Sahaja and Sawah Villa Retreat & Spa @ Bali and Beers!

Bali was my next destination just after 2 days I came back from Langkawi. For the past 1 month, it had been really a hectic travelling schedule from Belgium to Singapore, then home and a day trip to Malacca followed by 4 days in Langkawi. Bali was an impromptu trip for my sisters and mom because my sister has 2 weeks of "holiday" before her new job commences and she decided to be generous and paid for our accommodation.  

But of course a last minute air ticket is not cheap. Air Asia gives a better flight schedule and we each paid RM1000 for the air ticket to Bali which normally could have been much less if we book it earlier. It was mom's first trip by Air Asia and she hates it already. I guess at her age, Air Asia is not a friendly airline for her. I missed their Pak Nasser Nasi Lemak onboard (not that it tastes very good but it's always the dish I will order for my flights on Air Asia) and I counted that they gave me 7 miserable peanuts on my rice dish. If you order it onboard, it's going to cost you RM15... gone are the days when it costs RM10.

Anyways, it's just a 3-hour-flight and I don't have much complaint. Yiling booked us a Villa at Sahaja and Sawah located in the Tabanan area for 5 days 4 nights. She managed to get the villa at a good deal through Groupon and we thought it was a good idea to give it a try. But what we didn't know is that the journey from the airport to the villa took us 2 and a half hours and with the addition of poorly maintained roads towards the villa at the paddy field area, we were bumping on the car seats for half an hour. I really hope that their government would do something about those roads.

After such a bumpy ride, we were relieved that we finally arrived at Sahaja and Sawah which is a boutique retreat that offers a beautiful view of the Tabanan paddy fields. There's an air of tranquillity at the retreat and it's no surprise that this area is used as a shooting location for "Eat, Pray, Love".

The consolation to such a long and bumpy journey would be their helpful and smiling staff. They were very nice in introducing the place and also helping us with our bags and luggages. We were given the end Villa and there are only 4 units of the Indah Villa with 2 bedrooms. It has a very nice view of the paddy fields and a faraway beach (which is not for suitable for swimming). All the Villas are decorated in Balinese style furnitures and lots of wood and timber are used to give it a "resort" ambiance.

Our Villa comes with a private pool (with a 1.5m depth), 2 double bedrooms, 2 open air showers with bathtubs, a kitchen and living area. The refrigerator, gas stove, cookery and cutleries are provided so that you can also cook your own meal at the villa. Most of the days we eat out (or you can also dine at their restaurant) and there were two nights where we stayed in for dinner. Their in-room menu is also commendable and there is free wifi in the villa and also at the lobby.

The Sunset View

Breakfast is provided every morning and there are a few items to choose from. My favourite is their Mie Goreng which tasted like Indomie Goreng and for a few days, I prefer their eggs, bacon and toasts menu. You can also have a glass of fruit juice, tea or coffee to go with the breakfast. The breakfast is carried into our villa by the staff every morning after we have placed an order the night before or the morning itself.

I prefer swimming with my sisters in the morning and afternoon because it can be quite chilly in this area. I found that this place is less warm and sunny compared to the Ubud and Kuta areas. Ziling enjoys sun-tanning while I enjoy swimming a few laps at the private pool.

This is definitely a nice All-Ladies-Holiday including my mom. The Lim sisters and Mommy had fun and lots of shopping. We went out on 2 days by using the transport from the hotel. It costs IDR$800,000 for a 8-hour day out and the hotel driver will take us to anywhere we like. The driver has been really nice and he even helped us to bargain at the markets and he also volunteered to carry our shopping bags. This is really a hotel with great service and staff.

I don't mind to come back again provided that something is done about the bad road conditions. This is a nice retreat away from the tourist areas in Bali and if you like tranquillity and unparalleled views of greenery, this is the place for you. If you like going out and roam around the island, then this is not recommended because going to Ubud takes almost 1 and a half hour too. 

Banjar Kelecung Kaja, 

Desa Tegal Mengkeb  Kecamatan Selemadeg Timur, 

Tabanan, Bali 82164, Indonesia
Tel: +62 361 8747489

Website

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When I came back from Bali, I immediately asked my friends to come out for a beer. I have not seen them for a few months as I was in Belgium spending time with my partner and I missed hanging out with them. One couple recently got engaged and planning to get married next year and I wanted to take this night out to congratulate them too. There's always a reason to indulge in a pint!

I chose 42 East at Taman Tun because it's less crowdy and they are my friends' favourite football viewing place. But the best part is that they serve Kilkenny draught at a good price from 11am to 10pm at only RM55 for 3 pints! The service was very good and they allowed us to "park" our drinks too. I think that night, we easily drank 20 pints of Kilkenny.

Of course we have to have some "beer food"!!! The BBQ ribs is quite good which comes with a choice of sauces. I like the crispy bacon and the chicken wings. These are definitely good complimentary dishes to the ale. Just look at the perfectly poured Kilkenny with bacon strips... makes me want to have one too now as I was writing about this beer party with my friends.

All my Kilkenny Beer Kakis...

I miss working with them and some of them has left my previous workplace but we continue to meet up even when we are not working under the same roof. It's the camaraderie that keeps the group together. It's funny how a bunch of co-workers can turn out to be great friends instead of us killing each other in the process of climbing that corporate ladder. And for this very reason, we cheers to that!

Appreciation in a sip...

It's funny to know what goes on in a consumer's mind. Working before as a marketeer and also in sales has allowed me to understand a little better the importance of the value of a brand. Branding has always been a topic that I would love to study and what makes it fun is to learn about brands that has existed for centuries and yet can be so successful today. I have to admit that I am one of those who are loyal to brands I believe in. Check my wardrobe and 90% of them are from Zara. If I want to buy a pair of shoes, the first shop I visited would be Aldo.

It's probably the same when it comes to drinking and eating. I have a certain favourite drink or a favourite restaurant. Although it looks like I am popping champagnes and wines all the time, in fact I am beginning to explore the world of beers. Beers are generally low in alcohol percentage (but some could easily go up to 10%), served cold and it makes a refreshing drink in summer or warm weather like what we have here. There is just thousands of variety of beer out there and I don't think one would ever get bored of trying.

 The pic of me when I first started drinking Kilkenny 2 years ago.

When it comes to ale, Kilkenny would always be on my mind because I enjoy its full-bodied, distinctive taste that with a nitrogenated creaminess and surge. It's an appreciation in a sip. A drink is not just a drink. It means more to me because I take my alcohol seriously and I need to know what I am consuming and thus I did a little research on Kilkenny.

Kilkenny originated from a city called Kilkenny in Ireland. Did you know that Kilkenny is even older than some countries with a history dating back to the 14th century? It was originally brewed by the St Francis Abbey monks in the 14th century and it was only during the reign of Henry VIII that forces the Abbey to close. Then in the 1705, the Smithwick family discovered the wonderful brew and started to commercially produce Kilkenny which is known as "The Cream of Irish Beers".

 

You can find all the information and fun facts you'll need to know from their Kilkenny Facebook page here. The page has really interesting posts of Kilkenny for every occasion and sometimes there are jokes that we never heard of from this part of the world.

With 300 years of brewing legacy, it's no surprise that Kilkenny comes to mind when someone mentions the word " Irish ale". What sets Kilkenny apart is that it is nitrogenated whereas most brews are carbonated. It's difficult to miss a Kilkenny due to its distinctive red hue and a velvety smooth, creamy head. These features are due to it being brewed with a 100% Irish malt which is mildly baked in the brewing process.

 

A sexy date?

One sip of Kilkenny, a premium Irish ale, with three centuries of brewing perfection is all it takes for the discerning few to appreciate the finer things in life. That's the value of a brand that endures the test of time. Drinking ale is more than just quenching the thirst for some. It's an appreciation in a sip. 

  

The tutorial will guide you through the pouring. There are two steps and the perfect pour, first you pour 2/3 of the glass full, then let the ale sit until the foam goes down. The difficult part is the remaining of the pint and it is a short pour where you have to make sure the ale doesn't overflow.

I recently found out that Kilkenny Malaysia has a very fun Facebook page and you can learn about the Irish culture, cuisine and also the pubs and drinks. I learnt how the ale is made and I also enjoyed the jokes about the Irish that they posted on the Facebook. So check it out and you'll be surprised by what you can learn here.

Hotel Bero & Lindores Whisky Lounge @ Oostende, Belgium

One of the weekends, we drove 120km to the west which lies the city of Oostende on the Belgian coast. This is a very popular and famous destination for tourists and especially locals during summer. It took us about 1 hour and 20 minutes to arrive at the beautiful city of Oostende which overlooks the coastline and a beautiful Railway station that greeted us along the journey to Hotel Bero. It was a nice drive as the weather was cool and chilly (despite being in summer). Belgian weather is really unpredictable and crazy at times.

Rock Strangers by Arne Quinze

Probably the most hilarious thing I found out about this "port city" is the sight of a series of monumental metal sculptures that were scattered across the seafront looked more like some leftovers of architectural materials than art. Well, to many these electric orange structures are visually stimulating but to me, they are quite an eyesore. I think it could have been more tasteful if it's done in stainless steel instead of orange but that's my opinion and I'm no connoisseur in art appreciation.

We walked on the walkway by the beach on the Friday we arrived but the wind was too chilly and it was cold. It was really impossible to walk too near the beach and what more a swim in the chilly waters?!! I just couldn't imagine the weather could be this cold in summer!

We put up a stay at Hotel Bero for 2 nights. This is a hotel with a great location as it is just 2 minutes walk to the beach and it's near to the shops and restaurants. They have just renovated the hotel and it has been the top 3 hotel in Oostende on TripAdvisor for quite sometime.

There are 55 rooms in this 4 star hotel and we were checked into the 5th floor (the highest floor) which is the executive suite. The room is big and spacious, clean and the amenities provided includes iron, tea & coffee, bathrobes, mini fridge (but no minibar), shampoo and shower gel. The toilet is also spacious and equipped with a rain shower and towels. The room we had comes with a nice terrace that has an almost 180 degrees view of the surrounding but sadly only a part of the beach. Some of the rooms are also designed to be disabled friendly. But of course the best thing is that free wifi is available in the entire hotel.

The view from the terrace in our room.

The cafeteria here only serves breakfast. The breakfast here is great and great I mean by my standards for European hotels. You cannot expect a hotel here would serve a breakfast with 4-5 different nationality cuisine spread unlike the hotels back home but here they have a good selection of cold ham and salami, cheeses, cereals, a variety of bread, bacon and eggs. They have a few types of juices and a few varieties of coffee, which to me is already a very good breakfast. Of course I always miss a good breakfast in a nice hotel back home because I want to eat fried noodles and then a nice bowl of warm porridge!

For more info of the hotel, you can check out their website here. The rooms starts from EUR130++ and  it comes with breakfast. The facilities here include swimming pool, sauna, steam bath, a fitness centre and a children playroom.

One of the biggest attraction of Hotel Bero would of course be the bar. This is the home of the Lindores Whisky Vault and their "On The Rock's Bar" which serves a decent list of Single Malt Whiskies and also a good selection of cask strength whiskies from the Scotch Malt Whisky Society (SMWS) which is quite a famous Whisky Club and independent bottler.

The whisky bar of Hotel Bero was also awarded the Best Whisky Bar 2013 by the Belgian Whisky Awards and I can see why. The whiskies they have here is amazing. I would say that I have not tasted even 10% of what they have here!! Most of the bottles here are so foreign-looking for me. You'll be ogling at the cabinets of whiskies and also empty bottles like me if you are a whisky enthusiast. I felt like a little girl in a Candy store. I'm sure you know how that feels.

The lounge is cosy and warm, just in the right mood for a dram. It feels like drinking at home but of course my home doesn't have such a collection of whisky! And if you are ever drunk here, the room is just upstairs. How convenient!

Of course being here with the Lindores Whisky Society president has its perks. I get to drink from the vault and some of the bottles here are legendary. One of the bottles belonging to my partner is a bottle of Glenfarclas 40yo which they are only 590 bottles out there and it was housed in a very special case. Luc says to me that I can drink it if only I could open the case (many have failed) and of course after a few tries and some intelligence, I managed to figure out how to open it. And I deserved a big dram!!!

One of the unforgettable bottles was this Rosebank 34 years old. Not only the distillery has been closed and a Rosebank bottle is a sought after whisky today but this bottle here is a prewar bottle. This is something I never thought I would have a chance to try. What a privilege!

I wished I could stomach more drams but after a few, I decided to call it a night and head upstairs for a good sleep.

The Lindores Whisky Society (LWS) is a renowned club for their passion about single malt whisky and every year, there will be a Whiskyfest that is held at Hotel Bero by the members of the LWS to expose and educate the whisky enthusiasts about whisky. This is where they showcase a number of bottles, mostly private bottlings that we have not seen before and for a price per dram, the visitor can taste from this bottles. This year, the Whiskyfest 2013 will be held in this hotel from 23rd to 24th of November. And I'll be there!!! More info here.

Hotel Bero

Hofstraat 1A, Ostend 8400, Belgium

Website

Cape Mentelle Wine Dinner @ Neo Tamarind KL

This is my first time to Neo Tamarind and it is also my first time tasting so many Cape Mentelle wines in one night. My first encounter with Cape Mentelle would be their Sauvignon Blanc Semillion a few years ago as I love a fresh and lively white and the 2012 bottle that was poured to us that evening was lively, fresh with hints lemon and grapefruit flavours. That's a good start to the evening!

The venue was beautifully decorated with white romantic roses and an elegant table setting which depicts the image of the brand. As one of Margaret River's "Founding Five" wineries, Cape Mentelle is indeed one of the pioneers and also creating the benchmark of quality for the region's wine. I also came to know that one of my favourite whites from the Cloudy Bay winery in NZ is actually a sister winery of Cape Mentelle. The winery is now part of Estates & Wines (owned by Moët Hennessy Louis Vuitton) and thus building on a solid foundation. There are more than 150 hectares under vine and the winery crushes about 1,700 tonnes of fruit from the estate vineyards and contract-grown fruit sourced from within the region.

 

 A little contest to win a bottle of wine by identifying the correct wine.

A few varieties of canapes were served together with the Sauvignon Blanc Semillon 2012 and then followed by a four-course-dinner and then a dessert.

Ashley Wood was in town recently to represent the winery for all the wine dinners held here. Before making a stop in KL, he was actually in Singapore the day before and he enjoyed the climate and food here. Ashley is actually the viticulturist at Cape Mentelle who has a great interest and passion in grape growing. He believes that the superb quality of the fruit grown in Margaret River is a unique reflection of the good terroir.

The wines that we would be pairing with our food - Chardonnay 2011, Cabernet Merlot 2010, Shiraz 2011 and Cabernet Sauvignon 2009.

Steamed White Cod with Coconut Herbs Reduction

Paired with Chardonnay 2011

The steamed cod was a little bland to my liking but it was somehow interesting to see it being paired with a coconut based sauce and it blends well. The Chardonnay 2011 with a 100% chardonnay grape has an abundance of grapefruit and fresh lime nose but on the palate, it has a lemony and pear flavours. Very citrusy and well balanced. It's ready to drink now or to be cellared to 2021 according to the experts. (97 points by Australian Wine Annual 2013 - Jeremy Oliver)

Roasted Chicken served with Garlic Bulb, Whipped Potato, Apple Sauce with Chicken Jus

Paired with Cabernet Merlot 2010

The roasted chicken was tender and smoky but what I liked best was the grilled garlic bulb. I am not a garlic person but I ate almost half of that garlic and this proves something right? The Cabernet Merlot 2010 has a bright ruby red colour, with lots of red fruits, aniseed and tobacco bouquet. On the palate, it shows a fruity and vibrant wine full of red fruits and plum. A medium body wine to be enjoyed with chicken and pork. This wine is a blend of 44% cabernet sauvignon, 42% merlot, 7% cabernet franc, 6% petit verdot and 1% malbec. It can drink now or to be cellared through 2030. (96 points by Western Australian 2012 - Ray Jordan)

Roasted Duck Breast served with Red Cabbage Puree & Mustard Sauce

Paired with Shiraz 2011

I was in fact a little disappointed with the roasted duck breast as it was quite tough and needs more chewing than a chewing gum. However, some of the others may have managed to get a better duck. Anyways, back to the wine, we had a glass of Shiraz 2011. Of all australian wines, I probably like Shiraz very much because I like the spicy and peppery palate which is medium to full bodied and this one here clearly has a nose of pepper and aniseed with rich berries. On the palate, it shows depth, chocolate notes and liquorice with a spicy finish. This bottle can be cellared right up to 2031. (98 points by West Australian 2012 - Ray Jordan)

Grilled Beef Tenderloin served with Eryngii Mushroom, Scallion Oil & Beef Jus

Paired with Cabernet Sauvignon 2009

The beef tenderloin was good - tender, juicy and lightly flavoured with scallion oil. The highlight of the night would be the Cabernet Sauvignon 2009. It was the wine that everyone is anticipating to taste because Cape Mentelle has a rich history of exceptional quality and consistency with Cabernet Sauvignon which is their single vineyard wine. The wine has a nose of violets, blackcurrants and rolled tobacco. On the palate, it has black fruits, subtle flavours of chocolate, plum and aniseed and hint of oak. it's a full bodied wine with a good complexity and finish. Ready to drink now or to be cellared through 2029. (98 points by West Australian 2012 - Ray Jordan)

Green Tea Creme Brulee as dessert!

Ashley Wood explaining all about the wines we had that night and then it was followed by the prize giving session to those who have guessed the wines correctly. And I've won a bottle of their Sauvignon Blanc Semillon 2012!

A picture with Ashley, Chong (Brand Ambassador for MHD), KY and Missyblurkit.

With KY & Wei Zhi from KampungBoyCityGal

I had fun that night trying out so many wines and learning more about this wonderful Australian wine producer from Margaret River which exudes quality and style in its wines and also presentation. I left home with a smile. It was also nice to be able to meet some of the food writers whom have blogs I read regularly. This is indeed the last wine dinner event I will attend for now until August as I will be in Belgium to spend quality time with my partner. Thank you for the invitation!

NEO Tamarind

(My advice is to park at KL Life Centre and walk over)

19, Jalan Sultan Ismail, Kuala Lumpur
(opposite Equatorial Hotel beside Wisma KFC)
(NEO Tamarind is close on Sundays) 

Tel: +603 2148 3700

Website 

Blown Away at Waku Ghin @ Marina Bay Sands Singapore

One of the restaurants that topped my chart of places to dine in Singapore is Waku Ghin at Marina Bay Sands. My first experience at Waku Ghin, the only establishment by Chef Tetsuya Wakuda outside his world-famous Sydney restaurant on Kent St. was so impressive that I subsequently tried to make a reservation at this restaurant several times and eventually the day has come for me to finally experience a complete dinner there last week.

Beware of a long post ahead with many many pictures....

The reception area is also a bar where guests can have pre dinner drinks here before being ushered into the several dining rooms in the restaurant.

These photos are taken during the media invitation at MBS a year ago. Clockwise from top left: 1. A simple yet cosy dining room with a Teppanyaki grill. 2. An asymmetrical hallway leading to the dining rooms and the drawing room. 3. An-inch-thick wines and sake list to satisfy any connoisseurs. 4. The drawing room where the guests would be having their desserts and coffee or even a one-for-the-road before leaving the restaurant.

Hold on to your seats as you'll be blown away with the dining experience at Waku Ghin from the moment you sauntered into the dining room and till the last step you take out of those glass doors. The impeccable service from the serving staff right to the cooking showcase by the chefs are just amazing! Firstly, one of the staff will bring out a tray of fresh seafood which would be served on that evening and they will ask you if you are allergic to any of these ingredients. I eat everything!!!

There will be another staff pouring your choice of water and then you can order your choice of bottle. A sommelier then will serve you the wine/bottle of your choice in a very professional manner. Obviously for me, pictures are obligatory and I took all these photos with my humble iPhone 5. Thus please forgive the quality of the pictures on this post.

It's a celebration of my retirement from employment and also Thomas' first trip to Asia. Of course it has to be nothing less than a Salon 1997 (S$700+) for such a special occasion. My partner and I shared so many of our fond memories with Salon and thus it's our official celebratory champagne. Such a champagne is suitable to be served in wine glasses as the fine bubbles would soften and it could be sipped like a burgundy. The reason why I love this Salon is that the acidity and minerality is very refined, the bubbles are so delicate, it's zesty with hints of grapefruit but it's not too complex and it has a lingering finish.

Kobujime of Sayori with Nanohana and Japanese Strawberry
Made with diced strawberries and pomegranate which gives it an extra crunch texture and the slices of sayori (garfish) was delicate and mild in taste. A fresh and zesty combination that went really well with the champagne.

Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar

Absolutely delicious and I love the crawling seaweed that is crunchy and chewy which decorated the dish. Try not to break the mother of pearl spoon.

Slow-cooked Tasmanian Petuna Ocean Trout with witlof and yuzu

This is something my partner and Thomas would be familiar with. The witlof are also known as Belgian endive and I have had lots of it during my last trip to Antwerpen last month. The Petuna Ocean trout tasted better than salmon due to the firmess of the fless, luscious marbling of the fats and a nice flavour.

The next dish is a very interesting dish which looked to me like a giant mussel. These are actually fresh abalones from Australia. You can still see them alive and breathing as the Chef Kok Hong placed them onto the hot teppanyaki grill. It's seared with grapeseed oil and served with a very nice refreshing soup base made from tomatoes, basil and rocket leaves and fregola which is a type of pasta from Sardinia almost similar to the Israeli's couscous.

Australian Abalone with Fregola and Tomato

I love the chewy yet tender texture of the fresh abalone as compared to the numerous dried abalones I've had at the chinese restaurants. If you would have tried this fresh abalone prepared in such a refreshing way, you would have looked at abalone in a different light. It almost had a texture like squids.

Braised Canadian Lobster with Tarragon

The secret lies in the art of cooking where it is cooked at a low temperature of 60°C in a copper pot to seal the juice in the lobster and then slowly bringing up the temperature again and showered with paprika, garlic mayonnaise, butter and tarragon sauce. It was indeed tasty, succulent and the sauce was not too rich.

From the recommendation of the sommelier, we ordered a bottle of the Waku Ghin exclusive label sake -Isojiman Junmai Daiginjo M byIsojiman Shuzo Corporation (S$500+) was indeed an impressive fine sake with underlying fine notes of rice and subtle sweet notes. What a great sake!

Charcoal-grilled Fillet of Tasmanian Grass Fed Beef with Tetsuya's Wasabi Mustard

The tenderloin from Cape Grim is charcoal-grilled at 600-700°C and thus sealing the meat and keeping it's moisture in the meat with a nice char-grilled outer layer. The meat was not cold at all and remained almost rare in the middle.

Japanese Ohmi Wagyu

The "Japan top three Wagyu" are Matsusaka Ushi, Kobe Beef, and Ohmi Beef cattle raised in the Kansai region of Japan. It's a full blood wagyu raised in the Shiga Perfecture with extreme care in environment and water. It's also one of the meat with such a nice fat viscosity and you can just admire its beautiful marbling. The best way to taste them is to have them lightly seared and it goes really well with the freshy made wasabi. I would have thought the meat would taste fatty but it doesn't at all. Such a tender slice that melts in the mouth.

Consomme with Rice and Snapper

How could one made such a nice combination with such simple ingredients?!! I almost wanted a second helping as it is so much like a comfort food for me! Aromatic and flavourful chicken stock soup.

Somen with Myoga and Junsai

This is a Japanese version of hand-pulled noodles made of wheat. It's cold and soup has hints of shiso and ginger.

Then Chef Kok Hong brewed us some fine green tea from Kyoto called Gyokuro. These variety of tea leaves are harvested in 2-3 weeks and they are still very young. There's no roasting and fermentation  and are picked by hands. The way to brew them is to keep the water temperature at about 40-50°C resulting is a very nice fragrant green tea drank in a room temperature.

After that, we adjourned to the drawing room where desserts are served and we can also have a coffee before we break the bank and pay the bill.

1.Salad of Raspberry with Wasabi and Granita of Honey and Vinegar

2.Chocolate Mousse Cake with Vanilla and Macadamia

Thomas, Chef Sia Kok Hong, Me and Luc

This is one of the best if not the finest restaurant that I have been too judging from the stellar experience I had here. Chef Kok Hong, the chef de partie under the guidance of Tetsuya is one of the shining stars of the restaurant as he made our dinner so enjoyable. The dinner is never boring as the chef is always interacting with his guests and we are also able to ask them questions about the food. Chef Kok Hong hailed from Malacca and he is certainly a man of extreme tidiness and cleanliness which is evident from his constant cleaning of the stainless steel teppanyaki grill eliminating even a speck of dust as he cooks.

At around S$400 a person for a 10 course degustation menu, it's certainly a very expensive affair. However, if you really want to impress and have the best dining experience, you can certainly consider Waku Ghin, listed as the 39th of the World's 50 Best Restaurants in 2012.


Waku Ghin

10 Bayfront Avenue

#02-02 The Shoppes at Marina Bay Sands

Tel: +65-66888507