For their first-ever collaboration as @maz.tokyo, @santiago.maztokyo and @taka_sakamoto1028 headed to Taipei to work alongside Argentinian chef @elizondo_joaquin. At @zea.tpe, Joaquin and Di, his partner in life and business, are introducing Taiwanese audiences to Latin American fine dining. Like Maz, Zea celebrates locally sourced products like chayote, avocado, cassava and corn. Though commonly eaten in Asia, these ingredients have roots in Latin America, reflecting centuries of migration and trade: the “flying seeds” upon which both restaurants were founded.

The event’s theme, Elevation, pays tribute to the altitude-inspired menus at Maz - as well as both chefs’ mission to elevate the status of Latin cuisine around the world - infused with the flavors and traditions of Taiwan and Japan. A delicious and meaningful collaboration!

Our menu:

MARINE REEF
Okra, avocado, squid churro
Aiwen mango, bluefin, salsa macha
Uni, spirulina, rocoto
Flower clam, tiger’s milk

DESERTIC COAST
Red shrimp, squash, algae

EXTREME ALTITUDE
Choclo, wagyu, panca, beef heart

INTERTIDAL ZONE
Crab, Taiwanese rice, torrontes, mate tea

RISING AND FALLING MOUNTAINS
Angelica, radish, macadamia, Ceylon spinach

DEEP SEA WATER
Octopus, ink

TROPICAL MONSOON REGION
Pigeon, rhum, hay, huatia, uchucuta

WEST TAIWAN JEWEL
Tomatillo, stracciatella, marigold

HIGH JUNGLE THEOBROMBA
Copoazu, cacao, macambo