{"id":64323,"date":"2026-02-10T12:41:17","date_gmt":"2026-02-10T04:41:17","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=64323"},"modified":"2026-02-10T12:41:17","modified_gmt":"2026-02-10T04:41:17","slug":"cochi","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/location\/philippines\/taguig\/cochi\/","title":{"rendered":"COCHI in BGC: Where Spanish Cochinillo Meets Filipino Soul"},"content":{"rendered":"

COCHI<\/strong> began with a quiet, formative moment in Madrid. In the summer of 2014, Filipino actor and chef Marvin Agustin<\/strong> stumbled upon Casa Lucio, a hidden spot down a narrow alley, and tasted cochinillo for the first time.<\/p>\n

\"\"IMAGE from COCHI’s Facebook page<\/em><\/span><\/p>\n

Years later, during the stillness of the COVID-19 lockdown, that memory returned. He began recreating the dish in his garage. What started as a personal tribute soon evolved into COCHI, which today stands as a full-fledged restaurant on a corner of Bonifacio Global City<\/strong>, carrying with it the story of where it all began.<\/p>\n

\"\"IMAGE from COCHI’s Facebook page<\/em><\/span><\/p>\n

\"\"IMAGE from COCHI’s Facebook page<\/em><\/span><\/p>\n

The restaurant presents familiar Filipino flavors through a contemporary lens, offering a well-balanced menu of meat, seafood, and vegetables.<\/p>\n

At its heart is the namesake Cochinillo<\/strong>, a roasted suckling pig from Spain marinated in a blend of 12 herbs and spices and slow-roasted for three hours. Served in generous, celebratory portions, it arrives with a touch of tableside theater.<\/p>\n

\"\"Cochinillo (Php 13,998\/Whole; Php 8,488\/Half; Php 5,488\/Rib-Leg; Php3,788\/Leg-Head) \/ IMAGE from COCHI’s Facebook page<\/em><\/span><\/p>\n

To complement the roast, three house-made sauces add contrast and lift: a creamy toum, a bright kamias marmalade, and a gently sweet bell pepper sauce.<\/p>\n

Comfort classics anchor the rest of the menu. Kare Kare ni Lola<\/strong>\u00a0leans into tradition, with peanuts roasted and ground daily, simmered with beef and oxtail, and paired with grilled vegetables and homemade bagoong for depth.<\/p>\n

\"\"Kare-Kare ni Lola (Php 788) \/ IMAGE from COCHI’s Facebook page<\/em><\/span><\/p>\n

Seafood is equally considered, as seen in the Escabeche<\/strong>, a crispy lapu-lapu set against vegetables and a sweet tomato sauce that balances crunch and tang.<\/p>\n

\"\"Escabeche (Market Price) \/ IMAGE from COCHI’s Facebook page<\/em><\/span><\/p>\n

For more intimate gatherings, COCHI offers a private room that seats up to 12 guests, available for a Php 30,000 food-consumable minimum with three hours of use.<\/p>\n

Whether for a festive feast or a quiet celebration, this Michelin Bib Gourmand restaurant mirrors the restaurant\u2019s ethos: rooted in memory, elevated by craft, and designed to be shared.<\/p>\n","protected":false},"excerpt":{"rendered":"

COCHI began with a quiet, formative moment in Madrid. In the summer of 2014, Filipino actor and chef Marvin Agustin stumbled upon Casa Lucio, a hidden spot down a narrow alley, and tasted cochinillo for the first time.<\/p>\n","protected":false},"author":3,"featured_media":64331,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69,12,14],"tags":[324,392,8044,8045,3517,8047,8046],"class_list":["post-64323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-filipino","category-taguig","category-bonifacio-global-city","tag-bgc","tag-bonifacio-global-city","tag-cochi","tag-cochi-by-marvin-agustin","tag-cochinillo","tag-escabeche","tag-kare-kare-ni-lola"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/64323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=64323"}],"version-history":[{"count":2,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/64323\/revisions"}],"predecessor-version":[{"id":64333,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/64323\/revisions\/64333"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/64331"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=64323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=64323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=64323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}