Steve Leung Design Group has introduced two new dining experiences at Resorts World Sentosa, Singapore: KA-MON, a modern take on a traditional Japanese grill, and Sugarra, which celebrates Basque-Spanish cuisine. Led by Chief Creative Officer Mai Chongchaiyo, these venues aim to blend cultural authenticity with innovative design, offering guests a unique culinary journey.
KA-MON reinterprets Japanese grilling techniques, featuring live cooking stations such as Genshiyaki, Warayaki, and Robatayaki. The restaurant’s design incorporates handcrafted wood and straw-textured walls, creating an earthy, intimate atmosphere. A private dining room offers a secluded space for personalised chef experiences, enhancing the restaurant’s focus on culinary artistry.
Sugarra, on the other hand, draws inspiration from Basque-Spanish flavours, with olive oil as a central theme. The restaurant’s design includes an arch tunnel lined with olive oil funnels, setting the stage for a sensory dining experience. The main dining area features a visual kitchen framed by gradient glass panels, allowing diners to witness the culinary action.
Mai Chongchaiyo stated, “Seamless integration of storytelling, cuisine, and design enables guests to genuinely connect with the cultural essence of each restaurant.” Both KA-MON and Sugarra aim to offer immersive environments where every detail contributes to a memorable dining experience.
These new additions to Resorts World Sentosa highlight Steve Leung Design Group’s commitment to creating spaces that honour tradition whilst embracing innovation, providing guests with a multisensory journey that extends beyond the meal itself.
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