Oumi serves contemporary Japanese 'Kappo' cuisine which literally means 'to cut and cook'. Oumi with its stunning view of Marina Bay features an open kitchen, allowing diners to enjoy watching the actual cooking and banter with the chef.
Kappo cuisine is all about savouring the pure beauty, flavour, and freshness of food in a lively atmosphere, the superb quality of the seasonal ingredients, and the chef's skill. Rather than a particular cooking style, Kappo takes inspiration from the best ingredients of the season prepared with carefully selected cooking methods that allow natural flavours to shine.
Oumi is an intimate dining experience where chefs and service professionals engage with diners in a less formal culinary exchange - combined with the backdrop of stunning sky-high views.
To Executive Chef Lamley Chua, heart and mentality is what makes a chef. A dining experience at a Teppanyaki restaurant at the age of 15 ignited an interest for the restaurant industry, and at the age of 16, Chef Lamley would go on to apprentice at Shima, Singapore's oldest Japanese restaurant at Goodwood park.
Having spent a large part of his career under the mentorship of Japanese chefs and masters, their persistent pursuit for mastery of skill is one of the many things that have become a part of his culinary ethos. Even with over 19 years of experience in Japanese cuisine, he firmly believes in being progressive with his culinary techniques, constantly looking for ways to incorporate contemporary flavours into his age-old techniques to suit the modern palate.
