Latasia Restaurant: atomic scallops and acorn-fed sirloin

A company of ‘headhunters’ caught in the kitchen of a Spanish restaurant in Singapore Roberto Hernandez (Madrid, 1975), After wandering around the kitchens of Southwest Asia for eight years, wrapped in a blanket and landed in Baku, capital of Azerbaijan, requested by Mehriban AliyevaFirst lady of the country of the former Soviet Union.

“I worked for four restaurants in the impressive Beach building,” one of the most luxurious in the city and with privileged views of the city. Caspian Seaexplains the chief at the door latasiaThe restaurant he runs on Paseo de la Castellana 115 welcomes customers every day. Menu that blends Peruvian and Asian flavors with top quality Spanish produce.

100% acorn fed tenderloin, sweet and sour and sautéed noodles.

Successful Azerbaijan adventure, cook Starting your own business in Spain, always with him brother Sergio, and guided by wise advice Roger Barahona, who instills in himself the importance of always pampering the product in order to be successful with his recipes.

This is the challenge Roberto Hernández puts himself every day in his career. Small kitchen of 10 square meters where she relentlessly fuses Latin and Asian flavors that delighted the epicurean Aliyeva.

Among the classics on the menu is Roberto Hernández, Atomic Scallops with confit garlic butter, yellow chili paste and pisco.

“What I want is to make a timeless meal. besides nurturing, make the soul happy”, She explains as she prepares a salad with marinated bonito, fried shrimp and tobiko. Chef to share also yellow pepper limeño ceviche or chicken wing saam boneless

As main courses, Hernández is a delicious sweet and sour 100% acorn-fed sirloin with sautéed noodles, baked pumpkin, Chaufa seafood rice marinated with miso and amontillado and pork rind.

Roberto and Sergio Hernández are at Latasia.

Chef for the new season, confectionery in 3 baking, Garlic chicken patties with reduced juice and black garlic puree, crayfish, cashew and grapefruit som tam and a tirradito kombujime sea bass, With ‘dressing’ in Japanese.

“The sea bass comes from the estuary and we get it from Barbate,” says Hernández, who fondly remembers his marathon days in the kitchen. more complex Pandemic of the coronavirus Providing food to the most disadvantaged people in Madrid. “We achieved this, together with the Capital’s Association of Cooks and Confectioners, and thanks to the products the suppliers gave us,” he concludes.

Source: Informacion


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