LONDON EATERIES – the perfect Easter roast at Asia de Cuba
The Asia de Cuba El Lambchon roast is perfect for those who wish to experience something a little different to the classic British roast dinner, this unique Cuban variation is served with signature Asian-fusion sides.
Available for lunch and dinner on Easter Sunday, guests will be served the social El Lambchon, a Cuban-style slow roasted lamb, with a range of sides including maduros, black beans, fried rice, Chinese eggplant, plantain fricassee and shiso mojo. Accompanying the roast is a selection of ceviches and salads, from which guests can choose a dish each.
The menu at Asia de Cuba is created by Chef Louis Pous, who grew up and trained as a chef in Cuba. It intertwines his heritage and experience with Jeffrey Chodorow’s original vision of Asia de Cuba. Havana is home to one of Latin America’s oldest and largest Chinatowns; the new menu represents Chef Pous’ interpretation of what Asian-influenced Cuban food would be today if Cubans had been able to innovate and evolve their cuisine over the past 50 years, when they did not have access to the range of global ingredients now available to the rest of the world.
The Cuban Roast is available to share between two or more diners on Sunday from 12pm – 10pm. The Cuban Roast, accompanied by a selection of sides plus a salad and ceviche of choice, costs £30pp (based on two people sharing – though the £60 Cuban Roast can feed two – four people).
The perfect dish to share between friends and family alike, the Cuban Roast at Asia de Cuba will provide guests with an authentic experience that lingers long after the flavours have left the palate.
About Asia de Cuba:
Asia de Cuba is the brainchild of restaurateur Jeffrey Chodorow, who grew up in Miami, frequently eating Cuban food with his family. The original location of Asia de Cuba opened in October 1997 at 237 Madison Avenue in NYC (in Ian Schrager’s Morgans Hotel), and received a Bib Gourmand designation from the Michelin Guide in 2011.
The restaurant is inspired by Havana’s Chinatown, one of the oldest and largest in Latin America. In the late 19th century, 175,000 Chinese immigrants came to Cuba to work the sugar and coffee plantations, many from the Canton region in the south of China. As Chinese immigrants continued to settle in Cuba, they brought with them techniques and recipes, like fried rice, that were further improved by the island’s abundant shellfish. Some of the Chinese culinary traditions, ingredients and techniques found their way into the canon of Cuban cooking, and vice versa, marking the beginning of a natural influence of the cuisines in each other.
About Chef Luis Pous:
Asia de Cuba’s Chef, Luis Pous, was born and raised in Cuba. He trained at the National School of Culinary Arts in Havana, where he cooked for numerous diplomats and foreign dignitaries. He lived in Havana until moving to Miami in 1997, where he had his humble beginnings as a cook at Big Fish on the Miami River, then years later, worked as Executive Chef of the acclaimed Little Palm Island Resort & Spa in the Florida Keys, named by Travel + Leisure as one of the top five hotel restaurants in the world during his time there. For Asia de Cuba, Chef Pous aims to unite his unique knowledge and perspective on Cuban cuisine with his modern, full-flavored, fresh approach.