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A recipe book that crosses borders
Kököchin's menu is rooted in Chinese tradition, but it
doesn't stop there. It is enriched with Thai dishes, Indian
culinary touches and Japanese influences, in a cohe-
rent and well-balanced journey. Each dish is a stop on
this map of Far Eastern flavours, always prepared ac-
cording to the chef's criteria and using ingredients that
make all the difference.
Among the essentials: the ceremonial Peking duck, ser-
ved with the elegance it deserves; the crispy and tasty
Hong Kong-style fried crab; and the intense Cantone-
se-style seafood casserole. Other dishes that surprise
the palate include Sichuan-style fried sirloin, Thai curry
prawns, Yuxiang aubergines with minced meat and ox-
tail samosas, which add a fusion touch without disrup-
ting the harmony of the menu.
The art of dim sum
If there is one area where Kököchin truly shines, it is on
its dim sum menu. More than twenty varieties are pre-
pared daily by expert hands, with absolute mastery of
timing, texture and filling. They are steamed, grilled or
fried, all delicately presented to reveal the restaurant's
high standards.
The Xiaolongbao Combo—five versions of pork, from tra-
ditional to one with elver—is a perfect example of how to
reinterpret without betraying the original. Also noteworthy
are the Spring Jiaozi with prawn and Iberian pork, and
the mushroom Jiaozi, with a trio of varieties (white and
brown shimeji and cardoon mushrooms) that will seduce
even those who are not particularly fond of vegetables.
Different types of dim sum
RESTAURANTES PROBADOS TESTED RESTAURANTS
Sushi with Japanese precision
Although not a traditional Japanese restaurant, Kökö-
chin offers a selection of high-quality sushi. Nigiri, sas-
himi and rolls made to order with fresh ingredients and
precision cuts are designed for purists of raw fish. The
quality of the bluefin tuna, butterfish, eel and scallops
is evident from the very first bite. There is no excess
or gratuitous fusion: there is respect for technique and
ingredients.
Some rolls include fruits such as mango or raspberry,
without detracting from the overall experience. This is
sushi that does not seek to surprise, but rather to achie-
ve balance.
Sweet finish and oriental teas
The finishing touch is a short but well-thought-out des-
sert menu. The passion fruit, mango, coconut and yuzu
mochis are light, fresh and have a perfectly balanced
texture. For those with a sweet tooth, the homemade
chocolate cake is more than enough: it's creamy, tasty
and comforting. Add to that a careful selection of orien-
tal teas —green, jasmine, oolong— that invite you to linger
over your meal with good conversation.
And if you fancy something stronger, the cocktail and spi-
rits menu, inspired by the landscapes of the Silk Road, is
another of the venue's great attractions. Each cocktail is
named after a city or region on the journey, with spicy, ci-
trus or floral notes, depending on the section it represents.
Among the most popular are:
Lychee: a refreshing blend of gin, purple shiso and jasmi-
ne; Tomato: a bold combination of mezcal, green shiso,
tomato water and chipotle; and Pear: a non-alcoholic op-
tion made with lacto-fermented pear and Sichuan pepper.
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