The menu, which was initially created by
Jeffery Chodorow and consisted of about
20 items, has been re-designed by Chef
Luis and though does carry on with Jeffery’s
vision, is Chef Luis’ interpretation of what
Cuban cuisine with Asian influences would
have been like had the chefs in Cuba the
opportunity to access ingredients available
globally, to further evolve Chino-Latino
cuisine. The menu is designed keeping in
mind the heavy use of seafood in Cuban
dishes and taking into account the local
tastes. It consists of delicious starters such
as the Ceviches that can be made using
different seafood options such as Hamour
(for a more local flavour), Hamachi, Tuna,
Red Snapper and more; the Small Plates
section has sharing portions and include
vegetarian, chicken, and meat options for
the diners to enjoy, especially the signature
Shrimp Churros that have been inspired
by the Japanese shrimp toast and the
usually sweet street-food churros, but in
Asia de Cuba they are a savoury delight
served with coconut Thai curry sauce. The
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hefty Salads section caters to the different
taste palates around the Kingdom and the
Roasted Duck salad has quickly become
a crowd favourite as it made using fresh
fruits such as mandarin orange, pommello,
pomegranate, Napa cabbage, almonds,
roasted duck, topped with almonds
and crispy duck skin – beautifully fusing
together the sweet and savoury tastes. In
the Wok sections, customers can indulge
in the hearty Chino-Latino dishes cooked
in the traditional Asian manner, especially
the signature Mojo Duck Confit that is
served with brown rice, orange Thai basil,
Thai chilli, topped with poached egg, or
the very special Chilli Rubbed Scallops that
are served with Japanese black rice, black
beans, roasted cauliflower, and aioli and is
truly a rich burst of flavour in each bite, and
the first of its kind in the country.
The entrées are a rich selection of
wholesome dishes such as Seven Spice
Half Roasted Chicken, which is made using
the traditional 5 Chinese spices with an
additional two more spices of cardamom
and Annatto peppers cooked sous vide to
create a crispy outer layer and succulent on
the inside, served with a congri of rice and
beans prepared risotto-style, garnished with
sweet plantains, peppers, and mushrooms;
or the Ginger and Papaya Marinated
Palomilla (butterfly steak) served with tatsoi,
pickled vegetables, and Thai chilli mojo. In
the Los Platos Grandes section, diners can
experience the specialty of the restaurant,
especially the chef’s favourite, El Lambchon,
which is a Cuban-style slow roasted Lamb,
served with maduros, black beans, yucca,
lettuce cups, steamed for fried rice, shiso
salsa verde A lso home to signature dishes
such as the Tunapica Tartare and the
Chicken Chicharronnes Mojo, Chef Luis
has doctored in the menu in a fashion
that each dish in bite transports the diners
to the streets of Havana as the entire
menu captures the essence of traditional
Chino-Latino cuisine with Chef Luis’
personal twist. “Its an explosion of flavours
in everything we make!” Most dishes are
can also be altered to create a vegetarian