If You’re A Dessert Enthusiast, Wakamé Will Leave You Spoiled For Choice

I am a sushi, dumplings, and ramen stan all in one. While eating with chopsticks gives me the kind of god complex I didn’t know I needed, most Asian dishes are also quite different from the palates and flavours I’m accustomed to. As a true North Indian, I love my food to be spicy, infused with garlic, piping hot, and paired best with a hearty carbohydrate side (roti, rice, kulcha, bhatura, naan—the world’s really my oyster!). 

This, precisely, is why Asian often feels like a refresher I didn’t know I needed. Packed with umami-rich kicks, a subtler, more nuanced flavour profile, and often served in smaller portions, cold, I love how light and miles away from my everyday favourites Asian food feels. For favourites, I’d have to go for sushi in any and all its forms, and the world of options at Wakamé in Defence Colony and helmed by Chef-Founder Nisha Singh , did not disappoint. But, I’d be lying if I said sushi was the star of my evening—because the desserts stole the show!

Most spaces are hyper-focused on perfecting their food menu, which, by all means, is the more important counterpart. But this skewed fixation often results in a less-than-satisfactory selection of sweet treats. And that for me is a restaurant red flag! But, you best believe Wakamé sent me home happy and how!  

The name itself is inspired by wakamé , a Japanese sea vegetable that comes from a history of cultural and culinary significance across East Asia. Traditionally used in Japanese and Korean cooking, wakamé is vital not only as a staple ingredient but also as a representation of nourishment and life. Hence, it’s even considered sacred vegetable in specific cultural contexts. In the culinary world, wakamé and seaweed are the backbone of umami, the very flavour that defines much of Asian cuisine.

For the head chef and founder of the space, this ingredient became a metaphor as much as an inspiration. Wakamé grows naturally underwater without fertilisers or pesticides, drawing energy from sunlight and nutrients from its surroundings. This quiet, self-sustaining growth mirrored Singh’s personal journey with food and life, extending into the way Wakamé has been imagined as both a space and a culinary expression.

While there might be numerous neighbourhood favourites doing Asian right, few are perfecting their desserts just as well as this nook in Defence Colony. Go for the sake and soup dumplings, and stay for their coconut-flavoured sweets. 

Star Dish

I have to admit—I enjoy streetside momos far more than steamy dumplings because of just how much flavour the former really packs in. However, the Chicken Sriracha Dumplings might have left me converted. 

Stuffed with tender, juicy chicken that is marinated with an addictive taste and aroma of fried garlic, each bite was a bold hit of flavour right from the start. The best part? The sriracha wasn’t just a background note or aftertaste but it brought a confident, spicy kick to the dumplings, without overpowering the filling. Each ingredient complemented the other: the natural savouriness of the chicken, the umami richness from the garlic, and that gradually building heat. 

Unlike many dumplings that can taste mild or one-dimensional, these were flavour-forward. Punchy, spicy, and ideally suited to Indian taste buds that crave a little extra intensity. The fusion of spice and umami made them quite addictive—the kind of small plate you order for the table but secretly hope you don’t have to share it!

What Else Is On The Menu?

Beyond the dumplings, the menu at Wakamé features various sections, offering everything from tapas, pizzas, and cold starters to soups, toasts, tacos, and nigiri. So, yes, there’s something to satisfy each and every kind of craving, full of flavour, texture, and heat.

I started with the Black Spider Sushi, which swaps the white rice, traditionally used in sushi, for some nutty black rice, giving the roll an earthier, mildly toasted depth. It was packed with fresh, crunchy vegetables (thanks to just how much brightness and crunch they added to the roll). I always say that I’m a big texture-over-taste person when it comes to food, and the black spider sushi nailed the texture front—the contrast between the firm black rice and the crisp filling made it far more interesting than your average sushi roll. It was wholesome, flavourful, and visually striking on the plate. So, a great pick overall.

Then came the Kimchi Ramyeon with chicken—while I usually prefer ramen to ramyeon, this one was a good pick for those who enjoy the subtle spice of most Korean dishes. The broth was bold in its umami-rich flavours, which worked perfectly with the kimchi. It was spicy, savoury, and slightly tangy, paired with an unmistakable fermented warmth that is specific to such bowls. Do keep in mind that the umami flavours in this dish are pretty intense and tend to linger long after you set down the empty bowl. Going for the chicken was a good choice, as it added heartiness, while the noodles soaked up all that flavours. 

Other offerings on the menu range from indulgent to light to preparations that work well for all sorts of tastes, appetites, and preferences. There are brighter, more delicate plates like Hamachi Ceviche, crisp Seaweed Crackers, and indulgent Avocado Truffle Baos that are fresh and easy on the heftiness. Small plates such as Vegetable Tempura and Chicken Karaage strike the perfect crunch-meets-softness balance, and if you’re craving something soupy, both the Miso Ramen and the Paitan are slowly developed stocks layered with fermented umami.

The mains shift into somewhat deeper, wok-tossed and grill-forward flavours without feeling too heavy. There are comfort classics like Garlic Fried Rice and Chilli Oil Noodles that pack a punch, while soy-caramelised dishes like Char Siu Pork and Teriyaki Chicken bring that glossy, savoury-sweet richness, perfect for those who prefer their Asian plates to offer the best of both worlds.

Wakamé’s got a menu that understands progression—from crisp and bright to warm and deeply savoury—making it easy to keep ordering just one more thing!

Can I Have The Drinks Menu, Please?

The drinks menu at Wakamé carries the same Asian-forward identity as the food. Most in-house creations are an experimental twist on classic cocktails, while there’s also a separate list of classics for those who don’t wish to risk on their drinks. 

I tried the Roasted Ritual, which was warm and slightly smoky, and featured a depth that felt almost toasted on the palate. It wasn’t very sweet or aggressively strong; instead, it had that slow, rounded finish. It paired well with the dumplings and richer dishes, cutting through spice while holding its own.

The Wakamé Yuzu Kiss, on the other hand, was bright and refreshing—citrusy, crisp and very fruity. The yuzu brought a sharp tang, paired with the slightest notes of pineapple, mango, and coconut, giving the cocktail a summery kick! This worked exceptionally well alongside the sushi and lighter plates. It was the kind of drink that wakes up your palate rather than weighing it down.

You’ll find both classic cocktails and house signatures with Asian influences, including clarified and infused drinks. The spirits list spans Japanese whisky, sake, Korean soju and even Thai beers, making it easy to match your drink to your dish. Beyond these, the beverage programme is quite wide, especially if you’re abstaining from alcohol on your night out. Mocktails, teas, coffee and shakes are crafted with the same level of precision as the cocktails, ensuring everyone at the table has something interesting in their glass.

There’s Always Room For Dessert!

No meal is truly complete without the dessert offerings as the cherry on top (quite literally). However, conversely, for this one, the desserts were the stars of the evening!

I began with the Yuzu Panna Cotta, and tasted it like everything tropical I’d been craving lately. Soft as a blanket, it tasted like summer in a beautiful wine glass, and there’s no better way of describing it. Layered with flavours of mango and coconut with a generous helping of meringue on top, it was just the perfect first-course of dessert (yes, there’s lots more to come). While the fruity flavours are my favourite part, I also loved how the sweetness wasn’t over-the-top and didn’t feel like too much sugar at any point.

Next, I had their coconut ice-cream, which was rich, indulgent, and hearty, each bite more flavourful than the last. While most ice creams tend to thin out into watery milk, this one was quite whole althroughout, and tasted as if it had been prepared in-house, with real coconuts. If you’re craving a bite of summer right in the midst of March, do try this ice cream! Not to mention, the serving size was generous, enough for 2 to 3 people. 

Lastly, my most favourite dessert (and dish) of the evening was Wakamé’s Coconut Sunset Delight, which featured a silky coconut mousse in a coconut shell made out of chocolate, topped with mango coulis and crushed biscuit. When I say it tasted like everything good in the world, I’m not exaggerating. Not only did the dessert look like it was vacation, but it also tasted like it too! The coconut mousse was subtly sweet, deeply infused with authentic coconut flavour, and the mango coulis on top paired perfectly with the sand-like biscuit crumbs. It was silky, smooth, and so, so easy to finish in under 10 minutes—you best believe it disappeared in no time! A must-order if you’re planning to dine at this space. And if you’re sensing a pattern in all the desserts I ordered—yes, I’m obsessed with coconut—and find yourself averse, there’s plenty for those who love chocolate, matcha, and cake. From a mango and vanilla cheesecake, a walnut Napoleon dessert, and a Japanese cotton cheesecake to a moon cake, a chocolate-coffee mousse tart and a chocolate mystery ball, there are too many options to choose from!

Vibe Check

The interiors at Wakamé are warm and welcoming, full of organic shapes and Asian artwork that anchor the space in its culinary identity. Designed with an earthy colour palette throughout, giving the restaurant a grounded, calming energy. While the restaurant itself was a comfortable space, the ceilings were my favourite part. Featuring artwork inspired by flowing seaweed and bar fixtures that nod to ocean life, the ceiling ties back to the coastal influences that shape the space. Nothing feels random—every element has been carefully crafted with intention, giving the space personality rather than just aesthetic appeal. 

The seating is spread across multiple levels, offering a variety of settings and moods to choose from, depending on what kind of night you’re there for. While there are cosy corners perfect for long dinners and cocktails, there are also relatively private, tucked-away spots that work better for date nights. There’s even an open-air terrace that brings in a more lively, easygoing energy, ideal for group dinners, live screenings, or parties. Lastly, there’s even a private room for those celebrating!

Altogether, it’s a versatile space. You can dress up and make a night of it, keep it casual with friends under the open sky, or slip into a quieter corner for a slower, more personal meal!

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