COMO Hotels and Resorts group, celebrated for its luxurious properties and culinary distinction, has introduced a new cookbook, COMO Simple. This carefully curated collection invites readers to explore a world of flavours, shaped by the brand’s commitment to excellence and inspired by the diverse destinations and culinary traditions that define its legacy.
The journey began in 1993 when Singaporean entrepreneur Christina Ong opened The Halkin in London. From its inception, the hotel showcased Ong’s passion for exceptional cuisine, culminating in a milestone when Stefano Cavallini’s restaurant earned the first Michelin star awarded to an Italian chef outside Italy. Since then, COMO Hotels and Resorts has expanded to 18 extraordinary locations across the globe, from the vineyards of Burgundy to the spiritual landscapes of Bhutan. With each new destination came a deeper appreciation for local culinary traditions, blended seamlessly with global influences.
Through collaborations with celebrated chefs such as Jean-Georges Vongerichten, Massimo Bottura, tempura master Masaru Seki and Peranakan cuisine champion Malcolm Lee, COMO has shaped a distinctive gastronomic philosophy. These influences now find their voice in COMO Simple, a cookbook that simplifies this extraordinary culinary heritage for home kitchens. Curated by COMO’s Vice President of Culinary Daniel Moran and Culinary Director Amanda Gale, with evocative photography by Lisa Linder, the recipes reflect the ethos of fresh, seasonal ingredients paired with the elegance of thoughtful preparation.
The book features Christina Ong’s personal favourites, and dishes that evoke warmth, comfort and connection. From Tuscan pasta and South Indian curries to Bali’s beloved nasi goreng and the signature COMO burger, each recipe tells a story of travel, culture and discovery. Highlights include Malcolm Lee’s delicate crab and pork ball soup, Bangkok street food classics and aromatic lobster biryani. These recipes not only reflect the COMO brand’s global reach but also celebrate lost culinary traditions, such as royal Thai dishes rarely seen on modern menus.
For Christina Ong, the joy of food is deeply personal, shaped by memories of cooking with her grandmother in Singapore. “She taught me the importance of fresh, hand-picked ingredients and how technique grows with commitment, experience and inspiring relationships,” Ong reflects. “Food connects us to a community of passionate people, and the joy of cooking comes alive when shared with friends and family.”
Daniel Moran, who oversees COMO’s global culinary direction, echoes this sentiment. “COMO Simple is about recipes that nourish not just the body but the soul. It’s about creating moments of ease and contentment, those memorable gatherings with the people we love in the places we care about.”
The launch of COMO Simple will include a series of exclusive events, beginning with tasting menus in London and Munich in November 2024. Culinary masterclasses will follow in Singapore and Malaysia in February 2025, offering a deeper connection to the recipes. Guests staying at COMO properties worldwide from 18 November 2024 to February 2025 will also have the chance to savour featured dishes from the cookbook, accompanied by recipe cards to recreate the magic at home.
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