients. Whatever happened to creating dishes to permit the flavors of the main ingredient to shine? Whatever happened to providing comfort for the guests: even little Audre had her knees up against the back of the counter (in order to be close enough to the counter to eat). Even Audre was freezing in the room. The chef on our side of the counter, Che Meing, was catty and fun but he had only been working 10 years. Maybe Chef Tetsuya is no longer cooking, but we would have been more impressed with a veteran chef. Instead of listing all of the dishes, this will highlight a few: the Avruga Flan was a take on chawan mushi. It was an okay substitute but we asked ourselves: "why substitute--just make a sublime chawan mushi?" The dish described as "purée of potato with soft poached egg, winter black truffle and Oscietra caviar" was ludicrous. Why have truffle and caviar? Oh, because the black truffle was tasteless! The pan-seared Korean Abalone, from Jeju no less, was tender and good but was too huge a piece for that stage of the menu. The dishes that followed were Canadian lobster and Japanese Wagyu beef. The dishes for dessert were not outstanding. We know how expensive Japanese strawberries are but the ones served were not tasty and were not red all the way through. The menu called for a "Paris Brest" as one of the desserts. We had to ask because we couldn't find it on our dessert plate. It was smaller than a thimble and was nothing special. The Shencha tea was tasteless. Oh man; we were so disappointed and we spent S$1306.80/US $997.56.We think that the entire concept of the restaurant needs to be re-thought. If the only way to keep the chefs from melting is to have the guests freeze, then this arrangement of having the chefs cooking behind the counter where the guests eat must be changed. The sourcing of the ingredients should also undergo assessment. And the mounding of expensive ingredients on top of expensive ingredients should be eliminated. In addition, the reservation process was excruciatingly painful and annoying.
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