Waku Ghin, two words mean­ing ‘to arise’ and ‘sil­ver’ in Ja­panese, has been one of Ma­rina Bay Sands’ flag­ship fine-din­ing restau­rants since the in­te­grated re­sort opened in 2010. The two-Miche­lin-starred restau­rant is helmed by chef-owner Tet­suya Wakuda of Tet­suya’s, Syd­ney fame. In its hal­lowed halls, he serves up mod­ern Euro­pean-Ja­panese cui­sine, show­cased par­tic­u­larly in 10-course de­gus­ta­tion menus. The restau­rant fea­tures three pri­vate rooms, a main din­ing room and bar.

Believ­ing that less is more, chef Wakuda— or sim­ply Tet­suya as he is more pop­u­larly known—takes pride in draw­ing out the nat­u­ral flavours of the pro­duce he works with. One ex­am­ple is roasted scampi sea­soned with tea and scampi oil, one of his signature dishes since he first started Tet­suya’s in Syd­ney. Chef Tet­suya likes the nat­u­ral sweet­ness of scampi, and how well it goes with scampi oil, which is a com­bi­na­tion of grape seed oil and a broth made from scampi heads and shells. In this dish, he uses sim­ple cooking meth­ods to serve up a re­fined, so­phis­ti­cated dish.

Level 2 Din­ing, L2-01, The Shoppes at Ma­rina Bay Sands, 2 Bayfront Av­enue. Tel: 6688 8507

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