COTE Korean Steakhouse launches its Handon Feast, a set dinner starring Jeju Black pork.
Jeju Black pork was only made accessible in Singapore in late 2025.
COTE Korean Steakhouse is located at COMO Orchard.
Beef is commonly the popular pick when it comes to Korean barbecue. COTE is set to change diners’ perceptions with its Handon Feast, featuring Jeju Black pork.
Theatrics are par for the course when it comes to a Korean barbecue meal. Between the dramatic sizzle of meats and the flourish of colourful banchan decorating tables, time spent at COTE Korean Steakhouse feels elevated from the atypical dining experience. This August and September, the restaurant, with branches in Las Vegas, Miami and New York — founded by acclaimed restaurateur Simon Kim — is launching its Handon Feast. The set dinner serves as a campaign to highlight the provenance of the rare Jeju Black pork and showcases the unique flavours of its select cuts with a multi-course menu.
Unbeknownst to many, the purebred Jeju Black breed is highly endangered, with just over 300 pigs remaining on the native South Korean island. Today, Jeju Black pork served at restaurants is more commonly crossbreeds of the Yorkshire, Berkshire, and Duroc varieties, with the native Jeju Black pig, and is famed for its chewy consistency, imparted from its generous marbling, and intense nutty flavour.
This latest promotion by COTE Korean Steakhouse comes at a particularly fitting time — the ingredient, alongside South Korea’s Hanwoo beef, was only made available for export to Singapore in late 2025 — and affords diners opportunities to form their own discerning opinions on how pork, like steak, is deserving of the same scrutiny when it comes to its different grades.
For the Handon Feast at COTE Korean Steakhouse, the Jeju Black pork prepared for grilling table-side includes a marinated pork collar, pork belly, and a 14-day dry-aged pork loin. These are paired with meljeot, a fermented anchovy dipping sauce, to complement the fatty cuts. A series of seasonal banchan follows. Standouts here were a tangy scallion salad that balances the meal with a refreshing bite, and pickled seaweed, flavoured with sesame oil, that naturally ties the flavours of the myriad dishes together.
Located on the same grounds is Millim, a jungle-themed cocktail bar with a drinks menu that diners at COTE Korean Steakhouse can order from to accompany their meals. A favourite is the Sarang Mango, a tipple served wth a heady alcoholic sorbet that melts into a carbonated blend of Won Soju, Grey Goose Vodka, and Sapporo Beer.
The luxury of dining at a Korean barbecue restaurant rarely rests solely on what is served to guests. It also addresses concerns that may arise. Think the lingering odour of charcoal smoke on clothes, or the compromise of privacy between groups cramped in a crowded dining room. At COTE Korean Steakhouse, these worries are unfounded with its intriguing smokeless grills and Gold Rooms.
Walking through the restaurant’s dimly lit corridor lined with intimate alcoves, one can be forgiven for forgetting the meal at hand was table-side barbecue. The space is built on an amalgamation of its founder’s experience eating in Seoul with his discovery of high-end American steakhouses, and is entirely its own thing. “We are not trying to be the most authentic Korean barbecue restaurant. That can only be found in Korea. We are paving our own path,” says Kim.
Where: COTE Korean Steakhouse, Bideford Road, COMO Orchard Singapore
When: Daily from 12pm to 3pm and 5pm to 1am
Contact: www.cotekoreansteakhouse.com