Waku Ghin Restaurant in Marina Bay Sands

WAKU GHIN

Course by course, bite by bite, immerse yourself in an unparalleled experience with a 10-course dégustation menu as culinary magic materialises before your eyes.


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', Chef Tetsuya's signature colour found throughout the 8,000 square foot space, featuring an intimate bar, three private cocoon rooms and a main dining room.
Each private room is helmed by a chef, bringing forward the season’s best produce to the Chef’s Table, which includes signatures such as the Marinated Botan Shrimp with Sea Urchin and Caviar and Wagyu with Wasabi and Citrus Soy. Then be escorted to the main dining room for desserts and coffee while soaking in sensational views of the Singapore skyline. 

Chef Tetsuya is the first person appointed Sake Ambassador outside of Japan, making his selection the best in the world. He also recently won the prestigious Diners Club® Lifetime Achievement Award - Asia 2015.

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Waku Ghin - Tartar of Tasmania Ocean trout with Avruga Caviar and Gold Rush Cocktail

Epicurean Adventures at Asia's Dining Destination

Available from April to December 2015

Indulge in a delicious combination of sweet and savoury flavours at S$50++ with a plate of Tartar of Tasmania Ocean trout with Avruga Caviar and Gold Rush Cocktail.


Citibank Gourmet Pleasures promotion at Waku Ghin

Citibank Gourmet Pleasures

Valid till 1 June 2016

Citibank Cardmembers enjoy 10% off total bill with minimum spend of S$200. In addition, Citibank ULTIMA and Citi Prestige Cardmembers get complimentary Champagne or Prosecco.

Terms and Conditions apply.

Waku Ghin-Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar
Waku Ghin-Gimlet

Chef Tetsuya Wakuda

Chef Tetsuya 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, Chef Tetsuya 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 Chef Tetsuya’s 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.

The Bar at Waku Ghin features the art of Japanese-style cocktail making at its best. Bar nibbles are also available from S$35++. Offerings featuring caviar, oysters, cheese or meat platters are seasonal and based on the freshest produce available.

The Bar is open daily from 5:30pm till late.

Call +65 6688 8507 for enquiries. No reservations required for The Bar.

Accolades

  • 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