Cote Korean Steakhouse pairs elevated K-BBQ with a swanky American chophouse experience

Steak Omakase
Steak Omakase

Tanjong Pagar ain’t the only place to go for sumptuous Korean barbeque. Cote Korean Steakhouse recently opened in January, bringing with it its signature crowd-pleasing blend of K-style conviviality and American chophouse glamour.

And glamorous, it certainly is. We predict it will be a go-to for the chi-chi crowd who crave a Korean barbeque experience but don’t want to get their hands dirty, literally.  

Cote Korean Steakhouse at Como Orchard
Cote Korean Steakhouse at Como Orchard

The restaurant, which is pronounced the same way as the Korean word for “flower”, is located at Como Orchard – home to other such famed imports as French pastry whiz Cedric Grolet’s patisserie. It marks the brand’s first overseas venture outside of the United States, where it operates two locations in New York City and Miami (both awarded with a Michelin star each).

The bar
Millim Bar

The sprawling eatery occupies the lifestyle destination’s entire third floor. The wow factor is immediate as the lift doors open to the Millim Bar, a dark club-like space with house music that sets guests up for their dining experience. Here, they can grab a drink as they wait for their tables or just chill and soak in the vibe. (There is also a music room and cigar lounge, both opening soon.) 

, Cote Korean Steakhouse pairs elevated K-BBQ with a swanky American chophouse experience
Main dining hall

Guests can expect a suitably refined experience, whether you choose to enjoy your meal in the seductively appointed main dining hall – a reflection of Cote’s New York flagship – or  in one of the cosy private booths which is reserved only for those who order the Steak Omakase. The sleek and modern interior is designed by Modellus Novus, the renowned architecture studio that’s also behind Cote’s two other locations in New York and Miami.

All meats are seasoned with Cote’s Signature Gastronome's Salt
All meats are seasoned with Cote’s Signature Gastronome’s Salt

The highlight of the menu is undoubtedly its repertoire of high-grade beef, much of which takes pride of place in a dry-ageing room where they’ll stay for at least 45 days to tenderise and intensify flavours.

American Wagyu, USDA prime cuts and grass-fed Australian beef dominate the menu, which pairs the traditional Korean barbeque experience – prepared tableside over state-of-the-art smokeless charcoal grills – with veggies fermented in-house, as well as fusion sharing platters that show off the capabilities of the cross-cultural kitchen.

These range from the crispy, carb-fuelled Kimchi Wagyu “Paella” to reinterpretations of American steakhouse classics, like the Steak and Eggs – presented here as filet mignon tartare topped with Kulaga hybrid caviar – and thick-cut Korean “Bacon”, featuring house-smoked pork belly jazzed up with jalapenos and Korean yellow mustard. 

Butcher’s Feast
Butcher’s Feast

Those who desire to go swish may do so with a 10-course Steak Omakase ($295++ per person) , where diners will be regaled with Japanese A5 Wagyu from Miyazaki, Japan, along with Petrossian Tsar Imperial Daurenki Caviar. (Because why not?)

A more modest experience can be enjoyed with the Butcher’s Feast ($98++ per person) featuring four selected cuts with Korean accompaniments. But whichever course or dish you select, the wait staff are always on hand to cook the meats to perfection.

, Cote Korean Steakhouse pairs elevated K-BBQ with a swanky American chophouse experience
Gimlet cocktail

The Singapore outpost of Cote Korean Steakhouse balances out its hearty protein-packed offerings with an equally weighty libation list. There is a selection of Singapore-exclusive cocktails, signature martinis, and over 600 selections of vino alone, ranging from the biodynamic and sustainable to the classic producers from the old world. 

Cote Korean Steakhouse is at Como Orchard, Level 3, 30 Bideford Road Singapore 229922. The restaurant is open Tuesdays to Saturdays from 5pm till 12am. It is not able to accommodate children under 12 years old. 

Additional text by Nida Seah.