Review: COTE Steakhouse Fires Up Flaming Fun And Beefy Delights At Orchard Road
PUBLISHED March 28th, 2024 06:00 am | UPDATED July 25th, 2024 04:21 pm
What’s a blooming flower got to do with Tomahawk?
Perhaps it’s that sense of glowing satisfaction after indulging in a fine chuck of meat, or it’s the new Korean steakhouse in town, COTE – named after flowers (꽃) in Korean and côte de boeuf in French, but I’d like to think it’s both, especially after our dining experience at COTE Steakhouse for this review. Besides its glistening neon lights and warm embers, this new entrant also glows with accolades as the world’s only Michelin-starred Korean steakhouse, snagging one every year since its opening – a nod to its consistent quality. Helmed by Korean-American restaurateur Simon Kim, COTE Singapore marks the brand’s first overseas outpost in partnership with local luxury lifestyle company COMO Group.
The Entrance
A fresh divergence from the usual chophouse experience, COTE marries the conviviality of Korean BBQ with the sophistication of upscale steakhouses, grilling prime cuts in a cool, clubby setting. Its infectious, upbeat music (play their playlist as you read!) is something you will immediately experience when you enter the restaurant through its lush and vibey pre-dinner spot, Millim Bar. Surrounded by dramatic foliage, the dimly lit bar accents the glimmer of its island bar, where we were, like flies to light, drawn for our pre-dinner drinks. Our chosen elixirs were the fruity Hypnotized (S$22++), shaken with vodka, watermelon, and lemon, and Take Me Away (S$22++), a refreshing mix of gin, soju, and lemon thyme. The diverse menu includes 0 abv selections, soju, beers, and over 600 labels of wines. Whether food is on your agenda, the bar welcomes you to immerse in its vibrant music and drinks.
The Dining Space
The appeal of communal cooking over fire makes it one of the cornerstones of social gatherings. COTE fosters this camaraderie between the seductive walls of its Main Dining Room, where diners can huddle within the plush booth seats, feasting over the smouldering ceramic charcoals of the smokeless grill. Looking more like a refined restaurant than a BBQ joint, the low-hanging exhaust pipes we usually see in Korean BBQ spots are replaced with in-built grill ventilation so powerful we didn’t leave smelling like grilled meats. The Gold Room, where we had our meal, offers intimate nooks for more privacy. And it also boasts a “Wall of Fame” adorned with glimmering meat boards bearing the names of some of their regular customers, on which their choice cuts will be served whenever they dine there.
The Food
Up to now, if you are wondering why this is a steakhouse, the answer lies in its menu, which lists premium grades of American Black Angus, Australian Wagyu, and Japanese Wagyu; yes, that means the USDA Prime and A5 Wagyu. Can’t decide what to have? Leave it to the chef in the affordable Butcher’s Feast (S$98++), which includes four cuts of USDA Prime and Australian Wagyu, alongside the quintessential Korean banchan selections, and Korean favourites like the light and fluffy Gyeranjjim (steamed eggs), Kimchi Stew, and Doenjang Stew. Or take it up a notch and reach for a grand tour with the Steak Omakase (S$295++ per person), with a curated wine-pairing (S$140++ per person) from their list of over 600 labels.
With these premium cuts on hand, we gladly left it to their service staff to grill the meats, which are marinated with nothing more than sprinkles of their proprietary blend of British Maldon salt, Celtic sea salt, and Korean thousand-day aged sea salt – a testament to the meat quality. Each cut is grilled for a specific amount of time and cut into bite-sized pieces, unveiling its distinct flavours and textures. While the grilled meats are definitely the highlight of the night, this review will not be complete without special mentions of the Kimchi Stew and Doenjang Stew (both S$22++ a la carte) because they were so delicious, we couldn’t resist slurping every last bit with rice, even though we were stuffed to the brim.
Also worth mentioning are starters like the Steak Tartare (S$28++), eaten with crispy tendon puffs, and the locale-exclusive Korean Beef “Bakkuteh” (S$58++) served with vermicelli noodles. Don’t overlook the humble Scallion Salad in the banchan, adding a tangy pop in a ssam (vegetable wrap), and appetising on its own.
Finally, keep a lookout for their crimson-hued dry-ageing room, where impressive chucks of meat sit for a minimum of 45 days. This distinct space may inspire some creative shots!
COTE Korean Steakhouse is located at 30 Bideford Road Singapore, COMO Orchard, Level 3, Singapore 229922, p.+65 1800 304 7788. Open Tue – Sat 5pm -12am. Closed Sun and Mon.
