Waku Ghin

The menu changes with the market. The prawn has not moved since 2011.

Waku Ghin is for a milestone dinner, and for the eater who wants to know what a signature looks like when it is still on the menu fifteen years later. The reason to book is one course: marinated botan ebi with sea urchin and Oscietra caviar, served since 2011 and still the dish the place is built around. The compromise is the bill, and the address – Level 2 of The Shoppes at Marina Bay Sands is not where you would go looking for a quiet counter (it manages one anyway). Book the Chef's Table if the occasion justifies it; if it only nearly does, the shorter Five at Five menu starts on 19 October.

Why it still earns the booking

Tetsuya Wakuda made his name in Sydney by putting top ingredients from around the world through Western technique, and Waku Ghin is that idea at its most concentrated. It holds one Michelin star in the 2026 guide and has had a Forbes Travel Guide five-star rating every year from 2015 to 2026. Neither is really the point. The prawn is: sweet raw botan ebi, urchin and a spoon of caviar, a combination that has stayed put while every other course changes with the market. When a kitchen keeps one dish through fifteen years of menu changes, it is telling you what it is proudest of.

The ritual is the other draw. The chefs present the raw ingredients before they cook them, and the Canadian lobster arrives still alive. Past menus have run through Hokkaido king crab steamed on salt, lobster in tarragon jus with bread for mopping up, and Ohmi wagyu with freshly grated wasabi; read those as a sense of the style rather than a promise.

Which door to use

Since 2021 the restaurant has been in a new space next to its old one, with three ways in: the main dining room, private rooms and the Chef's Table, which is the full show and runs two seatings a night. There is also a bar with a more approachable menu, open from 5pm. Five at Five is a five-course Chef's Table menu served between 5pm and 7pm daily from 19 October, at well under the full Chef's Table price. It is the sensible first visit, though don't assume the prawn is on it. The prices are in the facts box, and service charge and GST go on top.

How to do it well

Book through Marina Bay Sands and take the early seating if you can: a 5pm start leaves the rest of the evening for a walk along the bay. The dress code is smart casual, which here means closed-toe shoes and a collared shirt or smart T-shirt for men. Bayfront is the MRT. When the prawn comes, eat it slowly; it is what you are paying for.

Good to know Book through Marina Bay Sands. The Chef's Table runs two seatings a night and the bar opens at 5pm; times are in the hours. Smart casual: closed-toe shoes and a collared shirt or smart T-shirt for men. Prices are subject to 10% service charge and GST. Bayfront MRT is nearest.

Waku Ghin | L2-03, The Shoppes at Marina Bay Sands, 10 Bayfront Avenue, Singapore 018956 | Nearest MRT: Bayfront