There are numerous reasons why many turn to east Asian cuisines when in need of a comforting meal. Some of them are the freshness of ingredients, deep, umami-rich flavours and a balance that isn’t easily achieved otherwise. Doing justice to this and more, the Chef’s Special menu at KOKO leaves no room for disappointment.
Starting strong, the Smoked truffle Dory roll was one perfect morsel after another, where bites of John Dory were paired with avocado, smoked truffle mayo and coriander oil. Each bite of the sushi made for a complete experience. Up next was the Imperial lamb dumpling, where our eyes had a feast before we took a single bite. Encased in deep blue and white dumpling wrappers was tender lamb that melted in the mouth, with scallion and notes of peppercorn and an assortment of chilli oils and sauces.
The Mala chicken that came soon after was equally flavourful, accompanied by asparagus and water chestnut that provided a satisfying crunch. There was also a slight but welcome kick from Thai and dried red chilli. We paired our appetisers and small plates with the Gari picante and Kandy floss, where tequila, pickled gari and jalapeño cordial came together in a smooth blend in the former, while the latter consisted of the same spirit alongside mezcal, grapefruit and strawberry soda.
The big guns were out soon enough, when a large platter of the Signature roast chicken and Lamb chop fried rice graced the table. Perfectly roasted chicken, seasoned heavily with dried red chilli, herbs and a peanut-fragrant peppercorn oil, the dish is one that’s meant to be shared across the table. The fried rice was also satisfying, with deep umami notes, scrambled eggs and tender lamb chops. We paired the entrées with the Agave nest, which was a delightful blend of mezcal, umeshu and passion fruit, while the Tom yum cup was a chilled vodka version of the Tom yum soup, with strong notes of lemongrass, kaffir lime and Thai chilli syrup.
Dessert truly put on a show, where the Brown butter indulgence, a butter cake paired with chocolate mousse, salted caramel sauce and caramel ice cream, made itself known amid foggy swirls of dry ice vapour. The gooey cake, paired with the ice cream and sauce, was bite after bite of rich indulgence. We also picked the White chocolate and passion fruit paradise off the regular menu for a fruity end to our meal. The passion fruit sponge was light and fluffy, while the custard added a depth of flavour. Paired with coconut mousse, tangy jelly and vanilla ice cream, it was a sweet, tropical getaway. With bellies full, we walked out knowing we’d be back for more.
Meal for two: INR 3,500++. 12 noon to 12 am. At HITEC City.
For more updates, join/follow our WhatsApp, Telegram and YouTube channels.