COCONUTS HOT SPOT — In the magnificently majestic grounds of the Marina One development comes a fitting fine-dining restaurant that serves up magnificently majestic meats.
Situated in an elevated capsule with stunning views of Marina One’s lush steel-and-flora complex, Wakanui Grill Dining Singapore has reopened its doors as a haven for carnivorous connoisseurs on the fourth floor of the development’s West Tower.
Wakanui’s original Tokyo outpost was, and remains, a success story, having single-handedly changed the steak scene in the Japanese city. While an earlier foray into Singapore (a sister outlet at Boat Quay that has since shuttered) didn’t prove to be a massive hit as initially speculated, the new spiritual sequel seeks to be an elaborate improvement. Now operated by local franchisee 1855 F&B Pte Ltd, Wakanui Grill Dining Singapore is still the only overseas franchise, and it still delivers precious, premium cuts of meat that only New Zealand’s cows and lambs can.
Wakanui’s signature starter is the spring lamb chop ($8) for a reason — a moist, delicate chunk of meat seasoned with Christmas Island salt, Australia pink pepper, and fine coriander powder before it’s seared on high heat and grilled over Binchō-tan (Wakanui’s signature method). Peak, peak lamb chop, thanks to the lush and highly nutritious spring pastures that is the grazing ground of New Zealand lambs born in late winter/early spring.
Along with the company of New Zealand’s ultimate cult wine Providence, the best way to experience Wakanui is to have the appetite of an apex predator who’s been on a diet for way too long. The Wakanui Selection Board ($229/two, $289/four) is a dinner indulgence that includes the acclaimed Ocean beef dry-aged bone-in ribeye, Canterbury grass-fed fillet, and the aforementioned spring lamb — delicious when combined with the baked French banana shallots, wasabi, and a house-made garlic-soy sauce fusion.
Lunchtime meat-sweats can be attained with the boneless Ocean beef ribeye ($42/200g) that arrives with sliced watercress and a choice of sides — just potato really, which you can either get mashed, roasted or as wedges. Those who really like this cut of the Ocean beef (much more delicate and lighter than the bone-in versions) can have it for dinner as well ($79/350g, $109/500g).
Though the highlight is clearly red meat, Wakanui also carries the option of hot smoked salmon (Marinated New Zealand Ora King Salmon cuts smoked over cherrywood chips; $39 as a lunch main, $24 for a dinner starter) and seasonal Hassun (Japanese tomatoes with plum sauce and marinated smoked salmon cubes wrapped with pickled daikon; $24 for lunch, $32 for dinner).
Dessert should be ordered in threes, at $14 each. Start with the cloud-weight pavlova, a supremely airy confection that’s actually baked before it’s topped with chantilly cream, drizzled with passion fruit sauce, and garnished with mixed fruits. One can’t leave without trying the Hokey Pokey Ice Cream, which consists of house-made vanilla ice cream churned with caramel bits and layered with caramel brittle. Cacao lovers will savor the Baked Rare Chocolate Cake — house-made strawberry ice cream alongside a Vahrlhorna Guanaja Chocolate gateau.
Wakanui Grill Dining Singapore is at 5 Straits View, Marina One West Tower, #04-02, 6384-2665. Mon-Fri 11:30am-3pm, 5:30pm-11pm; Sat 5:30pm-11pm.
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