Hospitality Design - March 2011 - 121
Designing for a chef and his knives
To create chef Tetsuya Wakuda’s ﬁrst restaurant outside of Australia, Waku Ghin at the Marina Bay Sands in Singapore, architect Joshua Zinder drew upon two key elements for inspiration: the chef ’s layering of ﬂavors and textures as well as his extensive knife collection. “We were trying to do what chef Wakuda does—give a richness to the space without using a huge number of complex materials,” explains Zinder, principal of Joshua Zinder Architecture + Design based in Princeton, New Jersey. Zinder layered various materials and textures throughout warm ebony woods are the like used 8,000-square-foot Nato, teak, and for custom restaurant: macassar silky,
Left: Distinct elements and materials like hard metallic surfaces, owing fabrics, and woods give a richness to Waku Ghin’s bar area. Above: A curvy exterior welcomes guests to the ne dining restaurant.