Food is Memory: Of places you have been, and those you dream to go. This theme shapes COMO Group’s dining showcase, COMO Cuisine, at the Formula 1 Singapore Grand Prix Paddock Club this October.

Over three days, guests will experience flavours that span our global destinations through a menu created in collaboration with renowned chefs from selected COMO Hotels and Resorts speciality restaurants, Torno Subito, COMO Cuisine, The Dempsey Cookhouse and Bar, Ippoh Tempura Bar by Ginza Ippoh, COTE Korean Steakhouse, Culina, and Cedric Grolet.

Singaporean heritage will be represented by two Michelin-starred kitchens: Candlenut, the world’s first Michelin-starred Peranakan restaurant, and Pangium, celebrated for its Straits cuisine.

The line-up of chefs reflects this diversity: Daniel Moran and Amanda Gale of COMO Hotels and Resorts alongside Masaru Sek (Ippoh Tempura Bar by Ginza Ippoh), Malcolm Lee (Candlenut and Pangium), Tim de Souza (Culina Bistro), Jin Won (COTE Korean Steakhouse), Bryan Soon (The Dempsey Cookhouse and Bar), Giovanni Luca di Pirro (La Torre, COMO Castello del Nero) and more. Their combined effort will produce close to 12,000 plates daily.

Highlights include Candlenut’s Ceas Spanner Crab Laksa, Pangium’s Nasi Tehe Tehe with Hokkaido uni, The Dempsey Cookhouse and Bar’s Crispy Sushi, Ippoh’s delicate tempura, COTE Korean Steakhouse’s luxurious Steak and Eggs, COMO Cuisine’s Lobster Roll, Torno Subito’s playful Tiramisubito and Culina’s Bone Marrow with snail and wild garlic. Each dish embraces the essence of the restaurant, with a sense of place and belonging.

As the city comes alive under the floodlights, COMO Cuisine at the Paddock Club offers an unforgettable culinary journey, set against one of Formula 1’s most iconic backdrops.

Image credit: Singapore GP Pte Ltd