garyalanfine:
Waku Ghin - Singapore - January 2013 - Ghin Cheese Cake
garyalanfine:
Waku Ghin - Singapore - January 2013 - Cold Soup of Strawberry with Lychee and Coconut
garyalanfine:
Waku Ghin - Singapore - January 2013 - Gyokuro (Japanese Green Tea)
garyalanfine:
Waku Ghin - Singapore - January 2013 - Consomme with Rice and Snapper
garyalanfine:
Waku Ghin - Singapore - January 2013 - Japanese Ohmi Wagyu with Wasabi and Citrus Soy
garyalanfine:
Waku Ghin - Singapore - January 2013 - Braised Canadian Lobster with Tarragon
garyalanfine:
Waku Ghin - Singapore - January 2013 - Australian Abalone with Fregola and Tomato
garyalanfine:
Waku Ghin - Singapore - January 2013 - Steamed Alaska King Crab with Lemon Scented Extra Virgin Olive Oil
garyalanfine:
Waku Ghin - Singapore - January 2013 - Slow-Cooked Tasmanian Petuna Ocean Trout with Witlof and Yuzu
garyalanfine:
Waku Ghin - Singapore - January 2013 - Marinated Botan Shrimp with Sea Urchin and Osetra Caviar
garyalanfine:
Waku Ghin - Singapore - January 2013 - Flan with Queensland Spanner Crab
garyalanfine:
Waku Ghin - Singapore - January 2013