Where Form Meets Flavour: Steve Leung Design Group Presents KA-MON and Sugarra, Immersive Dining at Resorts World Sentosa
Two Culinary Destinations Uniting Culture, Craftsmanship, and Experiential Dining
Singapore, Steve Leung Design Group (SLD) unveils two culinary destinations within Resorts World Sentosa: KA-MON, a sophisticated reinterpretation of a traditional Japanese grill, and Sugarra, a bold expression of Basque-Spanish dining. Spearheaded by Mai Chongchaiyo, Chief Creative Officer of Steve Leung Hospitality (SLH), the project is a celebration of spatial storytelling, cultural authenticity, and elevated design.
Nestled steps away from the Resorts World Station exit and a stroll from the entrances of Universal Studios Singapore and the casino promenade, both restaurants are masterfully designed to embrace a sophisticated and diverse clientele — with KA-MON offering a warm and inviting atmosphere for families and friends to naturally come together to share in the artistry of live-fire cooking, while Sugarra unfolds as an elevated yet approachable fine dining journey—crafted for international travellers and culinary tastemakers drawn to authentic gastronomic discovery.
KA-MON: A Contemporary Japanese Grill Anchored in Tradition
Reimagining Japan’s iconic grilling techniques for the modern Singaporean audience, KA-MON invites guests into a world where performance, intimacy, and culinary artistry converge. Inspired by Warayaki (わらやき)—a centuries-old Japanese straw-roasting technique rarely witnessed beyond Japan, this ancient method infuses a smoky aroma and intense sear that serves as both the conceptual and visual heartbeat of the restaurant.
SLD has envisioned a cinematic spatial journey that begins with a straw-inspired arrival corridor, gently introducing guests to the Warayaki story. The interiors embody an earthy Japanese sensibility, featuring handcrafted wood, straw-textured wallcoverings, charred metal, and bespoke glazed tiles. A muted palette of warm browns, crimson accents, and bronze details envelops the space in grounding warmth and elegance.
A cinematic entrance leads guests through a straw-inspired arrival hall into earthy Japanese interiors of wood and textured walls
The Private Dining Room is thoughtfully designed for intimate encounters and personalised chef experiences
At the core of the restaurant’s layout, a trio of live, dynamic action stations—Genshiyaki, Warayaki, and Robatayaki— transforms the open kitchen into a theatrical stage, immersing guests in a vibrant dining experience where every dish takes centre stage and every meal is an occasion. Adjacent to the arrival hall, a bar with beer dispensers adds an interactive dimension. Meanwhile, a meticulously crafted, movable cart designed specifically for sake tasting, elegantly perched above the dining table, invites guests to explore Japan’s rich sake culture in an engaging and dynamic setting.
Accessible via a dedicated private entrance to ensure uninterrupted intimacy, KA-MON offers a Private Dining Room that doubles as a Mixology Chamber, thoughtfully designed for intimate encounters and personalised chef experiences. Within the Private Dining Room, finely crafted oxidised metal seamlessly conceals ventilation, framed with handcrafted stacked wooden stick elements, subtly evoking the geometric harmony of traditional Japanese architecture, while deepening the space’s intimate ambience. Wood-look tiles, reminiscent of woven fabric and tatami mats, lend the space a tactile sense of authenticity and understated refinement. This meticulous detailing, paired with warm lighting and spatial proportions, creates a serene, elevated setting that honours both heritage and hospitality.
Sugarra: A Celebration of Basque-Spanish Flavours and Olive Oil Heritage
Sugarra presents an experiential dining experience inspired by the soul of Basque-Spanish cuisine, where olive oil, revered as the “liquid gold of nature”, serves as both culinary foundation and design muse. Rooted in tradition, the restaurant design unfolds as a sensory journey celebrating the cultural and gastronomic legacy of this timeless ingredient.
With a striking arch tunnel lined with sculptural displays of tinted green olive oil funnels, guests are immediately immersed in Sugarra’s bold design narrative. This extraordinary feature wall aims to spark curiosity and sets the tone for the sensorial journey ahead. Guests are introduced to the olive-green ceiling treatments and bespoke screen panels inspired by the shape of olive oil drops, a subtle and effective gesture that distinguishes the entrance and invites guests inward. A thoughtful, immersive palette of varied green saturations, from deep olive to luminous emerald, paired with warm bronze accents and natural oak tones, creates an atmosphere of sensorial depth and theatrical sophistication.
The arrival hall lined with sculptural screens and olive oil funnels, building a sensorial entrance experience
As guests move from the arrival hall into the bar, the atmosphere deepens in texture and warmth. The bar, acting as a bridge between the entry and the main dining hall, continues the olive narrative with green-fluted glass, antique mirror, bronze textured metal, and oak wood finish. Here, green tones are used with different saturations and textures to evoke richness and depth, while maintaining a cohesive visual identity.
An immersive bar designed with rich green tones, oak and fluted glass
The main dining area opens into a grand hall where every seat offers a full view of the chef’s visual kitchen. Overhead, a striking pitched ceiling crafted from oak wood adds architectural drama and warmth to the expansive space. The visual kitchen is framed by gradient ombré glass panels that reference the shape and sheen of olive oil bottles, creating a sophisticated veil that gently diffuses the crisp, bright interior of the kitchen. This theatrical transparency filters light, transforming culinary clarity into an inviting, ambient glow that showcases the culinary action while enhancing the dining experience.
Main dining area, anchored by a visual kitchen framed in copper gradient glass
Set apart from the vibrant rhythm of the main dining hall, Sugarra’s Private Dining Room offers an elevated sanctuary for intimate gatherings. The space opens to showcase views of the visual kitchen, connecting private diners to the culinary theatre beyond when the partitions are retracted. Illuminated by the soft glow of crystal pendants from Sans Souci and wrapped in plush, olive-toned upholstery, the space embodies understated luxury while echoing the restaurant’s olive-inspired design story. Diagonally arranged pivoting doors in patina copper offer sculptural drama and versatility, where the room can be effortlessly adapted for a variety of private occasions.
Mai Chongchaiyo, Chief Creative Officer of SLH, shared, “Seamless integration of storytelling, cuisine, and design enables guests to genuinely connect with the cultural essence of each restaurant. At KA-MON and Sugarra, our design philosophy is to craft environments where every detail narrates a story that honours tradition while embracing innovation. When guests dine with us, we aim for them not only to savour the cuisine but also to feel immersed in the narrative, experiencing authentic connections that celebrate the spirit and heritage distinct to each dining destination.”
A Cultural Celebration of Dining Through Design
With KA-MON and Sugarra, SLH redefines the intersection of design and gastronomy—crafting two distinct, immersive environments where spatial innovation enhances culinary expression. At KA-MON, the elemental drama of fire, rooted in the centuries-old Warayaki technique, takes centre stage in a space that evokes earthy warmth and artisanal intimacy. In contrast, Sugarra unfolds as a sophisticated tribute where rich olive-inspired textures and tones celebrate the quiet elegance of Basque culinary culture. Both destinations are united by SLH’s enduring philosophy: to tell meaningful stories through space, where every detail, material, and moment contributes to a multisensory dining journey that lingers long after the final course.
