Street Food Warms Your Heart: Wave House Sentosa at 36 Siloso Beach Walk - The Chef & The Signature Hand Made 6 Oz Australian Beef Burger & Home Made Mushroom Soup

The Executive Chef

Chef Bert

The Wave House Sentosa Menu

The Cuisine served at Wave House Sentosa is Modern Californian-Asian Cuisine. Some of the Signatures include :

Blackened Fillet of Salmon with Passion Fruit Vinaigrette,
Braised Australian Beef Cheek with Mushroom Ragout,
Lemongrass Scented Boneless Kampong Chicken,
Steam Black Mussels Sauteed in Garlic & White Wine.

Signature Dishes

6 Oz Handmade Beef Burger with spicy roasted peanut sauce, cucumber, lettuce, roasted red onions, served with salad greens & straight cut fries, priced at $15.90 at Wave House Sentosa.

This burger dish is made using Core Ingredients - Australian frozen minced beef, tomato juice, onion powder, garlic powder, burger spice, salad dressing (made using lemon, mustard, mayonnaise, white wine vinegar), Vismark's satay sauce.

How it is prepared - Chef Bert uses Australian frozen minced beef from Indoguna in 2.5kg packs, he then adds tomato juice, onion powder, garlic powder, burger spice to the minced beef. Chef Bert prefers to use powder garlic & onion as he feels that fresh garlic & onions may ferment and compromise the flavor of the meat if they are not used immediately. After the electric mixer had mixed the ingredients evenly, he makes beef patty of uniform 6 Oz size. Chef Bert gets burger buns from Sunshine. For the salad dressing, he uses lemon, mustard, mayonnaise, white wine vinegar. Chef Bert uses satay sauce from Vismark. Beef patty is pan-fried to sealed in the flavors, then oven grilled for 6-7 minutes at 180 degrees to perfection.

Tasting Notes - The hand made 6 Oz beef patty has a thickness of 1 inch, & diameter of 3 inch, the patty is nicely minced & kneaded & cooked just right. The beef patty is well blended & minced, the meat is juicy & tender and evenly cooked to give a chewy moist texture. The patty is laid on top of a slice of cucumber, tomato, lettuce & sesame seed bun. Right above the beef patty is a layer of spicy roasted peanut sauce that lends a spicy tinge. The burger bun is lightly toasted to lend a charred flavor that complements the crispy crunchy flavor & texture of the salad green. The dressing used in the salad green has a vinegary, lightly salty citrus taste. I love it that Chef Bert uses straight cut fries rather than crinkle cut fries, & these are fried just nicely & not overly brown, in fact they are really sweet when you chew on the fries on their own without any condiments. This is a great tasting delectable burger with a local twist. The spicy peanut sauce tastes pretty much like the satay sauce used by satay-sellers.

Home Made Mushroom Soup - a hot creamy brew featuring a variety of finely chopped fresh mushrooms priced at $8.50 served at Wave House Sentosa.

This soup is made using core ingredients - fresh Shiitake mushroom, fresh Button mushroom, leek, celery, potatoes, onions, thyme, rosemary, white wine.

How it is prepared - Chef Bert first sauteed the vegetables (celery, leek, onions), then add potato & mushroom & cook till mushrooms are thoroughly well done, then the mixture is blended to form a mushroom puree. To the mushroom puree is added white wine, followed by dried herbs (thyme & rosemary), then cook & simmer till it is further reduced to form the soup stock.

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Chef's Tip of the Day : Mushrooms need to be cooked thoroughly to rid of the earthy flavor odour.

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Chef Bert adds julienned Shiitake mushroom to lend extra bite to the mushroom soup stock. To prepare the Shiitake mushroom, they are sauteed at slow fire to make them sweat, then white wine is added, followed by water to further simmer till they are well-cooked. Finally Shiitake mushroom are pureed, added to mushroom stock.

Chef Bert usually cooks the mushroom soup in 20L cast iron pots that are easily consumed in a typical day. These are usually prepared daily. For the puree he generally prepares at least 3 times a week. When the order is placed, Chef will warm up the already cooked soup. To serve, Chef Bert drizzle some cream on it, & garnished with a dash of scallions. Chef added julienned strips of mushrooms to give it an added texture.

Tasting Notes - This home made mushroom soup made from scratch is very flavorful, filled with lots of goodness of the essence of Shiitake. The taste is mushroomy, very savory, with a light mild saltiness, & intense dose of black pepper flavor.