Pan-Seared Red Snapper is an option for main (left) and Grilled Baby Octopus with Orange and Mango Salsa, Roast Cherry Tomato and Garden Greens, is one of the starters.
COCOCABANA Bar and Bistro new set dinner menus will delight gourmands in Penang.
Expertly crafted by executive chef Audee Cheah and chef de cuisine Yusri Tan, the menus come with five, six or seven lipsmacking courses.
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