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.
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.
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.
