SINGAPORE. Saji Bumi’s (Singapore) recent success in gaining a three-year contract to operate the Fauchon Paris – Le Bar à Caviars at Singapore Changi Airport underlines the company’s ambitious expansion plans outside its Malaysian stronghold.
Those aspirations are being supported by the key involvement of two of the food & beverage sector’s most experienced executives, Lars Crone and Alain Dupuis.
The 116sq m Changi outlet will open in August in a prime location at Terminal 1, Departures, East Level 2.
The agreements follows the recent news that Saji Bumi (Malaysia) will be opening Fauchon Paris – Le Bar à Caviars at Kuala Lumpur International Airport later this summer.
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Within the Le Bar à Caviars concept Fauchon invites travellers to discover a selection of fine caviars and salmon at a dedicated counter. “Customers can enjoy these delicacies and try out specially created dishes featuring the chefs’ favourites from seas all over the world in a relaxed and chic environment, complemented by luxurious, silver décor,” said Saji Bumi.
French company Fauchon, founded in 1881 by Auguste Fauchon, now offers its products in 450 locations in 41 countries. Saji Bumi has been in the business of food service management for over 15 years in Malaysia. It operates in the contract food service sector across a kaleidoscope of VIP lounges, restaurants, cafes and bars at airports nationwide.
Saji Bumi is seeking to leverage its strengths to expand across the Asia region under the brand Saji Bumi
(International).
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Voice of experience: Lars Crone |
Saji Bumi (International) already has a presence in Malaysia, Singapore and Cambodia and said it expects to announce further expansion shortly.
The business of Saji Bumi (Malaysia) will continue under the management of Mohamed Suhaimi Hamidin, a veteran of more than 20 years in the Malaysian airports and food service community.
For expansion beyond Malaysia he is joined by two partners. Lars Crone has 25 years of experience within the international airport world. Since leaving SSP in 2007, where his role was Vice President Global Business Development, Lars has remained involved in the industry through his own company, with assignments in Asia, the Middle East and Europe.
Alain Dupuis, another long term food service executive, has held various positions, including CEO of Seafood Broiler California and Eurest International; Executive Director of Compass, SSP and Chairman of Newrest.