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.
هذه القصة مأخوذة من طبعة March 2024 من Epicure Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة March 2024 من Epicure Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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