Executive Chef, Luis Pous
O nce spotted only on the streets of Havana, and slowly finding its way to Miami and eventually New York, Chino-Latino cuisine is just that, the rich fusion of Cuban and Asian cuisine, giving birth to an exciting dining experience, inviting diners to experience different familiar tastes that come together to create entirely unique dishes that test their taste palettes in the best fashion. The Kingdom recently welcomed the experience as the renowned Chino-Latino restaurant, Asia De Cuba, opened its first branch in Bahrain in the country’ s well-known culinary zone of Block338. Perle Magazine spoke to the highly talented Executive Chef Luis Pous, who is responsible for heading the restaurants globally, and through his expansive and eclectic menu diners get an insight into the world of Cuban cuisine.
Asian cuisine found its way into Cuban cooking after the immigration of about 150,000 Chinese into Cuba, forming one of the largest Chinatowns in Latin America, El Barrio Chino de la Habana. Along with
60 Perle APRIL- MAY 2017