'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 striking metal is Chef Tetsuya Wakuda's favourite colour and it is highlighted throughout his distinguished restaurant at the Marina Bay Sands in Singapore.
The main dining room which enjoys the exclusive view of the Singapore skyline holds a mere 25 seats. The exquisite 10-course degustation menu is considered amongst the best of the world. Tetsuya's famed degustation will set you back around $S936 ($728) for two people with exotic dishes such as sea urchin and abalone.
Our last night in Singapore called for a slightly less indulgent evening so we treated my sister and her boyfriend to pre-dinner oysters and cocktails in The Bar at Waku Ghin. The Bar offers the same impeccable service with an astounding selection of 85 handcrafted cocktails.
The oysters were dressed with a simple mix of rice vinegar, olive oil and ginger and were served on ice. Their seemingly gigantic size did not compromise the delicate flavour, each bursting with a briny taste of the ocean. At $S72 per half dozen ... thank god they were stunning!
After a weekend of drinking countless bespoke cocktails we each selected a classic. Ryan ordered his signature man-swig Negroni, Kane opted for a Whiskey Old Fashioned, Vanessa went totally left field and ordered bloody mary and I chose a espresso martini just for kicks.
As for Waku Ghin ... I will see you next time.