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COCA MAKES A STYLISH COME BACK TO KUALA LUMPUR

COCA Makes A Stylish Come Back To Kuala Lumpur

Thai Restaurant with over 60-year Heritage Brings Sophistication To Hotpot Dining

Kuala Lumpur, Wednesday 19 September 2018: COCA Restaurant, the innovative Asian dining chain, launched a new style outlet here at the cosmopolitan enclave of Bangsar. Brand owner and celebrity Chef Pitaya Phanphensophon, the son of COCA founder Khun Srichai Phanphensophon, was on hand to present a special chef’s tasting dinner menu to invited media and celebrity guests.

COCA Restaurants are a contemporary Thai-Cantonese and hotpot (suki) concept. The group’s heritage dates back to 1957, when Khun Srichai and his wife Patama opened the first COCA restaurant in Surawong, launching the suki trend in Thailand. Now spanning into its 3rd generation, it is clear to see how COCA has evolved over the years as its outlets are vibrant from the interior deco to even plate presentations, while still remaining true to their roots of the freshest ingredients and good value for money as their core principles.

Seating approximately 100 diners, the new COCA Restaurant will serve an enticing à la carte menu of Thai-Cantonese cuisine, along with COCA’s signature hot pot and a new Southern Thai Soup base that Malaysians will easily relate to as something innovative. Moving forward, the new owners will be looking to expand COCA in Kuala Lumpur over the next few years.

The stylish event in the semi-fine dining ambience of the new outlet saw Chef Pitaya hold court as he shared his passion and enthusiasm for cooking, along with his unique philosophies on food and the F&B industry.

“We want to emphasize looking after your health now while you can and with my eldest daughter who studied food science in the UK, the 3rd generation represents a turning point in new ways forward for the COCA Brand, not only in KL but around the region,” said Pitaya. “Being an immediate neighbour and sharing many culinary similarities, Malaysia is an important market for us and we’re excited to embark on this new journey with new owners who share the same values and ideas as us and we’re confident that Jannio and Elizabeth will steer the brand to greater heights” added Pitaya.

This is their first foray into the F&B sector but they are walking into it with eyes wide open. “The journey to get this outlet open was a long and sometimes challenging process, as being new to the industry, we had some convincing to do before our principal felt comfortable in entrusting us with the brand. Getting the physical set up to be just right was also an arduous task that put us on a steep learning curve,” said Jannio. “We’re really happy with the end result and being foodies ourselves, we believe that we’ve managed to achieve a delicate balance between providing an aesthetically pleasing space and high quality food products and ingredients, all brought together by our signature hot pot and famous suki sauce,” added Elizabeth.

Chef Pitaya presented a special chef’s tasting dinner that night which comprised of three courses. First was the Yum Quinoa with Prawn and Scallops (Yum Talay Quinoa) made up of fresh tiger prawns, USA Digby Scallops, fresh lime, chili and quinoa. The next course is was a unique and delicious Deconstructed Australian Wagyu 180 Days Ox Tongue Wonton (Lin Wua Tua Lima), which requires a laborious preparation that involves a 24-hour slow cook of the beef with high protein butter, coupled with beans and Shu Hao Reduction. Then came a Thai Herb Infused Organic Hill Station Chicken with Organic Black Jasmine Rice (Gai Baan Khao Mun Gai) accompanied with Thai Herbal Soup and house made Dipping Sauce. Dinner was rounded out by Maryland inspired Crab Claw Cakes with Natural Butter Curry Hollandaise (Tod Mun Poo) and for dessert, diners had a choice of Egg Tart with Oatmeal Crust and Brown Sugar or COCA’s famous fresh patanko with sweet condensed milk.

The night was brought to a close with a group photo around a giant “ice kacang (please provide name)” with the COCA representatives and celebrity guests to officially commemorate the launch of the restaurant.

COCA is a pork-free restaurant whose operating hours are from 11.00am to 3.pm and 6.00pm to 10.00pm daily. For reservations, please call 03-2011 3575

MANGO TREE AT ELEMENTS BRINGS TO TABLES THE TASTES OF NORTHEAST THAILAND

(7th September 2018, Hong Kong) Overlooking the panoramic view of the stunning Victoria Harbour, top-rated Thai restaurant Mango Tree at Elements has always been one of the favorite destinations for Thai food lovers. Always looking for new and unique flavors, Mango Tree Executive Chef Anunte Sae-ung recently visited the Northeastern part of Thailand, this time bringing back to Hong Kong exceptional Isan local dishes made only with the freshest ingredients.

Unlike the popular Thai cuisines from the middle of Thailand such as Bangkok, Thai food from Northeast Thailand is relatively less familiar to food connoisseurs from Hong Kong. Neighboring the mountain area next to Laos, Northeast Thailand specializes in agriculture and stock farming. The lack of rich and exquisite food ingredients in the area makes ordinary and filling ingredients such as sticky rice and meat very popular amongst the local, yet this traditional yet enticing taste from the Northeast has always been one of the favorite local cuisines in Thailand as it constantly maintains a very high ranking on Thai food websites. The strong spicy flavors of Isan is also one of its specialties; in fact the famous Green Papaya Salad is originated from this region.

People from Isan utilize food ingredients according to seasonality. The Isan Style Papaya Salad, Spicy Beef Offal Soup and Traditional Pork Skewers are simple yet distinctive dishes. The Sour Mango tastes fresh and rich and is best enjoyed with our special dipping sauce. The Isan Fried Chicken and Deep Fried Pork Fillet challenge the chef’s ability on time control and preparation management. The Signature Northern Thai Barbequed Chicken and Yellow Curry Noodles offer a typical flavour of northeast Thai street food. Added with seafood, the Traditional Thai Style Fried Rice and Steamed Seafood with Red Curry Paste showcase the creativity of our executive chef as he elevates the ordinary taste of a dish with the additional of innovative enticing flavours.

Mango Tree Local Gourmet Journey to Northeast Thailand

Promotional Period: 3 September to 30 November

Address:                                Shop 2032, 2/F, Elements, 1 Austin Rd West, Tsimshatsui, Kowloon

Reservations:                       2668 4884

Opening Hours:                   11:30am to 11:30pm

Mango Tree Executive Chef Anunte Sae-ung paid visit to northeast Thailand

Mango Tree Isan Dishes