Confit Ocean Trout

Although renowned chef Tetsuya Wakuda visits Singapore every other month, he is introducing the flavours of Tetsuya’s, Sydney, to Singapore for the first time. “We are reinventing and redesigning Sydney food for diners here,” he says.

Wakuda will be showcasing seasonal Australian produce in a nine-course degustation dinner series at Waku Ghin, MBS. The chef pays homage to Australia, a country that’s nurtured him and taught him new skills when he first arrived about three decades ago.

For this special dinner, about 80 per cent ingredients will be exclusively flown in from Australia. One of them is the very rare pearl meat (a byproduct of south sea pearl) from the Northwest of the country. “You need a private jet to get there as it’s very remote”, says the chef. According to him, the sweet, firm and tender seafood is usually thinly sliced and poached in oil. He adds, “the taste is like a cross between abalone and scallops.”

Confit Ocean Trout
Tetsuya’s famous confit ocean trout

Diners will get to savour the chef’s most famous dish of confit of Tasmanian Ocean Trout . “We’ve been doing this dish for 30 years, and people still come back for it,” says the chef. The ocean trout is immersed in grapeseed oil and olive oil with coriander, basil, pepper, thyme and garlic, and cooked at very low heat. It’s then served with fennel salad and parsley oil.

Another dish served at the dinner is Australian marrons, a freshwater crayfish, lightly grilled and served with truffle jus and witlof. Other ingredients to look forward to include scampi and also Australian grass-fed wagyu short ribs .

To pair with these specialities are rare Australian wines, some from the cool climate region of Tasmania, a place where Wakuda regularly visits to source for products.

A Taste of Tetsuya’s priced at $450 is available on 11 and 12 April (5.30pm slot).

Marina Bay Sands Level 2 Dining, L2-01. Tel:6688 8507.