The Handbook
The Handbook
By | 14th December 2010

Can’t decide whether you fancy Japanese, Thai, Vietnamese or Chinese food for dinner? Not to worry, at Cocochan, the delicious new Pan Asian restaurant and bar in James Street, you can have it all and eat it as well.

The menu encompasses dim sum, sashimi and everything in between and has been created and given a contemporary twist by a team of chefs who hail from an eclectic mix of establishments from E&O to those of traditional Chinatown. Better still, Cocochan champions the use of sous vide cooking techniques which in addition to ensuring consistency and delivering high quality flavours, also retain maximum levels of vitamins, minerals and micronutrients.

Diners can opt for regular Western courses or simply order lots of smaller dishes to share. Delicious choices for starters include Chargrilled green chicken cutlets with tamarind and date chutney and Vietnamese banh trang pancakes with shrimp, avocado, mint, and coriander. Mains of Baa luc luc aromatic lamb strips with chilli lime, Caramelised sembal tiger prawns and Aged beef strip loin with ginger, soy and gochujang chilli paste are sure to delight.

The dim sum section sees an innovative line-up of Confit duck and foie gras siu mai with caramel teriyaki, Braised oxtail puff with Thai sweet chili and Chilean seabass and spinach parcels with yuzu soy. Seating options are as varied as the food and take in booths, banquettes or classic rounds but chic black bamboo tables running throughout give the style cohesion.

Design by L’Autre Monde sees metallic and mirrored latticework offset by a raw timber clad central stairwell leading down to a subterranean bar in the venue’s former cellars with a six metre long sofa and breakout snugs for more intimate liaisons. And we hear the cocktails are as good as the food…