COMO Hotels and Resorts has released a new cookbook, COMO Simple, showcasing the group’s distinct culinary philosophy shaped by decades of global travel and collaborations with world-renowned chefs. The launch marks a milestone for the hospitality brand founded by Singaporean entrepreneur Christina Ong, whose passion for food has been a driving force behind the group’s approach to dining.
Ong opened her first hotel, The Halkin in London, in 1993, with a vision of integrating exceptional cuisine into the guest experience. Two years later, The Halkin’s restaurant, led by Chef Stefano Cavallini, became the first Italian restaurant outside of Italy to earn a Michelin star. Since then, COMO Hotels and Resorts has expanded to 18 properties across the globe, including locations in Bhutan, Burgundy, and the Maldives — each offering culinary experiences reflective of their settings and Ong’s evolving vision.
Over the past decade, COMO’s culinary development has deepened through collaborations with acclaimed chefs such as Jean-Georges Vongerichten, Massimo Bottura, Malcolm Lee, and tempura specialist Masaru Seki. These partnerships have shaped the COMO brand’s approach to food — one that balances global inspiration with seasonal, local ingredients, and emphasizes nourishment, tradition, and comfort.
COMO Simple brings together this diverse culinary heritage in a single volume. With an introduction by Ong, the cookbook presents over 100 recipes simplified for home cooks. The selection was curated by COMO’s Vice President of Culinary, Daniel Moran, and Culinary Director Amanda Gale — both of whom trained under renowned Australian chef Neil Perry. Photography is by Lisa Linder.
The cookbook includes a variety of dishes featured across COMO properties, including South Indian curries served in the Maldives, Tuscan pastas, Balinese nasi goreng, and the COMO burger. Other highlights include Chef Malcolm Lee’s crab and pork ball soup, traditional Thai recipes, and a lobster biryani. The recipes emphasize a connection to place, seasonal ingredients, and family-style dining, aligning with COMO’s values of wellness and community.
“Cooking has always been deeply personal for me,” said Ong. “It began in my grandmother’s kitchen in Singapore, where I learned that fresh, hand-picked ingredients and commitment to technique create real flavor. This cookbook is a reflection of those early lessons and of the chefs and communities I’ve encountered along the way.”
Daniel Moran describes COMO Simple as a collection designed to evoke warmth and togetherness: “It’s food that reminds you of joyful gatherings — comforting dishes served in places that matter, with people you care about.”
To mark the Indonesian launch of COMO Simple, COMO Group partnered with MODENA Culinaria — a platform by MODENA Group that curates culinary experiences including chef-led cooking classes and private dining events. The launch event featured signature dishes from the cookbook, prepared by COMO’s Daniel Moran and Michelin-starred Chef Giovanni Luca Di Pirro of La Torre at COMO Castello Del Nero, alongside MODENA’s culinary team. The collaboration aimed to engage Indonesia’s growing community of food enthusiasts and professionals with new sources of inspiration.
COMO Simple is available for purchase at COMO Uma Canggu, COMO Uma Ubud, and COMO Shambhala Estate.
