Wave House Restaurant

Singapore had no waves for surfing, and California was on the other side of the world – until Wave House brought it all to Sentosa. But do you know, Wave House is more than just riding. It’s also a spot to hang out, soak up the atmosphere and kick back with friends and family.

Taking the helm at Wave House’s new kitchen is Chef Freddy Ng. With close to a decade of training and professional culinary experience in Singapore and Vietnam, Chef Freddy’s new menu at Wave House showcases modern European cuisine with occasional asian touch.

After a fun day surfing, treat yourself to a tantalising meal at the Wave House Bar and Restaurant. This restaurant has a concept that close with nature, seen from the bamboo and wood as restaurant décor. The customers can also see how the food is cooked because the kitchen has semi open kitchen concept.

Immerse in the picturesque backdrop of beach culture which enjoying The Summer Cherry Tomato, juicy and fresh cherry tomatoes admidst arugula greens, dressed with extra virgin olive oil, crumbles of feat cheese and a dash of balsamic jelly. At first thought, the balsamic jelly looks like grass jelly. After tasting, then I realized it is actually a smooth and sweet jelly made with balsamic vinegar. Very refreshing salad, suitable for people who wants a light meal.

Forchon of Foie Gras & Smoked Duck Breast, drizzled with pear vincotto and served with golden sugared toast and vanilla compote. Properly broiling a foie gras while preserving its delicate taste is an arduous endeavor. Imported from hungary, the foie gras is not as rich and delicate as the french ones.

Warm salads used to be common on restaurant menus, but their popularity has waned, for no good reason. This terrific Baby Spinach & Warm Mushroom Salad has a healing blend of fresh sauteed mushroom on a bed of young spinach, mixed with chopped pine nuts, lotus chips and served with sesame soy vinaigrette.

Black Pepper Sesame Crust Tuna Tataki is a dish created by Chef Freddy while he was in Vietnam. The gently seared fresh tuna is covered with crushed black pepper, with a sprinkling of arugula leaves, avocado and cherry tomatoes, bathed in balsamic sesame dressing.

Simply gorgeous on the plate, Wave House’s uniquely prepared Blackened Fillet of Salmon served with passionfruit vinaigrette, sits atop a mound of garlic mashed potatoes and vegetables tinged with sweet and sour sauce.

For those who’ve never had beef cheeks, the attraction is that they’re an incredibly marbled. When you slow cook them, the fat renders through the meat and they become glutenous and delicious. Braised Australian Beef Cheek is braised to tenderness, served with a delectable swirl of mushroom ragout, a coil of garlic mashed potatoes, sugar peas and edamame.

Pan Roasted Emporer Snapper Fillet is an ocean delight of epic texture, roasted and drench in crab jus, alongside portions of crab hush, picked fennel and andoille sausage. The crab hush is made with sliced potatoes, crab meat and coriander. Unfortunately, the potatoes covered the crab taste and made the hash very dry.

Lemongrass Scented Boneless Kampung Chicken is infused with lemongrass, graced with stir-fried padthai and green mango salsa. The kampung chicken is very flavorful and the well marinated skin goes very well with mango salsa. A pity that the padthai was a disappointment, it lacked the wok hei taste and the noodles were too rubbery. Well, I think it is because it is a western kitchen, so they don’t have wok, and can only use stove to cook the padthai.

After a hearty meal, enjoy the never-go-wrong Chocolate Lava Cake. A full bodies chocolate cake encodes a decadent centre of warm flowing chocolate, blissfully balanced with vanilla ice cream, citrus salsa and a whisper of chilli. Chilli? Yes, chilli stripes.

Silky Smooth Coconut Panna Cotta with a creamy burst of coconut decked and lined with sliced mango, strawberry and passionfruit coulis.

I wanted to be special, so I ordered Young Ginger Nougat Parfait. The frozen nougat parfait is spiced with fresh young ginger, paired with roasted pineapple in a glaze of pineapple honey sauce. I think it is an acquired taste.

My favorite dessert will be the Airy Milk Chocolate Cloud. Served with a martini glass, it is a combination of raspberry granite, toasted hazelnut and praline nougatine. Sinfully delightful, you get a burst of sweet and sour flavor in one mouthful.

If you like, go for a glass of wine to pair with the mains.

Wave House Restaurant consists of two areas : indoor and outdoor. Indoor area has 60 seating capacity, while outdoor area has 20 seating capacity. If you choose to sit in outdoor area, you will enjoy the mini surfing performance and also the amazing beach in Sentosa Island.