Pang Long Chin
What’s it all about? Peruvian paradise is the order of the day. Inspired by the sumptuous offerings of Incan cuisine, chef Pang Long Chin serves up contemporary dishes from Latin America, entwined by Japanese and Chinese techniques and flavours. Coya is home to a specialised pisco bar – a type of Peruvian brandy made from distilled and fermented grapes – and its food and drinks transport diners halfway around the world.
A room with a view: From its high perch in the Four Seasons Hotel at Al Maryah Island, Coya Abu Dhabi gives diners a spectacular view of the seafront. The terrace and floor-to-ceiling windows saturate the space in the beaming sun for guests to sit back and enjoy a romantic meal or evening libation.
On the menu: Signature dishes include the likes of grilled lobster with bomba rice, amarillo chilli, saffron aioli and Oscietra caviar; or the flame-seared amberjack with beetroot and pumpkin aioli. On Saturday afternoon, Coya hosts one of the most luxurious brunches in Abu Dhabi: with a selection of appetisers to choose from, including guacamole and chips or maki rolls, followed by slow-cooked beef ribs or grilled corn-fed baby chicken with Panca chilli, it’s an unmissable dining experience.
Who’s cooking? At the helm in the kitchen is Malaysian-born chef Pang Long Chin. Having grown up around food in his family’s small restaurant, enrolling in culinary school in Singapore was a natural fit for him. After helping to organise a pop-up restaurant for Coya in 2017, Long Chin was invited to open a branch of the restaurant in Abu Dhabi. The rest is history.