Les Amis Debuts Cloud Kitchen Concept Kitch With a Menu of Popular Dishes
Still in its early stage here, Singapore’s market for cloud kitchen concepts is growing at an expectedly steady pace. And the latest to launch its services is the Les Amis Group. Dubbed Kitch, the group’s first ever cloud kitchen taps on its mix of fast-casual to mid-market concepts—beloved and new ones—to offer a comprehensive menu of western and Asian fare.
Kitch’s obvious advantage lies not only in Les Amis’ trusted brand but in its unique ability to cater to a variety of tastes and preferences of customers. Its debut menu has already over 60 restaurant-quality dishes that are prepared à la minute, available for delivery or takeaway from its base in Serangoon Gardens.
“After 27 years, the Les Amis Group has taken on the challenge to experiment with a cloud kitchen model to serve the evolving needs of diners in Singapore who demand greater convenience and flexibility in their ordering,” shares head of business development Luke Pang.
The obvious perk is the ease of giving in to a craving for Lemak Boys’ nasi lemak, even the rest of the family prefers to share a thin crust peperoni pizza. The latter is from Peperoni Pronto, an offshoot of Peperoni Pizzeria that focuses on delivery and takeaway—and there’s even the option to have it in XXL.
Kitch also spotlights a new partnership between One Prawn Noodle and Les Amis Group. Serving up prawn-based ramen noodle dishes inspired by the flavours of Penang prawn mee and Japanese ramen, One Prawn Noodle began their culinary journey in 2019 serving their hybrid noodle dish at Golden Mile Food Centre.
The local start-up is now collaborating with Kitch to offer an exclusive menu featuring their signature prawn broth ramen in three different styles—classic, black garlic and spicy—with options to have it with only prawns or char shu.
Of course, if you prefer a more familiar bowl of Cantonese congee, soothing options from Mui Kee (the feted Hong Kong brand Les Amis Group has brought to Singapore) include the classic serving with century egg and lean meat, as well as one with Alaskan crab legs. Should the rest of the family decide to join you, side dishes such as poached chicken in Shaoxing wine, or even a claypot dish of pork liver with ginger and spring onion, are both ideal complements.
“Delivery is here to stay, and customers want to have more options, but we also know not all types of cuisine travel well for island-wide delivery,” adds Pang, noting as well that are no current plans to include Tarte by Cheryl Koh, Indigo Blue Kitchen, or NamNam to the Kitch menu. He did, however, highlight the ability to add and test other takeaway and delivery-only concepts. “These could be new concepts or concepts inspired by our current portfolio of brands.”
Kitch | 28 Maju Avenue, S(556698) | 8940 8036. Click here to place an order.