Hide Yamamoto, Singapore

Posted by D on 17 December, 2011 in Japanese, Singapore | 3 comments

The Marina Bay Sands – it’s hard to miss when you visit Singapore. It’s this looming building at the south-eastern end of Marina Bay with its three tall towers seemingly precariously holding up its observation deck. Architectural marvel, a monstrosity of an eye-sore or otherwise, it’s definitely hard to deny that this large hotel, casino, shopping, entertainment and basically everything hub is impressive at first sight. Walking in, you get a taste of the over-the-top opulence that you can expect from a Vegas style complex – not surprising considering it was developed by Las Vegas Sands at a whopping cost of $8 billion dollars.

Not hard to deny that celebrity chefs and casinos often go hand-in-hand (where else can all those big winners go to indulge afterwards?), the Marina Bay Sands has taken it all one step further. Not just a series of restaurants run by famous chefs that are scattered throughout the complex, no, here the majority of these are all housed in one special spot. Specifically, the “Celebrity Chef” floor – that’s right, they certainly haven’t pulled any punches in advertising the whole we-have-a-whole-lot-of-food-cooked-by-famous-people-here.  If that’s not enough, their restaurant listing* even allows you filter by ‘Celebrity’ chef.

Located in an atrium area of the casino, upon entry to this area, for a foodie, it’s almost overwhelming. Your eyes dart around catching the names of the restaurants seemingly presiding over the casino floor directly below – Guy Savoy, Santi, Waku Ghin and Hide Yamamoto – the reason why we’re there in the first place.

The restaurant itself is split into five “concepts” – Sushi, Teppanyaki, Robata, Ramen and Sake – with the choice to sit at any of the dining areas. This left us in contemplation at the front desk for a while before we were kindly told that we could order from other sections. I love the artistic theatrics of sushi and sashimi, so we made our choice to take a seat at the Sushi bar.

Sushi making

Delicate fingers required for the finessed art of sushi making. Also, no such thing as pre-made wasabi paste here – it’s scraped fresh using a wooden oroshigane as needed.

Sashimi

We left the choices of fish to our sushi chef and we weren’t disappointed. Cut fresh in front of us and beautifully arranged – it was a delicate balance of different fish ranging from the fattier pieces of tuna belly and the leaner salmon and king fish.

Truffle Edamame

Edamame with a generous sprinkling of truffle salt? Yes please!

“Chawan Mushi”

A steamed eggs custard served with a black truffle flan (carefully hidden at the bottom) and a shark’s fins broth.

Prawn & Vegetable Tempura

Simply gorgeous with its crunchy coating without a single hint of remnant oiliness. Props for the effort in battering and frying up the garnish too! :)

Kurobuta Back Ribs

Coming from the Robata menu, the smokiness from the charcoal grill gave the ribs this luscious smokiness. The sauce was this rich and earthy black sesame gochujan and rice cakes.

Hide Yamamoto 

Marina Bay Sands, 8 Bayfront Avenue #02-05, Singapore

P: 65 6688 7098

www.hideyamamoto.com

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3 Comments

  1. Looks wonderful.

  2. Oh yummmm, I’d be all over that egg custard thing!

  3. Wow, I can’t help drooling. I just love the sushi
    Well done!
    If you submitted your sushi photos to http://www.foodporn.net , I’ll bet they will make you on the home page.
    Gosh, you have made me sooo hungry !

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