The Cote phenomenon continues unstoppable, with two steakhouse restaurants and as many Michelin stars, thanks to the fusion of the American model and Asian barbecue techniques. They are soon opening their third location in Singapore, followed by a fried chicken restaurant and a grand project in New York.
Named Cote, it is a legend in the United States: it's not common for a steakhouse to earn one Michelin star, let alone two, in the locations of Miami and New York. The key to their success lies in the unique fusion of Korean barbecue techniques and influences drawn from the American steakhouse model. Nationally, they begin with a selection of top-quality, USDA-certified beef, which is then dry-aged in-house and cooked on smokeless tabletop grills for an interactive, Asian-inspired dining experience.
Now, however, it's time for a new challenge: opening their first international location, precisely in Singapore, within one of the nineteen floors of the prestigious Como hotel, a chain originally from the city-state. The menu here will stay true to their flagship restaurant's offerings in the Big Apple, with the renowned Butcher's Feast featuring four different cuts of beef and an extensive range of Korean-inspired dishes. The new location will also include a cocktail bar and a space for music, designed by the same architectural firm as the other locations, Modellus Novus.
"As our team prepares for the international debut in one of the most diverse cities in the world, I feel an extreme sense of gratitude and excitement," said Simon Kim, the brilliant mind behind Cote and CEO of Gracious Hospitality Management, which controls Como. "I have always been inspired by the vibrant culture and growing culinary scene in Singapore; having the opportunity to work with Christina Ong and one of the most prestigious names in the hospitality industry, participating in this crucial homecoming moment, is a dream come true."
Moreover, it won't be the only dining spot at the luxurious establishment, designed by Italian architect Paolo Navone from Otto Studio, assisted by Japanese interior designer Koichiro Ikebuchi. Dessert enthusiasts shouldn't miss a visit to the workshop of another legend, pastry chef Cedric Grolet. Meanwhile, Cote is already gearing up for more ventures: by the end of this year, they plan to open their first dedicated fried chicken restaurant, Coqodaq, in New York, followed closely by a grand three-story project on Madison Avenue.
