wakamama

Pandan tamagotaki, an eggless egg series.

Egg has long been a staple for baking and cooking, but cooking without animal products and taking a more plant based approach to reduce animal cruelty had long been our advocate.

Over more

Home cooking has always held a special place in our hearts. Growing up, we cherished the memories of our mothers’ and grandmothers’ delicious creations.

At Wakamama, we embrace this cherished tradition, infusing our menu more

This Chinese new year we revisit tradition and nostalgia, featuring a heirloom recipe passed down from Chef Joyce’s Grandma herself, a Buddha pot or peng cai that is served every year at her home, which takes the whole day more

Plant based handrolls.
When you blur the line between vegetables and animal products.

1) Beef Tartare
2) Chilli Crab
3) Uni & Truffle

Reservations only.
Wakamama.com

#plantbased
#vegan
#plantpower
#veganeats
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Kombujime, a traditional technique Japanese use to cure their fish. Over at Wakamama we do it the same way with extra steps to make our hamachi, using japanese daikon, Kombu and our homemade dashi.

Reservations only.
Wakamama.com

#vegan more

Chilli crab handroll.

Featuring our signature African amaranth chilli, with black garlic kombucha jam and Koji roasted crab and yam.

Intensity and spiciness from the chilli, sweetness from black garlic kombucha jam, acidity more

Matcha Ume ramen 🍜
Served with wakame, negi, mosaic char siu, brown rice ramen.

Broth itself is made from naturally sweet vegetables like sweet corn, dates, figs, chayote, then added homemade vegan dashi to achieve a more

A simple reimagined classic dessert for Chinese new year.

Sweetness of the this dessert came from steaming the pear and extracting it into the dessert soup itself, making it light, delicious and a delight to drink after more

Celebrate this Lunar New Year with us with our first time ever specially curated communal style menu!

From turning our signature sashimi into local Yu Sheng, followed by a dish made from fermented red yeast bean curd with more

Hassun, snacks, small bites, or amuse bouche, whichever name people call it, it's simply just an act of passion and dedication the chef prepared for you.

Served with our signature amaranth chilli.

Introducing a couple more