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Creating conversations that promote

thoughtful and conscientious living

At Kausmo,

we celebrate imperfections.

“Derived from the word “Cosmos” – a system of thought, Kausmo promotes thoughtful living by challenging food norms that bring about unnecessary wastage.
Press Release
Lisa Tang, Co-Founder & Chef
A bright and curious mind, Lisa’s affinity with the culinary world began at the age of 16. She was drawn to the endless opportunities for her to uncover new tastes, experiences and meet like-minded people. Undaunted by the rigour of the industry, Lisa underwent training and education at Temasek Polytechnic’s Diploma in Culinary & Catering Management and the Culinary Institute of America. She also honed her skills by representing Singapore in various international culinary competitions. She has worked at a number of reputable restaurants including Primo Restaurant in Maine, as well as JAAN and Pollen in Singapore.
Kuah Chew Shian, Co-Founder & Manager
Chew Shian believes that sustainability and social good should be the core of great businesses. She graduated from Temasek Polytechnic with a diploma with merit in Culinary & Catering Management, where she was also awarded the diploma’s Silver Medallist Award. Her knack for business management saw her turning her passion for food into a career. She is currently learning about the cultivation of plants that thrive in our climate as she tends to the university's urban garden as part of SMU Grow’s sustainability movement.
Staying true to our goal of promoting thoughtfulness through challenging food norms and unnecessary food wastage, Kausmo does not have a fixed menu but instead offers a Carte Blanche menu, based on availability of produce.
The dishes that are served at Kausmo are created from:
  • Aesthetically filtered fruits and vegetables that are overstocked, over-ripened and oddly shaped and sized.
  • Sustainably sourced seafood from local or regional small farming communities.
  • Fresh secondary cuts of meat that are often overlooked in favour of prime cuts.
  • Forgotten native greens and florals.
“We’ve learnt to embrace the volatility of our ingredients, because Mother Nature is just as beautifully unpredictable!”
Menu Format
Appetiser 1
Appetiser 2
Main
Post-Main
Pre-dessert
Dessert
6 course Carte Blanche Menu | $75++
(additional $20++ for Kombucha tasting)
Flavourful dishes combining European techniques with Asian influences, inspired by thoughtful stories.
Corkage Policy
  • Corkage is charged at $50++ per bottle.
  • Maximum of three labels can be brought.
  • Limited to 1 White wine glass and 1 Red wine glass per guest.
Reservation Policy
  • Full pre-payment is required to confirm your reservation.
  • Changes or cancellations have to be made at least 4 days in advance, as last-minute cancelations or no shows will not be refunded.
  • Special requests and dietary restrictions are subjected to availability.
  • Seatings are arranged communally at Kausmo to encourage conversations.
  • To ensure each seating starts on time, we kindly request all guests to be punctual.
  • BYO cakes are not allowed. If you are celebrating a special occasion, please indicate it in the "special request" field when making your reservation!
Reservation
Events
Our cosy 16-seater restaurant with an open-concept kitchen and communal table is the perfect spot for intimate gatherings, workshops, product launches etc. Click on the “Enquire Now” button below and we will revert with a tailored proposal based on your requirements.
Enquire Now
Retail
Made in-house from aesthetically-filtered produce. Our seasonal products are available for sale in our restaurant while stocks last. Follow us on social media to be informed about new product launches!
Return Your Jar
Finished consuming our product? Bring back your jar to enjoy $1 off your next retail purchase.
Weekly Pop-Up Fruit Market
Every Wednesday
11am to 2pm, while stocks last.
Please bring your own bag!
Follow us on social media to find out what is available each week.
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