Celebrity chef Tetsuya Wakuda is back, and he’s setting up shop at the Marina Bay Sands. As if that architectural marvel wasn’t already impressive enough. In this episode of “Eating Inn,” we get a peek behind the curtain (or should I say, the sushi rolling mat?) at Wakuda, his latest culinary venture.
Wakuda offers a supposedly more “relaxed” take on Japanese-Californian cuisine. Now, whether that translates to “no need for a jacket and tie” or simply “you can wear your most comfortable elastic-waist pants” remains to be clarified. However, given Wakuda’s prior success on the cutthroat Las Vegas culinary scene, it’s safe to say that the food, regardless of dress code, will be more than just edible.
“Eating Inn” is our passport to the opulent world of five-star hotels and their Michelin-starred restaurants. It’s a chance to gawk at lavish interiors, drool over exquisitely plated dishes, and maybe pick up a few tips for impressing guests at our next potluck (assuming we swap the instant ramen for something a bit fancier).
This week, the focus is on the secrets behind Wakuda’s signature dishes. Will we uncover the alchemical formula for the perfect California roll? Will we learn the ancient art of arranging edible flowers in aesthetically pleasing patterns? Or will we simply witness a master at work, transforming ordinary ingredients into extraordinary culinary experiences?
“Eating Inn” airs Sunday, December 29 at 5:30 PM on SBS Food.
