Were you first in line when Peruvian restaurant Lima opened in Fitzrovia, London? Do you have New York City’s East Village’s The Bao on speed dial when it’s time for soup dumplings? And did you know what a poke bowl is before Hawaiian chefs even thought about exporting it? Then, no doubt you’ll already be all over Aquacasia – the newest food trend heralding from the Indian Ocean.
Conceived by Willibald Reinbacher, resident chef of Shanti Maurice, a luxury resort in Mauritius – which is part of C&C Alpha’s Shanti Hospitality Group – puts a culinary spotlight on a region that has previously been overlooked.