HOW do you usually enjoy your hotpot?
With lots of flavorful broth, accompanied by a variety of delicious premium ingredients such as meat, fish, shrimps and other seafood, mushrooms and vegetables, of course!
At Coca Restaurant, located at the Sky Park of SM Aura Premier in Taguig, you get to enjoy your hotpot with two variations of flavorful soup—Chicken Stock, just like other hotpot restaurants; and Tom Yum Soup, which is the base of a Thai soup with a spicy kick. And you do not have to choose because the cooking pot has two sections, so you can have both soups and actually make two delightful dishes.
After having your fill of the two soup concoctions that you’ve whipped up right at the dining table, Coca Restaurant also encourages you to end your hotpot dining experience with yet another exciting treat—the Ojiya.
Derived from Khao Tom, a breakfast staple in Thailand, the Ojiya is essentially a porridge that can be enjoyed plain or teeming with a variety of ingredients. It is a delicious combination of pre-cooked rice slowly cooked in hotpot broth basically with sesame oil, egg, spring onion and fried garlic into a light porridge. Or you can drop other premium ingredients into the hotpot broth, such as crab, prawns, mushrooms and green, leafy vegetables, to come up with a rich and hearty Ojiya. The art of cooking Ojiya actually begins with heating leftover broth and remaining ingredients in the hotpot, scooping cooked rice into it, letting the broth come to a boil, then beating in an egg, seasoning the broth with light soy sauce, sprinkling in some spring onion and toasted garlic, and finishing it with a few drops of sesame oil.
The Ojiya that you enjoy depends greatly on how you cook it and what ingredients go into it, so it is safe to say that no two Ojiyas are ever alike because they take on the flavor and character of your personalized hotpot experience.
Aside from the Hotpot and the Ojiya, Coca Restaurant also carries a number of sumptuous dishes on its menu that are guaranteed to give diners an incredibly enjoyable dining experience. These include:
Salted Egg Salad with Pork Belly and Shrimps. It is a nice and savory Thai style salad with cucumber, tomatoes, pork, shrimps, salted egg and coriander leaves.
Pacific Sunset. It is a seafood platter with king crab, squid, tiger prawns, pork sausage and segments of sweet corn with a hint of the spices that were used to give it more flavor and character. Best enjoyed with freshly cooked rice or bread.
Yang Chow Fried Rice. Fried rice is always a good accompaniment for rich, savory dishes such as Pacific Sunset. Yang Chow Fried Rice happens to be one of the most frequently ordered rice specialties of Coca Restaurant.
Braised Tofu with Taiwan Bokchoy in a Clay Pot. A light and healthy alternative to the usual meat, poultry and seafood dishes, this vegetarian dish is surprisingly flavorful and satisfying.
For leisurely drinks, Coca offers White Sangria, which is white wine with orange juice, lime juice, dalandan juice and soda with apple and pear; Sunset Sangria, a concoction made with white wine, watermelon, dalandan juice, lime juice, soda and lemon; and Mango Mint Sangria, a mix of white wine with rum, lime juice, soda, apple, mango and a hint of mint.
(Coca Restaurant is located at the Sky Park, 5th Level, SM Aura Premier, Taguig City; with telephone numbers 955-2022 and 0917-8139760.)