SINGAPORE, March 2018 – You could soon be drinking your way to good health with COMO Cuisine’s newly launched organic bone broth.
Nourishing and nutrient-dense, bone broth has been used as a traditional homeopathic remedy in many cultures for centuries. Made by simmering bone, meat – and sometimes vegetables and herbs – over low heat, often for more than 24 hours, this intensely flavourful broth is said to have myriad health benefits – ranging from restoring and maintaining digestive health, boosting immunity and skin health, to preserving joint integrity.
COMO Cuisine brings the concept of bone broth to the next level by putting a holistic spin on this healthful broth. Specially concocted by Executive Chef Tim de Souza in collaboration with the COMO Group’s Nutrition Adviser Eve Persak, our grain- and gluten-free bone broth carefully combines nutrition and culinary finesse. The result is a hearty bone broth that boasts a robust and diverse flavour profile while expanding the repertoire of bioavailable amino acids, vitamins and minerals that infuse into the liquid.
The meticulously fine-tuned recipe calls for the broth to be slow-cooked in two phases, starting with simmering chicken bones with herbs and root vegetables for up to 12 hours. In the next phase, the chicken bone broth is strained and simmered again with braised beef short ribs, and a signature blend of aromatic and medicinal herbs and spices, for up to 24 hours.
The bone broth, available by glass ($10, 300ml) – as well as a hearty satisfying soup ($15, 300ml) that’s made with the curative broth as a base – is available at COMO Cuisine for dine-in or takeaway, every Monday.
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