From our list of top restaurants to visit in Singapore, we bring you chef Tetsuya Wakuda’s recipe for his most popular dish – his tea-seasoned scampi – at Waku Ghin that best illustrates his culinary philosophy: pure, clean, yet refined.
No.9 of Asia’s 50 Best Restaurants, Waku Ghin offers modern Japanese cuisine at the Marina Bay Sands resort in Singapore. Dinner here is more than a just delicious meal, it’s a show, as all dishes are prepared right in front of the patrons. With a dining area split into four private rooms of differing styles, each room has its own private chef to prepare the delightful seasonal menu.
Have a glance at chef Tesuya Wakuda’s most popular dish, featuring his signature scampi oil, and take note of the “pure, clean, yet refined flavours” he brings out in this recipe.
Roasted Scampi Seasoned with Tea and Scampi Oil
10 medium-sized scampi, halved lengthwise
Salt and white pepper to taste
1tsp Ceylon tea
1tbsp scampi oil
1/2tsp Banyuls or Sherry vinegar
ogonori or wakame (seaweed)
Preheat oven to 260°C.
Season scampi with salt and white pepper.
Grind the tea to powder form and sprinkle on top of the scampi.
Place the scampi halves on a baking tray and bake for 3 minutes.
The scampi is ready as soon as it feels hot to the touch.
Mix the scampi oil and vinegar.
Place a little seaweed on the base of the serving plates. Put the scampi halves on top, drizzle over with the scampi oil and vinegar mixture, and serve.
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