Restaurant India News: Chef-Entrepreneur Nisha Singh Enters Delhi Market with Wakamé

Delhi’s premium dining circuit has a new entrant with the launch of Wakamé, a multi-level modern Asian restaurant in Defence Colony. The concept positions itself within the city’s upscale casual dining segment, combining pan-Asian cuisine with a design-led, experience-focused format.

Wakamé is the first independent venture by Nisha Singh, who takes on the dual role of chef and founder. The project draws from her personal journey and culinary influences, translating them into a restaurant format centred on ingredient-led cooking and mindful hospitality.

The name is derived from wakame, a Japanese sea vegetable widely used in Japanese and Korean cuisines. In culinary terms, wakame and other seaweeds are central to umami, the savoury profile associated with much of East Asian food. For Singh, the ingredient also serves as a metaphor, reflecting natural growth and resilience. This philosophy informs both the menu direction and the spatial design.

The restaurant follows a modern Asian approach with selective fusion elements, with stronger representation of East Asian cuisines. Cooking techniques range from steaming, stir-frying, deep-frying and braising to grilling, robata cooking and raw preparations. While the offering includes contemporary interpretations, certain familiar and traditional Asian dishes remain on the menu to maintain recognisable anchors for diners.

Ingredient sourcing has been structured around freshness and flavour accuracy. Vegetables are sourced locally, while seafood and meat suppliers are chosen selectively. Key sauces and dry ingredients are imported to maintain near-authentic flavour profiles. The menu is designed around balanced sweet, salty and spicy notes with a strong umami base, adapting seasonally where required.

The progression of dishes moves from lighter preparations such as Hamachi Ceviche, Seaweed Crackers and Avocado Truffle Baos to small plates including Vegetable Tempura and Chicken Karaage. Heavier offerings include Miso Ramen, Kimchi Ramyeon, Garlic Fried Rice, Chilli Oil Noodles, Char Siu Pork and Teriyaki Chicken. Desserts such as Matcha Forest, Chocolate Sphere and Yuzu Panna Cotta are positioned as lighter finishes rather than overly sweet conclusions.

The interior spans multiple levels, offering varied seating formats ranging from private dining areas to open, relaxed sections. The design language uses organic forms and Asian visual references, with an earthy palette. Ceiling installations reference seaweed, while bar fixtures draw cues from oceanic themes. All design elements have been custom-developed for the space.

In addition to indoor dining, the property includes an open-air terrace designed for a more informal and social environment. The outdoor area supports live screenings and music programming, while a private dining section caters to curated gatherings and smaller events. The layout aims to balance premium dining with a more accessible social setting.

Hospitality at Wakamé is guided by the Japanese principle of omotenashi, centred on attentive and anticipatory service. The restaurant positions this philosophy as core to its guest engagement model.

Nisha Singh shares that food has been the only constant in her life, evolving from curiosity to comfort and eventually to purpose. For her, Wakamé represents years of learning, persistence, and self-belief, and stands as her dream project and a reflection of her journey with food, nature, and growth.

Operating as both chef and founder allows Singh to oversee sourcing, kitchen execution and service standards directly, ensuring consistency across the dining experience. The beverage program includes classic and signature cocktails with Asian influences, including clarified and infused formats. The back bar features Japanese whisky, sake, Korean soju and Thai beers, alongside non-alcoholic options such as mocktails, teas, coffee and shakes.

The menu structure supports both individual and shared dining occasions. Sushi portions are designed for individual consumption, while wok-led appetisers and mains are positioned for sharing. Wakamé targets affluent diners, food-focused consumers and younger audiences, while also integrating into the surrounding residential catchment. The long-term roadmap includes chef collaborations, brand partnerships and curated events, with expansion into multiple locations under consideration as the brand stabilises in Delhi’s competitive Asian dining segment.