Level 2 Dining, The Shoppes at Marina Bay Sands, Singapore
+65 6688 8507
With only 25 seats at the 2-star Waku Ghin at Marina Bay Sands, Tetsuya Wakuda is providing a truly private and exclusive dining experience for his Singapore guests.
From the restaurant name, which reflects the use of silver in the kitchen, to the small wall niches that hold his works of art, Tetsuya’s personal imprint is found throughout.
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’, Tetsuya’s favourite colour which is found throughout this stunning restaurant.
The award-winning venue’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 for aperitifs before guests head to the private dining rooms.
Each private enclosure is helmed by a chef, bringing forward the season’s best to the Chef’s Table. Diners then move on to the main dining room or drawing room to relax over desserts, coffee and digestifs, while soaking in the sensational floor-to ceiling view of the Singapore skyline.
From humble beginnings, Tetsuya arrived in Sydney with little more than a small suitcase and a love of food. He started working as a kitchen-hand, but it didn’t take him 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 alongside his reputation.
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.
The menu boasts new creations sourced from the freshest ingredients from the region and beyond, serving honest food. Sustainability is also at the top of Tetsuya’s list as a chef.
Even as the restaurant sources for fresh, natural produce, it does it in a way that protects the natural eco-system so that it continues to thrive. The menu includes less resource-intensive sources of protein, favouring premium seafood (60% of total protein) over animal husbandry. The restaurant tries to source from the best and the most environmentally friendly suppliers. Its Hojicha is sourced from a Japanese Agricultural Standard (JAS) certified supplier from Kyoto, and the restaurant’s kelps/seaweed are naturally harvested as well.
Tetsuya’s favourite dishes include the Marinated Botan Shrimp with Sea Urchin & Caviar, the Ohmi Wagyu with Wasabi and Citrus Soy, and the Toasted Parma Ham and Black Truffle Sandwich, which is only available at The Bar at Waku Ghin.