Category Archives: PRESS


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 and 6.00pm to 10.00pm daily. For reservations, please call 03-2011 3575


(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





27 August 2018


BANGKOK, THAILAND – Leading Asian restaurant operator, Mango Tree Worldwide, recently conducted a major educational trip to Northeast Thailand to teach its international chefs about the exquisite art of Isan cuisine.

Isan is the vast, largely rural region of Thailand bordering Laos, Cambodia and the Mekong River. Sometimes referred to as the “Rice Bowl of Thailand” and the heart of the country’s culinary scene, Isan is the birthplace of many of Thai cuisine’s most popular dishes, including som tum (spicy papaya salad), gai yang (grilled chicken) and laab (minced pork salad).

In order to allow its global team to better understand and appreciate Isan food, Mango Tree invited 20 chefs and restaurant executives from eight countries – Thailand, Vietnam, the Philippines, India, Nepal, Japan, Hong Kong and France – to Northeast Thailand for a five-day journey of discovery.

This educational trip included visits to key regional cities including Nakhon Ratchasima and Khon Kaen, traditional Isan villages, farms and heritage sites including Phimai Historical Park. Throughout the journey, chefs were introduced to authentic Isan’s gastronomic culture with a series of cooking workshops, farm tours and local restaurant visits.

“Isan is a wonderful region that exudes rural charm and authentic Thai culture. For foodies and fans of Thai cuisine, Isan is a treasure trove of aromatic ingredients, fresh flavours and traditional cooking techniques, which has given rise to many world-famous dishes,” said Trevor MacKenzie, Mango Tree’s Global Managing Director.

“This makes Isan the perfect destination for our chefs to learn about the history and art of Thai cuisine. Our five-day tour introduced our global team to many of the region’s culinary highlights, while also showing them how to create Isan’s most popular dishes in the traditional style. I am confident that this initiative will help to improve the authenticity of Isan food produced at our global network of restaurants, thus raising the bar for international Thai gastronomy,” he added.

Having spent the opening day of the trip in Bangkok, the chefs travelled to Isan on day two for a visit to the Mango House Farm, where they learned how to create famous dishes including som tum mamuang (spicy mango salad) and nam pla wan (sweet fish sauce dipping popular paired with unripe mangos). They also visited the popular restaurant, Som Tum Pan Laan, to learn about the different varieties of som tum and other Isan favourites such as pad mee Korat, a local noodle dish.

Having spent the opening day of the trip in Bangkok, the chefs travelled to Isan on day two for a visit to the Mango House Farm, where they learned how to create famous dishes including som tum mamuang (spicy mango salad) and nam pla wan (sweet fish sauce dipping popular paired with unripe mangos). They also visited the popular restaurant, Som Tum Pan Laan, to learn about the different varieties of som tum and other Isan favourites such as pad mee Korat, a local noodle dish.

The fourth day included a trip to Mekin de Farmily, where guests learned about rice production and picked their own herbs and vegetables. Chefs and their teams went into rice fields to learn the art of rice planting and about the indigenous herbs and spices that are grown in the region and that are essential for Isan food. The chefs learned skills that took them through the entire process, from the planting to the cooking, with guidance from local farm owners.
The group then returned to Bangkok on day five, where they attended the workshop on food presentation. The journey ended with the chance for the chefs to demonstrate what they had learned during the trip, creating an authentic Isan meal for Mango Tree’s senior management team.
Mango Tree Worldwide now operates approximately 70 restaurant outlets in 14 countries around the globe, all of which serve a range of authentic Thai dishes – many of which derive from the Isan region. By 2020 the group expects to operate a total of 100 outlets worldwide.


The Moodie Davitt Report President Dermot Davitt (left) and organiser of FAB presents the award to Mango Tree Worldwide’s Trevor MacKenzie for the achievements of its Mango Tree Kitchen brand in Japan
BANGKOK, THAILAND (18 July, 2018) – Leading Asian restaurant operator, Mango Tree Worldwide, has been honoured at the largest and most prestigious event dedicated to the transport food & beverage industry, FAB 2018.

The global conference, which took place in Helsinki on 20th and 21st June, culminated with a gala dinner and the FAB Awards 2018. At the glittering evening ceremony, Mango Tree scooped the “Best Individual Food & Beverage Offer of the Year in a Railway Station” award for its Mango Tree Kitchen brand in Japan.

In doing so, the Asian company secured its position alongside some of the world’s leading transport F&B operators. Trevor MacKenzie, Mango Tree Worldwide’s Global Managing Director, was invited to speak at last year’s FAB event. He used the global platform to discuss the strong rise of transport F&B in the Asia Pacific region, which currently accounts for more than one-in-three travellers globally.

“The Asian travel boom has presented tremendous opportunities for the F&B industry. Asia Pacific is now home to the world’s busiest railway station, second busiest airport and eight of the ten busiest international air routes. Transport F&B operators who want to prosper in future will need to successfully cater for Asian appetites,” Mr MacKenzie commented.

“At Mango Tree, we have our roots in Asian culture and understand the needs of consumers in the region. We have developed a successful strategy of providing authentic Thai and Asian cuisine to diners in prime locations with high footfalls, such as airports, railway stations and popular shopping malls. We also have a wide range of brands that are suitable for a variety of different occasions, from full-service Mango Tree restaurants to convenient Mango Tree Cafés & Kitchens,” he added.

Mango Tree and COCA Restaurants CEO, Natalie Phanphensophon (left) and Mango Tree Worldwide Managing Director, Trevor MacKenzie (right), present COCA Restaurants Japan President, Yoshio Kojima with the award.
This award demonstrates how Mango Tree is acting as a pioneer for Asian F&B operators, breaking into airport and transport spaces with creative brand concepts while remaining true to its Thai culinary roots.

Organised by The Moodie Davitt Report and its sister title The Foodie Report, and hosted by Finavia, Finland’s airport authority, FAB 2018 was attended by many leading global figures in the transport F&B sector. Other major players at the event included Autogrill and HMSHost, which serve more than one million people per day all over the world; SSP, the world’s second largest airport F&B operator; and Lagardiere Travel Retail, the biggest travel retailer in the world. Now in its seventh year, FAB continues to attract the biggest names in the industry.

Mango Tree Worldwide now operates approximately 70 restaurant outlets in 14 countries around the globe. These include key locations at major transport hubs including Bangkok’s Suvarnabhumi Airport and Tokyo Station. The company is also set to announce a new “grab and go” concept that will launch at Bangkok airport in the near future.

By 2020 the group expects to operate a total of 100 outlets worldwide, and much of this growth will be driven by grab and go concepts such as Mango Tree Café & Kitchen, which are perfectly suited to transport hubs. As a result, Asian and international diners will have plenty of opportunities to enjoy authentic Thai cuisine in the coming years, whenever in the world they travel.

Mango Tree brings original ‘Isan’ recipes and North Eastern Thai culinary culture to Kawasaki, Japan with its café concept

Restaurant operator takes a leaf out of its own book “Isan Kitchen”, published with the Tourism Authority  of Thailand, to showcase the spicy, healthy, small plate-based cuisine of northeast Thailand in Japan
Spicy, stylish and modern, with a full bar service, Mango Tree Café Kawasaki can seat up to 60 diners

BANGKOK, THAILAND – Leading Asian restaurant operator Mango Tree Worldwide has launched a new Mango Tree Café in Japan, bringing authentic street food from Isan, the region of northeast Thailand, to diners in the bustling city of Kawasaki.


The new Mango Tree Café Kawasaki is located on the fourth floor of Lazona Kawasaki Plaza, a major shopping and lifestyle complex in the heart of the city. Kawasaki lies between Tokyo and Yokohama in the world’s busiest metropolitan area, with a population of over one million people in its own right.


The new casual restaurant will specialise in traditional dishes from Isan, including “som tam gai yang” – spicy papaya salad with grilled chicken. The classic ingredients of som tam are shredded papaya, green beans, tomatoes, garlic and peanuts, which are combined with red chilies, palm sugar, fish sauce and lime juice to create the perfect balance of spicy, sweet, salty and sour flavours. This light yet fiery salad is then served with grilled chicken (gai yang) for the ultimate combo meal.


Largely rural, the Isan region borders Laos, Cambodia and the Mekong River and is home to thousands of farms and ranches which grow much of Thailand’s fresh produce. With such an abundance of fresh produce available, Isan has developed a rich culinary culture and is now considered to be the culinary heart of Thailand. As part of its efforts to showcase Isan cuisine, Mango Tree Japan is now launching a book on Isan cooking in Japanese, supported by the Tourism Authority of Thailand (TAT).

Isan Lunch Plate – Som Tum, Gai Yang, Sticky Rice, Salad, Soup and Crispy Crackers
“Som tam is one of the most popular dishes in Thailand, enjoyed by everyone – young and old, rich and poor. We are delighted to bring this wonderfully spicy treat to Japanese diners with the opening of this new Mango Tree Café, as we continued to expand our contemporary culinary concept across the country,” said Trevor MacKenzie, Mango Tree’s Global Managing Director.


“Located in a retail complex within the Greater Tokyo Area, Mango Tree Café Kawasaki will benefit from significant footfall. We fully expect this restaurant and its authentic Isan menu to strike a chord with local diners, and I look forward to introducing Mango Tree Cafés to even more parts of Japan in future,” he added.


In addition to som tam, the menu at Mango Tree Café Kawasaki will feature a range of other traditional Isan dishes, including “larb” (spicy minced pork with Thai herbs), Isan sausage and the Lazona Special Plate – an assortment of Isan favourites including gapao, green curry, vegetable salad, a fried egg, noodle soup and a friend egg.


Diners can also enjoy a selection of light bites and classic Thai dishes, such as “pad Thai” (stir-fried noodles) and “gaeng kiew whan” (Thai green curry), while lunchtime specials include “pad gapao” (spicy stir-fried minced chicken or pork on rice, topped with a fried egg) and “tom yum goong” (spicy and sour prawn soup).

Bright, stylish and modern, with a full bar service, Mango Tree Café Kawasaki can seat up to 60 diners. It is expected to be frequented by a wide range of diners, including young people, families and couples. Its setting within Lazona Kawasaki Plaza will also bring Thai cuisine to many new customers, including office workers seeking a light lunchtime treat.


Thai cuisine is hugely popular in Japan and Mango Tree Worldwide has identified the country as one of its key focus markets. At present there are 20 Mango Tree restaurants in Japan, 11 of which are Mango Tree Cafés.


With Japan’s appetite for authentic Thai food showing no signs of abating, more Mango Tree Cafés are expected to open in future, bringing som tam and other delectable delicacies to an increasing number of diners all across the country.


SHANGHAI, CHINA – Leading Asian restaurant operator Mango Tree Worldwide has launched its newest and hottest culinary concept in China, with the opening of a bright new Mango Chili restaurant in Shanghai’s most popular shopping district.


Mango Chili Shanghai will satisfy the growing Chinese appetite for contemporary, convenient Thai cuisine, especially among millennial diners. Perfectly located within the No. 1 Shopping Mall on Nanjing East Road – Shanghai’s most iconic retail destination – the new restaurant will bring fun, vibrant Thai cuisine to local diners.


The launch of this inaugural outlet will mark the start of an aggressive roll-out of the Mango Chili brand in China, with at least 30 outlets expected to open nationwide by 2022.


“China is a hugely important market for Mango Tree and we are delighted to introduce another exciting culinary concept to the country,” commented Trevor MacKenzie, Mango Tree’s Global Managing Director. “Mango Chili is perfectly suited to China’s dynamic young population, who love Thai food but prefer a fast, hassle-free dining experience.


“Located within one of the most popular shopping malls in Shanghai, our new Mango Chili café could not be better placed to serve this millennial market. We have ambitious expansion plans for this concept in China and look forward to working with our partners to bring fast and funky Thai food to diners all across the country,” Mr MacKenzie added.

Mango Chili promises simple, fast and fresh Thai dishes with an authentic street food style. The interiors of the restaurant are bright, welcoming and adorned with iconic images of Thailand, such as the tuk-tuk, to create a vibrant, social ambience.

The menu features five signature beef noodle soups, created with a choice of noodles and meats including Australian beef, beef balls and liver. These delicious bowls are then served in the traditional Thai style with a range of spicy condiments, including prik karen (chili oil), prik pon (chili flakes) and chili vinegar (prik nam som).

Alternatively, diners can enjoy a wide range of Thai favourites such as tom yum goong, pad Thai, spicy papaya salad, green curry and more. Families and groups of friends can also enjoy social dining experiences, with hot pots prepared at the table. Then for dessert, guests can cool off with the traditional taste of Thai ice cream, just like they serve at Bangkok’s bustling Chatuchak Market.

Mango Chili is Mango Tree Worldwide’s newest restaurant brand, further enhancing the company’s reputation for innovation. Driven by the entrepreneurial spirit of Trevor MacKenzie and his team, the company now offers a broad collection of culinary concepts perfectly adapted to the needs of Asia’s fastest-growing markets. Future Mango Chili cafés in China will focus on urban areas with high footfall, including shopping malls.

Thai cuisine has become hugely popular in China, driven by the rising number of Chinese travellers who are now holidaying in Thailand. More than nine million Chinese visited Thailand’s exotic shores in 2017, accounting for over a quarter of the Kingdom’s total arrivals. Shanghai alone is now directly connected to six Thai airports, allowing residents to experience more parts of the country than ever before.


Operated by HMSHost, a world leader in creative dining experiences and part of the Autogrill Group, Mango Chili Shanghai becomes Mango Tree Worldwide’s third restaurant in China, joining the existing Mango Tree Qingdao and Mango Tree Guangzhou. In total, Mango Tree Worldwide now operates a total of 65 outlets worldwide.



BANGKOK, THAILAND – One of the leading purveyors of Thai-inspired genuine Asian cuisine, Mango Tree Restaurants Worldwide, headquartered in Bangkok opens their first outpost in India at the glamorous address of Juhu, Mumbai. After winning a loyal patronage across all their restaurants across Bangkok, Hongkong, China, Tokyo, Manila and London, Mango Tree now makes its way to Mumbai with a contemporary, luxurious setting in the newly opened lifestyle complex Horizon in Juhu.

After twenty-four years since the first Mango Tree was opened by Founder and celebrity Chef Owner Pitaya Phanphensophon in Bangkok, it has expanded and evolved from its origins to be a modern contemporary lifestyle brand that has several tiers of its restaurants at every consumer level.

“Although Thailand has always been my home, I also inherited certain Chinese characteristics from my parents and this influences my approach to cooking and also to the restaurant business. I strongly believe in using the freshest locally sourced ingredients and although we always present our dishes beautifully, great taste is at the heart of every dish on our menus, says the charismatic Pitaya Phanphensophon

Mango Tree Mumbai opens in partnership with Rana Singh of Mondo Culinary, also well-known as the sole representative in India for the luxurious dinnerware brands Wedgwood and Vera Wang Home.

Mango Tree Mumbai promises to deliver authentic Thai cuisine with a creative twist, enhanced by stylish design, good wines, bespoke cocktails and a dash of spice and buzz which make for a unique ‘’ dining experience.


Mango Tree Bannana Blossom Salad. Mango Tree Grilled Scallop Fingerroot Ginger Sauce.

“We believe that we are more than simply a restaurant and make sure that we deliver an experience to the guest that is more than just food. Today Mango Tree has nine flagships spanning seven countries in prime cities and our vision is to be the premier global brand of Thai cuisine by delivering quality food with great taste and true Thai hospitality in every major city throughout the world”, says Trevor MacKanzie, Managing Director/Partner, Mango Tree Restaurants Worldwide.

“Savor, explore, converse, imbibe…. Take a tour to the four regions of Thailand’s culinary compass, where our chefs have distilled the best of Northern, North-Eastern, Central and Southern Thai cuisines, to present the best of these regions to India”, says Rana Singh.

Mango Tree Mumbai offers guests an understatedly stylish new location, with an indulgent menu that is passionate yet bold while always staying true to essential Thai cooking techniques. The specially curated menu presents an artful blending of sweet, sour and spicy flavours offering a harmonious taste. The distinctive and delicious flavours come from blending the perfect combination and balance of fresh herbs, local produce with an array of Thai spices and fresh ingredients.

Signature Dishes created for Mango Tree Mumbai include Thai Betelnut Leaf Wrap (Miang Kham), Phad Thai Spring Roll (Por Pia Phad Thai), Clear Tom Yum Soup Seafood Hotpot (Poh Taek) Banana Blossom Salad (Yum Hua Plee), Mango Tree Lobster Phad Thai (Lobster Phad Thai), Crab in Yellow Curry Sauce (Poo Phad Phong Karee), Two-way Fish (Pla Song Withi) and Massaman Curry Lamb Shanks (Massaman Kha Kae)

Mango Tree Crab in Yellow Curry Sauce.

The 120 seater space is divided in three distinctly designed zones: A Lounge, A Dining Area and A Private Dining Room. Handcrafted, Asian inspired cocktails include Pomelo and Rosemary Tini, Mango Tree Mule, Lemon Grass Glalangal Tini , that can be sipped in the stylishly appointed lounge while the dining area that seats 120 is a chic blend of clean lines with evocative accessories and fittings, while the PDR is a perfect venue for an intimate celebration in a luxe setting with personalised service.

Welcome to Mango Tree Mumbai, a contemporary and sophisticated world class restaurant designed by Black Sheep of UK.

The first Mango Tree restaurant opened its doors in 1994. Situated in the heart of Bangkok, in a beautiful Thai house built during the reign of King Rama VI almost 100 years ago. It was named “Mango Tree” because of the mango tree planted at the front. Mango Tree Worldwide operates a total of 64 outlets worldwide, including 23 COCA Restaurants, 11 Mango Tree restaurants, 15 Mango Tree Cafés, seven Mango Tree Kitchens, four mango Tree Bistros, one Mango Tree Deli, one China White, plus two Mango Chilis.

See Menu HERE


BANGKOK, THAILAND – Leading Asian restaurant operator Mango Tree Worldwide has unveiled its second flagship dining destination in China with the opening of Mango Tree Guangzhou, located in one of the world’s tallest buildings.

Bright, stylish and spacious, with panoramic windows overlooking the soaring city skyline, the new Mango Tree Guangzhou will elevate contemporary Thai cuisine to new levels of excellence in the destination through fresh, flavourful cuisine and fun dining experience.

The high-rise, high-end restaurant is located within the K11 Art Mall, an international lifestyle complex and cultural hub on the seventh floor of the Guangzhou CTF Finance Centre. Soaring 530 metres in Guangzhou’s Tianhe District, this major landmark is taller than iconic Asian skyscrapers such as Taipei 101 and Kuala Lumpur’s Petronas Towers.

“Mango Tree Guangzhou sets new global standards for Thai dining, with a menu that matches the restaurant’s spectacular setting,” commented Trevor MacKenzie, Mango Tree’s Global Managing Director. “An amazing level of detail has gone into creating this dining space. World-class interior designer, Steve Leung, and luxury lighting specialist, Tino Kwan, have created an incredible visual spectacle that will delight diners.

Mango Tree Tom Yum Scampi
Mango Tree Chicken Satay

“Our dramatic outdoor terrace is a breath-taking destination, overlooking the Guangzhou cityscape. Combined with the exquisite cuisine created by our award-winning Thai chef, Aphichat Traduangdee, we fully expect Mango Tree Guangzhou to become a new ‘must-visit’ dining experience in this cosmopolitan city,” Mr MacKenzie added.

Mango Tree Guangzhou is able to seat 147 diners in the contemporary indoor restaurant and alfresco terrace. A series of elegant table arrangements are available for all occasions, from large family groups to intimate couples’ meals and corporate business functions. Several tables are positioned next to floor-to-ceiling windows, allowing diners to gaze out over the glittering city.

The restaurant is illuminated by an artistic light installation, which features hundreds of individual bulbs suspended from the ceiling like stars in the night sky.

Mango Tree Pad Thai Lobster

Chef Aphichat’s menu reflects his deep passion for Thai cuisine. Harnessing two decades of culinary experience, he uses high-quality ingredients to create authentic dishes, while also demonstrating his own style and flare with contemporary cooking techniques. Having worked at high-end restaurants and luxury hotels in Thailand and China, including The Westin Bund Center Shanghai, Sheraton Nanjing Kingsley and Lian Restaurant in Guangzhou, Chef Aphichat instinctively understands the Chinese appetite for Thai cuisine.

He is now ready to delight diners at Mango Tree Guangzhou, which is expected to become popular among local and international professionals, upmarket local residents, high-spending tourists and more. The restaurant will be open for lunch and dinner.

Mango Tree Guangzhou will become the company’s second restaurant in China, joining the existing
Mango Tree Qingdao. In total, Mango Tree Worldwide now operates a total of 64 outlets worldwide.




For high resolution version, click here.

JAKARTA, INDONESIA: COCA Restaurant, the innovative Asian dining chain, has expanded its presence in Indonesia with the signing of an exciting new restaurant in downtown Jakarta.

Located in the popular Citywalk Sudirman lifestyle mall, Central Jakarta, the new COCA Restaurant will cater to professional office workers during the day, including the large local population of Japanese expats. Then in the evening, it is expected to attract millennial diners and families who seek market fresh, authentic Asian cuisine in an animated social setting.

Trevor MacKenzie, Managing Director of COCA and Mango Tree Restaurants Worldwide. For high resolution version, click here.

This will become COCA’s fourth outlet in Indonesia, and its third in Jakarta, as the company continues to focus on satisfying the growing appetite for healthy, high-quality Asian cuisine. The other outlet is in the bustling town of Bandung, three hours from the capital.

“Jakarta is one of the fastest growing cities in the world right now, so we are delighted to be able to launch another restaurant for Indonesian diners and expats,” commented said Trevor MacKenzie, Managing Director of COCA and Mango Tree Restaurants Worldwide. “This new location in Citywalk Sudirman puts us right in the beating heart of Jakarta’s CBD.

“We are confident that our innovative dining concept, which promises simple, healthy Asian cuisine, stylish presentation and a lively, friendly atmosphere, will strongly appeal to young professionals in this affluent downtown destination,” Mr MacKenzie added.

The new COCA Restaurant will serve an enticing à la carte menu of Asian cuisine, including Thai and Cantonese dishes and table-top hot pots. Chefs will focus on the freshest ingredients, including live seafood and premium meats. The Citywalk Sudirman outlet will however be pork-free.

Located on Jalan KH Mas Mansyur, the main thoroughfare in Central Jakarta, Citywalk Sudirman is surrounded by upscale condominiums, premium retail outlets and high-end hotels. This will make COCA Restaurant popular with a wide range of diners, including local residents, expats, office workers, families, international travellers and more.

The launch marks the latest phase of COCA’s Asian expansion strategy, which is targeting prime urban locations such as upmarket malls, which benefit from high footfall. This blueprint has already been successful in Indonesia, where COCA currently operates three popular restaurants in Jakarta and one in Bandung.

With the launch of the latest COCA Restaurant in Jakarta, the chain will feature a collection of 24 outlets across Asia, including nine in Thailand, five in Vietnam, four in Indonesia, three in Singapore and two in Japan and one in Malaysia. This regional portfolio is expected to expand significantly in the coming years.

COCA & Mango Tree Worldwide now has a global portfolio of 64 restaurants across its various brands, including COCA, located in key global cities.



For high resolution version, click here.
30 January, 2018
KUALA LUMPUR, MALAYSIA: COCA Restaurant, the innovative Asian dining chain, is returning to Malaysia with plans to open four new outlets in the next three years, targeting a new generation of discerning diners.

Kicking off in Kuala Lumpur, COCA Restaurant will be opening an elegant new outlet focusing on lifestyle dining and high-quality produce in a prime location in the Bangsar Shopping Center (or “BSC” as the locals call it) – an upmarket lifestyle mall in KL’s exclusive Bangsar neighbourhood.

Seating approximately 100 diners, the new COCA Restaurant will serve an enticing à la carte menu of Thai-Cantonese cuisine, with along with their signature hot pot, creative stock broths (including one that will be created exclusively for Malaysia) and regionally-renowned super suki sauce. Chefs will focus on the freshest ingredients, a COCA core value, including live seafood, premium beef and much more.

The opening of the new restaurant marks COCA’s return to Malaysia following an absence of seven years. COCA previously operated in the country for 20 years, with their signature hot pot menu delighting diners in various locations, including KL Plaza and Petaling Jaya’s 1 Utama mall.

The company returns with a change of partnership and a new strategy to open in locations with high-footfall in upmarket malls as well as freestanding restaurants – a strategy which has been very successful in markets such as Thailand, Singapore, Japan, Vietnam and Indonesia, over the last seven years.

This blueprint for success that sees COCA return to Malaysia, where it expects to attract the new generation of foodies who appreciate lifestyle dining experiences, including families, millennials and VIPs, who frequent BSC. COCA Malaysia Sdn Bhd will be led by co-owners, Jannio Shun and Elizabeth Thea.

New partner for COCA in Malaysia. For high resolution version, click here.

“It’s great to be back,” said Trevor MacKenzie, Managing Director of COCA and Mango Tree Restaurants Worldwide. “We believe now is the perfect time to be returning to Malaysia. The market has changed since we were last here; typically, consumers are younger now, spending power has increased and we are confident the pork-free COCA Restaurant concept will appeal to millennials and young families seeking fresh cuisine and a social dining experience.”

With the launch of the new COCA Restaurant in KL, the chain will operate a collection of 24 outlets across Asia, including nine in Thailand, five in Vietnam, four in Indonesia, three in Singapore and two in Japan. The group’s Malaysian portfolio is expected to reach at least four outlets in KL alone in the next three years. COCA and Mango Tree worldwide now has a global portfolio of 64 restaurants across its various brands, including COCA, located in key global cities