Laguna National Golf &
Laguna National Golf & Country Club’s
new restaurant, The Nest, opened in
April 2015. Within six months, Executive
Director Kevin Kwee was ready for
another change. He made the radical
decision to revamp the entire menu and
introduce a European brasserie concept.
It was quickly transformed from a causal
dining outlet to a modish, elegant restaurant that caters to the surrounding area.
The entire cost of the concept, design
and execution of the new restaurant was
about $4.2 million ($6 million SGD). An
additional $12,000 was spent on rolling
out the new dining concept.
In its first six months of operations its
average lunch covers reached 110, with
an average spend of $28 per person.
Dinner covers increased from 40 to 60,
and the average spend rose from $32 to
$48 per person.
The Nest has two main purposes: It is a
19th hole experience with a sports bar for
daily use and a VIP venue for watch-
ing tournaments and attending
launch parties. Its menu combines
Western and Japanese favorites
using locally sourced ingredients.
“The Nest encapsulates the
essence of golf, which can be seen
in its interior decoration and
menu, through to the unique plus-
fours uniforms and ambiance,”
The Nest’s terrace