The opening of Cote Korean Steakhouse in Singapore generated much buzz when it was first announced. Well warranted, since it’s the first and only Korean steakhouse in the world to clinch a Michelin star. The restaurant hails from New York and Miami, and its new branch at Como Orchard is also its first international outpost.
Step out of the elevator on the third floor of Como Orchard and you’ll instantly be greeted with dark, swanky interiors and throbbing R&B beats in the background. The jungle-themed Millim Bar is the first thing you’ll see. It’s designed to be a holding space for pre-dinner drinks, but as the night goes on, it transforms into a post-meal hangout area for drinks, with a DJ and music nights to boot.
Food-wise, Cote marries the elements of a typical all-American steakhouse with the experience of a traditional Korean barbecue. Meat connoisseurs can take their pick between cuts of USDA Prime beef, Australian Wagyu and Black Angus, as well as an extensive Japanese A5 Wagyu selection. But if you’d prefer something more comprehensive with all the fixings of a regular Korean barbecue, we recommend going for the Butcher’s Feast ($98 per person), which is a curation of the chef’s favourite cuts of beef with sides to share.
The meal starts with a cup of gogi cha, which is directly translated to ‘meat tea’. This rich consommé of USDA Prime beef is intended to whet your appetite before the meal begins proper. The grill is then lined with dry-aged beef fat in preparation for the main event – thick cuts of hanger steak, 45 day dry-aged ribeye, flat iron steak and marinated galbi. You’ll notice that the meal progresses from the leanest to the richest cuts of meat. The hanger steak has more bite and is more iron-rich and juicy, while the ribeye which is dry-aged for 45 days has greater depth of complexity and funkiness – great for pairing with fermented kimchi. The flat iron steak marks the climax of the meal, before finishing off with a round of well-marinated galbi.
Don’t sleep on the bevy of banchan (side dishes) that pack every inch of the table. Be sure to make a wrap or saam, with lettuce, a piece of meat, Cote’s house ssamjang, topped off with some scallion slices. Try mixing it up and adding perilla leaves or pickled radish slices to your wrap – it’ll get you a more citrusy mouthful that cuts through the richness of the meat. Other highlights include the kimchi stew which is best doused over rice for a spicy, nourishing kick, and soft soufflé egg, best eaten while it's still piping hot.
Those eyeing a more luxurious experience can also take it up a notch with a steak omakase ($295 per person) which lets you graze through the entirety of their meat selection. Singapore specials are also available at this branch – think a Korean version of oyster omelette ($28) and bak kut teh ($58).
Beyond the food, Cote has set its eyes on being an all-in-one entertainment enclave. A semi-private dining area is available for a more exclusive experience, complete with the same sleek furnishings. Other unique offerings here include a small music room with a stage for performances, and a cigar lounge that projects noir films.