The Art of Ojiya at COCA

Inspired by Khao Tom, a Thai breakfast staple of porridge infused with a variety of fresh ingredients, COCA brings back this hearty dish with the art of Ojiya, a combination of rice slowly cooked in a rich hot pot broth with sesame oil, egg, spring onions, and fried garlic. The remaining hot pot broth is concentrated and infused with all the rich flavors of the various fresh ingredients, and you can transform it to an entirely new dish to end your hot pot experience...

COCA adds a flavorful spin to the hot pot dining experience with Ojiya, using the same hot pot broth infused with the rich flavors of your selected ingredients. And the wide variety of fresh and premium ingredients offer limitless possibilities. And just like my first time at COCA, there's always something new (see my earlier post on my first visit here)...

...because no two Ojiyas are ever alike, as each takes in all the flavors and character of one's customized and personalized hot pot experience. Each Ojiya has its own unique flavors, depending on the selected ingredients, like fresh crabs...

...and prawns. The key to a flavorful hot pot is building layers of flavors from the different ingredients, simmered to a boil right on your table.

Ar COCA Restaurant, you can opt to go with one of their sets, like The Emperor's Platter, with crab, prawns, beef, mushrooms, and vegetables.

Or the meaty Red Fire Platter with vegetables for a rich and savory hot pot.

You can also go for an all-seafood hot pot with the Blue Ocean Platter...

...or go for fresh and clean flavors with the Green Earth Platter. One you've selected your ingredients, it's time to fire-up the table-top burner and make your own hot pot.

That day, the staff demonstrated the traditional way of preparing Ojiya, using the rich hot pot broth as the base (L). As the pot slowly simmered, rounds of COCA's signature margaritas were served, including the Sunset Margarita (R), a smooth blend of white wine, watermelon, dalandan juice, lime juice, soda, and lemon.

After a few more rounds of refreshing margaritas, we then prepared our own hot pot. At COCA, the Ojiya is usually prepared with two variations of soup as your base, the Tom Yum, a rich and spicy broth; and the basic Chicken Stock with its milder notes.

We go for an all-seafood hot pot with crabs, prawns, fish cakes, fish balls, and vegetables, and after a few minutes, your hot pot is ready. The fresh, briny sweetness of the seafood come through, followed by the clean notes of the vegetables. Dip it in the signature sauce to kick up the flavors to complete the dish. As you scoop up all the remaining ingredients, all that's left is the hot pot broth concentrated with all the rich flavors of the seafood and vegetables. And it's time to prepare the Ojiya...

After adding the cooked rice to the broth, you can try some of COCA's signature dishes like their refreshing salads as the hot pot broth with rice simmers...

Other must-try dishes include the Braised Tofu with Taiwan Bokchoy in a Clay Pot, with a thick and mildly sweet sauce...

...paired with COCA's Yang Chow Fried Rice, just one of their many popular rice dishes.

And if you're still craving for even more seafood, COCA's Pacific Sunset should do the trick, with king crab, squid, tiger prawns, pork sausage, and corn draped in a rich and spicy sauce. By this time, the hot pot broth with the rice now has the perfect consistency and texture, as you add the egg, sesame oil, spring onion, and fried garlic.

At COCA, your hot pot dining experience is capped by a hearty bowl of Ojiya, with soft and fluffy rice cooked in the same rich hot pot broth concentrated with all the flavors of the fresh seafood and vegetables. The Ojiya with the Tom Yum base has bolder and pronounced notes...

...while the Ojiya with chicken stock has milder yet comforting flavors. Tom Yum or chicken stock, the rice absorbs all the distinct notes of the various ingredients, releasing a burst of rich flavors with every spoonful. With so many ingredients to choose from, you can customize your own hot pot, and your Ojiya. And it's the perfect ending to cap your hot pot dining experience. Familiar flavors yet refreshingly different, it's the art of Ojiya, served daily at COCA.