I finally got to go to Waku Ghin at Marina Bay Sands this week, and what a treat it was. I have always admired his ability to pair pure and distinct flavours so beautifully. Tetsuya Wakuda is one of my favourite chefs from my visits to Tetsuya’s in Sydney – back in Rozelle and also when it moved to Kent Street. Waku Ghin’s signature sea urchin with botan shrimp and Oscietre caviar A tiny bit on the salty side for me – although to be fair, I did order a margherita with anchovies – but easily one of the best pizzas you can get here. The toppings are light – don’t expect the pizza to be loaded on top. Dusted with semolina, the crust is crunchy, light and thin – but substantial enough to hold the topping. It wouldn’t matter what you topped it with – the crust is amazing. The pizza menu features traditional Italian meat and vegetable toppings, (and thankfully no seafood, which I continue to think have no right to be on a pizza), featuring housemade cheeses like burrata and mozarella.Īnd the pizza is why you go there. The menu is actually very comprehensive, with a wide selection of antipasta, cured meats, salads, breads, desserts, and, of course, pizza. There is also usually a mad rush before and after showtimes as the restaurant is directly opposite the Marina Bay Sands theatres. This isn’t meant to be a place to linger – order your pizza, eat it, vacate your table for the next hungry customers. One half of the two part restaurant (the other being Osteria Mozza), the pizzeria is equally as relaxed, but with a brighter decor that complements the bustling crowd.

Pizzeria Mozza has been around since 2011 – the first collaboration in Singapore between bread making extraordinaire, Nancy Silverton, Joe Bastianich and Mario Batalli.

Sands casino food court