Wakuda

Wakuda opened in the lobby of Marina Bay Sands' Hotel Tower 2 as the more contemporary counterpart to chef Tetsuya Wakuda's flagship Waku Ghin. The Australia-based, two-Michelin-starred chef describes the room as 'a bold, artful collision of time and culture,' pairing traditional Japanese technique with French method and a design-forward interior. Wakuda is listed in the Michelin Guide Singapore, and its bar runs daily from 11:30am to midnight with bar bites from mid-afternoon.

The non-alcoholic offering comes via Zero Edit, Marina Bay Sands' resort-wide alcohol-free program that places sophisticated zero-proof drinks across its signature bars and restaurants rather than relegating non-drinkers to soft drinks. At Wakuda the Zero Edit list is built around Seedlip's distilled non-alcoholic spirits: Berrylicious is a fruit-forward riff on the classic clover club, combining Seedlip Grove with tart cranberry, sweet strawberry and raspberry and a grassy note of rosemary, while the citrus-forward Lady Marmalade marries Seedlip Garden with osmanthus and orange.

Because the drinks sit on the same bar menu as the alcoholic cocktails and are matched with the same bar bites and setting, the zero-proof options function as a real, named part of the experience for guests who aren't drinking - a hotel-bar NA program anchored by a marquee chef and a recognisable global NA brand.