logo
Well loved cocktail bar to re-open in Newport this week

Well loved cocktail bar to re-open in Newport this week

After a brief hiatus and an exciting internal revamp, Cocos is ready to welcome back its loyal returning customers and new faces with a fresh look, electrifying music, and a new brunch offering.
Cocos was once the go-to destination for urban music lovers, spinning the best tracks in old-school R&B and Hip Hop.
In an exciting new addition, Cocos will also be dedicating the last Saturday of every month to a vibrant Reggae night, promising to transport patrons to sunnier shores with infectious beats and good vibes.
Their new brunch cocktail menu adds a delicious new dimension to the Cocos experience, offering Thai sides that are freshly prepared and delivered directly from Newport Market's renowned Kinn Kinn, ensuring a unique and flavourful culinary journey.
The venue will also introduce Newport's first-ever all-you-can-eat crisps brunch, including cocktails, which is sure to be a must-attend event happening once a month, allowing visitors to indulge in a satisfying and nostalgic feast of the best crunchy snacks.
Alisun, general manager of Cocos, said: "We've been working hard behind the scenes to give Cocos a mini revamp and infuse it with renewed energy,"
"We can't wait to unveil our new look and welcome everyone back for what promises to be an unforgettable Season 2. We're confident that our blend of classic urban sounds, the exciting new Reggae nights, our delicious brunch menu, and of course, Newport's first all-you-can-eat crisps brunch, will make Cocos the ultimate destination for good times in Newport."
Beyond the main bar area, Cocos boasts a versatile upstairs event room that is perfect for a wide range of occasions. The venue extends a warm invitation to anyone looking to book their private party, from birthdays to celebrations of all kinds.
Cocos is currently seeking collaborations with local DJs and artists who wish to host their own events, providing a platform for Newport's vibrant creative community.
In a truly unique offering, patrons at Cocos can enjoy a selection of house spirits that are distilled at their very own, locally based distillery, Spirit of Wales, situated in Maesglas. This commitment to local production ensures a high-quality and distinctive drinking experience.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Bizarre moment boxer gets ELECTRIC SHOCK and collapses during 'Weed Boxing' event in Thailand
Bizarre moment boxer gets ELECTRIC SHOCK and collapses during 'Weed Boxing' event in Thailand

Daily Mail​

timea day ago

  • Daily Mail​

Bizarre moment boxer gets ELECTRIC SHOCK and collapses during 'Weed Boxing' event in Thailand

Russian boxer Ivan Parshikov was left lucky to be alive after a terrifying accident at a controversial cannabis-themed boxing event in Thailand. The bizarre spectacle, known as 'Weed Boxing', encourages fighters to smoke cannabis before entering a ring surrounded by a pool of water. After winning his match, Parshikov climbed the ropes to celebrate his victory, grabbing onto a nearby lighting fixture. But disaster struck when he immediately received a powerful electric shock. It left the former ONE Championship star frozen and limp, collapsing unconscious in front of stunned fans. Emergency crews rushed to his aid, fearing the worst, but Parshikov regained consciousness moments later and was cleared by medics. The Russian boxer was competing at a controversial cannabis-themed boxing promotion, which encourages fighters to smoke before entering the ring Incredibly, the 29-year-old even leapt into the pool surrounding the ring, joking about the ordeal and later sharing footage of himself undergoing electrotherapy treatment. Parshikov later joked on Instagram: 'The idea of diving from the ring into the pool was not the most successful one. I'll upload the full chronology of the events a bit later.' Thai authorities had previously shut down 'Weed Boxing', citing damage to the reputation of traditional Thai boxing and legal concerns. However, organisers insisted that cannabis was optional for fighters - not mandatory - which has allowed the event to stay.

Is this the best Chinese food in Glasgow? I'm not so sure
Is this the best Chinese food in Glasgow? I'm not so sure

The Herald Scotland

timea day ago

  • The Herald Scotland

Is this the best Chinese food in Glasgow? I'm not so sure

Twenty minutes on the treadmill is surely a free pass for noodles and rice, right? I was a fan of this spot's previous incarnation as Salt & Chilli Oriental (also run by Lee), which had a relaxed street food feel and enormous portion sizes that would explain the pre-emptive exercise. The menu was short but sweet and no doubt driven by the city's enduring love affair with all things salt and chilli seasoning that sees restaurants and cafes sprinkle the stuff on everything from hash browns to 'haggis baws'. But Lychee is a different beast, vying to bring the cooler, more sophisticated vibes of its older sister restaurant, first established on Mitchell Street in 2015, to the Southside. While the interiors of the split-level venue on Kilmarnock Road have barely changed, the food offering is now hugely expanded, drawing inspiration from Chinese, Thai and Japanese cuisines. On a Wednesday evening, the place is busy with a mix of families, larger groups and couples. We're shown upstairs, where a tight fit between tables is just on the right side of cosy rather than cramped, before ordering a couple of soft drinks. On another occasion, I'd have been drawn to the cocktail section of Singapore Slings or Lychee Cosmos, which sit at a reasonable £8.50 each. There's a selection of salt and chilli dishes available at Lychee, so we're going for a portion of the squid starter (£7.50) to see if they've still got it, as well as Yuk Sung, spicy minced pork and chicken served with little gem lettuce leaves (£8.50). Though we've not requested them, a small bowl of prawn crackers arrives to munch on as we wait. Some early bonus points there. But, oh dear, that squid is looking awful peely-wally against cubes of green pepper and fiery chilli as our server approaches with the starters. Pictured: Starters of Salt and Chilli squid and Yuk Sung (Image: Newsquest) Close up, it's not much better. Whatever has happened between the journey from the kitchen to our table, there's not a hint of crunch left in these chunky strips of battered seafood slick with oil. There's a good hit of salt and chilli from a surface dusting of dry seasoning, but otherwise the spicy, moreish flavour fails to carry through to the rest of the plate. The Yuk Sung is more appealing. Mixed mince is firm and meaty, holding up in a bowl of soupy sauce that's to be spooned onto boats of lettuce leaves and eaten by hand. With the addition of pickled red cabbage, it's fun and fresh, if nothing more. My confidence in Lychee has been shaken slightly by the time the half-finished plates are cleared, but there's a lot of hope reserved for the main dishes. Pictured: Main dishes selected from the Specialities section of the menu at Lychee Oriental (Image: Newsquest) Both selected from the 'Specialities' section of the menu, the chicken claypot (£14.50) and roast duck (£18.50) are served in identical ceramic dishes. They won't win any prizes for presentation, but with this kind of food, looks don't matter all that much. It's all about the big, punchy flavours that emerge as you get stuck in. After a few spoonfuls of each, I'm still searching. Slices of duck are served with oyster sauce and mushrooms, while the claypot chicken, which sounded like the most adventurous of options on the menu, shares its red beancurd base with cloud fungus and Chinese sausage. The latter is my favourite of the pair, the delicate mushroom caps of cloud fungus and slivers of sausage adding intrigue and layers of texture where bland chicken pieces fall short. But there's not an awful lot that differentiates the taste of these two seemingly contrasting dishes aside from a hint of sweet nuttiness from the redbean. Come to think of it, I'm not sure that in a blind taste test they would be all that distinguishable from the sauce in the Yuk Sung starter either. Eaten with side dishes of wok noodles (£4.50) and egg-fried rice (£4.00), this trio could be from any local takeaway I've tried over the years, rather than a sit-down spot that aims to serve 'the very best Chinese food in Glasgow'. I wonder if we would have had more luck choosing from the crowd pleasers, like Hong Kong sweet and sour or crispy lemon chicken while picking out the best bits of mangetout and tofu skin from the leftovers. Read more: We'll remain seated a while after admitting defeat, but with no offer of a dessert menu, decide to forgo any sweets this time round rather than catching a server's attention. They've been incredibly attentive all night, so this feels like a small oversight rather than a real inconvenience, and we're keen to give them the table back as the restaurant starts to fill up. A quick check on social media later indicates that banana fritters could be the star of their sweet selection, so if that's your thing, be sure to hang around for pudding. I'm not sure what prompted chef Jimmy Lee's decision to transform his Salt & Chilli restaurant into a second Lychee branch, but as we leave, I feel a small pang of sorrow for the demise of a failsafe favourite. I suppose you never really do appreciate what you have until it's gone. Menu: It's a tantalising selection of dishes ranging from crowd pleasers like crispy lemon chicken to more adventurous claypot dishes. Plenty to choose from. 4/5 Service: Aside from a slight hiccup with the lack of dessert menu at the end, the team here is amiable and attentive. 4/5 Atmosphere: The upstairs of the restaurant is cosy, but there's not much room as bigger tables start to arrive. We never quite settle in before feeling we should vacate our seats. 3/5 Price: Lack of wow factor means £18.50 for the roast duck feels steep, but overall prices here aren't bad. They also run a set menu and lunch deals if you're watching your budget. 3/5 Food: I fully expected a knockout meal from Lychee Oriental, but found nothing to rave about in any of our dishes. 5/10 Total: 19/30 Lychee Oriental is located at 67 Kilmarnock Road in Glasgow.

The chef behind Kam Rai Thai has opened a new restaurant in Hudson Yards
The chef behind Kam Rai Thai has opened a new restaurant in Hudson Yards

Time Out

time2 days ago

  • Time Out

The chef behind Kam Rai Thai has opened a new restaurant in Hudson Yards

Chef Dhanapol "Oak" Marprasert has had quite the culinary history. Born in Washington D.C., chef Marprasert moved to the Samsen neighborhood of Bangkok as a child. Growing up around the historical transit hub with its swirl of street eateries, Marprasert developed an interest in Thai cuisine. But it was his mother who instilled a passion to push it further. "My passion for cooking started by watching my mother,' said Marprasert. 'Growing up, I saw how she used food to bring our family together and care for everyone.' He formerly attended culinary school in Bangkok, eventually making his way to the States in 2014. Landing in Tennessee, he found a job at a Thai restaurant as a pot washer, working his way up to the kitchen where he began cooking traditional Thai cuisine. Along the way, he also gained a new love: barbecue. Drawn in by the 'smoky aroma' and 'the unique cooking process' found in the Tennessee scene, Marprasert entered his first barbecue competition. Ready to bring his cuisine to a global stage, he moved to New York and opened the affordable Thai eatery, Makin, in 2020, following up the contemporary Thai restaurant, Kam Rai Thai, in 2023. His love of BBQ followed, participating in Brisket King NYC. He even clinched the number three spot at the National BBQ Festival this year for his slow-roasted BBQ pork belly. His latest restaurant seemingly serves as a culmination of his journey thus far, blending his Thai techniques with his love of slow-cooking and fire. Yesterday, Samsaen (480 Ninth Ave, New York, NY) made its debut, located on the cusp of Hudson Yards and midtown. Chef Marprasert hopes to use his first Manhattan location to showcase the diversity of the region he loves so much. 'Opening a restaurant in Manhattan felt like the natural next step to further elevate and share my culinary vision,' he said. 'With Samsaen, I'm excited to showcase a new, more elevated side of my cooking, pushing the boundaries of traditional Thai flavors and techniques.' Inspired by the transit hub in which he grew up, the restaurant reads like a train car, intended to take you on a journey. The bar is front in center upon entry, decorated with a backsplash of red tiles and red fringe lampshades. While the restaurant is currently waiting on its liquor license, there is a small selection of wines and beers on hand, or you are welcome to BYOB. Just beyond the bar leads to the dining room. Longer than it is wide, the hallway leans further into the theme, fashioned with leather-bound suitcases that hover above on metal racks, red cushions that line the walls and square golden mirrors that mimic the windows of a train car. The rear of the restaurant culminates in a cozy corner outfitted with handsome wooden walls and marble tables, easily made private with the tug of the red velvet curtains. Chef Marprasert's presentation here seems to be a marriage of his past, balancing Thai street eats in one hand while pushing the cuisine forward in another. The cheekily named 'Coach Car' menu calls to the night markets of Thailand. Start with the Ua Tod or deep-fried Thai pork rolls that hide herby minced pork that's heavy on lemongrass, chili and Thai herbs or the Shiitake Spring Rolls stuffed with glass noodles and cabbage. Familiar favorites do get an elevated treatment as the Pad Thai is served with jumbo river prawns, and the crispy pork belly is stir-fried with morning glory. The second half of the menu, titled 'First Class Lounge,' dives into royal Thai-style cuisine. Reinterpreting the popular jellyfish salad found in many Asian cuisines comes the Jellyfish & Squid Ink Soup. Starting with a vivid, cilantro-infused broth, a server brings over a chalice and pours over an inky black, lime-based squid ink. The underlying heat of chilis gives it zip, while the cold strips of marinated jellyfish give a bit of chew. Starters continue on with a fire-roasted bone marrow, glazed in a slightly sweet Thai gor lae with more sauce on the side for dipping. Entrées nod to his love of BBQ cookery, as the slow-braised brisket found in the Massaman Curry comes to cook in a peanutty coconut sauce. The menu continues on with chicken confit braised in a rich and creamy coconut curry with egg noodles, jumbo river prawns in a deep red pad cha sauce (chili, garlic and young peppercorn) and a whole crispy fried fish made fragrant with a tangle of Thai herbs. It all comes to a close with a round of sweetened coconut ice cream with a crispy flower cookie blossoming on top.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store