Sculptural olive oil funnels create a striking entrance tunnel at Surraga, a Basque-Spanish restaurant in Singapore designed by Steve Leung Design Group.

The restaurant, located at Resorts World Sentosa, features an entrance tunnel lined with sculptural displays of green-tinted olive oil funnels. Olive-green ceiling treatments and drop-shaped screen panels establish the visual identity throughout the space.

Led by Mai Chongchaiyo, chief creative officer of Steve Leung Hospitality, the project is governed by a color palette progresses from deep olive to bright emerald green, combined with bronze accents and natural oak finishes.

The bar connects the arrival hall to the main dining space through green fluted glass, antique mirror, bronze textured metal, and oak wood finishes. Different saturations and textures of green create visual depth while maintaining design continuity.

The main dining hall centers around an open kitchen framed by gradient ombré glass panels. These panels reference olive oil bottle shapes and filter the kitchen's bright interior lighting to create ambient illumination for diners.

A pitched oak ceiling adds architectural drama to the expansive dining area. Every seat offers views of the kitchen's culinary operations.

A separate private dining room provides views of the kitchen when partitions retract. Crystal pendants from Sans Souci illuminate the space, while olive-toned upholstery maintains the restaurant's design theme.

Diagonal pivoting doors in patina copper allow the room to adapt for different private events. The doors add sculptural elements while providing functional flexibility.

"Our design philosophy is to craft environments where every detail narrates a story that honors tradition while embracing innovation," said Chongchaiyo. "When guests dine with us, we aim for them not only to savor the cuisine but also to feel immersed in the narrative."