Wakanui Grill Dining to open at Marina One
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New Zealand-themed restaurant Wakanui Grill Dining has opened its third international outlet – an 86-seat restaurant in a glass capsule on the fourth level of Marina One.
Singapore is the second territory for Wakanui following the concept’s launch in Tokyo by ANZCO Foods Japan in 2011 (it now has two restaurants there). Its feature dishes are New Zealand Ocean Beef and Wakanui Spring Lamb, both grilled over Japanese Binchotan charcoal in a central open kitchen.
Starters included clam soup, steamed green-lip New Zealand mussels, hot-smoked salmon, Kikorangi blue-cheese Caesar salad and Wakanui spring lamb chop. The company raises its lambs for about six months on lush pastures, with the mean being aged for around four weeks.
Other menu features include the Ito Wagyu Chef Creation, plus – a favourite with New Zealanders – Hokey Pokey ice cream with its crunchy confectionery pieces.
“Wakanui”, which is Maori for big canoe, is a rural centre in Canterbury, in New Zealand’s South Island.
Questions & Answers
Q.Which specific location within Marina One is the new Wakanui Grill Dining restaurant situated in?
Which specific location within Marina One is the new Wakanui Grill Dining restaurant situated in?
The new Wakanui Grill Dining restaurant is located in a glass capsule on the fourth level of Marina One. It is the third international outlet for the New Zealand-themed restaurant chain.
Q.When was the Wakanui Grill Dining concept first launched and in which city?
When was the Wakanui Grill Dining concept first launched and in which city?
The Wakanui Grill Dining concept was initially launched in Tokyo by ANZCO Foods Japan in 2011. There are now two Wakanui restaurants operating in Tokyo.
Q.What is the typical age of the lambs served at Wakanui Grill Dining, and how are they reared?
What is the typical age of the lambs served at Wakanui Grill Dining, and how are they reared?
The lambs served are raised on lush pastures for approximately six months. Their meat is then aged for around four weeks before being prepared and served.
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