Last Wednesday, Beryl and I were invited to the launch of Waitan a new restaurant located in the heart of Chinatown. For such a high end restaurant, Waitan didn’t hold back one bit for the launch. With models/lambos parked outside/gift bags/a peking duck table along with a chef specialising in peking ducks/freshly shuckeled oysters/flowing champagne- the venue definitely opened with a bang.
First impressions? I certainly didnt expect such an elegant place in the heart of Chinatown. It is impressive and every penny of that $10m spent to furnish the place didnt seem to go to waste. The Shanghai-”esq”, colonial era stylings were very tasteful and very reminiscent of the 1800s wealthy period during the Opium wars. One of the things i liked most was the “Opium Den” style bar lounge area which offeed a sense of privacy, when you want a nice quiet drink without the hussle and bussle.
It is not just the attention to detail regarding the furnishing of the venue which was impressive but Waitan have obtained some big names to work behind the scenes of the restaurant with the restaurant headed by John Rankin (who’s worked in the kitchens of Quay and Astral). For the launch, Waitan also flew in a master peking duck chef for their peking duck table. The peking duck pancakes were heavenly but added more conflict to the choice on whether to be good to my waistline and or cave into my taste-bugs.
In between being showered with Vevue Cliquot champagne and eating wagyu beef buns and peking duck pancakes, we were able take some quick snaps (See below)
With such a strong emphasis and focus towards food amongst other things, we are definitely keen to go back and try their degustation menus. Stay tuned on our website for a review!
405 Sussex St Haymarket