designphase dba has put its signature touch to their latest restaurant project Sur Nuevo Latino Kitchen. Located on the bustling boundary of the Central Business District at 13 North Canal Road, this project captures the perfect collaboration between Sur's founders and the Singapore-based design team.
Joris Angevaare, Partner and Design Director at designphase dba, said Sur was a unique project with this being the firm's first Latin restaurant project. The 2,000 square foot, two-storey shophouse has been transformed into a space for up to 80 guests keen to indulge in South American cuisine and culture.
"This project was a meeting of mutual minds. The owner and managing director of Sur, Chef Alejandro Luna is passionate about the Nuevo Latino cuisine and we are driven to execute the best designs for our client and capturing their vision," Angevaare said. "In our planning meetings, Chef Luna was very clear about delivering the essence of a South American family gathering to his diners. He told us that all great parties back home ended up in the kitchen. It was imperative then, that we strategized a concept that would allow diners to see the Chefs in action. Sur is like being at your hosts' home while he's putting finishing touches to a great meal."
Where a typical restaurant will have a separate dining and kitchen space, and sometimes a show kitchen featuring the chef in action behind a viewing glass panel, Sur takes a step further and infuses both dining and cooking into one space, giving diners the feeling that they are inside the kitchen and part of the action. Diners not only get an intimate look at how their food is prepared but also a chance to interact directly with the chefs.
With a rustic bar greeting guests as they walk through the doors, Sur has been designed to cater for the after-work crowd looking to wind-down with a few rum-infused cocktails or a chilled glass of South-American Sauvignon Blanc. More importantly however, with food being the main event, diners can soak up the bustling atmosphere at their handcrafted tiled tables.
The mezzanine level, with the Pastry Chef's counter, provides an intimate banquette seating upholstered in decorative rugs. The heritage and culture of South America is captured through carefully selected materials and finishes. Raw concrete bar and kitchen-tops and floors, weathered timber panels with a mix of different tiles and placement, provide an aged, authentic and lived-in feel.
The produce-filled racks and shelves on the main ground floor are not just for display but function as a pantry for the Chefs. The array of ingredients displayed are a collection of traditional Hispanic flavours and spices, bursting with colour, perfecting this warm and inviting environment, creating a setting that immerses guests in South American hospitality.
Photos: Nino Yaputra