JNcQUOI Asia presents a new menu with Asian flavours and summer freshness

The new gastronomic proposal, signed by Chef Mário Esteves, invites you on a journey of flavours through Japan, China, Thailand and India. From Lisbon’s iconic Avenida da Liberdade, JNcQUOI Asia presents a new menu designed for summer days, combining fresh ingredients with Asian techniques in a balance between authenticity and boldness. The restaurant’s intimate outdoor terrace serves as a privileged stage for this sensory experience, where Chef Mário Esteves’ creativity comes to the fore.
Starters include shokupan with spicy prawn tempura, naan bread with tuna and roe or tandoori chicken, and prawn tempura with chilli mayonnaise. As for the main courses, the restaurant offers a variety of options that reflect the different Asian cuisines. These include nasi goreng with crystal gamba, Alaskan crab with citronella butter and shokupan, tandoori grilled tiger prawns or grilled fish of the day with sichuan sauce, asparagus and mushrooms. For meat lovers, the new menu includes suggestions such as grilled wagyu with ponzu sauce, sang choy bao with caramelised ribs and grilled ribeye with yakiniku sauce.

The desserts have also been revamped, with highlights including the traditional Pão de Ló de Ovar IGP accompanied by Indian kulfi ice cream and a JNcQUOI version of the emblematic Tarte Romantica, with salted caramel and Japanese whisky.
JNcQUOI Asia thus reinforces its gastronomic proposal, where the excellence of Asian cuisine merges with the brand’s irreverent DNA. Open every day, the restaurant welcomes customers between 12 noon and midnight from Sunday to Wednesday, and until 2am from Thursday to Saturday. Bookings can be made by telephone or e-mail. Mário Esteves, who has been in charge of the JNcQUOI Asia kitchen since it opened, is also the Executive Sub Chef of the JNcQUOI group. His international background and passion for oriental cuisine are evident in every creation. The gastronomic direction is in the hands of Chef António Bóia, a leading figure in Portuguese gastronomy and the group’s Executive Chef since 2016.