Co-founders Tricia & Chef Toni have a very strong perspective and always believe in creating unique, health conscious dishes – using quality local (mostly) & some international produce to support the local farmers. This would also help to ensure the supply of local produce is sustainable. Sourcing from places like Janda Baik, Pulau Ketam and Semenyih for local produces, they deliver only the freshest ingredients.
Coquo has a very relaxing ambiance, with a vintage couch & wine bar cellar that welcomes everyone upon entering, that is the perfect spot to catch up with friends over a bottle of wine or two. An open kitchen would be the main highlight, allowing patrons to watch the chef in action, and also to socialize with the Chef if you have any questions at all.
For next month, Chef Toni and his team have curated a Special Menu – emphasizing on finer details & combination of dishes that would churn out a healthier option for everyone.
Coquo’s Special Menu
RM188++ per pax
Available from 6 to 9 June 2017
Best enjoyed with specially paired wine from their wine bar cellar
Mixed Salad, duck ham, pickle radish, anise vinaigrette
These organic radishes are cured for one day before being marinated in an infusion of extra virgin olive oil, with a mix of lemon, oramge, rosemary, thyme, garlic, bay leaf, star anise & cinnamon. Then it will be left for 2 weeks. That’s a lot of ingredients already to prepare pickled radishes!
It will combine well with the local duck ham which is cured for more than one month. Too much flavours? Thus they blended well in a salad dish.
Roasted eggplant, smoke dry fish, garlic baby spinach leaf, sambal oil
The juicy eggplant is sourced from A Little Farm On The Hill @ Janda Baik. Comapnied by the dry fish from Pulay Ketam, their natural flavours are strengthened with Coquo’s sambal oil. Love this.
Sea bream, lemongrass bouillabaisse, laksa caviar
Sea bream from Pulau Ketam, this classic dish generated lots of flavours from the sea. Chef Toni also includes caviar with the Sarawak Laksa flavour to mimic the original caviar. Very technical 🙂
Roasted pumpkin ice cream, tropical fruit macedonia, homemade goat milk yogurt
The sweet-ish flavour from the pumpkin combines really well with the goat milk yogurt & the fruit macedonia which were made into mini spheres using liquid Nitrogen. Always love molecular dining as they incorporated science which I’m very interested in. Thumbs up.
Some of the must-order ala carte dishes at Coquo include:
Confit Mushrooms – RM27
Giving local mushrooms a new perspective, they are cooked using sous vide method, adding in rosemary and thyme then grilled – creating a crunchy texture. The mushrooms were cooked for hours, until it generates a stew-like consistency. Adding in a 63 degree soft boiled egg and milk skin, they gave extra fatness, silkiness and a sinful creamy texture. Garnished with dry mushrooms, pine nuts and pea sprout.
Remember to pour in the mushroom stock for extra gravy and I like mine just moderate. Not too much as it would dilute the whole dish.
Prawn Carpaccio – RM38
One would never expect this – a reinterpretation of Sarawak Laksa! Instead of cooking prawns in broth, it was made into a carpaccio. But where’s the broth? and that’s the last thing we would expect either: The laksa soup is made to look like caviar! They were made through spherification process, with the oil reserved to season the carpaccio.
Using rice crackers seasoned with prawn powder, just put on some carpaccio & caviar laksa to experience the laksa flavour – from a totally different perspective.
Curry Leaf Ice Cream – RM22
I have never tasted curry in ice cream definitely but Coquo’s version was a palate-opener.
The curry leaf is added with cream, milk, sugar and eggs. Combining strawberry & Szechuan pepper (Wow!), this dish is sweet, apiced up with aroma & refreshing at the same time.