Located at the west tower of the Marine One is Wakanui Grill Dining Singapore, serving the best of New Zealand steak and lamb. Hailing from Tokyo by ANCO Foods, where Wakanui Tokyo is one of the leading establishments serving New Zealand beef and lamb fused with Japanese cuisine. Wakanui is actually a Maori name, ‘Waka’ meaning canoe and ‘Nui’ meaning land of plenty.

In their Singapore restaurant, the decoration is sleek and sophisticated, perfect for an afternoon business lunch or quiet night out for a special occasion. To maintain the quality and standard of food, Chef Kenyoshi-San from Japan helms the kitchen with much finesse.

A wonderful Dog Point Sauvignon Blanc is a good choice to start off your meal. Good bouquet and easy on the palate.

First course must certainly be the legendary Wakanui Spring Lamb Chops. All meats are grilled over binchotan charcoal to give the perfect grill of smokiness with juices still intact. The lamb chop was tender and juicy, not gamey at all and even for those who loves steak, you would eat this lamp chop many times over.

The Kikorangi Blue Cheese Caesar Salad consists of romaine lettuce, New Zealand apples, walnuts, parmesan shavings and blue cheese. It is surprisingly light and refreshing, a nice course after the lamb chop, to prepare diners for the next dish.

The Grilled New Zealand salmon is char-gilled perfectly with fresh asparagus to give the dish good texture. Good portion sizable enough for those with big appetites.

The Wakanui Selection Board is an easy order. It consists of Ocean Beef 21 days dry-aged bone-in ribeye, Canterbury grass-fed fillet and Wakanui Spring lamb. We also had the Ocean beef ribeye. Ocean Beef is produced from Angus-breed cows raised in a stress-free environment along the coastal area of Wakanui, South Canterbury, hence ‘Ocean Beef’.

The ribeye is succulent and flavourful, melt-in-mouth, a definite favourite! The fillet is generous and meaty so for those with big tummies, this will give you the satisfaction of a robust portion, juicy but with more bite. The lamb is absolutely beautiful. You can pair the grills with Christmas Island salt or wasabi and Wakanui sauce. Pairing the meats with Craggy Range Gimblett Gravels Vineyard Syrah brought out even more flavours. A good match. The platter will be perfect for sharing among 4-5 persons.

If you like some comfort food on the side, it comes in the form of potato wedges, the crunchiest skin and softest insides.

If you like Chef Kenyoshi-San can round things up with his hand-made Hokey-Pokey Ice-Cream with Caramel Brittle. The homemade honeycomb with vanilla ice-cream is such a great combination.

Alternatively the Pavlova is also a nice end to the meal. The fluffy meringue is done so well, coupled with passion fruit sauce and mixed fruits to balance the sweetness of the dish.

Overall, Wakanui is a must-try if you love your meats and grill.

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