Review : Sodexo X Culinary Chefs Epicurean Oma-Kaki Dining Workplace Experience

Sodexo, the global leader in food services, corporate catering and facilities management launches an epicurean culinary Oma-Kaki 2024 menu with renowned Singapore chefs - Chef Maxine Ngooi, Tigerlily Patisserie and Chin Mee Chin Bakery; Chef Jordi Noguera, Singapore’s FOC Group and Sodexo’s Head of Food Platform and Chef Damian D'Silva, Rempapa for Sodexo Oma-Kaki workplace dining experience.

Chef Bjorn Shen collaboration with Sodexo in 2022 was well received and this Oma-Kaki collaboration with 3 popular chefs looks set to be a winning recipe.

Transforming the workplace dining experience, Sodexo Oma-Kaki features a unique culinary fusion menu to elevate dining with business associates or team-bonding session with colleagues, a game changer in the traditional landscape of institutional catering with its exclusive culinary experiences.

Oma-Kaki—which is a combination of "omakase", the Japanese term for "chef's choice", and “kaki”, the Singlish word for "friend" - a collaboration with culinary masters to co-create exclusive menus for Sodexo’s customers, which will be launched throughout 2024, for International Women's Day, Earth Day and Christmas season.

"Oma-Kaki will not only elevate the workplace dining experience but also create a platform for employees to connect, celebrate, and build stronger relationships with each other,” said Abel Ariza, Managing Director of Sodexo MYSG.

SODEXO Oma-Kaki epicurean limited edition exclusive menus for clients from March 8 to December

Chef Maxine Ngooi, Executive Chef and Co-Owner of Tigerlily Patisserie and Chin Mee Chin Bakery - International Women’s Day - 2024, March 8 

Known for her sweet and savoury creations, Chef Ngooi combines classical French techniques with local touches that aims to bring diverse global flavours and push the spirit of empowerment through flavours enjoyed by many.

Among her intriguing range of items are the delightful Coffee Dulcey Petit Gateaux, creamy Banana & Milk Chocolate Gateau De Voyage and the punchy spicy Garam Masala Mango.

For local fusion bites, try the Thai Sweet Chilli Prawn Toast, Laksa Babka, Chicken Ham Chilli Jam Bikini  which is actually a petite bite size sandwich.

The Coffee Dulcey Petit Gateaux is more chocolately with just a hint of coffee, which simply melt as it touches your taste buds while the chunks of mango goes well with the creamy cheese.

Chef Jordi Noguera, Founder and Co-Owner of Singapore’s FOC Group and Sodexo’s Head of Food Platform - Earth Day 2024, April 22

Popular for his plant-based cuisine with Spanish twists, Chef Noguera's menu will highlight his dedication to using fresh ingredients to celebrate his Spanish and Catalan roots.

From meats to vegetables to fruits, Chef Noguera’s alluring culinary selection includes Vegan Mushroom Stuffed Peppers, Feta “Envoltini” , Grilled Souvlaki Skewers with Tzatziki, Compressed Macedonia and Honey Pistachio Tiramisu.

The vegan mushroom stuffed peppers is delicious enough to turn vegan for a day while feta envoltini light crispy puff will tempt you to skip gym for another day and the honey pistachio tiramisu have just the right crunch with hints of honey.

Chef Damian D'Silva, Founder and Executive Chef of Rempapa - Christmas Season December 2024

Chef Damian combined traditional Christmas flavours with a distinctive twist inspired by his Peranakan heritage.

Known for his multicultural cuisines at his restaurant Rempapa, Chef D’Silva’s signature offerings include popular Peranakan “comfort food” like Pie Tee, Seafood Ngoh Hiang, Jengagan, Mandarin Huat Kueh and Nyonya kueh like Kosui, Kueh Salat and Talam Ubi.

Kwee Pie Tee topped with a succulent prawn, freshly cooked radish and crunchy pie shell with a dollop of sambal chilli is definitely a crowd favourite while Kueh Kosui seems the most popular choice for kuehs and Kueh Salat is definitely lemak enough. 

Visit Sodexo.sg for more information on the Sodexo’s Oma-Kaki culinary exerience to elevate your workplace dining.