We're in, hang the expense

By Emma Macdonald
Updated April 18 2018 - 10:49pm, first published August 8 2012 - 3:00am

Tetsuya's in Sydney is the sort of restaurant where you expect to strike out - never with the food, but usually with a last-minute plea for a table. My record over many years is two from 10, and that's a better record than many I know. So it was with some trepidation that I fronted the concierge at the Marina Bay Sands hotel in Singapore last month to request a booking at Waku Ghin, Wakuda Tetsuya's first offshore flagship.

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