Kids talk about “rizz”—you wanna know who’s got “rizz”, fo’ shizz? David Robert Joseph Beckham OBE, that’s who. I interviewed him one-on-one about 20 years ago and still cite his as the best meet’n’greeting I’ve ever experienced. Man’s got the perfect handshake—not too firm, not too soft, perfect number of
pumps (three), eye contact, says your name, makes you feel like the only person on Earth, just for that fleeting moment. Rizzzzz, baby.
In November, I attended a series of events and spirited discussions at Marina Bay Sands, celebrating the unveiling of the integrated resort’s sleek new brand identity and plush Paiza suites. Longtime MBS ambassador Becks was in the house, looking resplendent in an aptly sand-coloured Boss suit while taking part in a talk onstage at the Sands Theatre.
Influencers from around the region lined the front row, immaculately attired in monochrome designer garments, their photographic assistants capturing shots of these manicured gentlemen and sculpted ladies pouting and preening, with Becks positioned strategically in the background.
Influencing is all about the individual—well, apart from the need for a professional photographer partner (selfies simply won’t cut it for the top-tier KOL). But during his interview, Beckham again and again referenced the importance of teamwork in making the dream work.
“At Manchester United, Sir Alex Ferguson always used to bring good players in but he would never go and get the greatest player in the world, because it was about the team. It was about who’s going to fit in at Manchester United—that’s what it’s all about.”
Beckham said he’d made similar remarks during inspirational addresses to people who work at MBS. “I’ve always said (to them), it’s all about the team. Because, you know, sometimes I’ve gone into games and not had my best performance but I know my teammate is there to protect me and look after me and support me.”
In business, Beckham reckoned, it’s the same situation. “It’s not always going to be the perfect day, there’s going to be challenges,” he said. However, if you can rely on the team around you, you’ll still hit (or perhaps more accurately, score) your goals. To wit, the former English captain and six-time Premier League titleholder with Man U said he truly admires everything the team at MBS has achieved.
“It’s incredible what Marina Bay Sands has done,” he said. “I’m very proud to have been part of this for 11 years, and I hope it continues and continues because I love Singapore, I love being around this building… for many reasons, but one of the biggest reasons is the people that work here.”
Beyond the personnel, Becks said the other major attraction at MBS, for him, is the culinary offering. One restaurant in particular tickles his fancy. “I would have to say I’m a big foodie and I think the food here in Singapore in general is incredible but obviously in this building I love, I LOVE chef Tetsuya—so I always go to Waku Ghin, that’s one of my favourites, and I hope I get to visit there before I leave.”
Your columnist shares Goldenballs’ affection for Chef Tetsuya. Showing my age here—I’m exactly the same vintage as Beckham, in fact—but my multi-course degustation dining deflowering took place nearly 30 years ago, at the first restaurant Tetsuya opened, situated in a humble terrace house (what Singaporeans might call a shophouse) in the then-scrappy Sydney neighbourhood of Rozelle.
It was a meal I’ll never forget. For some reason, a mid-course palate-cleanser of tomato sorbet particularly sticks in my mind—like Proust’s madeleine, only cold and tangy. (Handy hint: When asked, “If you were a flavour of ice-cream, which one would it be?” My man, tomato sorbet is an excellent answer. Because you’re unique, refreshing, unexpected, and not to everyone’s tastes, right?)
Can’t disagree with Becks that Waku Ghin is one of the best restaurants in this city, though with dinner there easily costing a grand-plus for two pax, it’s not somewhere a mild-mannered reporter like yours truly can afford to patronise terribly regularly. I do, however, frequently stop by for a cocktail at the bar. The mixology there is meticulous—note, dear reader, that this is where Jigger & Pony main man Aki Eguchi first made his mark in Singapore and though Aki long ago moved on, the cocktails remain impeccably crafted.
They’re also very reasonably priced, on par or less than the drinks at most of Singapore’s inclusions on Asia’s 50 Best Bars (a list upon which Waku Ghin bizarrely does not feature). My favourite tipple, which has been on the menu since Aki’s day, is the Ghin Martini. I love it not only for the dad joke pun but for its purity—and the exotic, lip-smacking secret ingredient.
The cocktail is made with frozen Beefeater 24 gin and Mancino vermouth, stirred not shaken, and poured into a chilled martini glass. Nothing terribly extraordinary there. But what sets this deceptively simple drink apart is its garnish: instead of an olive, Waku Ghin uses a truffled dwarf peach. About the size of a large olive and roughly the same texture and appearance, the flavour of this little morsel is truly something else.
Yet it proves that it’s not necessarily the booze going into a cocktail that makes it a bit special. Garnish is normally an afterthought but with a hospitality pro like Tetsuya, it can be the crowning glory—if not very literally the cherry on top. “One thing that remains consistent across all my restaurants is the respect we have for high quality and fresh produce,” he told me.
Like his friend Mister Beckham, Tetsuya places inestimable value on the individuals he brings onto his team. “The most important attribute I look out for in new hires is the love for people and food,” he said. “Skills can be taught and knowledge can be imparted, but the innate love for people is the driving force for us to serve and improve.”
It’s team spirit that is key to a successful restaurant—or any business, really. “We want our guests to return time and again, knowing that we can deliver to their expectations,” Tetsuya said. “And achieving this consistency requires dedication, time, focus, and the combined efforts of the entire team.” Clearly, David Beckham recognises a kindred spirit—with similar goooooooals.
Dive into 100 years of whisky innovation. At the ArtScience Museum, you'll meet with an immersive exhibition about the humble beginnings of Suntory, the process of its storied whisky and where it is heading.
Called, The Legacy Continues: 100 Years of Suntory Whisky Innovation, visitors can revisit key moments of the whisky house. Running until 17 July, not only do you get to witness history being made but you can also sit in on an exquisite tasting of Suntory's rare and iconic whiskies.
Entering the exhibit and it feels like you've stepped into the past. Inspired by Suntory's legendary Yamazaki distillery, the exhibit showcases the sights, scents and sounds of the place. With interactive displays that guide you through the taste profiles of each of Suntory's iconic whiskies, you'll also appreciate the work and artistry that went into making Suntory a global sensation.
Don't miss out on the exclusive showing of the docuseries, The Nature and Spirit of Japan. Directed by Roman Coppola and starring Keanu Reeves, discover Suntory via its pillars of nature, spirit and the essence of Japan.
And finally, the journey reaches its crescendo at The Bar. Sit at the counter, where you'll go through three distinct eras of Japanese culture. You'll be privy to curated visual projections, carefully selected playlists and a refined selection of whisky flights and cocktails. The drinks feature Suntory's coveted limited-edition Yamazaki, Hakushu and Ao whiskies.
If fate isn't kind to you and you missed the exhibition, there's still a reprieve. At Changi Airport Terminal 1, there's a global travel retail launch outpost at the transit area. It'll feature animmersive exhibition, interactive video elements and, of course, a moment to sample the finest of Japanese whiskies... unless you're the pilot. We suggest holding off the drink unless you're returning from landing a plane.
