About Us

The Tham legacy dates back to 65 years when Mon Yiu Tham moved to Bombay with a dream to remold the Asian food space in the city by opening Mandarin and Kamling. His grandsons, Ryan and Keenan continued his legacy and went on to carve their signature niche in this space. Learning the trade first hand, they started Trilogy followed by Pebble Street Hospitality which encompasses The Good Wife, KOKO and Foo.

A quintessential Asian fine dine set in Mumbai & Bengaluru, KOKO seeks to redefine the luxury dining experience in India. The interiors are sophisticated and bold, with unique features such as the 125-foot-long Island Bar or the glowing jigsaw mahjong style tiled wall at KOKO Mumbai. Meanwhile, in Bangalore, KOKO indulges its patrons with a lavish and grandiose setting that spans across three distinct levels with al-fresco seating, a high-energy bar and an exclusive private dining KOKO Suite.

This culinary haven caters to a spectrum of preferences, making it an ideal setting for your dining or drinks experience.

The Head Chef of KOKO, Chef Eric Sifu, hails from Malaysia, mastering the art of creating and plating. He previously worked with the Michelin-starred restaurant Din Tai Fung in Singapore. True to his roots, he has curated a menu rich in taste and versatility, specializing in Cantonese and Japanese dishes. KOKO's specials include delectable dim sum, and exquisite sushi, while other highlights on the menu are KOKO Signature Roll, Hamachi Carpaccio, Singapore Chilli Crab, Peking Duck With Pancake, Crispy Pork Belly, and more.

UK-based celebrity mixologist, Dimi Lezinska, has curated KOKO's signature bar menu by experimenting with diverse ingredients like Matcha Tea, Seaweed, Parmesan, and White Chocolate. A few KOKO favourites include the Tom Yum Cup, KOKO Master, Funky Buddha, and Miso Caliente.

Offering patrons a uniquely curated experience, the Tham brothers have taken their business to new heights by refining Mumbai's and Bangalore's nightlife and fine dining experience with KOKO.