Wednesday 12 Jan 2011


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Renowned Australian Chef Tetsuya Wakuda brings his culinary vision to restaurant Waku Ghin

The 8,000 sq ft space located at the Marina Bay Sands in Singapore consists of a sake bar/caviar lounge, four teppanyaki rooms, a main dining room, drawing room and support spaces. The space selected for Waku Ghin was squeezed between the established kitchen area and an adjacent restaurant. The resulting design transforms this narrow linkage into a Grand Hall; a promenade connecting distinct programmatic elements.

Sitting on the edge of the casino floor the translucent glass paneled façade hints at the warm lighting and cool forms of the interior. Diners enter the sake bar/caviar lounge and are welcomed by the sinuous walls of the Grand Hall. Manipulated against each other to take advantage of the space's compressed nature, the walls create an elegant gallery which leads to the intimate teppanyaki rooms and the main dining room. A 3,000 bottle wine room, together with another sweeping wall, enfold the main dining space while framing the Singapore skyline.

Hard metallic surfaces reflect the Chef's love for Japanese knife-making and are counterbalanced with warm woods and illuminated flowing silk fabrics. The synthesis of materials was followed through even in the smallest detail; the design of the carpet was inspired by the undulating patterns of folded steel, from one of the knives in the chefs' collection.

The design for Waku Ghin was comprehensive and included the design of light fixtures, furniture, wall coverings and carpets. In addition, the project required an understanding of locally sourced materials including FSC certified woods, rapidly renewable resources and recycled materials. This commitment to sustainability is also emphasised in the furniture and lighting designed for the space.

The architecture of Waku Ghin strives to create a synergy between the Chef's culinary creations and spatial environments; simple materials and ingredients used in unexpected and dynamic ways.