Waku Ghin

Waku Ghin The 8,000 square foot restaurant features an intimate lounge at the entrance for aperitifs before guests head to the private dining rooms.
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Waku Ghin offers the brilliance of Chef Tetsuya Wakuda over a widened repertoire that spans contemporary bar experiences, private dining and its signature Chef’s Table. Opened in 2010 to rave reviews, Waku Ghin showcases the brilliance of Chef Tetsuya Wakuda in his only establishment outside of his world-famous Sydney restaurant. From the restaurant name, which reflects the use of silver in the ki

tchen, to the small wall niches that hold his works of art, the chef’s personal imprint is found throughout Waku Ghin. The award-winning restaurant’s dining concept is based upon a multi-faceted use of space, where diners can move from room to room, luxuriating over a bespoke experience of refined cuisine and exemplary service. Each private enclosure is helmed by a chef, bringing forward the season’s best to the Chef’s Table. Diners then move on to the main dining room or drawing room to relax over desserts, coffee and digestifs, while soaking in the sensational floor-to-ceiling view of the Singapore skyline. Waku Ghin’s European/Japanese menu boasts new creations sourced from the freshest ingredients from the region and beyond. Signature items include Marinated Botan Shrimp with Sea Urchin and Caviar, and Australian Wagyu with Wasabi and Citrus Soy. A 10-course degustation menu is available for dinner in this gastronomic gem of a restaurant with only 25 seats, promising a truly private and exclusive experience. In May 2012, Waku Ghin made its debut on the coveted S. Pellegrino World’s 50 Best Restaurants list, landing in 39th place. This was hailed as a “rare feat” by the organizers of the prestigious guide, a nod towards its debut on the list in just under two years.

16/06/2026

From kitchen to cellar — a seamless pairing of craft and character.

Celebrating two nights of artistry with Chef Craig Martin and Man O' War Vineyards.

An evening of collaboration unfolds tonight at Waku Ghin with Chef Craig Martin and Man O' War Vineyards, launching in S...
09/06/2026

An evening of collaboration unfolds tonight at Waku Ghin with Chef Craig Martin and Man O' War Vineyards, launching in Singapore for the first time.

Indulge in a specially curated menu celebrating a seamless pairing of fine craftsmanship and bold flavours, returning tomorrow for a final sitting.

From 10 June, Man O’ War Wines extend beyond the evening – available at selected restaurants across Marina Bay Sands, subject to availability.

Inspired by the renowned Soba Kuchiiwa in Toyama, Chef Tetsuya Wakuda hand forms soba gaki — light-as-air soba dumplings...
09/06/2026

Inspired by the renowned Soba Kuchiiwa in Toyama, Chef Tetsuya Wakuda hand forms soba gaki — light-as-air soba dumplings, redolent of buckwheat’s irresistible nuttiness. To finish, an umami-laden kaeshi spiked with chives.

07/06/2026

Oodles of impossibly smooth kuzukiri, lightly sweetened and brightened with the sunny piquancy of caramelised passionfruit. A cool salve to the summer heat.

Fresh from the waters of Japan’s pristine rivers and streams, ayu or sweetfish are an integral part of Japanese summers....
05/06/2026

Fresh from the waters of Japan’s pristine rivers and streams, ayu or sweetfish are an integral part of Japanese summers. True to their name, their sweet flesh and delicate watermelon scent have enchanted taste buds for over a thousand years. At Waku Ghin, the classic preparation for early-summer ayu sees them cloaked in a diaphanous batter and fried to an airy crisp.

31/05/2026

The summer heat calls for citrusy cocktails that make every day a little brighter and lighter.

From the lift of seasonal favourites Hyuganatsu and Passion Star, to the fruit‑layered warmth of Bacchus and the quiet depth of our Waku Ghin Barrel‑Aged Negroni, each cocktail reflects balance, clarity and restraint.

Enjoy responsibly. Guests must be 18 years or older to consume alcohol.

A fresh take on bonito, vibrant with the sweetness of new-season Japanese onions (one of Chef Tetsuya Wakuda’s favourite...
29/05/2026

A fresh take on bonito, vibrant with the sweetness of new-season Japanese onions (one of Chef Tetsuya Wakuda’s favourite early-summer ingredients) and a sauce with so much flavour, the memory of it lingers longer after the meal is gone.

28/05/2026

A gentle swish in dashi transforms the silkiness of Ohmi Wagyu, raised exclusively for Chef Tetsuya Wakuda at Waku Ghin.

26/05/2026

An ode to New Zealand’s finest, Chef Craig Martin brings the best of New Zealand to Waku Ghin, celebrating exceptional produce including the Akaroa King Salmon through a thoughtfully crafted six‑course dining experience. The event takes place on 9 and 10 June from 7pm, and will also mark the first Singapore launch of Man O' War Vineyards during the dinner. Reservations are now open.

From spring to summer, Japanese broad beans taste different from the first crop to the last. With the sun, they fatten a...
24/05/2026

From spring to summer, Japanese broad beans taste different from the first crop to the last. With the sun, they fatten and transform with texture, always tender and saturated with the sweetness of the earth. An ingredient so ephemeral needs only the whisper of a hot grill and a sprinkling of sea salt. A classic example of less being more.

Tartare of intensely sweet shiroebi, the jewels of Toyama Bay. Their cool flesh counterpointed by a warm, laminated bun ...
22/05/2026

Tartare of intensely sweet shiroebi, the jewels of Toyama Bay. Their cool flesh counterpointed by a warm, laminated bun laced with kombu butter. Just one of many simple yet immensely satisfying pleasures at Waku Ghin.

Fish and chips made with this kind of finesse and care is rare. Think Aquana Murray cod fillet robed in crisp batter and...
20/05/2026

Fish and chips made with this kind of finesse and care is rare. Think Aquana Murray cod fillet robed in crisp batter and served with buttery-fleshed Dutch cream potato fries made for dipping in a house-made mayo and sharp Japanese eggplant mustard.

16/05/2026

This spring at Waku Ghin, hamaguri — an enduring symbol of fidelity and a spring luxury — is served in its natural glory with little more than the gentle heat from a grill, a touch of soy butter and pickled wasabi.

Sweet, smoky, crisp and tart. The taste of spring in a glass, with Japanese Fuji apple, rhubarb jam, whiskey jelly, and ...
15/05/2026

Sweet, smoky, crisp and tart. The taste of spring in a glass, with Japanese Fuji apple, rhubarb jam, whiskey jelly, and a green apple and umeshu granite.

Acclaimed New Zealand private chef Craig Martin joins Waku Ghin on 9 and 10 June from 7pm in a rare meeting of Pacific c...
14/05/2026

Acclaimed New Zealand private chef Craig Martin joins Waku Ghin on 9 and 10 June from 7pm in a rare meeting of Pacific culinary philosophies. Drawing on more than 25 years of experience crafting bespoke dining journeys, Chef Martin brings an intimate understanding of Aotearoa’s pristine produce and natural environment. The six-course experience is complemented by a curated pairing of wines from the renowned Man O' War Vineyards of Waiheke Island, presented in Singapore for the first time. Seats are limited. Reserve now.

A cold capellini for when spring unfolds in the tropical sunshine. Sweet slivers of shirauo dressed with soy, mirin and ...
08/05/2026

A cold capellini for when spring unfolds in the tropical sunshine. Sweet slivers of shirauo dressed with soy, mirin and kombu and tossed in perfectly al dente pasta. Simple, satisfying, and a delicious way to celebrate one of the season’s most anticipated ingredients.

Mochi like you’ve never had it before. Stuffed with bottarga from Karasumi and pan-fried to yield a crisp, chewy delight...
07/05/2026

Mochi like you’ve never had it before. Stuffed with bottarga from Karasumi and pan-fried to yield a crisp, chewy delight that will leave you wanting more.

02/05/2026

Holding the flavours of the season in a glass with this heady Kumquat Martini.

Created by Chef Tetsuya Wakuda for Australia Day, this twist on his celebrated Confit Petuna Ocean Trout is topped with ...
30/04/2026

Created by Chef Tetsuya Wakuda for Australia Day, this twist on his celebrated Confit Petuna Ocean Trout is topped with the gentle smokiness of Aruvga caviar and dolloped with marinated crème fraiche. Unfailingly worthy of its title as the world’s most photographed dish.

29/04/2026

A sunny take on aglio olio, vibrant with the briny charms of bottarga from Karasumi and fragrant pops of scallion and Chinese chives. A masterful study in simplicity and a mingling of cultures.

Delicate and diaphanous, shirauo is a sign that spring has come. A splash of shoyu, a hit of myoga, and the clean freshn...
26/04/2026

Delicate and diaphanous, shirauo is a sign that spring has come. A splash of shoyu, a hit of myoga, and the clean freshness of sansho leaves lift the fish’s flavours and our spirits.

25/04/2026

A dish to savour one morsel at a time. There is joy in mindfully making your way through the tiles of grilled sirloin from Little Joe (one of Australia’s finest cattle producers), grilled Yunnan morels, garlic chips and sea grass. Dip, dab and devour with ponzu and wasabi for utterly enjoyable eating.

One Diamond in the Black Pearl Restaurant Guide 2026. We share this milestone — and our third consecutive year on this ...
23/04/2026

One Diamond in the Black Pearl Restaurant Guide 2026.

We share this milestone — and our third consecutive year on this prestigious guide — with every member of our team.

Behind every touchpoint of the Waku Ghin dining experience is a team that shows up every day with the same dedication and care for the food, our guests, and each other.

A heartfelt thank you to our guests, near and far, for being the reason we do what we do.

Chef Tetsuya Wakuda’s Australian sensibilities are on show in this elegantly simple combination of perfectly cooked Frem...
21/04/2026

Chef Tetsuya Wakuda’s Australian sensibilities are on show in this elegantly simple combination of perfectly cooked Fremantle octopus brightened with an aonori sauce and sansho, and served in a delicious tangle of spagettini and Dutch cream potatoes. At once hearty and light, it's a dish that conjures sunny days on the impossibly blue Pacific ocean.

Joy at first sight. Impossibly sweet Japanese Beni Hoppe strawberries in a refreshing rubble of strawberry meringue, str...
20/04/2026

Joy at first sight. Impossibly sweet Japanese Beni Hoppe strawberries in a refreshing rubble of strawberry meringue, strawberry jam, and buttery crumble served with a luscious yoghurt sorbet.

Address

10 Bayfront Avenue
Singapore
018956

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