From his native Philippines, that archipelago full of islands, When she was a little girl she headed to Singapore.the great pole of attraction of Southeast Asia, the melting pot of Cantonese, Malay, Thai, Vietnamese cuisines…, where he spent 15 years working tirelessly in restaurants. “At first I didn’t stop making rolls every day, until little by little I started making menus”. But Miriam Ambalati Barbados, known as Mimi, had always felt attracted to Spain, to the culinary aromas of the former colonial power, and one day she packed her suitcase and showed up in Madrid, ready to take on the world. “The time had come to choose what she wanted to do with my life,” she says.
In the metropolis she continued to work in the kitchens and there, in an Asturian restaurant in the El Retiro neighborhood, he met a man from Tenerife, Manu Regalado, and coincidentally a disagreement with the use of the microwave was the spark that unleashed love. He apologized to her and invited her to have something from her. Since then they have combined their lives. After eight years on the Peninsula, including a trip to Barcelona – during which time they even served as personal chefs for the owners of Mango and El Corte Inglés – the time came when Manu wanted to return to the Island, the magua. Mimi’s world fell on top of her; She couldn’t stop crying.
“I didn’t know anyone, not even the language.” He then gave her a dog, Laika, for her to walk around and socialize with. At that time, Mimi worked at the Terrazas de Abama hotel and at Melvin, by Martin Berasategui, until in August 2021 they decided to open the doors of Truly Asia, a small establishment in Tacoronte, where they offer the true homemade cuisine of that continent.
Armed with her wokand with Manu in the room, Mimi spreads magic, and although little Valery May is her most sublime creation, every product in her hands becomes something sociable, natural.
Journey through Asian flavors
From the maxim that simple is tastier, the menu proposes a sincere and honest journey through the asian flavorsfrom spring rolls or meat rolls; Steamed wonton; Duck Gyoza; Charsiu Bao and Siopao (stuffed breads); a fan of noodles; the renowned soups, and compositions such as Cha ca, marinated sea bass loin; wok-cooked Iberian secret; Speribbs, pork ribs, or braised beef cheek with teriyaki sauce.
In the dessert section, a surprising natural yucca cake or Maja Blancacorn flour with coconut milk.
