Tetsuya to open new restaurant offshore

Top Sydney chef Tetsuya Wakuda is opening a second eatery – in Singapore.

The Japanese-born food guru will launch a modern French-Japanese restaurant (similar to Tetsuya’s in Sydney) in Singapore luxury hotel resort and casino Marina Bay Sands by July’s end – his first establishment outside of Oz.

The eatery, named Waku Ghin after the “silver metal” knives in the chef’s collection, will have a highly personalised service, with seating for just 28 guests, and diners encouraged to move throughout different sections of the restaurant during their courses. Still, the space isn’t tiny, covering a whopping 740sq m.

Features will include a sake bar, caviar lounge, 3000-bottle wine collection, and floor-to-ceiling views of the Singapore skyline. The reservations list is expected to be no shorter than Tetsuya’s in Sydney, which is usually booked out for months in advance.

Tetsuya is rated as one of Australia’s finest chefs on the S. Pellegrino World’s 50 Best Restaurants list.

One ingredient that will be on the menu at his Singapore restaurant, which isn’t available in Sydney, is bamboo crab. Tetsuya describes it as having the texture of sea cucumber.

Tetsuya plans to visit the eatery a few times a month, spending the rest of his time at his Sydney base. One day, he also hopes to open a restaurant in his birth country, Japan.

Source: www.insing.com

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