Waku Ghin

SKY’S THE LIMIT

FRESH FROM PLACING NUMBER 11 ON THE LIST OF ASIA’S 50 BEST RESTAURANTS, AS AWARDED IN FEBRUARY AT A CEREMONY THAT TOOK PLACE RIGHT ON THEIR HOME TURF AT MARINA BAY SANDS, THERE’S NO STOPPING WAKU GHIN’S METEORIC RISE TO CULINARY STARDOM.

Opened in 2010 to rave reviews, Waku Ghin showcases the brilliance of Chef Tetsuya Wakuda in his only establishment outside of his world-famous Sydney restaurant. The name ‘Waku Ghin’ is derived from two Japanese words: ‘waku’ means to ‘arise’ (like water pouring forth from a hot spring) and ‘ghin’ means ‘silver’, which is Chef Tetsuya’s favorite color found throughout the stunning restaurant. His personal touch doesn’t end there as discreet wall niches within the restaurant showcase his own works of art. Listed an impressive 2nd place on The Miele Guide to Asia’s Top 20 Restaurants, Waku Ghin’s dining concept is based upon a multi-faceted use of space, where diners can move from room to room, luxuriating over a bespoke experience of refined cuisine and exemplary service. The 8,000 square foot restaurant features an intimate lounge at the entrance, ideal for aperitifs before heading to one of the private dining rooms.

Showcasing the season’s best offerings at individual Chef’s Tables, your evening begins with a very unique experience, as an individual chef helms each private dining room. Waku Ghin’s European/Japanese fusion menu boasts new creations made with specially sourced ingredients found within the region and beyond. Signature items include Marinated Botan Shrimp with Sea Urchin and Caviar, and Australian Wagyu with Wasabi and Citrus Soy. A 10-course degustation menu is the hot ticket for dinner as this gastronomic gem of a restaurant offers only 25 seats, promising a truly private and exclusive culinary escapade.

Waku Ghin’s magical rise to culinary fame is a dream for Chef Tetsuya who grew up in the Japanese town of Hamamatsu. At the age of 22, with only a very limited grasp of English, his adventurous spirit led him to Australia. In 1982, he arrived in Sydney, with nothing more than a small suitcase and a love of food. From his humble beginnings as a kitchen-hand, it did not take Chef Tetsuya long to discover he had a flair for cooking. In 1989, he opened his first restaurant, Tetsuya’s, in a tiny shop-front in Sydney. The popular restaurant flourished and his reputation grew. Always fully booked, Tetsuya’s relocated to a larger space in 2000 and has consistently been included on the S.Pellegrino’s World’s 50 Best Restaurants list, as voted for by the culinary world’s top food critics and chefs. Considered by many as Australia’s finest chef, he ventured into Singapore in 2010 and has won critical acclaim for Waku Ghin since then.

As seductive as the chef’s menu offerings, Waku Ghin’s interior was created by JZA+D and mirrors Chef Tetsuya’s dynamic and multi-dimensional approach towards his dishes. The corridor walls are curving and sinuous, echoing the work of American sculptor Richard Serra. Perfectly situated on Level 2 of the casino building, Waku Ghin’s loyal clientele love the bespoke experience offered by such an intimate restaurant. In addition to the private dining rooms, you’ll find an exquisite sake bar and caviar lounge, an extensive wine collection and an alluring drawing room which entices you to relax after dinner over tantalizing desserts, coffee and digestifs, while soaking in the sensational floor-to-ceiling view of Singapore’s skyline. Chef Tetsuya is the first person appointed Sake Ambassador outside of Japan, making his selection the best in the world. Staffed by award-winning Japanese bartenders ready to impress with one (or more) of over 85 handcrafted cocktails, The Bar offers relaxed bites that include the Wagyu Beef Open Sandwich and Oyster Kilpatrick, making it a hot spot after a full day in the office or at the table games.

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