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WAKUDA Singapore Unveils Reimagined Menu and Luxurious Weekend Brunch

 




WAKUDA Singapore has unveiled an exciting new chapter in its culinary journey with the launch of a reimagined à la carte menu and a luxurious weekend brunch. Guided by Chef Tetsuya Wakuda’s signature culinary style, the refreshed menu blends innovation, precision, and premium ingredients to offer diners an elevated modern Japanese dining experience.


 


The reimagined à la carte menu features a variety of standout dishes crafted to delight discerning palates. Highlights include the Hokkaido Scallop Carpaccio, a refined dish of fresh scallops topped with uni and premium caviar, and the Tempura Corn Crunch Roll, a satisfying combination of angel prawn, Japanese corn, and avocado. 

The Carabinero Prawn with Japanese Risotto pairs the delicate sweetness of Carabinero prawn with smooth risotto, accented with tarragon and parsley. For those who enjoy grilled specialties, the Wagyu Beef Tenderloin and Grilled Unagi bring bold flavours and exceptional textures, while inventive gyoza offerings like the Wagyu Gyoza with black garlic ponzu and Truffle Edamame Gyoza add a creative twist. The menu is rounded out with indulgent desserts such as the WAKUDA ‘Daifuku’, a modern take on a Japanese classic, and Earth, a truffle-infused creation with Valrhona chocolate and aged balsamic.

 


Adding to the excitement, WAKUDA will soon introduce a luxurious weekend brunch designed to showcase its culinary artistry in a new light. Guests can look forward to a live sushi station led by Head Sushi Chef Daniel Tan, premium Japanese ingredients, and iconic dishes like WAKUDA Flan and a mix salad with soy honey vinaigrette. The brunch experience also includes a main course, and a bespoke dessert crafted by the in-house pastry chef.


 


To complement the brunch, guests can indulge in a two-tiered free-flow beverage package. Options range from sake, Asahi beer, and house wines to an enhanced selection featuring Champagne Duval Leroy Brut NV and handcrafted cocktails. Non-alcoholic beverages, including yuzu iced tea and freshly squeezed musk melon juice, are also available.


 


WAKUDA’s reimaged à la carte menu is now available, with further details about the weekend brunch to be announced soon on www.marinabaysands.com/restaurants/wakuda-singapore.html.

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