Atin Ito First Filipino Community Newspaper in Ontario
Cochi elevates the dining experience while keeping it fun and celebratory
Born out of his oven and kitchen adventures during the pandemic, Marvin Agustin has created Cochi, a restaurant that highlights Filipino-Spanish dishes in a manner that elevates the dining experience while keeping it fun and celebratory. The Cochinillo Asado (suckling pig) is, as the name of the establishment playfully suggests, the specialty of the house.
It was a pleasure to have Marvin and one of his partners, Angelo Comsti, hosting us on the night they previewed their upcoming collaboration with Happy Living Wines. This event is set for Feb. 22, Thursday, where special wine pairings combine to gift us with a Savor and Sip six-course feast of flavors.
It served as a wonderful introduction to what Cochi offers, and if you can’t make it on the 22nd, rest assured—the dishes we tried are all on the regular menu, and the wine list includes those used for the pairings.
First up was the teaser of Croquetas Chorizo, expertly rendered to provide a satisfying crunch as you bite into them. Adorned with a small dollop of jam and some toum—a Lebanese mixture of garlic and egg whites. The Cochi Summer Roll that followed is a tribute of sorts to the Vietnamese fresh spring roll, but this time, it’s pulled cochinillo pork that’s found under the wrap. You let the greens envelop the roll, dip it into the vinegary sauce, and enjoy!
The Mussels con Chorizo with Pandesal is akin to a nod to French cuisine via Spain, and the pandesal works best dunked in the broth that accompanies this dish—like a Moules Mariniere with chorizo added to the mussels. The Pollo de Ajo with Roasted Vegetables is your protein fix that showcases how Cochi isn’t just about the cochinillo. The chicken is expertly roasted in garlic, and you’ll love the basting of this chicken, how the juices are retained for when you bite into it.
And then we reached the specialty of the house, the Cochinillo with Paella. When the cochi was brought in, Marvin first demonstrated how expertly crispy and tender the cochinillo was by slicing it with the side of a regular plate. This was showmanship of another era, as I recall how this was done in Asadors that existed back in the 1990s. It still works!
As the cochinillo portion is served, it’s accompanied by a more generous toum dollop, the kamias jam, and a spicy sauce. Marvin’s suggestion was to mix all three. Cochi purposely refrains from offering liver sauce to keep their signature dish distinct from our native lechon.
Churros con Chocolate completed the dinner, and it was one that had us commenting how Marvin had created his own version of churros.
Cochi opened four months ago, but in this part of BGC, it has already established a great reputation as a family dining spot, a wonderful option for hosting foreign guests, and an ideal spot for romantic couples. Marvin was happy to share this versatility and how Cochi has overcome its initial challenges. On the weekday night I joined them, there was a steady stream of diners, and that had him grinning from ear to ear. — Philip Cu Unjieng
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Credit belongs to: www.mb.com.ph
