Waku Ghin is Chef Patron Tetsuya Wakuda’s only restaurant outside his famous Sydney outlet. Marina Bay Sands is an impressive casino hotel in Singapore and on the Level 2 of the casino building you will find Waku Ghin.
In 1982 when Tetsuya Wakuda came to Australia he did not know much about cooking, but he had a great passion for food and it did not take long before he had his first job in a professional kitchen. The first Tetsuya opened 1989 in the suburbs of Sydney and the restaurant became very popular. The self-confidence of Chef Patron Tetsuya Wakuda grew and the financial situation just got better so 2000 he could open up his new restaurant at Kent Street. Ten years later, in 2010, the Chef opened his Singaporean branch.
Before Tetsuya Wakuda opened up his own restaurant he learned French cooking skills, a lot thanks to recognized Chef Tony Bilson, and today he offers his restaurant guests a great contemporary Japanese inspired cuisine with French cooking techniques and seasonal produce. The flavours are pure and distinct and what might look easy to do on the plate is in fact done to perfection. Some good examples are Tetsuya Wakuda’s signature dishes marinated botan shrimp with sea urchin and oscietra caviar, and the Australian wagyu with wasabi and citrus soy, and the Japanese ohmi wagyu roll from Shiga with matsutake.
Executive Chef Sia Kok Hong is in charge of Waku Ghin when Tetsuya Wakuda is not on site and he runs a brigade of highly skilled chefs working both in a main hi-tech kitchen and in several individual teppan rooms, where you sit next to on bar stools to enjoy the action close by and to be served directly by any of the talented cooks. If you are not sitting in any of the teppan rooms, you will be seated in the vast main dining room. Only 25 seats, but it is huge so you will almost feel alone. You can end your meal in the drawing room where desserts, coffees, teas and cognacs are served.
Waku Ghin offers world class dining and is not to be missed during your stay in Singapore. The Japanese and French inspired cuisine has evolved into something unique and wonderful in the hands of the almighty Tetsuya Wakuda.
Written by Andy