New York’s ‘Temple of Fried Chicken’ Coqodaq Brings $150 Nuggets To Singapore
Cote Korean Steakhouse at Como Orchard has quietly been serving upscale K-BBQ with a New York steakhouse twist for a year.
Now there’s something new to talk about: a dish from its acclaimed New York sister restaurant, Michelin Bib Gourmand-awarded Coqodaq, dubbed “a temple of fried chicken” by The New York Times.
Unfortunately, Coqodaq’s more affordable regular fried chicken priced from US$3.50 (S$4.55) per piece in the States won’t be served in Singapore. On the menu instead: Coqodaq’s indulgent caviar-topped Golden Nugget, priced at an eye-watering $35 per bite-sized morsel, or $150 for a platter of six.
Think Korean chi-maek tradition (fried chicken and beer), but baller-style with caviar and champagne.
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From New York to Singapore
Dapper Korean-American restaurateur Simon Kim, 43, is behind both Cote Korean Steakhouse and Coqodaq. Cote earned a Michelin star in 2017, just five months after opening, while Coqodaq, which debuted in New York in early 2024, quickly became a city favourite.
He partnered Como Group to open Cote’s Singapore outpost.
Eaten by celebs like Diplo and Lindsay Lohan
The swish Golden Nuggets had their star moment at the US Open this August, where Coqodaq ran a pop-up shop selling six-piece boxes, complete with caviar and crème fraîche. Among the celebs spotted enjoying them? Diplo, Lindsay Lohan, Martha Stewart, Simone Biles, and Suni Lee.
Coqodaq’s Golden Nugget, from $35 per pc; $150 for six pcs
Crafted from a blend of free-range chicken breast and thigh, and coated in Coqodaq’s spiced house batter, each nugget is topped with a luxurious dollop of Golden Daurenki caviar from French caviar house, Petrossian.
The six-piece set comes in a hip box similar to the one served at the US Open, complete with créme fraîche, chives, pickled radish and a 30g tin of caviar.
While the recipe remains largely identical to Coqodaq’s version in New York, where each nugget is priced at US$24 (S$31), the Singapore rendition uses Mt Barker free-range chicken from Australia instead of American chook.
The caviar is a gold-tinged delicacy produced from the Huso Dauricus and Acipenser Schrenki sturgeon. The hybrid sturgeons are bred in a lake between Russia and China before being refined and matured at Petrossian's facility. It’s known for its subtly briny flavour.
8days.sg hasn’t tried these posh nuggets yet, but the press release describes it as “crispy, rich, and elegant”, and “a study in contrasts and a perfect companion to Cote’s curated wines, champagnes, and cocktails”. Ooh la la.
Why the steep price tag?
According to Como Singapore, the caviar is the dish’s most valuable component, but the restaurant also uses premium ingredients such as the free-range bird.
Will Cote serve Coqodaq’s cheaper non-caviar-topped fried chicken in future? Como Singapore’s PR rep says: “We have no plans for now, but we’ll never know!”
How many of these pricey nuggets have been sold so far in the two weeks since it’s been launched in Singapore? “We literally just introduced this, so we don't have a comment on order numbers at this time,” adds the eatery’s PR rep cryptically.
You can’t eat the nuggets at Cote’s barbecue dine-in area
Nope, you can’t order the fancy nuggets within the restaurant area of Cote. Instead, you can savour them as part of the bar snack menu from 5pm to 1am at…
Coqodaq’s Golden Nuggets are available at Cote Singapore, within Millim Bar and Eumm from 5pm-1am. Como Orchard, Level 3, 30 Bideford Rd, S229922. More info via website or Instagram.
Photos: Cote Singapore, Coqodaq
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