Kausmo offers an intimate dining experience that is difficult to replicate once you realize the level of thoughtfulness that goes into every little bit of detail in the restaurant. For example, the coasters are made from recycled apron and leather; the cutlery rests are handcrafted from leftover pieces of lumber; the jars of Kombucha in the back of the restaurant are actually used for service and not just a display; the soft lighting is chosen so that diners can enjoy the vibrant colors of the food without any harsh unpleasant shadows; the pictures on the menu is hand-drawn by Lisa herself; and the list goes on. The exposition of the origin of the decor might sound superfluous at first until you realize that the co-founders personally sourced and even created many of the pieces themselves. Who can fault an artisan for taking pride in their work 🙂

Now, the same level of thoughtfulness is extended to the menu. Kausmo prides itself as a restaurant that uses locally-sourced or ‘filtered’ produce to reduce waste while still serving high-quality dishes at the same time. After all, an oddly-shaped heirloom tomato will likely taste better than a beautifully shaped cardboard tomato… Without going in-depth on how each dish tastes, I’ll summarize that my favorite is without a doubt the seafood cioppino. Unlike a traditional seafood stew, the cioppino here is assembled from ingredients that are cooked separately to perfection. It is amazing how a simple dish can be elevated if we treat every ingredient with the respect it deserves. The mushroom duck ragu is my second favorite followed by the brownie dessert.

It is a pity that the menu will soon increase in price but frankly, I think it is necessary if the restaurant is to thrive in the harsh SG dining scene. Thankfully, Lisa and Chew Shian has made it much easier for me to visit again with such exemplary service and amazing food.

Thank you!