At COMO’s destinations in Singapore, dining is not treated as an afterthought. Whether tucked in the leafy enclave of Dempsey Hill or stacked within a tower on Orchard Road, the restaurants under the COMO banner reveal a measured and deeply rooted approach to food—one that values story, technique, and quiet excellence.
COMO Dempsey, located in the heritage-rich Dempsey Hill area, functions as more than a dining destination—but food remains its most grounded feature. Candlenut, helmed by Chef Malcolm Lee, still holds its title as the world’s only Michelin-starred Peranakan restaurant. On a weekday lunch visit, its signatures—like the buah keluak fried rice and wild pepper crab curry—highlight the care taken to evolve tradition without losing familiarity.
Culina, part bistro and part market, offers a setting where produce speaks for itself. Guests can select premium ingredients off the shelf—like Australian lamb or house-aged beef—and enjoy them prepared to order. Not far from there, Ippoh Tempura Bar by Ginza Ippoh upholds tempura techniques passed down since 1850, making it one of the rare places in the city for Osaka-style tempura done the old way.
Torno Subito by Massimo Bottura leans into levity, with plates that echo the playful spirit of the Italian Riviera. Next door, The Dempsey Cookhouse and Bar by Jean-Georges Vongerichten offers globally accented dishes with a pared-down ease. Together, the restaurants form a kind of culinary dialogue—Peranakan next to French-American, Osaka next to Bologna—linked less by cuisine and more by thoughtfulness
Food continues as a focus at COMO Orchard, the brand’s newer vertical space on Orchard Road. Here, dining options span from all-day fare to tightly curated luxury experiences. Cedric Grolet’s Singapore debut brings the pastry chef’s signature trompe-l’œil desserts into a minimalist salon setting. Downstairs, guests linger over glossy fruit-shaped confections, often capturing them on camera before the first bite.
COTE Singapore, the first Southeast Asian outpost of the Michelin-starred Korean steakhouse from New York, brings its wood-fired approach and dry-aged meats to a more intimate format. The vibe is polished but not flashy, and service moves with quiet rhythm. COMO Cuisine, meanwhile, offers a rotating menu that draws inspiration from the group’s hotels worldwide, merging comfort with culinary storytelling.
Even in a vertical structure, the rhythm is unhurried. COMO Orchard invites guests to move between levels—from Club21’s fashion floors to Shambhala’s wellness center—yet the food remains an anchor. Breakfast, lunch, or dinner can unfold slowly, often overlapping with a yoga session or a casual browse through racks of designer clothing.
Across both properties, the food does not demand attention—it earns it. Through careful sourcing, consistent technique, and an aversion to trend-chasing, COMO builds a dining experience that feels rooted and considered. In a city where dining often leans into spectacle, COMO’s restraint is what stands out most.
