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For the first time, diners can look forward to savouring over lunch and dinner Okinawan product such as brown sugar, okra, Shikuwasa , tiger prawn and Yakogai.
Feature :
đź’•Poached Shirako and Tofu yo.
Creamy poached served with tofu yo (fermented tofu from Okinawa) and Chrysanthemum Leaves.
đź’•Marinated Canadian Lobster in Shikwasa and asparagus.
Marinated fresh Canadian lobster in Okinawan Lime and served with asparagus.
đź’• Salad of Sea Grape and Onagadai, with Okinawa Vinaigrette.
Refreshing salad consisting of Umibudo (give light crunch with pops of umami) with fresh Onagadai.
đź’•Big Eye Tuna.
Marinated loin of Tuna set on Toasted bread with Wasabi and Umibudo for extra crunch.
đź’•Braised Beef Cheek
Melt in mouth braised beef cheek served with Handama and Okra.
Beside these 5 dishes, Chef Tetsuya will be expanding Wakuda Singapore’s current selection of Okinawan ingredients.
đź“ŤWakuda Singapore.
MBS hotel Bayfront Ave, tower 2.
