Last year, we celebrated darling wife's birthday at renowned Chef Hide Yamamoto's newest restaurant at Marina Bay Sands. The restaurant is one of the 2010 Global Chef Award Recipients.
 |
| Darling wife posing with the waiting team |
Born in Japan, Chef Yamamoto was trained mainly in Italy and France. He has graced kitchens such as the legendary Roger Verge in Provence, Chez Nouz Hama in San Franciso and The Jockey Club at Washington DC's Ritz-Carlton Hotel. He holds the esteemed distinction of serving three generations of Presidents - Reagan, Bush and Clinton.
In 2005, Chef Yamamoto became the first Executive Chef of the Mandarin Oriental in Washington DC and later returned to Japan to be appointed as Chief Executive Chef for Mandarin Oriental Tokyo.
The MBS branch is Chef Yamamoto's fifth to date, but his first and only in Singapore. The MBS outlet is a multi-concept 128-seat restaurant. It is divided into four main sections offering different menus and experiences - sushi, robata, ramen and teppanyaki. The restaurant also boasts a very well-stocked saki bar.
Since it was a special occasion, we settled for Chef Yamamoto's S$350++ per head Teppanyaki Dinner Course consisting of 8 dishes including Grilled Lobster, Grilled Whole Abalone in the Shell, and Grilled Wagyu Beef. For this course which is the most expensive on the Teppanyaki menu, Chef Koji Nagashima was assigned to attend to us. We had our own teppanyaki counter, our own Japanese chef and three service staff to pamper us throughout the meal.
Suffice for me to say that every dish was excellent.
 |
| Seafood Platter |
The platter of seafood, our first dish, comprising wild salmon, octopus and sweet shrimp was not only a delight for the eyes but a feast to our palate too. I must say that the cut of octopus was the most tender and juiciest I have ever had in Singapore.
 |
| Sashimi - Threadfin and Fatty Salmon |
What followed was a small serving of the highest grade sashimi - two thick slices of fatty salmon and 2 slices of Threadfin. They were so fresh that they simply melt in your mouth.
 |
| Live lobster |
The dishes just got better and better. The live lobster (which was on display before our eyes while we were relishing the freshness of the sashimi) was grilled to just the right degree. While the meat was firm it did not have that dry chewy texture as a result of over-cooking.
 |
| Abalone in shell |
After the lobster, we were served each a whole abalone in its shell. I would have preferred it to be a little undercooked but our attending waiter advised that the Japanese like it chewy. Nevertheless, we enjoyed the freshness of the shellfish. As in the lobster dish, Chef Koji has very ingeniously used the natural fluids from the shellfish for marinade, thereby enhancing the full oceanic flavour.
 |
| Wagyu beef |
 |
| Selection of grilled vegetables |
After the abalone came the wagyu beef which was the highlight of the entire meal. It was served on hotstone and had on its side a selection of grilled vegetables. Both darling wife and I exceedingly enjoyed the beef which was cooked expertly to perfection. Chef Koji has chosen the best cut which had been hung for several weeks. We have eaten wagyu beef at different restaurants in Singapore but this is by far, the best.
 |
| Handmade ramen with seasonal vegetables |
To complete the meal, we had the special handmade ramen in concentrated miso soup served with seasonal vegetables. To be honest, we were both quite satiated by this time to really be able to enjoy the ramen, which I am sure would have, otherwise, been much better appreciated.
 |
| Red bean with glutinous rice ball |
No meal is complete without a good dessert. Chef Yamamoto's red bean with glutinous rice ball was typically Japanese but with a French twist. Two precious pieces of French marron made all that difference to an otherwise common dessert.
 |
| Vanilla parfait for the birthday girl |
At the end of our meal just before I asked to settle the bill, our dedicated service team presented wifey with a vanilla parfait topped with a candle and a 'happy birthday' choclate wedge. Everything was done very tastefully low key without too much fanfare. We really liked that.
Hide Yamamoto
Marina Bay Sands
8 Bayfront Avenue #02-05
Ambiance: 8.5
Service: 9.5
Food: 9.5
Pricing: $$$$$
Recommended dish: any of the Teppanyaki dinner course; Wagyu beef
No comments:
Post a Comment