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Food For Thought at Como Hotels and Resorts

October 6, 2016 Dining No Comments Print Print Email Email

chef-chopping-copyIn celebration of World Food Day on October 16th , guests at COMO Hotels and Resorts’ 13 hotels across Asia, Australia, Europe, America and the Caribbean will be able to enjoy specially-designed sustainable menus developed by Executive Chef Dan Moran and the COMO Culinary team.

Available from October 10th and October 22nd 2016, these special menus celebrate sustainable practices from sourcing to preparation, such as supporting local producers, featuring in-season ingredients and minimising waste. COMO Metropolitan Bangkok starts the day with vegan raw nut and seed ‘toast’ with avocado, tomato, cucumber and lemon dressing, as well as zero-mile chlorophyll shots using wheatgrass grown at the hotel. COMO’s hotels in London will celebrate the changing seasons with locally sourced, native ingredients. Roasted Redhead Grouse with a hibiscus, cabbage and grape sauce, and native Elderberry and Cranberry Jelly with blackberry yoghurt, will be available at The Halkin Bar at COMO The Halkin. COMO Metropolitan London looks ahead to winter with a classic Lake District wild duck and Scottish pheasant terrine with sour cherries on sourdough, and venison saddle and braised haunch with parsnip purée and fondant potato. COMO The Treasury in Perth has sourced sustainably-farmed South Australian Kingfish, which will be served with pickled fennel, finger lime and lemon aioli.


COMO Maalifushi, the pioneer resort in the Thaa Atoll in the Maldives, will pair locally line-caught reef fish and tuna with island-grown vegetables and herbs as well as local vegetarian curries with handmade roshis. Its sister Maldivian resort, COMO Cocoa Island, will serve Garudhiya, a fragrant local fish soup using just-caught grouper, flying fish, wahoo and rainbow fish and scented with ramba, garlic and chili. Nahmyaa, the Thai restaurant at COMO Point Yamu in Phuket, Thailand, will feature lobster from the Andaman Sea grilled with red chilli, ginger and lime dressing. COMO Uma Punakha in Bhutan highlights local grains, with Farmer Passang’s red rice, avocado and shiitake rolls, and buckwheat noodles from Bumthang, paired with tofu from the Paro valley, garlic chives and chili tamarind. Each hotel’s menu reflects both COMO’s commitment to operating sustainably and the unique gastronomic features of each location


“At COMO Hotels and Resorts, we believe that dining responsibly is as important as eating well. Food insecurity is an urgent global challenge and COMO’s World Food Day special menus are our invitation to guests to learn about the issue while enjoying the pleasures of quality and sustainable food, which promotes one’s own well-being as well as that of our planet” says Executive Chef, Daniel Moran.

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