From May 25 through June 5, Havana bar and grilll will play host to renowned Latin/Caribbean chef, Mitchel Ramos and featuring his own tasting menu based on his favourite dishes. Mitchel Ramos from Puerto Rico - the Island Nation of Puerto Rico is most at home with the flavours of the Caribbean. According to Ramos, “Caribbean food is first and foremost simple in nature with explosive flavours”.
Latin/Caribbean cuisine always known for not having the finesse in techniques or presentation, Mitchel is going to take a different approach to the cuisine based on the roots of Latin Caribbean cuisine after all the culinary experience and knowledge that he attained from different countries.
Mitchel Ramos began his culinary journey at the age of five while living at home in the island nation of Puerto Rico with his parents. While he was in his teenage, he was able to guide and teach by a number of celebrity chefs to expose himself to both traditional Puertorrican Creole cuisine and Caribbean cuisine ranging from Cuba as far as Barbados cuisine and regional dishes and also European cuisine.
Soon after decided that it would be time to leave the Puerto Rico for the United States in order to broaden his knowledge and skills, he went to Rhode Island to refine his understanding, passion and development of his New England contemporary cuisine.
Short after decided that his next stops in his culinary journey of learning was New York City and Florida in which he learned the real beauty of classic, elegant yet relevant contemporary approach. Throughout his stay, he got lots of opportunity to work alongside with a number of celebrity & award winner Chefs such as Chef Daniel Boulud and interne with chef Yamaguchi - long time friend of Chef Nobu to learn traditional Japanese sushi technique.
Chef Mitchel Ramos will be available for interviews and photo shooting from May 21 to June 5, 2006 however the tasting menu will be carry on until end of June.
Roasted Garlic and Taro Cream with Scallop Ceviche
Savory Roasted Garlic infused Taro cream soup with Hokkaido Scallop Ceviche garnish
Coriander cured Navel Orange & Avocado Salad
Coriander cured navel orange segments, mojito dressed Teardrop tomatoes with an avocado vinaigrette
Roasted Tomato Braised Pork Shanks
Served with Olive oil and green banana puree, Creole Sauce
Annato Rice Seared Halibut Fillet
Served with Caramelized Corn Yellow Rice, Kidney Bean Reduction
Island Style Garlic Roasted Spring Chicken
Served with Smoked Serrano Ham pan gravy, Potato al Mojo
Yaucono Coffee and Coconut Cream Infused Flan
Served with Almond Macerated Mixed Berries
Chef Mitchel Ramos will be available for interviews and photo shooting on May 21 to June 5, 2006.
Havana is located at 35 Elgin Street, Soho, Central, Hong Kong.
T : 2545 9966 F: 2545 9977
operation hours from 12noon to 2pm
(information provided by the venue)