KOKO, the revered luxury Asian fine-dining restaurant, is set to debut an exclusive new offering—the Chef’s Special Menu—across all three cities. Available for a limited period till June 30th, this menu marks the reveal of a culinary concept that has been under wraps for months. Carefully developed behind the scenes, this special menu is a personal creation by Chef Eric Sifu and is now ready to be shared with diners in all cities.
Known for his progressive approach to Asian cuisine, Chef Eric Sifu has spent months quietly curating and experimenting with flavours, textures and formats, both new and traditional. The result is a focused collection of sushi, dim sum, small plates, and entrees that reflect his deeper exploration into regional Asian profiles—with an emphasis on punchy Sichuan notes and refined plant-protein alternatives. The Chef’s Special Menu offers something fresh yet familiar, designed to excite loyal patrons and new guests alike.
“KOKO has always stood for a style of Asian dining that feels refined yet forward-looking—where familiar flavours are reimagined through a contemporary lens,” says Keenan Tham, Founder of Pebble Street Hospitality. “With the Chef’s Special Menu, we’re building on that philosophy. It’s not just a selection of dishes; it’s a creative deep-dive into Chef Eric’s evolving culinary language—layered, experimental, and rooted in precision. The menu celebrates our commitment to pushing boundaries while staying true to flavour, and we’re excited to offer this culinary experience across all three cities—Mumbai, Bengaluru, and Hyderabad.”
The menu opens with sushi that’s anything but ornamental. The Spicy Crab Roll layers crab tempura with scallion, water chestnut, and pickled Thai chilli. The vegetarian Toban Roll, plays with texture and heat, layering plant protein tempura with buttery avocado and a flash of yellow lantern chilli.
The dim sum offering is both elegant and precise. The Sichuan Lobster Dumpling is lush and delicately spiced, balancing the sweetness of lobster with the sharpness of pickled chilli. The Sichuan Water Chestnut Dumpling, Jain-compliant and entirely vegetarian, leans into texture combining asparagus, pok choy, and water chestnut wrapped in a whisper of steam.
Small plates anchor the menu in intensity. The Chicken in Peppercorn Oil and Prawns in Peppercorn Oil are both built around wok-charred aromatics, scallion, onion, and bell peppers elevated by house-made sauces that hold back just enough. The Spicy Lamb, Mala Style leans into mala without overplaying it, rounded out by ginger and steam-cooked richness. The Pickled Chilli John Dory lets the fish hold its own, with the Sichuan-style sauce offering brightness without weight. The Silken Leaf Wrap offers a plant-based reprieve, pairing crisp lettuce with wok-tossed seitan and fragrant Sichuan seasoning. Among the small plates, the Chef’s Secret Tofu quietly steals the spotlight. Ultra-soft and gently steamed, it’s dressed in a rich chilli bean sauce that reveals unexpected depth—comforting, bold, and absolutely unmissable.
The rice and noodles section rounds out the menu with a focus on comfort and contrast. The Spicy Crab Noodles feature shelled and deshelled crab tossed in a punchy Sichuan glaze. The Chef’s Mushroom Rice, both vegan and gluten-free, layers jasmine rice with exotic mushrooms, fried enoki, and chilli oil. The Noodles with Fermented Chilli, completely vegan, combine wok-tossed seitan with a house-made chilli sauce that’s bold without being heavy. And if there’s one dish that defines the menu’s ingredient-forward spirit, it’s the Pork Lapchong & Smoked Tenderloin Rice. A smoky mix of pork, tender buffalo, silky egg, and spring onion, it lands with richness and restraint — satisfying, quietly indulgent, and unmistakably a must-try
“This set of dishes are not just new additions to the menu or a showcase of technique or trends, but a collection of stories and memories that have stayed with me over the years,” says Chef Eric Sifu, Head Chef at KOKO. “Some dishes began as quiet experiments, others are reimagined versions of flavours I grew up loving. I’ve drawn inspiration from Hong Kong Cantonese Soup, home kitchens, and the refined energy of KOKO itself. With this Chef’s Special Menu, I wanted to create something soulful—dishes that feel new, but with a comforting sense of nostalgia.”
Whether you’re a long-time KOKO diner or visiting for the first time, the Chef’s Special Menu offers a new reason to return. The flavours are bold, the inspiration is personal—and the secret is finally out.
When: 24th May to 30th June, 2025
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