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Time Out says
Posted: Mon Dec 17 2012
An Asian restaurant with a difference: they don’t do fusion cuisine, they just take the best dishes from each country represented. The chef and owner, Jordi Brau, lived in Southeast Asia for seven years, and came back with recipes for tuna tartare, gyoza and nems which, for price and quality, set them apart from the rest. As they say here, 'tapas with chopsticks'.
Kuai Momos Martínez de la Rosa, 71