The Place 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. 

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. Each table comes with a state-of-the-art ‘smokeless’ charcoal grills and the best part is that each cut is cooked by Cote’s highly trained servers. I like the booth setting as it creates a nice privacy for each table even though it is a big dining hall. 

The Food Firstly, you need to decide if you want to go for the Steak Omakase (S$295++ per person), go for the Butcher’s Feast (S$118++ per person) or simply do ala carte order. If you choose the Steak Omakase, you will be seated in another section of the restaurant. 

In terms of beverages, there are 500+ label wine list and a wide range of cocktails to choose from. 

I had the Butcher’s Feast which takes place in the main dining hall, and here is what to expect: 

Gogi Cha 
A simple broth of USDA Prime beef bone consommé to start the meal. 

Ban-Chan 
Next up is a series of Korean ban-chan which includes pickled seasonal vegetables. 

Scallion Salad 
Mixed greens with gochugaru vinaigrette

Red Leaf Lettuce with Ssam-jang 

Two Stews with Rice 
The best part of the Butcher’s Feast is that it also comes with a Spicy Kimchi Stew & Savory Doen-jang Stew to go along with the rice. 

Savory Egg Soufflé 
This has to be my favourite side dish as part of the set. Can’t resist a good steamed egg with kelp yooksoo! 

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. 

In terms of the beef, the restaurant uses the highest grade of Prime Cuts, American Wagyu, and grass-fed Australian beef.

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. 

The four cuts I had include the likes of Australia Black Angus steak; Dry aged ribeye; Flat iron; and Cote Galbi. It is about 200g of meat per person. 

As mentioned earlier, I like that the staff help each table to grill the meats since they know the best way to grill each cut.

The meats are well-seasoned in general, and my favourite cut has to be the Cote Galbi which is not too fatty but very flavourful. 

Vanilla Soft Serve 
Dessert is a simple soft serve with soy sauce caramel. 

If you still have space, I also 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. 

Rants The lighting of the whole space is dim and moody which makes it quite intimate (or sleepy) depending on how you like it? 

Will I Return Again? In some aspects, Cote Singapore reminds me a little of Born And Bred in Seoul. That aside, I think the Butcher’s Feast is great value if you love your Korean BBQ. Combine that with an American chophouse chic dining vibe and it is a winning formula. Worth a return for me for sure. 

Make your reservations instantly at Cote Korean Steakhouse here.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4.5/5
Overall Experience: 4.5/5

Cote Korean Steakhouse 
30 Bideford Road 
Level 3 COMO Orchard 
Singapore 229922 

Opening Hours 
Monday to Sunday: 5pm to 2am 

Ranted by The Ranter