Winning a Michelin star is a big deal. When Jonay Armas, head chef of The Principal, got the news it brought tears to his eyes.
The Spaniard has been in the trade for over a decade and is no stranger to working in Michelin-star restaurants, from Madrid's La Terraza del Casino and El Chaflan, to Can Fabes in Barcelona. But this was the first star earned for a kitchen he runs.
Asked if he would be aiming for more stars, he replied: "Let's work at keeping this one first."
The Wan Chai restaurant celebrated its first anniversary and its first Michelin star by throwing a VIP dinner last Wednesday. A new 10-course dinner menu was launched, designed by Armas and featuring beef and pork truffle pilota, and Bresse pigeon. It also comes with wine-pairing choices featuring Nagano sake and wines from France, Austria, Spain and Australia.
"The pigeon is a classic, and for the truffle dish you'll be able to smell the different meats and the broth together, just like grandmother's cooking," he said.