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Tetsuya Wakuda's Waku Ghin Headlines Singapore's Bucket-List Dining
Tetsuya Wakuda's Waku Ghin Headlines Singapore's Bucket-List Dining

Forbes

time6 days ago

  • Entertainment
  • Forbes

Tetsuya Wakuda's Waku Ghin Headlines Singapore's Bucket-List Dining

Marinated botan ebi with uni and caviar is a signature dish at Waku Ghin. From spectacular street food to elite tasting-menu destinations, Singapore is full of bucket-list dining experiences. Chef Tetsuya Wakuda's Michelin-starred Marina Bay Sands restaurant Waku Ghin, with a cavalcade of luxury ingredients and thoughtful cooking at its chef's table, might be the pinnacle. Start at the bar and get a seasonal fruit cocktail or mocktail with Japanese musk melon, Thai golden mango or Malaysian passionfruit for a refreshing welcome. Then head into the intimate chef's table space for a meal that's truly all killer, no filler. There might be king crab and lobster and wagyu that are dramatically presented and then cooked in front of you. There might also be generous portions of bonito tataki, chutoro carpaccio and grilled nodoguro. There are no throwaway courses here. This is about a lot more than over-the-top ingredients. Wakuda is an ace at weaving in seasonal ingredients to build peak flavors as he showcases different cooking techniques. Nodoguro is accompanied by Okinawa spinach and sudachi to add brightness, acidity and earthiness. A pan-seared filet of ayu comes with a pomelo salad and water pepper vinaigrette for a little hit of sweetness and tartness. Game-changing little details abound. King crab is steamed and served with lemon-scented olive oil. Lobster is broiled with tarragon. Wagyu, served with fresh wasabi and citrus soy, is rolled to ensure every bite is optimal. Wakuda is at the Waku Ghin on the night we visit.. He discusses how everyone uses caviar now and how he's long looked for ways to layer caviar into dishes. It's about creating food that's simultaneously rarefied and balanced. Waku Ghin's signature dish of marinated botan ebi with uni and caviar tastes as revelatory as ever, and so does its cold capellini with uni, caviar and truffles. Sweetness, brininess, texture, temperature. Everything is carefully calibrated here, including the sake and wine pairings. Masuizumi Platinum Nama is a light and fruity junmai daiginjo that enhances the umami of fish. It's also an exclusive sake label created specifically for Wakuda. Clos du Mont-Olivet Châteauneuf-du-Pape, full-bodied and deeply French, is harmonious with shellfish and richly marbled beef. At Waku Ghin's chef's table, Japanese wagyu is cooked in front of guests. For dessert like an excellent dark chocolate souffle and beautiful petit fours, you're moved into a parlor. From there, you can see stores, including an Hermes boutique that actually has Birkins on display like museum pieces that you probably have no chance of purchasing. Luxury on top of luxury. That's the essence of Marina Bay Sands. Singapore contains multitudes, of course, so there are also no-frills bucket-list experiences. In Geylang, Sin Huat Eating House (a restaurant with no website and no printed menu) is where chef/owner Danny Lee personally cooks crab over mounds of bee hoon. It's a singular noodle dish, with every strand of the rice vermicelli soaking up crab juices and aromatics. Singaporean street-food guru KF Seetoh first took us here 15 years ago. Sin Huat (a favorite of everyone from Anthony Bourdain to Ferran Adria) hasn't lost a step since then. If you want more frills and thrills at dinner, chef Dave Pynt continues to work his live-fire magic at the world-renowned Burnt Ends. Pynt cooks whole fish and steaks over coals at his Michelin-starred destination. He celebrates his Australian roots by bringing in ingredients like marron, which is freshwater crayfish that resembles lobster but is a touch sweeter. He puts caviar over coarse beef tartare and also over smoked quail eggs. Pynt's famous bangers also include brioche toast topped with both crab and a generous dollop of uni. The dining room at Burnt Ends is moody and loud and fun as guests drink Old Fashioneds and big Australian reds. There are spit-roasted marshmallows for dessert. This is a total-package modern barbecue restaurant. Of course, you shouldn't visit Singapore without eating hawker-stand food. So this time around, Seetoh takes us to the Geylang Serai market and hawker center, which is chock-full of soul-warming Muslim food. We eat mutton biryani and stingray and beef rendang and prawn donuts and oxtail soup and a Malaysian take on Hainanese chicken. You can check out Seetoh's Makansutra site and e-book for an incomparable overview of Singapore's hawker stands and its gloriously diverse array of vendors. Seetoh has, of course. famously coined his own phrase for bucket-list meals. It's called 'die die must try.'

At Wakuda, a modern omakase experience converging art, cuisine and culture unfolds
At Wakuda, a modern omakase experience converging art, cuisine and culture unfolds

Vogue Singapore

time27-05-2025

  • Entertainment
  • Vogue Singapore

At Wakuda, a modern omakase experience converging art, cuisine and culture unfolds

The wonders of Japanese cuisine need no explanation nor reason to indulge in. Omakase , a revered fine dining experience showcasing the freshest ingredients and spectacular craftsmanship, however, often calls for a special occasion. At Wakuda, the omakase experience is redefined through modern twists, unveiling an artfully contemporary yet approachable take on Japanese cuisine. Whether it be date night, a celebratory dinner or just a casual soirée, the well-established restaurant is an ideal spot for all to savour the flavour of the seasons. Wakuda's stunning interiors are inspired by traditional Japanese architecture and designed by the globally renowned Rockwell Group and Japanese artist Jun Inoue. Courtesy of Wakuda A gorgeous saloon nestled in the iconic Marina Bay Sands , Wakuda's interiors are inspired by traditional Japanese architecture. Designed by the globally renowned Rockwell Group and Japanese artist Jun Inoue, guests are in for a visual treat the instant they step into the intricately designed space. Take in the Kumiki details , a time-honoured Japanese woodcraft featured throughout the restaurant, as well as the majestic wood facade on its exterior. Artisanship lies at the heart of Wakuda, permeating every corner from the design to the delectable menu. Founded by Chef Tetsuya Wakuda of one-Michelin-starred Waku Ghin, Wakuda reconceives conventional Japanese dining with contemporary flair, without forgoing the essence and expertise of tradition. At Wakuda, premium ingredients are flown in from various prefectures of Japan. Courtesy of Wakuda Tuck into Wakuda's signature 15-course sushi omakase menu, specially curated by head chef Pavel Nigai and sushi master Daniel Tan. With premium ingredients flown in from various prefectures of Japan, Wakuda's prized produce also include umibudo (sea grapes) and mozuku (seaweed) from Okinawa, as well as Tasmanian ocean trout and ora king salmon from New Zealand. Feeling a little more indulgent? Opt for the 17-course omakase menu, including sake and wine pairings curated by their in-house sommelier, drawing from the restaurant's robust sake collection as well as a carefully crafted cocktail selection inspired by Japanese flavours and ingredients. Wakuda is home to a robust sake collection as well as a carefully crafted cocktail selection inspired by Japanese flavours and ingredients. Courtesy of Wakuda All this takes place in the restaurant's private omakase room—tucked away for a more intimate dining experience as you soak in the atmosphere and watch your dishes come to life before you. As you bask in the resplendent ambiance and embark on a feast for all your senses, it might strike you that for a truly special night—there is nowhere better you could be. Wakuda, 10 Bayfront Avenue, Marina Bay Sands, Hotel Tower 2, Lobby, 018956

Waku Ghin: A hidden gem with innovative Japanese cocktails & seasonal delights
Waku Ghin: A hidden gem with innovative Japanese cocktails & seasonal delights

Yahoo

time18-04-2025

  • Entertainment
  • Yahoo

Waku Ghin: A hidden gem with innovative Japanese cocktails & seasonal delights

Japanese food is probably my favourite cuisine – sushi, sashimi, tempura, donburi – you name it, I probably have a top pick from most of those dishes. I was very excited visit Waku Ghin, a Michelin-starred restaurant by Chef Tetsuya Wakuda located in Marina Bay Sands. While Waku Ghin's highly acclaimed degustation experience at the 10-seater Chef's Table is the ultimate pilgrimage for gourmands, the bar dining area offers a timeless experience of à la carte classics, and is perfect for casual nights out. The restaurant uses seasonal ingredients sourced from various prefectures in Japan, so you know everything is at its best. Chef Tetsuya has a deep appreciation for nature. Each of his dishes pays homage to traditional Japanese sensibilities while showcasing his craftsmanship. Additionally, he employs Western techniques and a distinct Italian influence to enhance some of his creations. Waku Ghin is located on the 2nd level of The Shoppes at Marina Bay Sands. The restaurant's exterior is minimalist, with its name on the outside and a gorgeous solid wood door. Award-winning Japanese designer Yohei Akao designed the restaurant's interior. Bold columns covered with striking artwork separate the 24-seater dining area from the bar, and the setting feels both intimate and luxurious. Waku Ghin's bar is a striking display of the restaurant's collection of rare sake, whiskies and spirits. I settled here to admire the display and peruse the extensive à la carte bar menu. It was a fascinating experience to watch the bartender assemble and shake up the cocktails. Fresh fruits feature prominently in Waku Ghin's signature drinks, with a regular rotation that showcases whatever is in season. The cocktails I sampled were the Yamaoroshi (S$25), containing wasabi gin, fresh wasabi, cacao liqueur and cream. This unlikely blend of flavours made for a truly unique sip, with the sharpness of the wasabi being cut by the sweetness of the cream. The Blood Orange Negroni (S$28) and the signature Musk Melon Cocktail (S$28) are examples of Waku Ghin's seasonal fruit-based cocktails and should not be missed when visiting. The Musk Melon Cocktail is an homage to Chef Tetsuya's hometown of Shizuoka, where the melons originate from. In both, the flavour of the fruit is brought to new levels and not masked by the alcohol. It's not just the cocktails that are stellar here, though. I love a good lobster roll, and the Slow Cooked Lobster Sandwich with Black Truffle (S$55) was a truly intriguing way of enjoying lobster that had me at the first bite. The lobster meat was an addictive paradox of being tender yet crunchy at the same time, and the homemade sourdough played off the brininess of the fresh lobster and the decadent black truffle shavings to truly bring everything together. Jinggho Shokudo: Hawker stall serving affordable Japanese fare & giant unagi bowls as big as your face The WG Grilled Wagyu Beef set on Rice (S$58) packed an abundance of flavour and decadence into a small bowl. It featured Japanese rice topped with leeks and grilled wagyu beef slices. The beef was a mouthful of pure luxury. It was rich, tender and grilled to perfection, while the meltingly-soft leeks added a subtle vegetal note that helped cut the richness of the beef. The Aburi Tasmanian Ocean Trout with Yuzu (S$32) was an elegant presentation of fresh ocean trout that had been gently torched and seasoned with yuzu. The flesh of the fish glistened with promise and was of impeccable quality. The delicate flavour of the trout was heightened by the yuzu and will undoubtedly please fish lovers. If you want to experience Japanese cuisine at its finest, pay The Bar at Waku Ghin a visit. The quality and creativity of the dishes, along with the beautifully crafted cocktails, will not disappoint – your meal will be as memorable as it is delicious. Ready for a one-of-a-kind dining experience? Head over to Waku Ghin's website to make your reservations now! Expected damage: S$40 – S$70 per pax * This post is brought to you in partnership with Waku Ghin. 13 best omakase restaurants in Singapore for the most authentic Japanese dining experience [Jan 2025 update] The post Waku Ghin: A hidden gem with innovative Japanese cocktails & seasonal delights appeared first on

A new Nobu is opening in The Link at One Za'abeel later this year
A new Nobu is opening in The Link at One Za'abeel later this year

FACT

time28-02-2025

  • Entertainment
  • FACT

A new Nobu is opening in The Link at One Za'abeel later this year

Amidst Dubai's ever-evolving culinary scene, some firm favourites remain. One such name is Nobu, which is opening yet another outpost to the city. Set to welcome guests in 2025, the new Nobu One Za'abeel will be located in The Link. Perched on the suspended 24th floor, this venue promises world-class food and skyline views from inside the world's longest cantilever. If you've been to a Nobu before, you already know the brand blends modern luxury with minimalist Japanese traditions. The new Nobu One Za'abeel will take that signature aesthetic and give it a futuristic twist. The space will feature a fine-dining restaurant, private dining rooms, and a lounge and bar, framed by floor-to-ceiling windows. Of course, the real star of the show is the food. Expect Nobu's Japanese-Peruvian flavours with beloved classics like black cod miso, rock shrimp tempura, and wagyu beef dishes, all cooked to perfection. Omakese experiences, replicating the other Nobu branches, will also be on the agenda at this outpost. Beyond food, the new Nobu One Za'abeel will also offer live entertainment. Think performances that blend with the restaurant's decor, creating a multisensory experience. With this launch, Nobu strengthens its presence in Dubai. It will be the brand's third location in the city, joining Nobu Dubai at Atlantis, The Palm and Nobu by the Beach at Atlantis The Royal. Nobu One Za'abeel joins a constellation of culinary superstars at The Link, including StreetXO from Spanish chef Dabiz Muñoz, Sagetsu by the revered Tetsuya Wakuda, and the FACT award-winning La Dame de Pic from the world's most decorated female chef, Anne-Sophie Pic. While the exact opening date and details for Nobu One Za'abeel are still under wraps, stay tuned at FACT for all the insights. GO: Visit for more information.

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