COYA

Superb Beyond expectations, my hat’s off to Karlo Milavic, supervisor at Coya who made our evening special. Ambient and decor is stunning, great atmosphere, music, food absolutely amazing and what a great crew and service. Everything top quality. Fun place to come visit again.

A chain restaurant from London. We made a reservation for dinner at 10pm on Saturday, but we didn't get to eat until 11pm. We drank for an hour at the bar and met some interesting strangers, but the waiting time was really long even with a reservation. The cocktails here are good, and the guacamole made on site is so delicious. It should be the best guacamole I have ever eaten. When I saw the menu, I didn't know that it was Peruvian cuisine before I came. After seeing the menu and finding out that it was Peruvian cuisine, I immediately became interested. The menu style is a bit mixed, and there is also taco, which is like modern south american cuisine. I ordered some ceviche, taco, some skewers, and a few seafood dishes. I didn't take many photos. They all tasted delicious and the atmosphere of the restaurant was good. Looking back, there was a private room inside the iron door, which was very impressive. My favorite Peruvian restaurant in Hong Kong is ichu. The dishes are comparable and the decoration is also good in Hong Kong, but compared with coya, the atmosphere is far different. I have never been to the Coya in London, so when I came back and searched online, I found that the one in Dubai is very similar to the one in London. For a chain like this, it is not unique. I was a little disappointed, but it did not affect my good impression of the one in Dubai.

COYA-Restaurant Village Four Seasons Resort Jumeirah Beach Road, Jumeirah 2 - Dubai Latin American cuisine is almost unfamiliar to Chinese people. Apart from the embarrassing situation of taco in China, there is almost no representative dish that people can mention. Is it really because Latin American cuisine does not suit the taste of Asians? After I visited COYA, I got the answer. Maki Roll de Calamares Haha, I am going to persecute the squid again! It's all because it's so delicious. From the name, you can see that this dish is a South American condiment dish combined with Japanese food. It looks like a sushi roll, but in fact it is glutinous rice, crispy quinoa, a typical staple wheat in South America, served with pomegranate and aji amarillo, a yellow pepper sauce. As an appetizer, it is very successful, with rich taste and taste, which directly raised my expectations for the next dish. Mistura de Ceviches is the dish that documentary lovers are most impressed with in Latin America-five flavors of ceviche. The waiter came over twice to introduce the dishes in a counterclockwise order, using their special small bowl and spoon to finish the soup, starting with sesame-flavored tuna and ending with orange-flavored snapper. As expected, you can taste the difference in taste, and different types of fish have different levels of variation when paired with different seasonings. But for a gourmet like me, it's still a bit hard to handle. Except for the first dish of tuna seasoned with sesame bean powder, which suits my taste, the rest of the time I kept pinching my nose and frowning... Papa Seca Coliflor Daddy's iron pot... Very good. I was deceived by this iron pot. I thought it would be a typical staple food in Peru, just to fill my sour stomach, but it turned out to be a palm-sized iron pot... But the potatoes in it tasted pretty good. I did some research at home and found out that they were stewed with dried potatoes. Cangrejo TACO I think the delicious point of this dish is not how superb the seasoning or cooking method is, but mainly because soft-shell crabs are versatile, and I have never eaten bad ones after frying and seasoning. High-end tempura restaurants basically have soft-shell crabs. The green sauce I had that day was basically tasteless. You can forget about the taste of avocado, and the mustard didn't show up either, but it's still a pretty good deal. If you want to eat soft-shell crabs, it's worth a try. Sundae de Maiz popcorn with corn ice cream, and even two strands of corn cobs are given to you. It's another idea of ​​"eating the whole family". The waiter said that they made their own ice cream, but I don't know why there was pineapple underneath, which was to make it yellow [black line] By the way, their wine list is really good. In addition to specially designed cocktails, they even have their own brand of customized base wine. I asked about tequila. Basically, their cocktails use this base wine, and they even transformed some classic cocktails. From the photos, you should be able to understand this style of not wanting to pretend to be cool. The homemade wine on the wine wall made me feel that this is the call of the wild across the Pacific Ocean? Who doesn't have some wine at home in China? It's a pity that I drove today. I made an appointment with my friends and I will only be responsible for the car next time to have another one...