Spanish surprise: Michelin-star chef Jonay Armas on how he delights diners
Michelin-star chef Jonay Armas strives to delight with his diverse dishes, writes Bernice Chan
Reading the menu at The Principal is like reading a shopping list of ingredients that don't necessarily go together. One dish reads: King crab, Alaska, avocado, yuzu, wasabi crème, grapefruit and herbs.
It's not until the plate arrives that you see it all come together - crab meat rolled up and covered with thin slices of avocado, decorated with flowers and herbs, garnished with bits of pomelo, more crab meat and rings of spicy, creamy wasabi encircling pools of olive oil and dollops of yuzu.
The bouquet of flavours, which at first seemed disparate, creates a refreshing and slightly spicy taste.
Head chef Jonay Armas, 31, seems to revel in surprising and delighting diners at the Star Street restaurant that garnered its first Michelin star last November.
According to Armas, the original concept for The Principal was an American steakhouse complete with aged meats and a top-of-the-line grill.