The Place Inspired by the word cosmos, Kausmo restaurant is a few months old dining concept at Shaw Centre under the Les Amis Group’s repertoire of restaurants. The 16-seater space is run by two young female co-founders (Chef Lisa Tang and Restaurant Manager Kuah Chew Shian), and the idea behind Kausmo is rather forward thinking. Dishes are created with the idea of reducing food waste, such as by using overstocked or over-ripened ingredients. Sustainability of food ingredients used here at Kausmo takes centre-stage.
Back to the space, it does feel like we are entering the dining space of the chef’s house, with just a single row of dining tables and the open kitchen just beside. Two dinner seatings at 6.30pm or 8.30pm daily except Mondays and alternate Sundays. Feel free to chat with other diners as the setting is in a rather communal dining.
The Food The periodically updated 6-course Carte Blanche Menu is priced at S$75++ and something I also found interesting is that it also offers Kombucha pairing at additional S$20++ for a flight of three glasses.
The meal started with some freshly baked Pumpkin Sourdough with peppered beef fat butter, which is simply irresistible. This beef fat butter reminded me instantly of what I had at MUME Taipei recently. True to the ethos of Kausmo, the beef fat butter is made from their overstocked of beef from their previous menu. Sinfully good with the bread!
The first course are two types of snacks, Beef Tenders Croquette stuffed with beetroot reduction, as well as the Gingerbread with pomodoro and chervil.
The second course is a refreshing salad dish of Ricotta with granny smith and pear, apple bacon and preserved lemon.
I was really looking forward to a hot dish, so the third course whets my appetite. It is a Local Softshell Crab with hotsauce and locally farmed calamansi leaves. I am not usually a fan of soft shell crab, but this version is tasty and fried to a nice crispy texture. The sauce has a tinge of spiciness from the mix of aioli and homemade mala oil. The crab is from a local farm in Kranji which surprisingly has more meats than the usual imported soft shell crab.
For mains, I had the Charred Galangal Kurobuta Pork Collar topped with wild pepper grainy mustard, chestnuts and apples, and veg jus. The conceptualisation of the menu here also draws from the team’s cultural roots, and it is evident in this pork collar dish which uses Teochew seasoning. I enjoyed the tender and succulent flavour of the pork here and that mustard element adds a nice contrast and cuts through the pork flavour well.
The last savoury course is also a dish inspired by chef’s Teochew roots, the Wild Fish Congee with Java ginseng. The type of fish served varies and is usually snapper or grouper fish which are wild caught.
Teochew style porridge is always so comforting, and this version is made more localised with the addition of preserved plum and ‘cai po’.
For pre-dessert, I had a refreshing Torch Ginger Jelly with lime and water chestnut.
Dessert itself is a simple Cream Cheese Cake with sherbet from Geometry (a local ice cream parlour).
Rants While the concept at Kausmo is forward thinking, this is not a typical dining concept to expect if you are looking for a traditional fine dining experience. If you are big on sustainability, or are looking for an alternate experience to the run-of-the-mill casual fine dining concept, Kausmo is the place to be. Come with an open mind.
Will I Return Again? The concept is interesting and it is always fun to return to a restaurant where you do not know what to expect in its next installment. This space is worth booking out for a gathering of friends or family as well.
Make your reservation instantly at Kausmo here.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
1 Scotts Road
Tel: +65 8126 8538
Tuesday to Sunday: 6:30pm to 10:30pm
Closed on Monday
Ranted by The Ranter