EVENT ENQUIRY

    For enquiries, please fill in the form. We will get in touch.

    Please fill in all the fields marked with *



    Company

    First name*

    Last name*

    Email*

    Tel

    How can we help?*

    By submitting this form, I acknowledge that I have read and accepted the COMO Group’s Privacy Statement.

    Message sent.

    Our representative will promptly be in contact as soon as possible.

      CONTACT US

      For enquiries, please fill in the form. We will get in touch.

      Please fill in all the fields marked with *



      Company

      First name*

      Last name*

      Email*

      Tel

      Message*

      By submitting this form, I acknowledge that I have read and accepted the COMO Group’s Privacy Statement.

      Message sent.

      Our representative will promptly be in contact as soon as possible.

      COTE Korean Steakhouse debuts in Singapore at COMO Orchard

      SHARE

      NEWS

      COTE Korean Steakhouse debuts in Singapore at COMO Orchard

      Experience a seamless combination of the fun and fire of Korean Barbeque and the excellence of a Classic American Steakhouse at COTE Singapore.

      Award-winning COTE Korean Steakhouse, one of New York City’s most coveted restaurants and America’s first Korean Steakhouse, opens in Singapore on 27 January.

      A partnership with COMO Group, this is COTE’s first international outpost, and housed within COMO Orchard. The restaurant occupies the third floor of COMO’s celebrated lifestyle destination — a highly curated experience of multiple luxury brands, in gastronomy, fashion, wellness, and hospitality.

      The brainchild of hospitality visionary and CEO-Founder Simon Kim, COTE Singapore reflects the same spirit and culinary integrity behind his acclaimed New York-based flagship. Guests can expect a seamless continuation of the standards that have won COTE Korean Steakhouse several James Beard Award nominations, and a Michelin-star each year since opening — the only star awarded to a Korean Steakhouse anywhere in the world.

      ‘Simon is a decorated restaurateur I first met in New York in 2022,’ says the COMO Group’s founder, Christina Ong. ‘COTE isn’t like any place I know. There’s performance, showmanship and seriously good food. Beef is like a religion. You learn about all the cuts and origins. You soak up an atmosphere of cocktails and music, of living life to its maximum.’ 

      Guests start their evening in the Millim Bar, among dramatic foliage, custom lighting that dances to the beat of music, and a mix of standing or seated areas. This pre-dinner spot transforms into a lively space as the night unfolds.

      The moody, seductive interiors of the Main Dining Hall are also consistent with the restaurant’s New York flagship, designed by acclaimed architecture studio Modellus Novus. Wood and dark green walls evoke the atmosphere of a sizzling members club where anything goes. Each table is inlaid with bespoke, state-of-the-art ‘smokeless’ charcoal grills where cuts are cooked to perfection by COTE’s highly-trained servers. Booths create a sense of intimacy and interactivity among groups of friends dining together.

      For private occasions in an intimate space, The Private Dining Room features two grills on table and a one-way mirror. It feels like a kind of precious inner sanctum, a glimpse into the heart of the creative process, where guests will enjoy COTE’s beloved signatures in this truly immersive journey.

      The menu spotlights COTE’s Beef & Leaf® philosophy of serving light and bright vegetables preserved on-site via its “Vegetable Fermentation Lab”. This is COTE’s alternative to traditionally heavier steakhouse sides.

      At the heart of COTE’s menu are two lavish tasting experiences: The Butcher’s Feast®, and a 10-course Steak Omakase™ featuring Japanese A5 Wagyu (Miyazaki, Japan) and Petrossian Tsar Imperial Daurenki Caviar.

      COTE only selects the highest grade of Prime Cuts, American Wagyu, and grass-fed Australian beef. COTE’s in-house, dry-ageing room is both a focal point of the restaurant’s design as well as the menu curation, where a display of different cuts are dry-aged for a minimum of 45 days to intensify natural flavours. All meats are seasoned with COTE’s Signature Gastronome’s Salt™ — a proprietary blend composed of British Maldon salt, Celtic sea salt, and Korean thousand-day aged sea salt.

      ‘COTE isn’t like any place I know. There’s performance, showmanship and seriously good food. Beef is like a religion. You learn about all the cuts and origins. You soak up an atmosphere of cocktails and music, of living life to its maximum.’ — Christina Ong

      Sharing plates include Kimchi Wagyu “Paella” with its crispy sizzle, and Bi-bim Somyun (cold noodles in gochujang vinaigrette). American steakhouse reinterpretations include Steak and Eggs (fillet mignon tartare topped with Kulaga hybrid caviar), and Korean “Bacon”, featuring house-smoked heritage pork belly, jalapeños and Korean yellow mustard.

      The wine list, featuring over 600 selections, includes biodynamic, sustainable, vintage depth selections from both classic wineries and rare blue chip producers.

      The kitchen at COTE Singapore is led by Executive Chef Jinwon Seo, working in collaboration with Executive Director of COTE’s Culinary Operations, David Shim.  Beverages are led by James Beard Award-nominated Beverage Executive Director Victoria James and Master Sommelier Mia Van de Water.

      COTE Korean Steakhouse at COMO Orchard is now open for reservations.

      The restaurant is open Tuesdays to Saturdays from 5:00pm till 12:00am. Last order for food and beverage is at 11:30pm.

      Reservations:  www.sevenrooms.com/reservations/cotesingapore
      More information: https://www.cotekoreansteakhouse.com

      SHARE

      FURTHER READING