Eating history at Coca Suki Restaurant

Coca Suki has long been a popular venue, since 1957, with many. For some, the restaurant seems to have been around since they were toddlers. Today, it competes with restaurants serving similar food.

However, the quality of its food, strength of management and attention to service from the main components that gives Coca Suki an edge. Its reputation as a leading eatery is well known in the Asia Pacific region, for example in Japan, China, Australia, Singapore, Myanmar and Laos, among others.

Today’s Coca Suki outlets are the result of planned developments envisioned by the proprietor. Focusing on cleanliness and comfort. Moreover, attention is also given to the quality of the food, starting with the raw materials, to ensure Coca’s standards meet the expectations of its patrons, through constant innovation.

For example, Coca is the leader of the induction cooker that heats up to 100c degree in just 59 seconds. In addition, what might be described as the “Yin and Yang” element has been incorporated into the Coca’s dinning experience. “Hot” and “Cold”, when applied to a suki pot, means the two parts are divided; one for a smooth chicken broth (likened to Yin), and one for the more spicy Tom Yam soup, representing Yang. If a group of diners find it difficult to choose a soup that pleases everyone’s palate, Coca’s “Yin and Yang” approach can mean a happy outcome for all concerned.

In addition to the mouthwatering suki menu, Coca branches in Bangkok offer Chinese dishes. Golden Fried Seafood Roll, prepared by their Hong Kong chef, is one such recommended dish. In preparing this dish, small balls combining shrimp, squid, snow fish, carrots and Chinese celery are coated with egg batter and deep-fried until golden brown then serve with salad cream to enhance the flavor.

You can find Coca Suki restaurants at Siam Square and Sukhumvit Road in Bangkok