Thai-Chinese cuisine fit for a queen...
I don't usually go for Thai food, Chinese yes, but both still fall far beneath Japanese and Italian cuisine in my book. Rare as they come in my next-to-try list, I don't mind eating at Thai or Chinese restaurants when opportunities present themselves.
Coca Restaurant serves a fusion of Thai and Chinese cuisine and is actually a family restaurant from Thailand that was recently brought to Philippine shores. The name "Coca" is derived from kekou, which means appetizing. The place exudes a cool and casual aura amid a sophisticated ambiance dotted with Asian decor. Settling into one of the seats partially hidden by vertical wooden beams and light green drapes, we began our fusion feast.
This succulent chicken definitely set the mood as its unique taste enticed me, albeit it was a bit of a challenge getting every piece with just a pair of chopsticks. This paper bag style of cooking succeeds in retaining the flavors, explaining its pleasurable sapidity.
Indulge in roast duck skin with its savory taste as the strips of jellyfish slip and slither between your lips.
Having slim to none experience with durian, this dish was a wonderful revelation. Granted the durian flavor may be more a suggestion than an actual taste of the fruit, it was a fantastic appetizer nonetheless.
Sinfully good, especially when dipped into the accompanying mustard sauce, this is one porcine meat you cannot pass up. Its distinguishing trait is that crisp skin that cracks audibly with each bite.
Pair the Yang Chow Fried Rice with this prawn to balance out the kick that defines it.
Here are other main dishes you can nicely pair with rice...
Dining at Coca wouldn't be complete without trying their Suki Platters. This Emperor's Platter comes with a motley of meat, seafood, vegetables and glass noodles. The ingredients are cooked in two special broths -- spicy tom yum and chicken stock.
I had a hard time figuring which of the two soups I preferred; I just kept on going alternately for both. Get a thrill from supping the spicy tom yum, and trailing it with such savory chicken stock to curb the kick. In the end, I just mixed both, hitting that insanely delicious balance. Don't forget to dip it into their famous Suki sauce, which is a complex melding of sweet, spicy, and acidulous flavors.
After everyone has had their fill, the leftover ingredients were then scooped out of the broths. Rice is then added together with some sesame oil, egg, spring onion and fried garlic, then everything is slowly cooked together to make some tasty congee. Expect that each Ojiya experience will be different as the flavors also depend on the elements that was absorbed in the broth.
Coca's signature dessert is akin to our local palitaw that's been deep fried. This crunchy and chewy treat is showered with sesame seeds, peanuts, and sugar.
Both cheesecake aficionados and salted caramel lovers will enjoy this cake that's not too sweet nor cloying.
Coca has one of the best White Sangrias I've tasted. I had two glasses instead of my usual one, and would have had more if I didn't also order a glass of Thai Milk Tea, which was also good and refreshing.
Spot: Skypark 5th/F SM Aura Premier, Bonifacio Global City, Taguig
Contact No.: 218.1110