About This Project
LUO LAO MA Restaurant is a full design-and-build F&B project located at 30 Prinsep Street, with a total area of approximately 2,600 sq ft.
R&S Construction & Design was involved from the site selection stage, providing early technical and operational advisory, and subsequently delivered the complete scope from design development through construction and handover.
While the brand has an established operational model in China, this concept was relatively new to the Singapore market.
The client’s objectives focused on three key outcomes:
- Identify a site technically suitable for F&B operations, including water supply, electrical load, gas provision, and kitchen feasibility
- Adapt an established overseas restaurant concept to Singapore’s regulatory and operational standards
- Preserve the restaurant’s distinctive atmosphere while optimising budget and customer capacity
Our Approach
R&S adopted a holistic, commercially driven approach from the very beginning of the project:
Early Site Feasibility Advisory
During the site selection phase, we assessed the unit’s suitability for restaurant use, including kitchen layout potential, water and drainage conditions, electrical capacity, gas routing feasibility, and compliance considerations—allowing the client to make informed decisions before commitment.
Design Development Grounded in Local Standards
Leveraging our familiarity with Singapore’s F&B interior design norms and authority requirements, we provided practical recommendations on space planning, circulation flow, seating density, and back-of-house efficiency—ensuring the concept was both compliant and operationally viable.
Balancing Atmosphere with Cost Control
In response to the client’s brief, we strategically retained key ambience-defining elements while adjusting materials, detailing, and construction methods to achieve meaningful cost savings without diluting the dining experience.
Project Highlights
End-to-End Design & Build Delivery
From site advisory and concept planning to final construction.
Overseas Concept Localisation
Translating a proven China-based restaurant model into a compliant and efficient Singapore operation.
Capacity-Driven Spatial Planning
Optimised customer seating and circulation without compromising comfort or atmosphere.
Results Delivered
- A fully operational restaurant with well-planned kitchen facilities and service flow.
- Achieved optimal customer capacity within regulatory limits
- Successfully delivered the intended ambience while controlling overall project cost.
- A smooth transition from concept to opening, supported by a single design-and-build team.
