Kausmo

57 Wishlisted
~$125/pax
Derived from the word “Cosmos” – a system of thought, Kausmo is a concept that promotes thoughtful living by challenging food norms that bring about unnecessary food wastage. Brain child of co-founders Lisa Tang, 24, and Kuah Chew Shian, 26, the concept hopes to creatively repurpose aesthetically filtered fruits and vegetables that are overstocked, over-ripened, and oddly-shaped and sized. 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. Embracing the volatility of the ingredients, dishes will be created using European techniques with Asian influences. Expect to be greeted with a sense of comfort as parts of the menu draw inspiration from the team’s cultural roots. 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. Kausmo is closed on Mondays and alternate Sundays.

1 Scotts Road
#03-07 Shaw Centre
Singapore 228208

(open in Google Maps)

Friday:
06:30pm - 10:30pm

Saturday:
06:30pm - 10:30pm

Sunday:
02:00pm - 05:00pm

Monday:
Closed

Tuesday:
06:30pm - 10:30pm

Wednesday:
06:30pm - 10:30pm

Thursday:
06:30pm - 10:30pm

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Reviews

From the Burpple community

Everything was nicely balanced and delicate , well thought through and well executed . Absolutely loved the apple flower kombucha digestive and the elderflower dessert kombucha .

The unanimous favourite at the table, the Coconut Yogurt Cake was smashingly good. Spotting a crisp almost crusty exterior, the cake alone was fragrant and not overly sweet. Coupled with the dollop of Chantilly cream and pickled stonefruit purée, it got that extra moisture and the pleasant sweetness of the nectarine. Yet, the icing on the cake was the shaved nutmeg and locally sourced laksa leaves which were fried to give the dish that texture and oomph.

5 Likes

Embellished with preserved citrus, pomelo peels, and starfruit flowers, the gentle zing from the refreshing Tropical Fig Leaf Jelly was much needed after the mains and served as a palate cleanser of sorts.

4 Likes

Wonderfully crisp with a delicate and tender inner flesh, the Local Golden Pompano was fresh-tasting and well-executed. However, the Bisque Beurre Blanc, spiced crustacean sauce made from roasting lobster shell was a tad too overpowering. Crowned with pickled melon rinds and sliced beetroot, the dish perhaps needed more tang to counter the rich umami sauce.

2 Likes

The last savoury course was a comforting Local Barramundi Belly Congee to really warm up the belly. Inspired by chef’s Teochew roots, the bowl had a myriad of textures with fresh fish slices, dried shrimp lard, Sissoo spinach, and preserved plums. Familiar and hearty.

2 Likes

For a sweet appetizer, the roasted Squash Gazpacho with Pistachio & Local Savory was very much a hit for me. The smooth gazpacho with the burst of sweetness from the tomatoes being balanced by the minty-tang of the locally grown savory and crunchy pistachios. And of course, championing "aesthetically filtered" produce to highlight the problem of unnecessary food wastage, the ingredients used were mostly too misshapen to be sold on shelves.

3 Likes
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