This place is a new discovered hidden gem in Publika if you are looking for modern fine dining. Coquo is founded by Co-founders Tricia & Chef Toni that have strong perspective and always believe in creating unique, health conscious dishes by using quality local (mostly) & some international produce to support the local farmers. Love this kind of cool chef as they challenge themselves with unique and local flavour of each ingredient with their modern cooking. Chef source from places like Janda Baik, Pulau Ketam and Semenyih for local produces, they deliver only the freshest ingredients.
On these few days from 6th – 9th June, Chef Toni and his team have created a Special Menu that are very fresh, fancy and healthy for food lovers like you! All the dishes are creatively crafted without using artificial flavouring or preservatives, yet just emphasize the natural flavours of the ingredients on its own.
The said Mixed Salad is part of Coquo’s Special Menu that’s available until 9 June 2017 only. The 4-course meal including an aperitif is priced at RM188++ per person.
The duck ham in the salad has been dried and smoked in the chef’s favourite Josper oven before being left to cure in the refrigerator for a month. The organic radishes are cured for a day before being marinated in an infusion of extra virgin olive oil that comes with a mix of lemon, orange, rosemary, thyme, garlic, bay leaf, star anise and cinnamon.
Roasted eggplant, smoke dry fish, garlic baby spinach leaf, sambal oil.
This is indeed quite a unique dish with local ingredeint such as eggplant along with greens sourced from A Little Farm On The Hill in Janda Baik, topped with a homemade smoked and dry fish from Pulau Ketam. The smoky flavour enhance the dish to a whole new experience and further enhance with the Coquo’s sambal oil. Really very unforgettable. Fresh, Smokey, dry and definately with a glass of dry red wine would be awesome!
Main course is a fillet of Seabream in lemongrass bouillabaisse and topped with caviar with Sarawak laksa flavours. Seabream which is one of our local ingredeint from Pulau Ketam marinated and served with a classic fish stew from France using shellfish, the bouillabaisse; and top with a spoonful of Sarawak Laksa flavoured-caviar.
The combination is so unique where you can taste the freshness of the fish flavour, where other sauces did not over power it and the Sarawak laksa caviar burst into little spicy flavour that lifted the thats as it much need. Interesting!
the closure for the 4 course meal is indeed very interesting. A playful thought of flavour combination is indeed new to me yet turns out to be good.pumpkin was roasted overnight in charcoal and made into smoothest ice cream; Roasted Pumpkin Ice-cream. Pumpkin was roasted overnight in charcoal and made into smooth dressed with homemade goat milk yogurt and blended very well with the fruity Macedonia that were made into mini balls with juice from tropical fruits using liquid nitrogen.
Caviar inspired process for our next ala cart dish.
Besides the Special Menu, I also checked out a few a la carte dishes. Where most of the items in the ala carte menu are meant to be shared for good time.
This is what happens when every one is waiting for our next dish.
Confit Mushroom @ RM 27
Local mushrooms cooked using sous vide method, along with rosemary and thyme, and then grilled to give the crunchy texture. Added in the soft boiled egg and milk skin, that gave the extra milky-ness and creamy texture to the whole dish. Sprinkled with dry mushrooms, pine nuts and pea sprouts all these bits for extra fragrance and texture. Pour in the gravy and a stir of everything before digging in.
The broth is fragrant and it was advise to add in by stages to avoid any over powering flavour, along to suit your palate too. I put half bottle of the broth into it where there flavour profile is just nice.
Prawn Carpaccio @ RM 38
We certainly believe the chef is inlove with Sarawak Laksa ingredient as this is another clever technique to infuse the ingredient. The flavour of Sarawak Laksa broth went thru a technical process spherification where to extract the mini balls later and input into the caviar box.
We were taught to enjoy this dish by putting the carpaccio and caviar laksa on the rice crackers that has seasoned with prawn powder, then put the load into your mouth. You will enjoy the crispy rice cracker with a hint of spiciness from the extract and the flavour of Sarakwak laksa burst into your mouth. Finish this whole plate myself. Best to go along with white wine.
Curry Leaf Ice Cream @ RM22
Another very interesting dessert from chef is Curry Leaf Laksa. By logic in our head, it does not gel and create a confusing profile in our taste bud too. However Chef make a large twist in it, as the curry leaf is added with cream, milk, sugar and eggs. Combining strawberry & Szechuan pepper to give you the unique twist of taste and yet the dish is so refreshing and punch with flavor. Very interesting ending.
Coquo Restaurant and Wine Bar
D1-G4-6, Solaris Dutamas (Publika),
Mont Kiara Kuala Lumpur, Malaysia
Tel: 03-6211 2822
Opening Hours: 6pm – 12am (CLOSED ON MONDAY)