To be perfectly honest, I’m a really huge fan of hot pot. I
could still recall that as a kid I loved observing how the simmering pot would
be split into two—spicy broth for the oldies and clear soup for us kids and for
those who aren’t into anything spicy. We would fill the broth with watercress,
sliced beef, pork, squid balls, fish balls, tofu and taro. So when I received an invitation recently to
review another must-try hotpot restaurant, I immediately agreed. After all, it’s
been a long time since I’ve had a hot pot, I think the last one was with a
Korean restaurant in Quezon City. I got really excited to try COCA Restaurant
for the first time.
Located at the top level of Skypark at the SM Aura Premiere in Bonifacio
Global City, COCA’s known not only for their delicious hot pot but they really
have good a la carte offerings as well. I had no regrets braving the traffic I had
encountered from my place in Quezon City to BGC that weekday morning. The Buffalo
Bites was so, so good. Tender yet flavourful crispy chicken in bite sizes. I
was initially reminded of my nephew’s favourite Korean chicken, but I actually
like COCA’s better—crispy chicken with a tangy glaze that offered a mellow kind
of sweetness.
COCA Restaurant is a forerunner in terms of food awakening.
Attractively fronted by an ambient outdoor space where locals spend their
evenings sipping wine and just chilling out, diners keep coming back for the
delicious classics on the menu such as the Pacific Sunset and COCA Chicken in
Paper Bag.
Their Salted Egg Salad with Pork Belly and Shrimp was a uniquely
delicious fusion of flavours that surprised us. Wash it off with a choice of Coca White Sangria, Sunset Sangria or the Mango Mint Sangria. The White
Sangria is a white wine with orange juice, lime juice, dalandan juice and
soda with apple and pear. The Sunset
Sangria is concocted with white wine, watermelon, dalandan juice, lime
juice, soda and lemon. And the Mango
Mint Sangria, a mix of white wine with rhum, lime juice,
soda, apple, mango and a tinge of mint.
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| Mango Mint Sangria |
Each dish is a work of art. Of the mains, we recommend Pacific Sunset. I kid you not but it's like a rollercoaster into your mouth as it exudes different flavors. It is served with a king crab, squid, tiger prawns, pork sausage and corn is a hearty dish
that can serve a big group. It goes with a hint of a variety of spices from around the world and may be enjoyed with rice
or bread.
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| Pacific Sunset |
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| Yang Chow Fried Rice |
For the hot pot, their Red Fire platter (assorted meat, veggies and glass noodles) tops my list. I also love the Tom Yum (hot & sour soup). Tip: End
your hotpot experience with their Art of Ojiya. The rice is slowly cooked in
the hotpot broth with egg, sesame oil, spring onion and fried garlic. Beat the
rainy day blues with some warm, comforting and good food from Coca Restaurant.
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| Emperor's Platter |
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| Green Earth Platter |
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| Red Fire Platter with Ojiya |
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| Blue Ocean Platter |
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| Anything you desire on your hot pot soup is made available at COCA! |
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| Steaming hot pot of seafood and meat |
The Art of Ojiya is derived from Khao Tom, which is a breakfast staple in Thailand.
It is essentially porridge that can either be served plain or with a variety of
ingredients. It is a mild and thin rice soup akin to a
vegetable soup with lots of rice. It is made from pre-cooked rice and water seasoned and cooked with other ingredients such
as meat, seafood, mushrooms, and vegetables.
At COCA,
guests are encouraged to end their hotpot experience with the Ojiya – a
delicious combination of rice slowly cooked in your hotpot broth with sesame
oil, egg, spring onion and fried garlic.
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| The Hotpot is divided into two: clear soup and the spicy Tom Yum |
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| Blogger Michelle Aventajado is excited to try her hotpot soup. |
They say
that no two Ojiyas are ever alike as each takes in all the flavor and character
of one’s personalized hotpot experience. Every Ojiya gives a distinct flavorful
experience so whatever hotpot combination is preferred, the Ojiya is definitely
in for a warm and comforting finish.
At
COCA, Ojiya is usually presented with 2 variations of soup – the Tom
Yum, for those who prefer their base with added kick and spice; and the basic
chicken stock, for a more traditional and simple base. Diners may then choose
their ingredients to mix in the soup, be it vegetables and pork or beef, chicken
or seafood.
Once the diners are comforted
by the soup, the remaining ingredients will be mixed with steamed rice and
cooked for about 10 to 15 minutes to produce a filling and flavorful congee.
This is ‘The Art of Ojiya.’
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| Chef Him Uy De Baron and the other judges for the on-the-spot Art of Ojiya contest during the event |
Other
notable dishes include Beef Fillet with Black
Pepper, Braised Tofu with Taiwan Bokchoy in a Clay Pot, COCA Chicken in a paper bag, Khao Tom, Emperor's Platter with Ojiya, Live Steamed Garoupa with Soy Sauce, Stir-Fried Beef Fillet in Kale, Crispy Roasted Belly, Trio of Jelly Fish and Seafood Durian Spring Roll.
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| Braised Tofu with Taiwan
Bokchoy in a Clay Pot |
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| COCA's Buffalo Bites |
Save your trip up to SM Aura Premiere for a special experience
learning the art of Ojiya which you can’t find anywhere else. You can only find it at COCA Restaurant. Come and visit COCA and experience an epicurean adventure like no other!
COCA Restaurant is located at the 5th level of SM Aura Premier in
Taguig City. For more information and reservations, call Call 955-2022 or 0917-813-9760. Like COCA Restaurant on Facebook and follow @cocarestaurantph on Instagram
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