Event Report

Special Dinner by Guest Chef “Takuya Yamashita”

On November 28, 2022, and December 7, 2022, we held a collaborative pairing dinner featuring Chef Yamashita from the Michelin one-star restaurant “Whitegrass” and Chef Terashima from “WABI-SABI Dining“.
We were thrilled to witness the dream collaboration between Chef Yamashita, who trained in France, and Chef Terashima, who honed his skills in Italy.

First, the dish served is an amuse-bouche with three types of appetizers arranged on one plate. 

yamashita chef
Uni / Carrot / Consomm
Pecorino toscano Madeleine
Jerusalem artichoke / Caviar
Amuse (Uni / Carrot / Consomm Pecorino toscano Madeleine Jerusalem artichoke / Caviar)

On top, there is a lavish serving of sea urchin with a spread of consommé jelly underneath. Additionally, the flavor is enhanced with a layer of pureed golden carrots. 
This dish beautifully blends the sweetness of sea urchin and carrots, complemented by the refreshing taste of consommé jelly. The first bite offers a refreshing and easy-to-eat texture, while the elegant sweetness spreads throughout the mouth. 

Next to appear is deep-fried Jerusalem artichoke with a sauce made of egg yolk, topped with a generous amount of caviar, creating an extravagant display. The use of Jerusalem artichoke instead of regular potatoes highlights its refined taste. The presence of caviar adds a luxurious and indulgent eating experience with every bite. 


Follwing up is the delightful bite-sized Madeline. These little treats feature a unique twist – they’re infused with creamy Comté cheese before being baked to perfection. Furthermore, they are then topped with caramelized onions and a generous sprinkling of shaved Comté cheese. The result is a gratifying flavor reminiscent of indulging in a comforting French Onion Soup Gratin. 


Moving on, we savored the refreshing Sawara cold appetizer.
This dish was surprisingly light and refreshing, with a burst of flavor as soon as it touched our taste buds. The acidity from the fruit tomatoes and the sweetness of the oranges created a delightful balance. On top of the Sawara, just the right amount of fat added a perfect touch, elevating the combination to an exquisite harmony. 

Sawara with Orange and Tomato
Sawara (Orange / Tomato)

Trust me when I say, the combination of orange and tomato is absolutely fantastic, creating a delightful harmony of tangy flavors that bring a refreshing twist to the entire dish. 
Mackerel – a seasonal delicacy, and its freshness truly shines through in this dish. We sourced the mackerel all the way from Japan, ensuring top-notch quality and a taste that leaves you completely satisfied. 

Now, let’s dive into the magical sauce that elevates this dish to new heights. The Orange Tomato Sauce is a classic combination often found in Southern Italian cuisine, and boy, does it complement the mackerel perfectly! It infuses the dish with richness and depth, making each bite a culinary revelation. 

What makes this dish so special is how it effortlessly balances the rich, oily goodness of the mackerel with the lightness of a chilled appetizer. By doing so, we ensure that the true essence of the ingredients shines through, tantalizing your taste buds like never before. 

Believe me when I say I had an absolutely delightful experience savoring this dish.  Mackerel with its tangy Orange Tomato Sauce is a match made in heaven, creating a harmonious symphony of flavors that will leave you utterly satisfied. 

champaign glass

To pair with our exquisite dishes, this fine, crisp champagne boasting delicate bubbles and a dry, refreshing taste is perfect. This champagne, made exclusively from 100% Chardonnay grapes, perfectly complements seafood dishes, making it an ideal match for our culinary masterpiece. 

Larmandier Bernier Latitude extra Brut Blanc de Blancs
Pairing Champagne: Larmandier Bernier Latitude extra Brut Blanc de Blancs

The first appetizer is a perfect pairing of invigorating bubbles and a delectable orange and tomato sauce which harmonizes splendidly. This “L’Armandier,” has garnered high praise from none other than Jacques Selosse, known as the “God of Champagne.” 

The sophisticated starter and the elegant champagne pairing promise to deliver a luxurious experience, leaving you truly mesmerized by the exquisite flavors. 

Larmandier Bernier Latitude extra Brut Blanc de Blancs

One thing that truly surprised us was the extravagant offering of Champagne instead of the more common sparkling wine in most regular restaurants. It’s a luxurious touch that added a touch of opulence to the dining experience. 
This unique event made possible by WABI-SABI collaboration allows for a rare opportunity to indulge in high-cost wines that are typically not found in conventional dining establishments. Thanks to its exclusive, intimate setting, this members-only event brings forth an array of carefully selected and rarely seen wines for the perfect pairing with the exquisite dishes. 

For wine enthusiasts like us, the lineup was simply irresistible. The fact that such high-quality wines are available at such an attractive price, considering Singapore’s usual prices, is truly a fantastic deal. 


Third course: Spanish Red Prawns, “Carabinero.” Chef delicately warmed the vivid red flesh in butter, coaxing out its natural sweetness, surpassing even the delight of consuming it raw.
And now, brace yourself for the fluffy Scallop Mousse that awaits. With just one bite, your taste buds will revel in the savory essence of the scallops and the delectable sweetness of the prawns, bringing pure joy to your palate. 


But wait, there’s more! Prepare to be amazed by an unexpected combination. The sauce crafted from the broth of the Carabinero’s head adds depth and richness to the dish.
To complement the prawns and scallops, we’ve introduced a hint of tarragon, infusing the air with its delightful aroma. This delicate balance creates an unforgettable taste that will linger in your memory long after you’ve experienced it. 

Remelluri Rioja Blanco 2017
Pairing White Wine: Remelluri Rioja Blanco 2017

When it comes to elevating the flavors of a dish, look no further than Spanish white wine.
Its strong mineral notes and full-bodied character make it a perfect match for shrimp. The rich aroma and subtle alcoholic undertones further enhance the harmony with seafood dishes. 


The fourth dish is a classic dish from Northern Italy, Venison Polenta. The sauce spread over the polenta is a unique blend of French cuisine, where the fruity and tangy notes of chocolate are skillfully combined with the red wine-braised venison. The result is a perfectly balanced dish that doesn’t become too heavy. This culinary creation is a delightful collaboration between the flavors of Italy and France. 


To make this dish, chef used fresh venison from Hokkaido, the northernmost island of Japan. The venison is tender and delicately simmered to perfection, ensuring a melt-in-your-mouth experience. Although it might seem visually rich, don’t be fooled! When you take a bite, you’ll be pleasantly surprised by how light and smooth the flavors feel on your palate. It’s truly a dish that celebrates the best of both worlds, and the use of seasonal game adds an extra touch of uniqueness and excitement to the overall dining experience. 

Kenzo Estate Rindo 2018
Kenzo Estate Rindo 2018
Pairing Red Wine: Kenzo Estate Rindo 2018

And, KENZO’s Rindo makes for a fantastic companion.
The Rindo wine, blessed by Napa’s sun, exudes a balanced sweetness. The sweetness of the chocolate sauce and the Rindo wine complement each other splendidly, creating a luxurious flavor. Especially, the Cabernet perfectly matches the bitterness and sweetness of the chocolate. The taste that unfolds on the palate with the pairing of Polenta and Rindo is unforgettable. 

Kue with Seasonal Mushroom and Black truffle

The fifth course is a Barley and Porcini Risotto, a true Italian traditional dish. The unique texture of barley brings a delightful twist to the palate, and since it’s barley instead of rice, you won’t feel too stuffed amidst the various courses. 

The sauce used in this dish is Truffle Sauce, a luxurious French classic frequently featured in dishes like Rossini, where copious amounts of finely chopped black truffles are used. This sauce incorporates the essence of black truffles into the French culinary masterpiece, the Fond de Veau. While the flavor is undeniably French, it’s an uncommon combination in Italian cuisine. The dish’s presentation reflects this unique blend, with Italian elements at the base and French influences on top. 

Kue with Seasonal Mushroom and Black truffle
Kue (Seasonal Mushroom / Black truffle)

And on top of the risotto, there’s a beautiful serving of grouper. The idea of placing fish on risotto is a unique concept that invented by Japanese chefs. The grouper used here is freshly caught in Fukuoka, its flesh perfectly infused with just the right amount of oil and cooked gently to perfection. By searing only the surface, the fish maintains a delightful crispiness when savored. 

The use of Porcini mushrooms, a seasonal delicacy, and the abundance of winter black truffles, add a rich and earthy aroma to the dish. Combining grouper with black truffles and Porcini is nothing short of a luxurious pairing. From the moment it touches your palate, you’ll be enthralled by the alluring fragrance and delightful taste. 

In the world of wine and culinary experiences, this dish is a true indulgence that beckons you to savor each bite with a glass of fine wine. The symphony of flavors created by the blend of fresh seafood and earthy mushrooms is a delight for both the senses and the soul. It’s a remarkable creativity that Japanese chefs bring to the culinary world.  

Aurelien Verdet Nuits Saint Georges 2017

Our sommelier have selected a French red wine for this occasion.
The Nuits-Saint-Georges from the promising young producer, Aurelien Verdet, has been catching the attention of many wine enthusiasts.

Aurelien Verdet Nuits Saint Georges 2017
Pairing Red Wine: Aurelien Verdet Nuits Saint Georges 2017

It boasts a delicate balance that complements the aromas of porcini mushrooms and black truffles. The wine beautifully combines the flavors of mushrooms with the captivating scents of Burgundy’s magnificent terroir. With just one sip, you’ll notice how perfectly it harmonizes with the richness of the game.  

Aurelien Verdet Nuits Saint Georges 2017

This dish is a harmonious blend of barley and porcini, the luxury of truffle sauce, the elegance of quail, all coming together in perfect harmony with a wonderful wine pairing. Be prepared to truly savor the deliciousness of this dish from the bottom of your heart. 

Pigeon with Sauternes and Winter spinach

The sixth course features the main dish, which is the highest quality pigeon imported from France. It would not be an exaggeration to say that this is the most delicious pigeon you would have ever tasted.

Pigeon with Sauternes and Winter spinach
Pigeon (Sauternes / Winter spinach)

Surprisingly, it lacks the typical gamey smell associated with pigeons, making it a fantastic choice even for those who are not fond of pigeon dishes. The combination of its excellent meat quality and perfect cooking technique creates a tender and succulent texture that provides a delightful bite and a wonderful chewing experience. 

Pigeon with Sauternes and Winter spinach

And here we have a dish featuring pigeon with a delectable Salmi sauce.
Salmi sauce is an absolute classic in French cuisine and an essential accompaniment to game dishes. What makes this sauce truly special is the addition of Sauternes, a wine with an exceptional aroma.

Sauternes is a luxurious and rare botrytized wine that you wouldn’t typically find in ordinary restaurants, but this collaboration with WABI-SABI brings out the ultimate extravagance in taste. It’s a unique and exclusive delicacy that sets it apart from the usual fare you’d encounter in regular dining establishments. The combination of the tender pigeon and the exquisite Salmi sauce with the touch of Sauternes creates a remarkable and unforgettable culinary experience. This is truly a dish for the connoisseurs, a treasure that only us can uncover. 

Now, let me introduce an exquisite pairing featuring Barolo from the Piedmont region in northern Italy, which complements the flavors of pigeon beautifully.
Barolo is hailed as the king of Italian wines, crafted from the Nebbiolo grape variety. It boasts a rich and powerful character, typical of the Piedmont region, with intense flavors. Its juicy and fruit-forward aromas perfectly elevate the experience of enjoying it with pigeon. 

Roagna Pira Barolo VV 2013
Pairing Red Wine: Roagna Pira Barolo VV 2013

This Barolo is truly a gem among ultra-premium wines, made from vineyards with ancient vines, some of which are over 80 years old, often referred to as “VV” (Vie Vecchie). Such rare wines are hard to come by. Additionally, the grapes used in its production have never been affected by the devastating disease, phylloxera. While Barolo is commonly associated with a robust image, this wine presents not only weightiness but also a refined balance and a beautiful taste. 

The delightful pairing of pigeon and Barolo promises an indulgent moment. The pigeon’s exquisite flavors and the aromatic essence of the Salamino sauce spread throughout your palate, accentuated by the elegant fruitiness and rich aromas of the Barolo. This combination truly represents a luxurious yet sophisticated pairing. 

Barolo is the epitome of Italy’s culinary culture, highly praised for its exceptional taste and quality. Therefore, it’s safe to say that this pairing offers the best wine for the occasion. For those who seek a truly special dining experience, the distinct presence and delightful flavors of this combination are ideal, as they invite you to savor the true essence of gourmet cuisine. 

Please relish in this extraordinary pairing and savor the splendor of pigeon and Barolo to the fullest, as it truly is a fascinating dish that beckons you into the world of culinary delights. 

Setoka with Litchi and Mango

The seventh course is a dessert made with a refreshing variety of mandarin oranges from Shikoku, known as “Beni Madonna.” It’s served on top of a zesty lemon sorbet with a beautiful mango sheet garnish. This dessert is a delightful palate cleanser after the main course, boasting a light and refreshing taste. 

Setoka with Litchi and Mango
Setoka (Litchi / Mango)

The “Beni Madonna” mandarin oranges hail from the Shikoku region and are known for their fresh and sweet flavor with a pleasant touch of acidity. The lemon sorbet adds a refreshing tang that envelops the palate with a cool sensation. 

Furthermore, the vibrant mango sheet placed on top enhances the dessert’s visual appeal, and the sweetness and rich fruity flavor of the mango complement the dessert with a touch of elegance. 

Setoka with Litchi and Mango

In the world of wine and gastronomy, there’s a delightful dessert that takes center stage as a refreshing palate cleanser after a hearty main course. Its light and invigorating touch sets it apart, leaving a lasting impression. The delicate flavors gently spread across your palate, offering a soothing respite from the indulgent meal. 

With its pleasing texture and exquisite presentation, this dessert elevates the entire dessert experience to something truly extraordinary.  


This dessert is a light and refreshing treat served after the main course to cleanse the palate.
The final dessert on our menu is the Paris-Brest. You don’t often come across Paris-Brest in typical restaurants, so it adds a special touch to the dining experience. As it is assembled right there on the spot, the texture of the pastry is delightfully crispy. Unlike the ones found in regular cake shops, where they are usually pre-made, it’s challenging to achieve this level of crispiness. 


In the heart of Paris-Brest, a delightful fusion of flavors awaits you – a luscious combination of vanilla bean custard cream, marinated Japanese pears, and velvety chestnut paste.
With the season embracing the cool embrace of autumn and winter, you’ll get to savor the delightful texture of Japanese pears. The richness of the chestnut paste cream adds a touch of opulence, providing you with a truly indulgent experience as you savor the freshly made Paris-Brest. 


In this delightful dessert, a large Paris-Brest was shared among the group, allowing everyone to enjoy it together and create a wonderful experience with other guests as well 


Finally, we have the White Glass specialty, freshly baked Financier. It was my first time trying a freshly baked Financier, and it was an extraordinary experience. The exterior was delightfully crispy, while the inside was incredibly soft and fluffy.
Every bite allowed us to savor the unique aroma that only freshly baked treats can offer. What makes this Financier even more special is the use of caramelized butter in the dough, adding a luxurious touch to both its fragrance and flavor – a truly indulgent treat. 


But wait, there’s more! During special events, chef generously drizzle the Financier with truffle right before serving. Picture this: a steaming hot, freshly baked Financier with abundant truffle shavings gracing the top – pure decadence! 


In the lap of luxury, we savored a nine-course extravagant feast, a fusion of French and Italian cuisine skillfully crafted by Chefs Yamashita and Terashima, an experience like no other found in ordinary restaurants. This exclusive WABI-SABI Dining event unfolded with an exquisite lineup of premium wines, making it a truly unforgettable dinner. 

One of the delights of this members-only affair was the opportunity to engage in delightful conversations with various guests at our shared table. Sharing the meal with Chefs Yamashita and Terashima while exchanging pleasantries added a personal touch that made the evening all the more exceptional. 

Not only were our palates treated to culinary marvels, but we were also moved by the warmth and charm of Chefs Yamashita and Terashima. It’s a day I will cherish, and I eagerly await the chance to participate in such an event again. 

Looking ahead, WABI-SABI Dining promises to regularly host events that will leave guests utterly satisfied. Stay tuned to their event updates, and don’t miss the chance to join in the next one. It’s an experience you won’t want to miss! 

For those who have missed the fun this time, we have regular events throughout the year! please checkout our website or follow our Instagram for our future event updates.

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Special Dinner by Guest Chef “Takuya Yamashita”

207 River Valley Road #01-60 UE Square, 238275
(Mohamed Sultan Rd side)
Call Us: +65-8126-2395 or WhatsApp

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