The Business Times

A taste of spring

New beginnings and lighter, healthy flavours dominate at the restaurants in COMO Dempsey

Published Fri, Apr 16, 2021 · 05:50 AM
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COMO Dempsey comes alive this Spring with a flurry of activity in its two signature eateries COMO Cuisine and The Dempsey Cookhouse & Bar. Both have ramped up their menus and introduced theme nights and cooking workshops in response to a growing interest in healthy eating with a global perspective. Inspired by COMO Hotels & Resorts' properties, COMO Cuisine is devoted to taking guests on a culinary tour of the world, while The Dempsey Cookhouse & Bar brings a fresh new take to its contemporary Asian-European fare.


Chalk up the new outlook to the fresh perspectives of two lady chefs who are at the helm of both restaurants. Executive chef Tshering Lhaden brings with her the experience of working in the kitchens of COMO Hotels & Resorts across the globe and her Bhutanese heritage to create a vibrant menu rooted in simplicity, seasonal ingredients and plenty of heart.

In turn, Chef Melissa Revilla has been refreshing The Dempsey Cookhouse & Bar with a touch of Spring, shaking off the last traces of winter and embracing the new season's produce such as asparagus, peas, morels and ramps. Among her signature dishes are foie gras terrine with green beans in lemony vinaigrette and sweet pea guacamole, the recipe of which she generously shares here


Back at COMO Cuisine, Chef Tshering's new menu showcases seasonal ingredients and the best of what COMO Hotels and Resorts offers across the globe. The emphasis is on authentic flavours and as part of its recurring Themed Nights, the chef has prepared an authentic Bhutanese menu for dinner from April 14 to 18, featuring chilli cheese and momos (pork dumplings) as well as braised beef curry Bhutan style.

Friday, 2 pm

Our picks of the latest dining, travel and leisure options to treat yourself.

The bimonthly destination themed dinners will take you to Italy, Thailand, Turks and Caicos and Maldives in its upcoming instalments.


Also making a comeback is the Culina series, with a revival of its popular cooking workshops after a Covid-enforced hiatus. The monthly series shows you what you can do with Culina's extensive repertoire of fine produce, as notable chefs teach you how to make restaurant quality dishes at home. Chef Tshering kicked off the sold out April instalment with her Flavours of Bhutan, but there's lots more to look forward to in the coming months. Follow @ comodempsey for details of future sessions. But for home cooks wanting to get a head start, here are some recipes courtesy of COMO Cuisine and The Dempsey Cookhouse & Bar to start you off.

For restaurant bookings and details, visit: or Or call: 1800 304 6688



Flank Steak

180g flank steak (Westholme) Salt and pepper

Gentleman's Relish

250g unsalted butter at room temperature 1½ tbsp vegetable oil ½ white onion, diced 4 tbsp curry powder (Vaduvon) 2 tbsp cinnamon powder 2 large handfuls flat leaf parsley 3 garlic cloves 3 tsp lemon juice 2½ tbsp Worcestershire sauce 16 anchovy fillets 1½ tsp sea salt 2½ tsp freshly ground pepper 1 tbsp ground ginger 1 large egg yolk

Blooming Onion

1 sweet onion 1 cup milk 1 cup water 2 eggs 1 cup cornflour 1½ cups plain flour ½ tsp black pepper 10g cayenne pepper 20g paprika 5g dried thyme 5g dried oregano 10g cumin 5g garlic powder 10g salt


20g baby zucchini Salt and black pepper


Gentleman's Relish

Heat the oil in a large frying pan and cook the onion and curry powder over low heat until soft and fragrant.  Blend the remaining ingredients in a food processor, add onion mixture and process until just combined. Adjust seasoning to taste. Roll mixture into a log shape in baking paper or foil about 35 cm long and 4cm in diameter. Wrap in plastic wrap and refrigerate till firm. Cut into 1cm thick slices to serve.

Blooming Onion

Peel the onion: Cut a tiny slice off the tip and peel off the brown outer layer. With the onion cut side down, slice about 1/2 inch away from the root. You should be able to make about 12-16 slices.

Flip the onion back over, then gently spread out the petals. In a bowl, mix both flours, cayenne, paprika, thyme, oregano, cumin, garlic powder, salt and black pepper. In a small deep bowl, whisk the eggs, milk and water.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate and shake to distribute the flour mixture evenly. Pat off excess flour. Set remaining flour mixture aside.

Using a slotted spoon, fully submerge the onion in the egg mixture, ensuring it gets between the petals. Remove and let the excess egg mixture drip off, and repeat the flouring process. Refrigerate the coated onion while heating the oil. Deep fry till golden and crispy.

Flank Steak & Baby Zucchini

Cut the baby zucchinis into half, season lightly with salt and pepper and grill till preferred doneness. Season the steak with salt and pepper and cook on grill on both sides to your preferred doneness.


Remove the steak and cut into 2. Place on a plate along with the grilled baby zucchinis, blooming onion and 3 knobs of melted gentleman's relish and serve.



¾ cup shelled sweet peas ¼ cup fresh cilantro leaves, plus 1 tbsp finely chopped 1 tbsp sunflower seeds 1 medium jalapeño 1½ teaspoons kosher salt, divided 2 ripe avocados - halved, pitted and peeled 3 scallions, white parts only, thinly sliced crosswise 2 tablespoons finely grated lime zest ¼ cup fresh lime juice (from about 2 limes) Pinch sea salt Tortilla chips, for serving


Fill a large bowl with ice and water. In a medium saucepan, boil peas until tender, 1 to 2 minutes. Add the whole cilantro leaves and cook just long enough to wilt them, about 5 seconds. Strain both and plunge into ice water to stop the cooking. When cool, drain and dry on paper towels.

Toast sunflower seeds in skillet until fragrant, about 1 minute. Remove. Add the whole jalapeno to the skillet, turning often till charred, 8 to 10 minutes. Transfer the chile to a small bowl, cover the bowl with plastic wrap and set aside for 5 minutes. Peel the charred skin from the jalapeño, remove the stem and seeds.

In a food processor, add all but 2 tbsp of the cooled peas, the blanched cilantro, the charred jalapeño and ½ tsp of kosher salt. Pulse until coarsely chopped. Transfer the pea mixture to a medium bowl.

Add the avocados, scallions, lime zest, lime juice and remaining 1 tsp kosher salt. Mash with a fork. Transfer to a serving bowl and sprinkle with the sunflower seeds, the remaining peas, the chopped cilantro and the pinch of sea salt. Serve with the tortilla chips.




15gm cornflour 150gm egg white 125gm icing sugar 135gm caster sugar pinch of salt

Berry Sauce

200gm strawberry puree 300gm blackberry puree 200gm sugar 50gm glucose 50gm water

Chantilly Cream

250gm whipping cream 2 tbsp icing sugar ½ stick of vanilla bean ½ tsp vanilla essence


strawberries fresh mango aster flower passionfruit curd



Combine egg whites in a bowl. With an electric mixer, beat on low speed and add sugar gradually till mixture is foamy. Add icing sugar and cornflour, beating for 3 to 5 minutes until stiff peaks form. Transfer the mixture into a piping bag.

Line a baking tray with baking paper and pipe the meringue mixture to your preferred size. Bake at 100°C for 1 hour. Leave the oven door closed and let meringue cool down (1-2 hours) before removing.

Chantilly Cream

Split vanilla bean lengthwise and scrape seeds into a large bowl. Combine vanilla seeds with icing sugar, whipping cream and vanilla essence and whip with an electric mixer for about 3-5 minutes until the mixture becomes firm. Transfer mixture into a piping bag and chill until ready to serve.

Berry Sauce

In a medium pot add water, sugar, glucose and bring to a slow boil until it turns into caramel. Add berry puree and cook until emulsified.Remove from heat and cool. Transfer to a jar and store in a cold place.


Place cooled meringue on a serving plate and top it with Chantilly Cream, fruit, passionfruit curd and aster flower. Finally, drizzle the berry sauce over.

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