FOOD & DRINK
COTE meticulously selects the finest Prime Cuts , American Wagyu , and grass-fed Australian beef . The restaurant ’ s dry-aging room , a focal point of its design and menu curation , showcases various cuts aged for a minimum of 45 days , enhancing their natural flavours . The extensive wine list boasts over 600 selections , featuring biodynamic , sustainable , and vintage offerings from esteemed wineries and rare 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 , operating Tuesdays to Saturdays from 5:00pm to 12:00am , with last orders at 11:30pm
www . comogroup . com
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