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The world’s first Michelin-starred Peranakan restaurant, Candlenut takes a contemporary yet authentic approach to traditional Straits-Chinese cuisine. The restaurant serves up refined Peranakan cuisine that preserves the essence and complexities of traditional food, with astute twists that lift the often rich dishes to a different level. Helmed by chef Malcolm Lee, Candlenut is committed to continually create inspired and elevated Peranakan dishes using the freshest seasonal produce available.

Cédric Grolet Singapore is the award-winning French pastry chef’s fourth shop after Paris and London openings. Grolet’s exquisitely modern creations are beloved by pastry fans worldwide. Inspired by the twin universes of fruits and flowers, every piece is a feast for the eyes and tastebuds. Open for breakfast and afternoon tea, dine-in or takeaway, Cédric Grolet Singapore offers a range of desserts, pastries, sandwiches and Singapore exclusives, including a special tea menu.

An homage to the distinctive cuisines of the restaurants of the award-winning COMO Hotels and Resorts worldwide, COMO Cuisine serves up a unique experience in tastes and flavours. The international menu distills signature favourites from each of our hotels and resorts.

Conceived as a destination restaurant for food lovers, the Culina Bistro is the address for gourmands who appreciate exceptional foods and fine wines. Serving Modern European cuisine prepared with Culina’s fresh produce and quality products, the restaurant offers an air-conditioned inside area and an al fresco dining section.

Glow by SuperNature encapsulates SuperNature's commitment to healthy living. Its wellness-centric menu is developed with the belief that healthy cuisine can and should be delicious and nutritious. Using only organically-grown or naturally-reared ingredients thoughtfully sourced from trusted suppliers locally and around the globe, it features a rotation of freshly prepared salads, energising juices, warming soups, sandwiches and cakes. Common allergies, preferences or intolerances are also taken into consideration when designing the menu.

Ippoh, Osaka’s oldest premium tempura restaurant, has won the hearts and taste buds of diners around the world for over 150 years with its heritage Osaka-style tempura. At Ippoh Tempura Bar by Ginza Ippoh, its first Southeast Asian outpost at COMO Dempsey, diners can look forward to the same refined tempura prepared according to culinary traditions dating back to 1850. Overseen by Chef Masaru Seki, a fifth-generation tempura specialist of Ippoh’s founding family, Ippoh Tempura Bar upholds age-old recipes and time-honoured techniques from Chef Seki’s Tokyo Ginza restaurant to present delicately-battered Osaka-Style tempura that uses the freshest seasonal produce and all- natural ingredients.

Pangium, located within The Orangery at the Gallop Extension of the Singapore Botanic Gardens, offers 180-degree views of the UNESCO World Heritage Site. Every table affords diners a rare perspective of the 163-year-old tropical garden. The intimate, tasting menu-only restaurant celebrates its unique setting by showcasing the natural biodiversity of our region. Named for the pangium tree that springs from the buah keluak seed, it envisions Contemporary Straits cuisine as rooted in the ethos of discovery, creativity and innovation that its cultural heritage was founded upon.

World-renowned Chef Jean-Georges Vongerichten’s legendary involvement in every aspect of his restaurants – from the concept to the menu, architectural design, staff selection and training – shows through in The Dempsey Cookhouse and Bar, his Singapore flagship at COMO Dempsey. The restaurant features an enticing menu that showcases his signature contemporary Asian-inspired European fare, with creative flavour combinations and ingenious use of fresh, locally sourced, in-season produce to enliven the senses. With an elegant restaurant setting and open kitchen concept, communal dining at Dempsey Cookhouse and Bar is a familial and relaxed experience.