There are plenty of casual Korean eateries concentrated in the Tanjong Pagar area in Singapore. But now there appears to be new wave of elevated dining concepts – thanks to new Korean American steakhouse COTE at Como Hotel and upcoming modern Korean grill restaurant GU:UM by Chef Louis Han who owns the one Michelin-starred Naeum. There’s also D’RIM, an upmarket Korean grill at Mandarin Gallery, which opened in late December. We find out from the following South Korean-born restaurateurs why there’s such a demand now for fine Korean cuisine, and what they want the world to know about their food culture.
COTE
Energetic music, dimmed lights, and a buzzing crowd sipping cocktails at the bar. You’d be forgiven for thinking this is a trendy nightclub. But it’s Korean American steakhouse COTE – the talk of the town. CEO-founder Simon Kim opened COTE’s first international outpost at COMO Orchard in January.
COTE Singapore is meant to mirror the spirit and culinary philosophy of Simon’s acclaimed New York-based flagship, which has one Michelin star. Here, the highest grade of American wagyu and grass-fed Australian beef are served. The restaurant’s in-house, dry-ageing room displays a bevy of cuts aged for a minimum of 45 days to intensify the meat’s natural flavours. The beef cuts 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.
At the
