Tucked away from the hustle and bustle of the casino below, Waku Ghin is located at the end of a path that leads from the lift entrance on the second floor of Marina Bay Sands. Doors to the restaurant open immediately as one approaches, indicating the intuitive and pampering nature of the wait staff within. Guests are then led to one of the four private dining rooms, where diners are seated along a marble island with a teppan counter top. While the main courses are served in the private dining rooms, desserts are enjoyed at a common area overlooking the Marina Bay precinct.
The restaurant offers a basic 10-course dégustation menu for all diners, with dishes comprising the chef’s signature creations as well as courses based on the freshest produce available for the day and season. Guests should inform the kitchen of any dietary restrictions and preferences and the chefs on duty will be glad to alter the menu accordingly. A definite highlight at the start of the meal is the marinated botan shrimp with sea urchin and Oscietra caviar. As much a feast for the eyes as it is for one’s palette, the neatly stacked shrimp and uni are served in a sea urchin shell (complete with spikes) that’s resting on a bed of ice and red and green seaweed. The ensemble is topped with a generous portion of caviar, providing a contrast to the bright orange and red hues. Every scoop of this delightful course comes bursting with the flavours of the sea. The tastes and textures are perfectly balanced, which can also be said for the rest of the courses to follow. The steamed Alaskan king crab with lemon scented extra virgin olive oil is cooked before the diners on the teppan counter on a bed of sea salt. Steaming infuses the crab claws with a light salty taste while ensuring the tenderness and juiciness of the crab meat within.
According to the restaurant, Wakuda 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. While the restaurant offers up to 900 wine labels, focus remains on the exclusive selection of sake and burgundy with some, such as the Masuizumi Tetsuya, specially concocted for the chef’s restaurants.
In line with traditional Japanese hospitality, all staff and chefs are careful not to show their backs to diners when exiting the dining rooms and accord the right amount of privacy to guests throughout the meal. Attention to detail is meticulous and the atmosphere is cordial and not overbearing.
The standard price of $400 applies to each 10-course degustation meal, not inclusive of beverages. Do take note that once a booking confirmation has been made, last minute cancellations or failure to attend will incur the penalty of $400 per guest.