Singapore｜WAKANUI GRILL DINING SINGAPORE

The single lamb chop reassured us what was to follow would be amazing. I’m usually cynical when a restaurant hypes up the charcoal they use and meat that’s specially sourced from somewhere special. After just one bite of the spring lamb I wanted to order in a ton of the Japanese charcoal they use and only ever eat wakanuki lamb. The taste was rich and flavourful and beautifully smokey. The lobster bisque was a joy to drink and yes the portion is small but it’s so rich with morsels of lobster that I was throughly satisfied after the last mouthful. The scallops were cooked to perfection and the asparagus salsa was as flavourful as the scallop itself. Their Caesar salad is a fusion of east meets west, cleverly done. My husband’s sirloin was as tasty as our chops and with a very generous side of cheddar mash we were too full to have any dessert. I was so sure I’d have room for the pavlova but we couldn’t even finish the artisanal bread that was brought at the very beginning of our superb culinary journey. Our waiter and all the staff were so attentive without being intrusive, that we enjoyed their gentle conversation and recommendations. Nice location and the gardens in the courtyard below are pleasant to walk through before or after the meal. Would highly recommend. Many guests there celebrating their birthday.

A fine dining restaurant for special occasions with friends or family. This place is pricy, so the value for money isn't that high. It seems like everyone dining here is celebrating a birthday! Some tables even have two people celebrating birthdays together. If you don't have a reason to celebrate, you'll end up hearing the birthday song sung 7-8 times in one evening! 🥩Lamb rack Many diners have praised the lamb chops here, saying they are delicious, even for those who aren't fond of the gamy taste of lamb. One diner even claimed to have grown up eating beef and lamb and still found these lamb chops tasty. Well, I have to say that diner probably didn't grow up eating freshly slaughtered lamb on the grasslands but rather city-sourced, processed meat. Those who have truly enjoyed freshly slaughtered lamb on the grasslands usually appreciate the gamy flavor of lamb. Besides, why eat lamb if you don't enjoy its distinctive taste? You might as well go for chicken breast, which doesn't have any unusual flavors! Fresh lamb is naturally tender, and even when fully cooked, it remains tender. There's no need to use the same aging and grilling methods as with beef steak. So, a restaurant that serves its lamb nearly raw to make it seem tender raises some questions. As a seasoned lamb enthusiast (I've been eating it since childhood), I can say that this restaurant's lamb chops are undercooked, almost raw, and lack the authentic gamy taste of real grassland lamb. This type of lamb cook is only suitable for outsiders. 🥩Steak The T-bone steak, cooked to medium-rare (5/10), has a well-done appearance and retains the natural flavor of the beef. This is praiseworthy. Unlike some restaurants that try to make beef taste like pork to achieve a tender texture, this steak is cooked to a fine dining standard and is suitable for most diners. The other side dishes are well-seasoned, and the desserts are also good. Overall, it's a restaurant where you won't go wrong, which is why so many diners choose to celebrate their birthdays here.

Great service! Peter was very attentive throughout. We enjoyed the food too, spring lamb chops had nice smokey flavour without gamey taste and ocean ribeye was on point. we also appreciate the restaurant’s arrangements for our anni celebration. we enjoyed our dinner and look forward to return.