Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Wave House Restaurant

Seeing that all the action was happening outside (this is a surfing joint, after all), we decided to tank up on some chow before riding the “waves” at the Wave House Restaurant in Sentosa. The menu had a Western-Asian fusion touch, “New California Asian” they call it. Being on the beach the wait staff were casually dressed, attentive and friendly. We started with pan-grilled sea scallops with asparagus spears and procsiutto ham. The scallops came topped with Thai mango relish and citrus dressing which brought out the flavor of the tasty mollusks while the ham was dressed in a chilled watermelon salsa with touches of balsamic tar. Refreshing. For our main course, we tried the coconut scented seafood stew, the rib eye steak and the pan-fried barramundi. While we enjoyed the perfectly done steak served with Japanese mushrooms and topped with assorted greens, the highlight of our meal however was the fish. Expertly cooked till fork-tender with a crispy outer skin, the barramundi was served on a bed of fluffy mash. Not bad really, considering that most people come here to ogle at the crowd rather than to seriously dine.