COTE Korean Steakhouse is Good

I was really looking forward to dining at the award-winning Cote Korean Steakhouse, one of New York City’s most coveted restaurants and America’s first Korean Steakhouse, which opened in Como Orchard early this year. Cote Singapore is the only international outpost of the world’s first and only Korean Steakhouse with a Michelin star, in partnership with Como Group.

Cote Singapore is located on level three of Como Orchard, and the entrance of the restaurant starts from the edgy looking “lush” Millim Bar. This is a pre-dinner spot, or you can just get a drink here even if you are not planning to dine at Cote.

Feast of USDA Prime & Australian Wagyu Beef
On to the main highlight of the Butcher’s Feast, you get four selected cuts with Korean accompaniments.

It also has an in-house dry-ageing room with a display of different cuts which are dry-aged for a minimum of 45 days. 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.

I highly recommend the Korean Oyster “Omelette” (7 pieces/S$28) which is a combination of local Singaporean oyster omelette and Korean pancake. The delicious pan-fried oysters from Korea here are served with citrus yuja vinaigrette. This is called Gul-jeon in Hangul. Prolly the best I’ve had outside of Korea - puts even Todamgol’s version to bed.

Korean steakhouses are all the rage right now- from the streets of NYC to now Singapore. Definitely a twist to traditional chop houses of the West - we’ve got to thank the Mongols for leaving the Koreans with this meat-fire legacy over the ages.

Certainly worth your while if you’re a Korean food enthusiast and/or a meat monster. I’d rate this 7.5/10 a very close score to the Cote in the Big Apple (at 8/10)