I had heard of Chef Rambo when he had a smaller restaurant in Centro. Here he was on Hidalgo and we were intrigued by his new stylish spot-Richo’s.

We started by whetting our whistles with two Grande Mango Margaritas-they were grand indeed.

We have never tasted conch like this on the island. Chef Ramboo prepares it in 3 kinds of garlic-freshly smashed garlic, garlic infused oil and garlic salt. He carefully sautes it, a minimum of 3 mins but never more than 5. This dish is not on the menu but by special request only. I wish it had come on a mound of pasta to further enjoy the savoury tastes.

We tried to eat our way through this meaty tuna steak. We pulled ribbons away with our fork. The outer sear was flavourful and the raw flesh was cool and silky.

We really enjoyed the coconut shrimp that night. Chef Rambo marinated the shrimp in lime and garlic before breading them in coconut. They were a fabulous taste combo of tart and sweet.

Here is the man himself with his trusty server “Happy Gilmore”.

Chef Rambo is a self-professed collector and we had a look around at his artifacts before we bid him adieu that evening. He is an interesting fellow with an interesting approach to food.

Kath’s quote: “They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman’s octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.”-Luigi Barzini

Love-that is all.

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