What is Wafuken
WAFU - Japanese style of western cuisine
KEN - Kenko, which means wellness in Japanese
Here at Wafuken, we pride ourselves on serving food that delivers the most exquisite pleasure to your taste buds and is healthy for your body. We are Singapore's and possibly the world's first sous vide based restaurant concept and when it comes to delivering healthy meals, Singapore’s residents have counted on us time and time again.
Our perfectly cooked meats are where we shine - we provide some of the silkiest salmon fillets, juiciest chicken breasts, and the most tantalizing steaks you can find anywhere. With our healthy dinner delivery, families can now focus on their health while getting delicious food at the same time.
We achieve this perfection through the Sous-vide (Su-veed) process of cooking all our proteins. While Sous-vide cooked food is mostly found only in exorbitant gourmet restaurants, at Wafuken, we offer it to everyone readily at an affordable pricing.
FIND US AT ASIA SQUARE & oue downtown gallery
We’re conveniently located in the heart of Singapore’s Central Business District (CBD).
At Wafuken, you can be sure to enjoy a lunch in CBD, before or after a fantastic gym experience at one of the many gyms nearby. We’re here to make sure you get the best food in CBD.
Find us at OUE Downtown Gallery, #02-23
6A Shenton Way, Singapore 068815
Find us at Asia Square Tower 2, #02-05
12 Marina View, Singapore 018961
here at wafuken you have full control of customizing your dining experience. Customize your meal by selecting any proteins and sides.
WHAT IS SOUS-VIDE?
Sous-vide (which is French for “under vacuum”) is a method of cooking food where ingredients are placed in heat-safe, vacuum-sealed packs and then submerged into a temperature-controlled water bath. The Sous-vide method allows us to consistently produce perfectly cooked proteins, which also retain the flavour, moisture and nutrients in the meat.
The food we serve does not contain unhealthy fat, excessive sugar or tenderizer. Instead, we utilize modern cooking techniques coupled with flavourful combinations of herbs, spices and quality ingredients in order to provide you with a healthy yet undeniably delicious experience.
Here at Wafuken, you have full control of customizing your dining experience.
Customize your meal by selecting your protein, vegetables and carbohydrates and add ons.
we use high quality meats which eliminates the need for artificial seasoning
Wafuken’s Signature. We serve cuts of chicken breast so tender and moist that you might not even believe they are chicken breasts! If you never liked chicken breast, be prepared to change your mind.
Aromatic, full flavoured and succulent, our sous vide smoked duck is also less salty than most smoked ducks.
(New protein choice) Our prawns are caught from the saline waters of Honduras, giving the prawns a brinier and sweeter flavour profile. Cooked Sous vide and torched for a perfectly charred exterior, our prawns are so tasty and succulent, we recommend using your hands to eat them.
(New protein choice) Our Saba is caught in Norway and specially selected and processed in Japan. Saba is rich in omega-3 fatty acids. Best of all, they are good for your taste buds too.
Salmon lovers out there will be pleased to know that the fillets of salmon we serve here fall apart gently with the effortless prod of the fork.
Using only the freshest cuts of Norwegian salmon and modern cooking techniques, we achieve a texture as smooth and silky as any perfectly cooked fillet of salmon should be.
Lastly, we torch it for the Aburi finish and sprinkle konbu for umami.
Oyster Blade steak
Here at Wafuken, we use a 100 day grain fed oyster blade steak from Riverine, Australia. Well-marbled, tender and juicy, all that is needed is to cook it to a perfect medium rare.
These are our signature cuts. Limited to only 10 pieces a day, the Stanbroke Wagyu beef we use is from Queensland, Australia. It is grain fed for over 350 days and is rated BMS 5. It is rich in flavour with amazing marbling. These cuts are Sous-vide cooked gently and slowly for 12 hours. The results? A tender, full flavoured steak, which is then drizzled with white truffle oil for ultimate decadence and an experience to remember.
Frequently Asked Questions
Are we opened on weekends?
Yes! We are opened on Saturdays only at OUE Downtown Gallery outlet from 11am till 3pm. We are located at 6A Shenton Way, OUE Downtown Gallery #02-23, SIngapore 068815
Are we Halal certified?
We are not Halal Certified, however we do not use Pork nor Lard and our suppliers are Halal Certified. We understand that it is not the same, but you can check with the cashier when ordering about which items contains alcohol.
Are we Gluten Free?
Unfortunately, we are not entirely gluten free due to the use of Japanese Soy, which contains wheat, in certain products. It is challenging for us to go fully gluten friendly without vastly increasing cost.
However, we do have gluten free options.
Protein: All proteins
Carbohydrates: Herbed Quinoa, Herbed Potato Salad, Japanese Sweet Potatoes, Japanese Pumpkin.
Sides: Avocado, Broccoli, Chawanmushi, Edamame, Onsen Egg, Sweet Corn, Tofu without Sauce, Wafu/Chuka Sesame Salad without dressing.
What kind of oil do we use?
Canola Oil. Canola oil is low in saturated fat and contains both omega-6 and omega-3 fatty acids in a ratio of 2:1. It is high in monounsaturated fats, which may decrease the risk of heart disease.
Are there added Sodium or Sugar in our food/sauces?
Most of our proteins does go through a salt treatment during preparation, excluding Prawns, Oyster Blade Steak and Wagyu. We also do season our proteins lightly by default before serving, but feel free to opt for no seasoning when ordering at the cashier if you do not want any.
As for sugar, items containing small added amounts of brown sugar are ramen egg and all of our sauces.
Is it safe to eat sous vide cooked Salmon/Saba?
Yes, if it is from a good source and properly handled. Cooking fish sous vide does not pose any greater food safety risk than eating fish cooked traditionally. As factors like time and temperature are being controlled and monitored at which our Salmon and Saba are cooked, it promotes food safety. Even the sous vide cooking times and temperatures suggested by the FDA’s guidelines will not pasteurise the fish as well.
As with all cooking methods, for fish to be fully pasteurised, it has to be overcooked, resulting it to be tough and dry. Often restaurant menus disclaim “Consuming raw or unpasteurised seafood may increase your risk of food-borne illness” as most people prefer their fish to be lightly cooked. However, with proper handling, food-borne illness should not be a concern.
If unpasteurised seafood is still a concern, we suggest that you opt for it to be “well done” or choose another protein, asking for it to be "well done” as well.
Do we use garlic/onion in our food?
Yes we do. Items containing garlic includes all proteins, Pesto Pasta, Chilli Eggplant and Garlic Soy.
Items containing onion includes Chicken, Roasted Vegetables, Mushroom Medley and Herbed Potato Salad.
WAFUKEN Asia Square Outlet
12 Marina View,
Asia Square Tower 2,
#02-05 Singapore 018961
(Closed on weekends and Public Holidays)
WAFUKEN OUE Downtown outlet
6A Shenton Way,
OUE Downtown Gallery #02-23,
(Closed on Sunday & Public Holidays)
All other questions, please use the form below