Singapore Birthday Trip - Marina Bay Sands Day Wednesday Part 2

Returning from Bird Paradise a bit wet we enjoy the afternoon tea offering for a small snack prior to this evening's dinner spectacular.

This evening we're hosting James and Mia at Wagu Ghin as an engagement gift. We have reservations for the Chef's Table Omakase experience: nine dishes at the Chef's Table followed by four desert courses in another room.

James is the bar manager at Chef Tetsuya Wakuda's other restaurant. Miyami, this evening's sommelier, switches between the two restaurants. She knows us from our previous visit. He also knows Chef. We have a chat with Chef Tetsuya prior to dining.

The experience begins with Chef (not Tetsuya but the managing head chef) presenting some of the food we'll be enjoying this evening.

The experience begins with ankimo (monkfish liver). Chef is impressed when CJ recognizes the dish while he's slicing the log.

The ankimo is followed by course after course. Eventually Carol and Mia are unable to eat more. James and CJ are forcing themselves to soldier through the meal.

This is Tesuya's signature dish. It's raw scallop, uni (sea urchin) and caviar.

Meticulous preparation by Chef.

James, Mia, and Carol at the Chef's Table.

Grouper.

And servings keep on coming.

We are washing down the food with a wonderful sake specially made for this restaurant. We know the sommelier this evening. Miyami works both Wagu Ghin and Wakuda and she was the sommelier the first time we visited Wakuda for Aperitif Hour.

At this point we're relocated to the desert room.

And finally, a special birthday recognition for each of us.

Mia finds room for Carol's birthday desert.

It was one incredible dining experience. Happy Engagement James and Mia!