Sometimes, the best finds happen when plans change. If you caught my last post about Barwoo, you’ll know that dodging their long Friday night wait led us to stumble upon MoCoo – a unique Moroccan dining that opened its doors in November 2024. Still new and flying under the tourist radar, it felt like we had discovered a little secret. The moment we stepped inside, we were mesmerized. The space was warm and inviting, with vivid arabesque and geometric patterns that instantly transported us to a Moroccan dream.
A Taste of Morocco
Neither my husband nor I have tried Moroccan food before, so we weren’t sure what to expect. We kicked things off with drinks – a fresh mango smoothie with Yakult and pearls for me, and a watermelon-strawberry lemonade with gummies for him. Both were light, naturally sweet, and the perfect refreshers.
Then came the complimentary bread rolls with liver spread. The liver spread had a distinct, earthy, gamey flavour that might require an acquired taste but it was a unique starter that set the tone for the meal.
For our entrée, we ordered the bacon and apricot salad. It was a mix of fresh potatoes, hard-boiled eggs, crispy bacon, and parmesan flakes all tied together with a yogurt-apricot dressing. To me, it felt like an elevated potato salad – light, refreshing although it could use a little bit more seasoning.
Our mains started with our order of the flaming crispy pata: a pork shank with crackly skin, drizzled with a gooey, cheesy sauce. The server even put on a little show, sparking the cheese with fire before pouring it generously over the pork. Crispy pata is a classic Filipino dish and while the presentation was impressive, I personally found the cheese a bit too rich and overpowering. I think a Moroccan-inspired dipping sauce would have elevated the dish better.
Next was the lemon grilled snapper served with citrus salsa, vegetables, and chimichurri sauce. The citrus salsa and chimichurri paired beautifully, delivering a tangy and spicy kick. Lastly, the star of the night: soy vinegar chicken Tanjia. The chicken was wrapped in banana leaf and braised in a soy vinegar reduction, cooked inside a traditional Tanjia pot. The chicken was tender and so flavourful that we found ourselves coating and re-coating each bite in the delicious sauce.
Final Thoughts
Overall, dining at MoCoo was a delightful experience. The relaxing atmosphere, stunning interior, and friendly service made it a standout. If you’re looking for a place that offers dreamy vibes and bold, unique flavours, MoCoo is definitely worth a visit!
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