When it comes to the concept of style tribes (or, as the TikTokers would say, a vibe), we often forget that restaurant service staff have always been pioneering that concept. The beauty of them at each of these establishments, however, is truly in the literal eye of a beholder and how he chooses to interpret them: bringing forth the branding of the establishment, design specifications that translate to real life, and if he is looking for his next fit, can be a form of inspiration for a daily uniform itself.
Firangi Superstar: The Love Letter To the Warmth, Affection & Outrageousness of India
The Concept: If one has surprisingly not seen it on Instagram, the restaurant looks like a movie set with four thematic sections — an Officer’s club, Old Railway Room, Elephant Palace, and the Jungle Lodge.
The Fit: “As part of my honeymoon, we were on safari at Ranthambore. I remember the rangers’ uniforms while thinking it would be fun to do our own upscale riff,” says Chief Visionary Officer Michael Goodman. “The uniform concept is developed with our internal creative team: the same ones who work on the design, so there is synergy. We work with a great tailor out of India who has a set of stock sizes for us and then makes tweaks to those as needed. The result works very well without having to go full custom, which can be difficult for a small company like ours.”
The Code of Conduct: “If their values match the brand values, then we’re already almost all the way there. It’s on us to ensure they feel comfortable enough to express themselves.” It means that while service is professional and friendly, sometimes, one might vibe a little better with the server who attends to him.
Come For the …, Stay For the …: Come for the This Is Not Aloo Gobi.(“a dish that uses the components of a classic Aloo Gobi but rearranges them completely differently using cauliflower couscous and crispy laminated potatoes”). Stay for the HoliCow (“little cheeky for its use of beef in an Indian venue, and of course tongue is not the most commonly seen either”).
From left to right: Flowrence Nyuyang (Supervisor), Jason Kuai (Supervisor),Cal Mauger (General Manager), Sha Bin Ahmed (Supervisor), Aliff Bin Mazlan (Bartender)
Rosemead — The Modern-Californian Restaurant
The Concept: Rosemead’s menu is named after Chef David Tang’s hometown and is driven by seasonality, diversity, and simplicity.
The Fit: Inspired by experiences in California, the look is “well dressed, but not overly formal. We opted for the staff to wear similar but not the same style of shirts.” As for the tailoring, it is done at Mills at Keong Saik, where each staff gets their threads made to measure. Unrelated to Kantono’s quote, however, would be that the team wears a variety of handsome timepieces based on personal observation.
The Code of Conduct: Almost seer-like, the staff are trained to read the room in lieu of awkward situations or to delight diners. “Rosemead’s style of communal fine dining is influenced by that in California. The atmosphere and formalities are more relaxed, even as the food offered by Executive Chef David Tang and his team is refined with layers of flavour.”
Come For the …, Stay For the …: Come for the house rolls with cultured shiitake butter. Stay for whatever is seasonal and grilling on the Rosemead hearth. Roasted quail, cherries & black truffles, and Tajima beef tongue and rhubarb vinegar, are currently being served.
From left to right: Doja Milabo (Hospitality Manager), Jonzen Chow (Junior Sommelier), Daryl Ho (Senior Hospitality Associate), Hazel Low (Hospitality Associate), Gwen Too (Senior Hospitality Associate),James Moon (General Manager), Aidil Sufyan (Hospitality Associate), Lam Ng (Senior Hospitality Associate), Sarah Lam (Hospitality Associate), Lesh Lilani (Hospitality Manager)
Fiamma — The Vibrant & Intimate Italian Restaurant
The Concept: Celebrating the heritage and spirit of Italian family cuisine, the restaurant by Chef Mauro Colagreco is consistent in its authenticity, sincerity, and warmth.
The Fit: For the gents, the tailoring is done in a breezy polyester, rayon, and linen blend to keep the staff cool as they go in and out of the restaurant. Whereas the ladies get to choose between wearing pants or a skirt. Each piece is produced by Q U Division (“Founder& creative director Han San is good at taking briefs and being collaborative.” say Dora Wong, Capella Singapore’s Creative Style Director). As for the fit-spiration, Wong and her team were inspired by Colagreco’s personal influences, namely life on the Amalfi Coast, and movies like Under the Tuscan Sun. As for the footwear, the staff wears the perennially cool Adidas Stan Smiths in any colour way they like.
The Code of Conduct:Like any of Capella Singapore’s concepts, the service at Fiamma is “not too casual, but still warm.” However, the staff is trained to recognise the little quirks of returning diners, such as the water they prefer to drink or how fast they like their food served.Come For the …,
Come For the…Stay For the…: Sarde Alla Griglia (“incredibly fresh grilled sardines that are prepped well and excellently executed”). Stay for the seafood, saysWong. But in our opinion, stay for the polpette (traditional meatballs, basil-ginger tomato sauce, and chilli) or the Tartufo (smoked scamorza cheese cream, Tuscan salami, and fresh black truffle).
From left to right: Julie Jeon (Supervisor), Alma Hassan (Supervisor), Catalin Firanescu (Restaurant General Manager), Koleen Tagamolila (Hostess), Michele Joy Crus (Assistant Manager)
Popi’s at Mandala Club — The Eccentric & Electric Dining Club
The Concept: A world-class club menu (the crowd is equally as diverse as the menu) developed by ExecutiveChef Reuben Davis and his team of merry chefs.
The Fit: “The intention was certainly to make the staff garments in line with the club aesthetic, which is well constructed, detailed, playful, and a little bit over the top,” says LaurenMathewson, Mandala Group’s Creative Director. As forthe fit, it’s done by Jeetu Mahtani of C.Armani Tailors; each staff member receives a bespoke set that they can mix and match as they choose. “For the prints, we wanted to celebrate the incredible Singaporean flora. It has such rich patterns, colours, and textures. You’ll be able to find all forms of expressions, from the craziest hairstyles to the quirkiest tattoos. We’re a community with no airs and graces through and through”.
The Code of Conduct: The staff function as a family, and when there is familiarity and friendship, members “are ensured that they will have a great time while they’re at their second home.”
Come For the …, Stay For the …: Come for POPI’s Signature Lobster Tagliolini or Quince Apple Crumble. Stay for, as Mathewson suggests, “the conversation you will inevitably strike up with a fellow member at the bar or table next to you!”
From left to right: Darren Ng (Bar Supervisor), Mahathir Bin Mohamed (Floor Manager), Jiayi Nah (Assistant Manager, Reception and Reservations), Vijitharan Nanthagobal (Floor Supervisor), Kugaan Asokan (Assistant Manager) Arvind Raman (Sommelier), Diana D’Silva (Assistant Manager), Push pinder Singh(Outlet Manager), Nur Atikah (Senior Assistant Manager)
Republic Bar — The Swingy Bar That Celebrates The Style of Cocktail Drinking
The Concept: Making its way to the 12th spot in this year’s Asia’s 50 Best Bars 2022 awards, Republic Bar celebrates the milestones of Italy, Singapore, the United Kingdom, and the United States with modern and vintage cocktails.
The Fit: In collaboration with Nicholas Oakwell of No Uniform in London, tony chi studio developed fits using tropical fabrics inspired by classic British styles. “The approach for the male uniforms was to create a gentleman’s look that would suit the Asian physique. For the ladies, a suit option was chosen over dresses for a contemporary, minimal look that would add to the overall visual harmony of the space,” says Mr Lewis Quinn, Executive Assistant Manager of Food& Beverage at The Ritz-Carlton, Millenia Singapore. Quinn also adds that the fits change according to the timing — both the ladies and the gents slip on an evening jacket come sundown.
The Code of Conduct: While the Republic Bar staff can share the sixties-inspired cocktail menu with great detail and delight, “a warm welcome is always extended upon arrival, and a fond farewell is given upon departure.”If one makes a constant return, expect his preferences to be remembered with equally great detail.
Come For the …,Stay For the …: Quinn recommends one to come for theValentino Red, an Italian spritz-style cocktail inspired by the red fabric of the House (Monkey 47 Gin, Italian aperitivo, watermelon Riesling, and peach and jasmine soda) and stay for the Miura, a cocktail inspired by the Lamborghini Miurain vented by Lamborghini in 1966 (Alipus Mezcal, Encanto Pisco, pumpkin, chartreuse yellow, simple syrup, citrus, and egg white).
From the back and clockwise: Phil Park (Assistant Manager), Apar Bhandari (Captain), Entico Simonette Marjo Lucio (Supervisor), Mohamed Rudi (Manager), Adeline Darwin (Captain), Elena Kong (Assistant Manager), Cassandra Sim (Junior Bartender), Paulo Naranjo (Assistant Beverage Manager), Martin Villareal(Head Bartender), Antonette Tuala (Captain), Olivia Lee (Senior Bartender)
Osteria Mozza Singapore — The Ingredient-Specific Cal-Italian Restaurant
The Concept: Expect classic and hearty Italian dishes, a wide selection of wines from across the globe, and the magical touches of founder and chef Nancy Silverton.
The Fit: Designed by local uniform design house Modoleen and consistent with the global Mozzas, the managers wear maroon suits while the front and back-of-house staff are decked in grey overcoats, blue shirts, and khaki aprons. “Maroon stood out well because it matches the Mozza brand and complements the tone used in the restaurant’s design. Instead of wearing formal shoes, our staff wears white sneakers for style and comfort,” says Manu Gandotra, the General Manager.
The Code of Conduct: “We do believe there’s a difference between grooming and style.” says Gandotra, which means one might see the staff sporting facial hair or jewellery, but they will “always look presentable and professional.” And like the overseas Mozzas, “we want their individual personalities to shine through. Our team members are expected to be warm and hospitable and treat every guest like a good friend.”
Come For the …,Stay For the …: Come for the all-time classics like Nancy’s Caesar, Burrata di Puglia, Orecchiette, or the Pork Chop Milanese. Stay for the Mozzarella di Bufala & Datterini Tomatoes (“a simple but elegant dish featuring tomatoes that are freshly flown in”), Rotolo al Forno(“heaven on a plate for the vegetarians, and one of the most beautifully presented pasta on the menu”), and the Kingfish Spiedini withfrigula salad (“for those who want an amazingly flavoured protein”).
From left to right: Katherine Pelimco (Hostess), Marjorie Manalese Pok (Food and Beverage Executive) , Sudarshan Shetty (Restaurant Manager), Simon (Bartender)
Wakuda — The Japanese Restaurant Elevating The Artistry Between Ocean & Plate
The Concept: The brainchild of two-Michelin-starred Chef Tetsuya Wakuda and award-winning restaurateur John Kunkel of 50 Eggs. Everything from the dishes to the design of WAKUDA is as refined as it is dynamic.
The Fit: Another take on the past and future of Tokyo, the fits consist of obibelts, kimono straps, and haori-inspired vests that are further altered by Marina Bay Sands’ in-house seamstress service (alterations are even done to t-shirts). “I believe a dress code is a collection of principles to guide employees, not just on what they should be wearing at work. It also reinforce show they should present themselves professionally,” says Service Attendant Krisnamoorthy Sunderarajo.
The Code of Conduct: According to Head Hostess Sheryl Pasia, “As hostesses at the frontline, we are our guests’ first point of interaction, and this is where first impressions count! It is important to always maintain a cheerful and graceful demeanour. We get to set the mood as we show our guests in for an unforgettable meal”. Service Attendant Je Hanbi agrees with graciousness, “being cheerful is just one of our basic etiquettes. More importantly, we have to be attentive to customers’ needswhile portraying elegance. Since joining WAKUDA, I have always considered myself more than just a service attendant. I am honoured to be a part ofChef Tetsuya Wakuda’s opening team, and this pride and joy drive me to deliver my best service.”
Come For the …, Stay For the …: If one is feeling particularly boozy, Bartender Chong Chie Leong recommends two of their most popular cocktails, The Lady from Shizuoka and Wakuda Negroni. “My personal favourite is Melon Sour – simple yet elegant.” As for the food, Pasia is a fan of WAKUDA’s signature dish the Yuba (“The softness of the beancurd skin combined with fresh Hokkaido sea urchin complements the texture of mountain caviar with a hint of wasabi”).
From left to right: Sheryl Pasia (Head Hostess), Chong Chie Leong (Bartender), Je Hanbi (Service Attendant), Krisnamoorthy Sunderarajo (Service Attendant)
Restaurant Born — The Crossroad of Contemporary Cuisine and Fine Dining
The Concept: A combination of the Taiwanese meetsFrench twists chef-partner Zor Tan has acquired and his personal food memories from his childhood.
The Fit: Elegant, regal, and modern in a way that does not suggest stuffiness. “Every single one of them represents theBorn DNA, from service, personality and of course their appearance,” notes Bobby Anwar, the Associate Director— Creative Services for Grey Matter. “It’s about going back to the starting line, borrowing something familiar from the past, recognising beauty in something real, and almost becoming another expression of the space.” As for its make, it is all tailored by Mr G Sartoria.
The Code of Conduct: Chef Zor Tan’s mission is to make “guests feel comfortable, as they would when visiting a friend’shome.” This means service is gracious and attentive, as it can be from front-of-house to the minute one leaves the restaurant.
Come For the …, Stay For the …: Come for the 8 Pickles and Snacks (“It’s a nod to my mum’s cooking as my parents used to operate an economical rice stall.”) and stay for the Petite Fours — “A collection of flavours, each with a different sour, sweet, bitter and spicy ‘suan tianku la’ (sour, sweet, bitter, and spicy) profile: Sea Buckthorn Jelly (Sour), “Ispahan” Lotus (Sweet), Bittergourd Bon Bon(Bitter), and Spicy Beef Fat Financier (Spicy).”
From left to right: Norhisham Samsuri (Assistant Manager), Lim Yang Yao (Chefde Rang), Sandra Chan (Hostess), Tan Si Hao (Beverage Manager), Louiza Juano (Operation Manager), Veronica (Chef de Rang),Ash Suradi (Training Assistant Manager)
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