Award-winning COTE Korean Steakhouse, one of New York City’s most coveted restaurants and America’s first Korean Steakhouse, opened in Singapore on 27 January. Bringing such an acclaimed restaurant to Singapore will contribute to the city's diverse culinary scene.
Michelin-starred COTE Korean Steakhouse Makes a Grand Debut at Singapore's COMO Orchard
The collaboration between COTE Korean Steakhouse and COMO Group, along with the debut at COMO Orchard is COTE’s first international outpost. 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.”
“I’ve always dreamt of taking COTE overseas and I am incredibly excited that we are officially making our international debut in Singapore. The infinite energy, vibrant culture, and the ever-growing culinary scene of this city have been a constant source of inspiration for me,” says Kim. “Working with the esteemed COMO Group and Mrs Ong on this homecoming project is a dream come true and we look forward to bringing our one-of-a-kind COTE dining experience to the gastronomes of this lively city.”
For those interested in a complete dining experience that goes beyond the meal itself, the Millim Bar sounds like a promising and enjoyable starting point. Guests can 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 OmakaseTM 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 SaltTM — a proprietary blend composed of British Maldon salt, Celtic sea salt, and Korean thousand-day aged sea salt.
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.
Millim Bar is open for walk-ins without reservations from Tuesdays.
30 Bideford Road Singapore
COMO Orchard, Level 3
Singapore 229922
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