SINGAPORE, 20 JULY 2017 – With its refined and contemporary fare, COMO Cuisine completes the gastronomic range at COMO Dempsey.
The fourth restaurant within the COMO Dempsey complex offers informal everyday elegance with a menu for the whole family. COMO Cuisine combines pleasure and luxury, with flavour and balance. Its menu celebrates this philosophy with best-loved dishes from COMO hotels across Australia, Asia, Europe and the Americas.
Designed by world-renowned architect and designer, Paola Navone, the decor reflects the essence of COMO Cuisine offerings – light, relaxed yet elegant. Housed in a 3,368-sq ft family-friendly space, COMO Cuisine has a seating capacity of 75 indoors and 20 at the al fresco dining area. A private dining room that can seat eight to 20 guests is also available for business luncheons or intimate dinners.
The restaurant’s all-day menu brings a light touch to the big flavours of the region, reflecting Singapore’s heritage as a culinary melting pot. Executive Chef, Timothy de Souza explains: “COMO Cuisine is an approach to food that is generous in flavour and quality, but restrained in execution. In Singapore, cultural diversity is a catalyst for creativity, and we delight in this opportunity to bring together ingredients and techniques to produce something new and unexpected.”
On the menu, which refreshes from time to time, are perennial favourites including Our Big Raw Salad. New dishes are inspired by the traditional cuisines of the Indian subcontinent. The tandoor, fired with coconut charcoal, infuses smokiness into the Masala Shrimp and transforms the tapas classic Padron peppers into a vibrant chaat.
For children, the COMO philosophy of nurturing adventurous, discerning palates eschews predictable kids’ menus for a flexible approach, which allows young diners to choose any dish in a smaller portion.
For more information, please contact:
Senior Marketing Manager
Tel: 6304 1415
Download hi-res images of selected signature dishes from COMO Cuisine from the following link: https://www.dropbox.com/sh/phn5c1kb8niqag7/AACVqg1KvozG3Af4UnBMR_-Ua?dl=0
About Timothy de Souza
Executive Chef Timothy de Souza’s experience in COMO Cuisine runs deep, having worked at three resorts by COMO Hotels and Resorts, COMO Parrot Cay in the Turks and Caicos, and COMO Cocoa Island and COMO Maalifushi in the Maldives. His Anglo-Indian heritage gave him an early start to the fusion of flavours from around the world, which prominently features in the new dishes at COMO Cuisine. De Souza’s professional career has taken him across Australia, the Maldives, the Caribbean and Japan, informing his cooking style that combines Asian flavours and techniques with a deep respect for sourcing the finest local and regional ingredients. In Japan, he was part of the opening team for Luke Mangan’s Salt restaurant in the iconic Marunouchi district in Tokyo.
About COMO Dempsey
Original, innovative and dynamic, COMO Dempsey is a lifestyle destination that nurtures and cultivates creativity in fashion, food, directional design and new concepts. Offering an all-round new experience, the COMO Dempsey complex includes world-renowned retail concept store Dover Street Market, The Dempsey Cookhouse & Bar, a relaxed but refined restaurant-and-bar by acclaimed Michelin chef Jean-Georges Vongerichten, Japanese restaurant Ippoh Tempura Bar By Ginza Ippoh, and COMO Cuisine, a new restaurant concept that offers signature cuisines from COMO Hotels and Resorts properties around the world. Candlenut, the world’s first Michelin-star Peranakan restaurant by chef Malcolm Lee is another establishment as well as Marketplace, an up-market food emporium retailing the finest artisanal products to inspire the Asian palate.