Street Food Warms Your Heart: Wave House Sentosa at 36 Siloso Beach Walk - The Chef & The Signature Blackened Fillet of Salmon & Hoisin Roast Duck Pizza

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

Blackened Fillet of Salmon - uniquely prepared salmon fillet, served glistening with Passion Fruit Vinaigrette, a whip of garlic mashed potatoes, vegetables tinged with sweet & sour sauce, priced at $24.50 served here at Wave House Sentosa.

This dish is made using Core Ingredients - salmon fillet, passion fruit, garlic, potatoes, sweet peas, paprika powder, chili powder, veg juice, sugar, carrot, celery, sugar beet, capsicum, home made sweet & sour sauce (made using red wine vinegar, orange, star anise, honey), butter.

How it is done - Chef Bert first season the salmon skin with salt, sugar, paprika powder, then pan-seared the salmon till skin is crisp. Then Chef Bert seasons the salmon using paprika powder, chili powder. To make the passion fruit vinaigrette Chef Bert uses passion fruit, sugar, veg juice & reduce till it thickens.

Chef's Tip of the day: to bake the salmon, Chef adds a little butter on top so that the salmon does not get too dry.

Chef Bert usually bake salmon at 190 degrees for 3 minutes so it is about 70% done else the salmon meat becomes too dry. To make the vegetable Chef Bert uses carrot, celery, sugar beet, capsicum julienned & stir fry using seasoning the sweet & sour sauce to reduce. Chef Bert uses orange juice, red wine vinegar, star anise, honey to make the sweet & sour sauce.

Tasting Notes - The salmon is pan-seared to give a crisp skin & later baked in the oven, and the salmon meat is layered with bits of paprika that lends a lightly spicy tinge. The salmon is cooked to about 70% as Chef Bert advise not to overcook the salmon as it tastes best when it is 70 % cooked so it is does not become too dry. Chef Bert uses passion fruit juice to form the dressing that lends a sweetness to it. He uses sugar to soften the tarty flavor. As for the vegetable they are stir fry till cooked. The vegetable are garnished with pepper corn to give a strong peppercorn flavor that blends evenly with the sweetness from the onion & carrots. Chef Bert uses the same recipe for the mashed potato in the beef cheek to base the salmon in.

Hoisin Roast Duck Pizza - made using Core Ingredients roast duck, hoisin sauce, shiitake, scallions, crispy wanton skin on a ultra thin crisp crust, priced at $17.80 served here at Wave House Sentosa.

How it is done - Chef Bert first layered the thin frozen pizza dough with Mozzarella cheese & Hoisin sauce, followed by chopped scallions, sliced shiitake mushroom. Chef Bert sliced the roast duck into smaller pieces, then layered it onto the pizza, add more Mozzarella cheese, & pop the pizza into the oven at 160 to 170 degrees for about 6-7 minutes. After it is baked, Chef Bert drizzles a dash of Hoisin sauce on the pizza & a dash of crispy wanton skin. Chef gets his roast duck from his regular supplier & frozen pizza dough from Montreau.

Tasting Notes - Because of the roast duck & Hoisin sauce used in this recipe there is an oriental flavor to an otherwise Italian dish. The overall taste is very umami. The roast duck is very savory & delicious, the Hoisin sauce lends a sweet savoury flavor to the pizza, the wanton skin lends a crispy crunch to the pizza. This is an exotic original Oriental twist to the pizza. The pizza crust is very ultra thin & very crispy, so you can down the entire pizza without feeling guilty. There is a layer of cheesy Mozzarella flavor, that balances beautifully well with the sweet Hoisin sauce.