COCHI BISTRO: Getting your Cochi Fix Without Having to Order the Whole Pig

We’ve always been curious about Marvin Agustin’s Cochinillo - especially due to the buzz (both good and negative) it got during the pandemic– but have never gotten around ordering it – as my family can’t finish a whole pig (or even half of it)!

GRILLED CORN RIBS (P248)

Marvin Agustin's Secret Kitchen concept offers solo servings of his cochinillo at reasonable prices but at that time, the concept can only be found in Uptown Mall’s food court – and continuously drew long queues of hungry diners all the time (since then, it has opened a branch in Corner Market food hall at the Podium Mall).

CAESAR SALAD (P348)

So my family was pretty psyched to try Cochi Bistro in BGC, which at that time, was only a few months operational. They offer three sizes for their Cochinillo – the Leg (P2688) for 2 to 3 pax, the Rib (P4288) for 3 to 4 pax and a whole Cochinillo (P13988) for 10 to 14 pax; making it more convenient for smaller groups to sample its Cochinillo.

BROCCOLI AND GARLIC (P348)

Apart from the cochinillo, an array of side dishes and small plates are available to lend that much balance to the rich and indulgent meal ahead. These were quite pricey as each plate came in tiny servings - but it should be enough for sharing if you'd order a bunch of them. I passed on the Grilled Corn Ribs – as I’m not really a fan of corn – but it was interestingly dressed in orange honey butter and topped with crushed feta cheese.

SALMON POKE (P348)

The Caesar Salad and the Broccoli and Garlic plates were as served as straightforward as you can get – but rest assured that as plain as these may appear, you can really taste and appreciate the quality of the ingredients used. The Caesar Salad came with nice parmesan shavings; while the Broccoli and Garlic came with perfectly roasted garlic cloves.

PRAWNS AND CLAMS (P948)

The Salmon Poke would be my favorite among the small plates– it actually looks like it can be one of the starting courses in a tasting menu – as each piece boasts of a gorgeously-hued thinly crisp nest that holds the spiced fresh salmon cubes drizzled with a spicy dressing that’s topped with an extremely thin Granny Smith apple crisp. This one-biter is a definite conversation-started.

BAKED OYSTERS (P78/pc)

We ordered the Prawns and Clams – and with its price point nearing a P1000, we assumed that it can serve as another main dish for our table. Unfortunately, it was still served on a tiny plate – the shells and shrimps were cooked well – but it didn’t really feel like the price was justified given the serving size. I’d recommend filling yourself up with their Baked Oysters instead - which were absolutely amazing (I personally consumed at least 3 oysters). Each piece was quite sizeable, was fresh and came in an addicting cheese sauce. Fresh oysters are also available if that’s your preference.

COCHINILLO

Of course, the main star of the meal would naturally be their Cochi – and boy, was this worth all the hype. Crisp skin, tender and flavorful meat which comes in a perfect meat to fat ratio. You won't ask for more than this. Simply, spectacular!

UNI RICE (P348)

Amp up the indulgence and pair the Cochinillo with the Uni Rice – which to be fair, is already perfectly tasty and flavorful on its own!

To cap off our dining experience at Cochi Bistro, Marvin was also there to personally visit each and every table that night to bid them a great new year ahead! It was such a thoughtful and personable gesture that my family appreciated!

Cochi Bistro

Date of Visit: December 31, 2022 with Wilson Chua, Lily Chua, Jared Chua and Jem Chua (currently moving to its new location at Verve Residences, BGC)