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.
- CHEF BIO
- EARLY EVENING
In Collaboration with Hugo Boss
A refreshing concoction laced with tangy citrus, perfectly tailored for the discerning debonair.
Gin, Green Apple Liq, Lime Juice, Syrup, Ginger Beer, Orange Bitter, Parfait Amour, Silver Flakes
For the classic gentlemen, a smooth cocktail with a hint of mystery.
Spiced Rum, Grand Marnier, Lemon Juice, Lavender Syrup, Orange Bitters, Black Olive
*Terms & Conditions apply.
Late Night Delights at The Bar at Waku Ghin
Available on 18 & 19 September 2015
Exhilarate your senses after the race with fine delicacies at The Bar at Waku Ghin. Go for a Tuna Rice Bowl (S$60) or the Beef Rice Bowl (S$70), which consists of marinated Tonbo Tuna or beef on preserved lemon rice with fresh wasabi from Shizuoka. Then, complete your night with a Pole Position cocktail (S$20), concocted using G’vine Gin, Midori melon liquor, Amaretto liquor, pine juice, and coconut syrup.
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
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.
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 is open daily from 5:30pm till late.
Call +65 6688 8507 for enquiries. No reservations required for The Bar.
- 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