
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 thousandday aged sea salt.
Esta historia es de la edición March 2024 de Epicure Singapore.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición March 2024 de Epicure Singapore.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar

Winter afternoon tea
Afternoon tea is always made ultra special in places like Japan. If you are travelling to Osaka, take a break from sightseeing and enjoy a special afternoon tea at the stylish UPSTAIRZ Lounge, Bar & Restaurant at Zentis Osaka.

Little black book of Rome
Seeking for the best places to eat in Rome? We ask in-the-know locals to share their favourite culinary gems in one of the world's finest food cities.

Meat up for high spirits
48 indulgent hours in Hong Kong (including a roast goose chase)

Green green grass
The secret to Ireland's premium dairy products: sustainability, nature, and quality

Making vermouth cool again
Roberto Bava owner of Cocchi is known for leading a movement to revive vermouth, transforming it from a product once considered extinct into a contemporary, trendy drink favoured by a new generation of bartenders.

Elegant tables
Kyoto boasts some of the finest dining restaurants in Japan, from kaiseki to sushi temples. Here are some elegant spots to enjoy a tranquil meal away from the crowds.

Next gen of health conscious drinking
It's a given. Gen Z prefers low ABV (alcohol by volume) or zero proof drinks, largely for health reasons. We find out how bars in Singapore are creatively adapting to this global trend.

Savouring the journey
We go behind the scenes to find out more about the talented under 30 chefs who participated in the Asia finals of the S.Pellegrino Young Chef Academy Competition 2024-25.

Vibrant food frontier
A destination restaurant, an urban oasis, and “neutral ground” within frantic city life — these dining spots in Manila represent the diversity of the Philippines' booming culinary landscape.

From grain to glass
Makgeolli, Korean's beloved rice wine, may be steeped in history, but today's younger crowd is giving it new momentum. Discover four innovative bars taking this humble drink to bold new heights.