Waku Ghin

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 skyline views.

To experience premium sakes and the art and refinement of Japanese cocktail making in an elegant lounge setting, visit The Bar at Waku Ghin.

The restaurant is recheiving Michelin Guide 2016. Others accolades are:
*6th place - Asia's 50 Best Restaurants 2016
*Lifetime Achievement Award to Tetsuya Wakuda by S.Pellegrino’s Asia’s 50 Best Restaurants 2015
*Forbes Travel Guide 2015 (Five-Star Restaurant)
*9th place - Asia’s 50 Best Restaurants 2015
*Hall of Fame Award - Singapore’s Best Restaurants 2014 by Singapore Tatler
*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

About Executive 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 the

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.

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