Singapore Day 4 - Surprise Program Addition

Brekkie at the Rise buffet has always been a highlight of a stay at the Marina Bay Sands. CJ is into turning ordinary chicken soup into a killer Thai breakfast. How often do you see a red broth chicken soup? His concoction is not for the faint of heart or any other body part.

Rise has a magnificent international buffet.

CJ has discovered he can attend the sake festival by purchasing tickets at the door.

CJ is standing in line waiting for a tasting position to open when someone taps him on the back. Who could possibly know CJ in Singapore? 

It is Sammy, the sommelier from Wakuda!

Uber doesn't work in Singapore. They have something similar called Grab. Unable to hail a taxi, CJ uses Grab for the first time to return to MBS.

This evening dinner is the buffet at Rise. We were called to it by the stand of Boston lobsters and opened lobster claws on display our first afternoon. Disappointment sets in from the beginning. Although the food displays are magnificent, the seafood is overcooked with much of it tough to eat. On arrival there are no Boston lobsters. We are done when they arrive. We try one and are disappointed.

This evening, we join James (the bartender) and Miyabi (the female sake sommelier) at Wakuda for after dinner drinks. Front and center in their bar are two tequilas. We have both at home: Don Julio 1942 anejo and Classe Azul reposado.

 

Singapore Day 6

Gardens By The Bay is the beautiful area adjacent to Marina Bay Sands. Our room looks down on the 130-acre Bay South Garden. The MBS casino, shops, restaurant, and entertainment complex is separated from the hotel by a road. There is a sky bridge and underground passages between the two. Likewise, the hotel is separated from GBTB by the terminus of the airport road. There is a sky bridge from the sixth floor of the hotel to GBTB.

We walked into the gardens over the skybridge.

We descend to garden level where the lake complex begins.

We take a short shuttle ride to the conservatory complex where the two large pavilions (Flower Dome and Cloud Forrest) are located.

There are good views of MBS from the gardens.

Dinner this evening is a two Michelin starred Wagu Ghin. We share five al la carte selections. The first two are a lobster roll with shaved black truffle and sea urchin over rice.

This is a Tartare of Tasmanian Ocean Trout with Hokkaido Scallop and Oscietra Caviar. We nominate it the best single morsel we've ever eaten! It doesn't look like much but WOW!

This is the restaurant's signature dish. It is Marinated Botan Shrimp with Sea Urchin and Caviar. You mix it up and dive into what little there is. It's incredible but not as good as the one above.

CJ wondered what the men at the Tokyo tuna market were assessing in their 5am pre-auction assessments. After all, isn't tuna just tuna. Now he knows. This is the best tuna sashimi we've ever had by a country mile. There is no second place!

We pass by Wakuda to say goodbye to the friends we've made. Sammy Boy shows CJ the sake cellar. CJ comes out more impressed by the quality of wines. La Tache and Grand Echexeux from DRC tops the list. They even have three different bottles from that top producer we enjoyed outside of Tokyo.

This is our going away photo. James and Mia on the left, Sammy Boy on the right.

See you in Fiji in September!

Singapore Day 5 - The Pool and The Decision

We wake to haze and zero wind. Boats at anchor are facing all points of the compass.

This morning we discover there is a beautiful outdoor dining area at Rise.

Part of the area is a sunken lounging area.

Note how they have decorated the door to blend into the flower wall.

The Marina Bay Sands infinity pool 57 stories up, should be a "Wonder of the World".

How relaxing is the pool. We independently and jointly make a decision. We skuttle our original plan to return to the botanic gardens, orchid house, Sentosa, and the bird sanctuary in favor of continuing to relax within the MBS complex.

This evening, we have the aperitif hour at MBS's other Japanese restaurant, Koma.

The 3-course aperitif offering comes in this cute serving tray.

CJ peruses the separate sake menu.

After Koma, we pass by the other Japanese restaurant, Wakuda, for an after-dinner drink with our new mates Sammy, the sommelier and James, the bartender. James delivers on his promise and serves up his complimentary special cocktail.

Exiting the elevator to our 30th floor room, CJ realizes the water show is beginning.

Labyrinth

Before departing Adelaide, Carol saw a chef and restaurant on some food show. It looked bizarre so, of course, we booked it. It is not a whack as The Botanic where they had to not only point out where the food was but also how to eat it.

There are slightly fewer courses at Labyrinth, only 13, but the courses are varied, delicious, and surprising, even if half the time we have no clue what we're eating.

Bak Kut Teh, local mushrooms: First they describe the mushrooms used in the dish and then the soup is brought to the table in a beautiful covered bowl.

Shima Aji, pickled vegetables: Didn't sound good, but looked and tasted good.

We've elected the accompanying wine pairing course. Unlike The Botanic where every course had a paired wine, here five wines are meant to be paired with two courses. The first wine is bizarrely a Ministry of Clouds from our Clare Valley in South Australia.

Kegani chili crab pie: This course is Chef's take on Asian chili crab. It comes as if packaged for serving at a 7-11 convenience store.

Coffee Brioche: CJ cannot tolerate the taste of coffee! This is a brioche of perfect consistency and does not have a hint of coffee taste, simply delicious.

The second wine pairing is a white from Thailand. Who knew Thailand produced wine, let alone a good white wine.

Satsuma & Beni Imo: The little morsel was delicious, the two serving 'plates' gorgeous.

Beetroot, Sambal Tomat: Beetroot sorbet over Asian sambal.

The next pairing is a pleasant surprise. This excellent premium sake is brewed by three people managing a tiny brewery in Singapore.

Tai Shirako, Yuba, Caviar: There is a treasure inside of the white dome.

Agagai, Fish Maw: This is another case where they bring the ingredients to the table first. The domed creation is meant to be shattered and mixed for consumption.

The next wine pairing is a pinot noir that hails from Central Otago on the south island of New Zealand. Having during our recent trip to Central Otago declared New Zealand pinots disappointing this one is very good.

Dry Aged Kinki, Laksa Siglap: Tiny tastes but powerful flavors.

Chicken Rice Donabe, Local Poulet: The ingredients are displayed. There is ginger, pandan leaves, and the other stuff.

Part of this course is mixed at the table.

For the final wine of the pairing palate, there is a dessert wine from Thailand. Again, who knew? It's a descent dessert wine.

Pink Guava, Sour Plum Salt: Another tiny morsel packing big flavor.

Cereal & Salted Egg Prawn: If the chili crab in a box wasn't weird enough, this dish arrives with a cereal box. The box is entertaining. Of particular note, the calories and total flavours.

No wonder the meal is whack. The Chef is whack.

Petit Fours: The final course begins with a chocolate drink and followed by sweets.

Finally, an advertisement for the Chef's cookbook.

It is a delightful dining experience. It ends in front of a magnificent 'vase' of birds of paradise.