Video: View a Private Chef at Waku Ghin cooking up a lobster dish (Link to YouTube)
In the recently released 2012 edition of “The World‟s 50 Best Restaurants” list, Waku Ghin was placed at 39th – even higher than Chef Tetsuya’s other restaurant in Sydney, Tetsuya (76th).
Dinner at Waku Ghin currently goes for S$400++ upwards for a 10-course degustation menu. Signature items include Marinated Botan Shrimp with Sea Urchin and Caviar and the Australian Wagyu with Wasabi and Citrus Soy.
A less expensive option would be to try the recently launched six-course degustation lunch available only on Fridays which is priced at S$250++ per person (available from 12:00pm – 2:00pm).
Waku Ghin by Chef Tetsuya Wakuda
Casino Level 2
The Shoppes at Marina Bay Sands
Reservations are highly recommended and can be made at
Telephone: +65 6688 8507 or
wakughinreservation@marinabaysands.com
Dinner
Daily: 6pm and 8:30pm (Two Seatings)
Lunch
Friday: 12pm – 2pm
glennleems
3 Comments
#5493 : May 20, 2012
Can totally understand why this was on Pellegrino’s list, this is possibly the only “celebrity chef restaurant” that has consistently garnered praises from its diners, unlike most of the others that have been so underwhelming and overhyped.
#5507 : May 31, 2012
woah @@! So expppppp!! but I guess you pay for what you get isn’t it! The same chef operates tetsuya’s right?
#6349 : July 25, 2012
Simple and nice. However: Too little salt is added the pasta water (they will taste bland with only a pinch of salt.). A taplesboon would seem right.As for sugar, it is not true that Italian chefs don’t add sugar to their sugo al pomodoro; I know many Italian chefs who do it all the time. As others have stated: it all depends on the sweetness/acidity of the tomatos.