Designed by award-winning Japanese designer Yohei Akao, the dining space integrates natural materials and intricate details, an ode to nature and heritage
Hidden away on the second floor, overlooking hundreds of croupier hands shuffling and dealing in the casino below, is Waku Ghin. LUX inspects the two-Michelin starred Japanese fusion restaurant in Marina Bay shopping centre, Singapore.
Past the suave darkness of the main area, with walls adorned with dark wood and striking art, and a bar teeming with sak̩s, is a private room, reserved for the chef?s omakase. One sits, cocooned by lighter wood panneling, at a table opposite the chef?s knives and metal, a stove, spices. The chef, in arm?s reach, sharpens his knives. His sous-chef Рstick of fresh wasabi in hand, resembling something between a turnip and a thick leek Рmashes it to its bright green pulp. The ancient Japanese ritual begins. The chefs bring out a vast white polystyrene tray, as you see in fishmongers, with fresh fish. Abalone, twitching at the touch, Carabinero prawns, sea urchins, snapper, uroko. But fusion can be flimsy, and non-committal. Would we lose the natural juice of the French Royale oyster to the overpowering salt and spices of ginger and rice vinegar"
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A chemist?s nose follows these flavours and textures, balanced rather then strewn. As with the marinated prawn in sea urchin – the balance of sweet, almost fruity tastes is careful, rat...