Restaurant Review

Coca Steamboat: A hotpot gets heady

The Huadiao Phoenix Broth comes with chopped raw chicken which is flambed before it is added to the broth with ginger slices, wolfberries and red dates.
The Huadiao Phoenix Broth comes with chopped raw chicken which is flambed before it is added to the broth with ginger slices, wolfberries and red dates.PHOTO: COCA
The Lobster Mala Xiang Guo has lobsters as well as corn, mushrooms, wood fungus and instant noodles fried in a mala sauce.
The Lobster Mala Xiang Guo has lobsters as well as corn, mushrooms, wood fungus and instant noodles fried in a mala sauce. PHOTO: COCA
COCA SUNTEC CITY.
COCA SUNTEC CITY.PHOTOS: COCA

Coca keeps up with rivals with new soups like Huadiao Phoenix Broth, a chicken soup with Chinese rice wine

When Coca Steamboat opened in Singapore in 1987 as a franchise of a successful chain of hotpot restaurants in Bangkok, it was an instant success.

I was a fan, drawn by its unique suki sauce, a chilli sauce that was slightly sweet and infused with aromatic herbs. The restaurant also introduced me to fish glue, a paste that is piped into the boiling stock to form strands of springy fishcake.

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A version of this article appeared in the print edition of The Sunday Times on September 01, 2019, with the headline 'A hotpot gets heady'. Print Edition | Subscribe