COMO Cuisine

Explore the diverse gastronomic heritage of COMO Hotels and Resorts’ global destinations through COMO Cuisine’s celebrated dishes. With a deep respect for authentic recipes and traditional cooking techniques, this all-day dining restaurant offers a menu rich with soulful flavours, designed to inspire and delight the palate.

Address

Level 2, COMO Orchard
30 Bideford Road,
Singapore 229922

Opening hours

Lunch: 11am to 2.30pm
Dinner: 3pm to 10pm

Real Toast from COMO Shambhala Kitchen, Maldives

Chef Daniel Moran, Culinary Vice President of COMO Group

Ufaa at COMO Cocoa Island, Maldives

Puffed Rice Cracker with Minced Prawn from Nahm at COMO Metropolitan Bangkok

Chef Amanda Gale, Director of Culinary at COMO Hotels and Resorts

COMO Uma Paro, Bhutan

Zucchini, Crab and Basil Carpaccio from COMO Shambhala Estate, Bali

COMO Castello Del Nero, Tuscany

COMO Cocoa Island, Maldives

Chef Giovanni Luca Di Pirro of La Torre at COMO Castello del Nero, Tuscany

A WORLD OF FLAVOURS

COMO Cuisine’s contemporary fare brings authentic global flavours to the fore. Discover a collection of signature dishes, handpicked from COMO Hotels and Resorts, including COMO Castello Del Nero in Tuscany, COMO Cocoa Islands in the Maldives, and COMO Metropolitan Bangkok.

A Refined Selection of Small Plates

Nasi Goreng

Fish Taco

Explore Global Cuisines

Discover a true festival of flavours from the East and West with easy à la carte specials for lunch. Communal dining takes centre stage in the evening with small plates designed for sharing and indulgent specials like Crying Tiger Pork Jowl from Thailand and Butter Chicken Masala from Maldives.

Steamed Fish in Ginger and Sour Plum Broth

Powerhouse Salad

THE ART OF MINDFUL EATING

Indulge in healthful creations rooted in sustainability, flavour, and nutrition by COMO Shambhala Kitchen — a COMO Hotels and Resorts hallmark and a health food concept developed by COMO Shambhala, the wellness arm of the COMO Group.

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DANIEL MORAN

CULINARY VICE PRESIDENT, COMO GROUP

Daniel Moran’s culinary journey began in Sydney, Australia, where he trained at Rockpool restaurant under Neil Perry — one of the first chefs to pioneer ‘Modern Australian’ cuisine.

In 2000, Moran took on the role of Head Chef at COMO Parrot Cay in the Turks and Caicos, marking the start of his illustrious career with the COMO Group: from helming COMO Metropolitan Bangkok as Executive Head Chef to developing COMO Shambhala Estate’s healthful COMO Shambhala Cuisine in Bali. He now heads up all gourmet aspects of the group as COMO’s Culinary Vice President.

CHUTIPOL LAOYODTRAKUL

EXECUTIVE CHEF

Born in Bangkok, Thailand, Chutipol Laoyodtrakul’s passion for cooking began early, preparing meals for his family before honing his craft in the city’s kitchens. He trained at COMO Metropolitan Bangkok, then spent three years at COMO Parrot Cay before returning to Thailand.

He later joined the opening team at COMO Maalifushi as Junior Sous Chef, and now leads COMO Cuisine in Singapore, guided by a philosophy of simple, authentic cooking.

DINE IN A CONTEMPORARY SPACE

Designed by acclaimed Italian architect Paola Navone of OTTO Studio, COMO Cuisine’s sleek concrete interior is bright and modern, anchored by its signature long bar. Its versatile space sets the stage for celebrations, complemented by diverse flavours and inventive cocktails.

ENQUIRE

TASTE OF COMO

Look forward to Taste of COMO, a pop-up event spotlighting cuisine from the culinary world of the COMO Group.

Uncover the heart of global gastronomy — from the rustic simplicity of Tuscan fare to traditional Thai flavours — at our highly-anticipated residencies, led by the Group’s esteemed chefs around the world.

SAVOUR COMO FAVOURITES AT HOME

Bring the flavours of COMO into your kitchen with ‘COMO Simple’, the award-winning cookbook by author and tastemaker Christina Ong, featuring 114 recipes adapted for the home cook.

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