Waku Ghin at Marina Bay Sands in Singapore is Tetsuya Wakuda’s first second restaurant outside of Sydney. It’s nothing like his original in Australia, and it’s no less amazing. This is a sort of luxe teppanyaki like nobody’s ever done it before. Every guest or party has their own chef who cooks everything in front of you. From start to finish, superb. And the service is as graceful as it is artful. Truly one of the best new restaurants in the world. Here’s a glimpse:
Brad A. Johnson is a writer and photographer specializing in food and travel. His work has been honored by the Lowell Thomas Travel Journalism Awards, James Beard Awards, World Food Media Awards, Food Photographer of the Year Awards, Society of Features Journalism Awards and others. Based in Southern California, Brad is the Editorial Director of OLTRE, a new luxury travel magazine published by Internova Travel Group and Global Travel Collection.