Bound by a common desire to preserve local heritage flavours; Lemak Boys is the newest casual dining concept by Les Amis Group which shines the spotlight on local favourite dishes with a Peranakan twist. Brought to you through the lens of three young chefs — Jun Xiang, Daniel, and Martin who have fostered a strong bond while working at Les Amis Group’s Peranakan restaurant, Indigo Blue Kitchen.
Gather in the company of family and friends while you tuck into local heritage dishes inspired by Peranakan flavours. Each bite guaranteed to inspire, satisfy, and keep you coming back for more.
A concept where simplicity meets comforting classics, LINO Pasta Bar by Les Amis Group utilises classic cooking techniques to bring out the freshest flavours of ingredients. While pastas are the focus here, the menu offers a variety of appetiser, main and dessert options for a more customisable dining experience.
Be drawn in by the 38-seater pasta bar spotting touches of soft pink and olive green hues, coupled with bright lights and artworks by Filipino visual artist – Pacita Abad. Perfect for a romantic night-out or just catching up with old friends.
In partnership with the Les Amis Group, Kausmo at Shaw Centre is a dining concept that sparks conversations about thoughtful and conscientious ways of living.
The new venture promotes thoughtful living by challenging food norms that bring about unnecessary food wastage. Derived from the word “cosmos” – a system of thought, Kausmo is the brainchild of co-founders Lisa Tang, 24, and Kuah Chew Shian, 26.
Lisa, nominee for the Rising Female Chef award at the World Gourmet Summit 2019 and runner-up for the 2014 Les Amis Awards Culinary Competition, graduated from the Culinary Institute of America. It was her time in Primo, a restaurant on a farm that actively engages in zero-waste practices, that inspired her to start a thoughtful business back home. With Kausmo, Lisa hopes to creatively repurpose aesthetically filtered fruits and vegetables that are overstocked, over-ripened, and oddly-shaped and sized.
“Retailers are looking for produce that are of uniform shape and size, but nature doesn’t workthat way. We want to show that ingredients not ideal for retail can be perfect on our plates. AtKausmo, we celebrate imperfections,” shares Chew Shian, restaurant manager.
Every dish created at Kausmo incorporates thoughtfully sourced ingredients; seafood from small farming communities in the region, secondary cuts of meat which are often overlooked in favour of prime cuts, as well as forgotten native greens and florals.
Combining European techniques with Asian influences, Lisa, who has worked at Pollen, Jaan, and Les Amis, demonstrates how lesser-loved ingredients are no less delicious than their popular counterparts.
Kausmo will offer a 6-course Carte Blanche menu at $75++, with Kombucha tasting at an additional $20. Diners can expect flavourful dishes inspired by stories, as the team behind Kausmo takes supply volatility in their stride.
“We’ve learnt to embrace the volatility of our ingredients, because Mother Nature is just as beautifully unpredictable! Much more operational planning and preservation of produce has to be in place to better utilise our ingredients – a challenge that we willingly welcome. In a city known to be able to source almost anything at any time, perhaps it’s time to slow down; better appreciate and understand our food sources & produce,” comments Lisa.
Expect to be greeted with a sense of comfort too as parts of the menu draws inspiration fromthe team’s cultural roots, such as Lisa’s Teochew heritage. Each meal at Kausmo presents a thoughtful approach for guests to think about how they can all make more conscientious choices in their everyday lives and contribute to a more sustainable ecosystem, in Singapore and beyond.
With an emphasis on recreating distinctive Peranakan flavours of old, the concept is a platform for the continuation of a family’s culinary legacy; where guests are invited to rediscover the flavours of a bygone era through recipes inspired by the matriarchs of old.
Helming the restaurant is 28 year-old chef, Chong Jun Xiang. He may not be Peranakan but benefits from the personal mentorship of Desmond Lim and his cousin, Gloria Teo who consults on the menu.
“Peranakan recipes are very personal as they differ from family to family. The recipes are not written out but passed down by taste and word of mouth; from one generation to the next. The cuisine is extremely labour intensive, intricate and precise. A lot of love goes into every process of preparation and cooking.” - Chong Jun Xiang, Head Chef - Indigo Blue Kitchen.
Jinjo is a modern Japanese Sumiyaki concept by the Les Amis Group that focuses on the Japanese art of grilling. It is also where traditional Japanese fare is presented with a contemporary spirit. The restaurant is helmed by veteran washoku sous-chef Makoto Saito.
Japanese charcoal-grilling mastery is celebrated through a prefecture focused menu. Cooked over handcrafted charcoal, prime seasonal ingredients, which have been painstakingly sourced from all over the Japan, are imbued with a delicious smokiness and transformed into delectable dishes.
The dining experience at Jinjo is completed by a selection from our extensive sake menu. Curated specially to match the taste profile of Jinjo’s sumiyaki items, the list is also a representation of the best from the different prefectures of Japan.
GROHE, the world’s leading brand in sanitary fittings, opens its first fully-owned and operated flagship store in Asia today.
Located in the heart of Singapore’s main shopping belt, GROHE SPA aims to raise the bar in delighting and inspiring designers and consumers with a showcase of GROHE’s most innovative water technologies. Covering over 6,000 square feet on two levels, visitors are invited to learn about the design inspiration behind GROHE’s award-winning collections and experience “Pure Freude an Wasser” (Pure Joy of Water).
GROHE collections and products star in many of the world’s most luxurious spas and hotels. The store has recreated seven of these luxurious bathroom suites – each telling a unique design story and testifying to architects’, designers’ and developers’ preference for the brand. Consumers can walk through the bath sanctuaries to get inspired and learn more about the different products featured so as to create their personal hydrotherapy at home.
To experience the different shower sprays, GROHE SPA features live water areas where visitors can experience first-hand GROHE’s DreamSpray® technology. Consumers can also try GROHE’s Minta Touch in the live kitchen area where the tap can be turned on and off with a touch of the arm, leaving hands free to handle food in the kitchen.
Enhancing the brick-and-mortar experience, the store is equipped with smart technologies that help consumers and designers visualise and plan their selections. Tapping on virtual reality (VR) technology, GROHE SPA has a built-in Shower Configurator where consumers can customise their preferred shower system and experience how it comes together in function and design before making a purchase. Putting on a VR headset, consumers see their selections brought to life via projections to experience their shortlisted choices, all without actually getting wet.
Understanding that product information is key in purchase consideration, the store has implemented the use of Radio Frequency Identification (RFID) technology to enable immediate access via a mobile device. Visitors can learn more about each product displayed and get detailed specifications as they walk through the store, tagging products and emailing the desired information to themselves immediately. Alternatively, they can also project their selections onto a 40-inch interactive touchscreen display interface to better understand each product and view how products have been used in hotel and housing projects from around the world.
Welcoming both designers and consumers, GROHE SPA’s first Asia flagship store will be opened to the public from 9 March.
Tarte By Cheryl Koh has relocated to level 2 of Shaw Centre. It used to be just a takeaway tart shop and it is now a new patisserie with a dining area. Enjoy the sweet creations by Asia’s Best Pastry Chef in 2016.
At the new 1,100 sq ft space, you will uncover a cosy 30-seater dining area and an expanded menu featuring a curated selection of beverages, as well as tantalising sweet and savoury treats.
One of life’s greatest gastronomic indulgences can be found at Tarte by Cheryl Koh, a spin-off by the Les Amis Group with Les Amis restaurant’s pastry chef Cheryl Koh, which opened in April 2015. In a span of a year, Chef Cheryl was awarded ‘Asia’s Best Pastry Chef’ in the Asia’s 50 Best Restaurants awards in 2016.
After almost three years quenching a thirst for good-value French wines at its Shaw Centre nook, Caveau moves to the second floor of the mall and adds daytime hours to its operations.
Launched in 2012, Caveau Wines & Bar is an artisan wine bar which serves a wide range of wines that have been cherry-picked by award winning sommeliers.
An inaugural joint project by the Les Amis Group with its sister company Vinum Fine Wines, Caveau Wines & Bar seeks to be Singapore’s first 2âinâ1 beverage playground offering a good drink all day! Combining the prowess of two of Singapore’s most respected F&B brands, Caveau Wines & Bar is a one stop destination bringing together an artisanal coffee bar and a Wine Bar.
Ippudo, well-recognised for their quality authentic Hakata ramen, will be marking their foray into yet another different concept and product - Japanese sake - bringing the best that Japan has to offer for Singapore to experience. Bar Ippudo, the first of its kind in Singapore under the Ippudo brand, will be launched mid-May at Shaw Centre next to their dining restaurant.
Serving as both retail and dine-in, Bar Ippudo serves as a one-stop store for sake connoisseurs and if you are interested in learning more about this piece of Japanese culture, as well as if you seek a cosy interior to unwind over a large variety of sake.
While the bar itself is not part of the dining restaurant’s interior, it is conveniently situated across the restaurant’s entrance, boasting a sleek and simple décor with a long communal high table, welcoming you to lounge at the table, both seating and standing. Bar Ippudo is partnered with over 20 sake breweries from all over Japan, showcasing each region’s specialty brew, totaling an impressive selection of over 70 sake choices which are featured in glass display for you to take your pick from.
Sake is traditionally paired with otsumami, where you can take sips in between bites. Bar Ippudo also promotes this tradition with a simple bar food menu of creations by their Japanese chef. A well-known favourite would be Oden, typically found on the streets of Japan with simmered ingredients such as white radish, konnyaku, boiled egg and others in clear soup, as well as items such as Miso Yaki and more.
Polo Ralph Lauren has opened it's first flagship store in Singapore and it's biggest store in Asia at Shaw Centre.
The 8,246 square feet duplex store includes Polo Ralph Lauren for women and men and spreads on 2 floors, carrying footwear, accessories and leather goods.
What began 40 years ago with a collection of ties has grown into an entire world, redefining American style. Ralph Lauren has always stood for providing quality products, creating worlds and inviting you to take part in the dream.