Nestled within the iconic Marina Bay Sands hotel, WAKUDA, the latest culinary venture by renowned Japanese chef Tetsuya Wakuda, beckons diners into a realm where tradition meets innovation. As avid fans of Tetsusya's culinary artistry, my husband and I were eager to try this master chefs latest endeavour, after being blown away on one of our first dates at Tetsuya's in Sydney nearly 13 years ago.
Upon entering WAKUDA, the ambience immediately captivated us. The open, fresh, and modern design seamlessly blended with a strong Japanese influence, creating an inviting space that hinted at the culinary delights awaiting us. A stunning eye catcher was the open-style bar, where skilled mixologists crafted cocktails that showcased the essence of Japan, utilising ingredients like Yuzu and Sake to perfection.
Our culinary adventure kicked off with the Big Eye Tuna (S$28++), a masterpiece that featured marinated loin of tuna delicately set on toasted bread with a hint of wasabi. The dish was a harmonious symphony of flavours, each bite unveiling a perfect balance between freshness and depth.
Next on our journey was Tetsuya's personal favourite, the Yuba (S$38++). A delicate creation that showcased fresh bean curd skin from Kyoto adorned with Hokkaido sea urchin and mountain caviar. The dish not only paid homage to Japanese culinary traditions but also exemplified Tetsuya's mastery in combining disparate elements into a delectable composition.
The Vegetable & Seafood Tempura (S$45++) elevated the dining experience with an assortment of seasonal vegetables and seafood – prawns, salmon, scallops and whiting – perfectly cooked to a crispy perfection. Each bite was a celebration of texture and flavour, a testament to the chef's commitment of only using the finest ingredients.
For carnivores seeking the pinnacle of indulgence, the Charcoal Grilled A5 Ohmi Wagyu (S$148++) proved to be evening's highlight. This famous yakimono, served with smoked eggplant and seasonal vegetables, showcased Tetsuya's skill in highlighting the natural richness of A5 Ohmi Wagyu while infusing a subtle smokiness that elevated the entire dish.
As the culinary journey reached its crescendo, dessert awaited us in the form of WAKUDA’s Signature (S$16++), an elegantly soft miso coconut soft serve. The dessert was a sweet symphony, with the miso and coconut flavours dancing on our taste buds, leaving a lasting impression.
Chef Tetsuya and John Kunkel
WAKUDA's commitment to culinary excellence extended beyond the menu. The attentive and knowledgeable staff guided us through the dining experience, enhancing our appreciation for each dish. The meticulous attention to detail in both presentation and taste underscored the restaurant's dedication to providing a truly memorable experience.
WAKUDA by Tetsuya at Marina Bay Sands is the perfect destination for those seeking a high end experience with a more relaxed, modern atmosphere - from an intimate date night to a celebration with friends or to impress those all important clients, WAKUDA is a culinary gem that seamlessly fuses tradition and innovation. Our visit was not merely a meal but a journey through the heart of Japanese gastronomy, a testament to Chef Tetsuya Wakuda's unwavering commitment to culinary artistry. For those seeking an exquisite dining experience that transcends the ordinary, WAKAUDA stands as a beacon of Japanese culinary excellence in the heart of Singapore.
Chef Tetsuya Wakuda, the creative force behind WAKUDA, has an inspiring culinary journey. From his humble beginnings as a kitchen hand in Australia to the acclaimed Tetsuya’s, consistently ranked among the world’s best restaurants, Chef Tetsuya has become a culinary icon. In 2010, he brought his expertise to Singapore with Waku Ghin, followed by the debut of Wakuda Singapore at Marina Bay Sands in April 2022.
John Kunkel, the founder and CEO of 50 Eggs Hospitality Group, is the mastermind behind WAKUDA's global success. The group, celebrated for its game-changing concepts, continues to push culinary boundaries with signature brands like Yardbird and CHICA, alongside the latest addition, WAKUDA.
WAKUDA Singapore, located within the lobby of Marina Bay Sands Hotel Tower 2, welcomes you with daily lunch, supper, and drinks.
About the Writer
Expat writer and reporter Rebecca Assice is a passionate foodie, wine lover and traveller originally from New Zealand who has been in Singapore since 2011. Rebecca is a lover of all things luxury whether it be hotel stays, fine dining restaurants, day spas or beach clubs. Rebecca is a busy mum of three and an entrepreneur with a portfolio of entertainment experiences across Singapore and Australia.
In Singapore, she runs Virtual Room, a unique and mind-blowing VR escape game experience. Rebecca is a frequent traveller and has enjoyed some of the world's best restaurants and resorts all across Asia, Europe and the US. Rebecca and her French husband are always looking out for the hottest new tables and experiences in Singapore. You can join Rebecca on her food and travel journey through her descriptive reports and articles published and distributed on www.expatchoice.asia
If you would like Rebecca or any of the Expat Choice reporting team to visit your establishment as a guest to report on your unique experience and have this report published on our network, you can contact Expat Choice HQ by email with details about your offering at [email protected].
For reservations, visit here.
a. Lobby, Hotel, Bayfront Ave, Tower 2, Singapore 018972
w. www.marinabaysands.com/restaurants/wakuda-singapore.html
fb. www.facebook.com/WAKUDAsingapore
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