Chef Tetsuya Wakuda focuses on Australian produce in MBS dining series

Chef Tetsuya Wakuda left Japan for Sydney at the age of 22.
Chef Tetsuya Wakuda left Japan for Sydney at the age of 22.ST PHOTO: TIMOTHY DAVID

Tetsuya Wakuda will host a dinner series and masterclass featuring produce from his adopted homeland

One of celebrity chef Tetsuya Wakuda's signature dishes is ocean trout confit, but he has never served it at his restaurant Waku Ghin in Marina Bay Sands. The dish will finally make its debut here this week as part of an exclusive showcase of Australian produce.

The dish, which has been served in his restaurant Tetsuya's in Sydney since the 1980s, will be part of a dinner series called An Australian Adventure with Seasonal Produce. The series starts today and ends on Thursday.

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A version of this article appeared in the print edition of The Straits Times on April 10, 2018, with the headline 'Chef's tribute to Australia'. Print Edition | Subscribe