Hospitality Design - March 2011 - 122
illuminated fabrics hang from the ceiling in the main dining room and sake bar/caviar lounge; metallic plaster hugs the Grand Hall’s walls; and carpet, which runs through the Grand Hall and main dining room, dons a repeat custom pattern resembling the layers of folded metal, a nod to a knife’s body. “His cuisine challenges you with flavors and textures, and so we wanted to try to achieve that with the design,” Zinder explains. Like the design, the name is an extension of the chef—Waku is taken from chef Wakuda’s name and Ghin means silver, a
reference to the color of a knife’s blade. And since chef Wakuda is an avid collector of sculpture and paintings, it made sense to showcase his collection in the restaurant, which is done in various custom niches and credenzas. “There was this notion that maybe the restaurant could be like a piece of art or at least a component could be like a piece of art,” Zinder says. hd www.joshuazinder.com; www.marinabaysands.com
Clockwise from top left: A sitting niche with custom furnishings; the main dining room serves up a 3,000-bottle wine display, carpet inspired by folded steel, and meals that average $500 per person; the narrow Grand Hall showcases sculptures and paintings from chef Wakuda’s own art collection; and one of four teppanyaki rooms that offers a private dining experience where chefs cook in front of guests. Opposite page, from top: Resin wall tiles with a hard finish and curved body wrap the bathroom; a knife used as inspiration for the carpet design; and another look at the wavy gallery-like Grand Hall, which acts as a connection point between all of the restaurant’s spaces.