Sustainable, native, and imperfect components are the main target of this new eating idea


We’ve been taught to search for perfection on a plate, however at Kausmo, imperfect components usually are not solely welcome — they’re celebrated. With a reputation originating from the phrase “cosmos,” the brand new eating idea was based by chef Lisa Tang, 24, and restaurant supervisor Kuah Chew Shian, 26, executed up in partnership with the Les Amis Group.

In its 16-seater positive eating restaurant at Shaw Centre, the area works across the idea of a clean canvas, that includes a middle counter and kitchen in an open format, the place visitors on the communal desk can watch the range motion. It’s additionally an avid supporter of native items, with a retail nook for homegrown companies, artists, and craftsmen to show their wares. The small particulars are what make Kausmo stand out, comparable to upcycled wooden cutlery stands handmade by the group and upcycled coasters common in collaboration with native tailoring model 3eighth.

Appetizer: Native Trevally, Radishes & Grilled Cabbage Brodo. Picture: Kausmo

Since sustainability is essential, the dishes beautify “ugly produce”, which means they take fruit and veggies which might be overstocked, over-ripened, and oddly-shaped or sized, and design intricately-plated creations round them. Components are additionally “thoughtfully sourced,” as they experiment with seafood from small regional farms, missed cuts of meat, and uncommonly used leafy greens or florals native to the nation.

Important: Chipotle-Berry Glazed Wagyu Chuck Tender, Vegetable Jus & Spiced Malabar Spinach. Picture: Kausmo

Tang, who’s executed stints at Pollen, Jaan, and Les Amis, combines European strategies and Asian influences, notably her Teochew heritage, to provide you with a $75 six-course carte blanche menu (you may add $20 to pair with a kombucha tasting.) A pattern dinner session — it solely opens within the night — journeys from mushroom paté with almond crisp and kampong rooster confit with miso mustard sauce to beef fats persimmon and wild fish congee with preserved plum.

Dessert: Brown Butter Banana Cake with Selfmade Creme Fraiche, Marigold & Mexican Tarragon. Picture: Kausmo

In an effort to unfold the phrase a couple of sustainable life-style, Kausmo will host occasions like cooking demonstrations, “knowledge-sharing classes,” and hands-on workshops. It’s not stingy about its recipes both, sharing them on its social media channels so the general public can attempt them out at dwelling on their very own. If you happen to’re feeling impressed to fiddle round in your individual kitchen, the restaurant’s connoisseur retail arm additionally places out seasonal merchandise like scorching sauce, apple butter sauce, and mushroom paté on occasion.


Kausmo is at #03-07 Shaw Centre, 1 Scotts Rd.

8126-8538. First seating 6:30pm, second seating 8:30pm; closed on Mondays and alternate Sundays.
MRT: Orchard

This text, Kausmo: Sustainable, native, and imperfect components are the main target of this new eating idea, initially appeared on Coconuts, Asia’s main different media firm. Need extra Coconuts? Join our newsletters!


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