Thanks to an invitation from Diners Club International, I had the good fortune to meet with one of the top chef in Australia and the world, Chef Tetsuya Wakuda, at Waku Ghin for an exclusive VIP-only dining experience in celebration of his acceptance of the 2015 Diners Club Lifetime Achievement Award.
This was my first time visiting and dining at Waku Ghin. I have read many rave reviews, with some food critics even naming Waku Ghin as the top fine dining restaurant in Singapore.
- 9th place – Asia’s 50 Best Restaurants 2015
- 7th place – Asia’s 50 Best Restaurants 2014
- 11th place – Asia’s 50 Best Restaurants 2013
- 2nd place – Miele Guide’s Top 20 Restaurants in Asia 2013
- 39th place – World’s 50 Best Restaurants 2012
The name ‘Waku Ghin’ is derived from two Japanese words: ‘Waku’ meaning to ‘arise’ (like water pouring forth from a hot spring) and ‘Ghin’ meaning ‘silver’. This restaurant is the brainchild of Chef Tetsuya Wakuda, the first person appointed Sake Ambassador outside of Japan, among his many other culinary achievements.
At 8,000 sq ft, Waku Ghin is the largest restaurant in the Marina Bay Sands integrated resort. However, for an intimate, conducive dining environment, it seats only 25 people in four private rooms that are each fitted with a teppan counter.
During my dinner session, there were only three diners in the room with one chef serving us:
If you are intending to dine at Waku Ghin, note that there are two seatings, at 6 and 8.30pm respectively, with the second group coming in while the early diners enjoy desserts in a main dining room that looks out onto Marina Bay.
There is no a la carte menu, only a 10-course degustation menu priced at S$400 per pax, which the chef designs based on your dietary restrictions. Each private room is assigned its own chef, who cooks the teppan dishes in front of you.
Appertisers were served when we arrived:
After meeting with the friendly Chef Wakuda, we were given a tour of the kitchen:
The wine selection for the night in the order they were served to accompany each dishes were:
- N V Billecart-Salmon Rose Brut
- Masuizumi Platinum Nama for Tetsuya’s
- 2010 Pierro Chardonnay Special for Tetsuya Margaret River Australian
- 2008 La Velona Brunello di Montalcino – Tuscany, Italy
- 2011 Josefina Pinol Grenache Blanc – Terra Alta, Spain
Are you overwhelmed by all the extremely foodporn-worthy pictures?
I get really hungry when I edit and post up these pictures too. This is one of the best meal I had in my life. The preparations may appear simple, but they require years of training in order for such flawless execution from start till end, with every ingredient cooked to perfection to retain the freshness and the natural flavours.
Next time you are looking to pamper yourself to a luxurious gastronomical treat, look no further than Waku Ghin at Marina Bay Sands, Singapore! 🙂