Are you 21 years of age or older?
Native to Miami, Chef Raymond Li is of Chinese-Cuban-Colombian descent. At Palmar, he merges traditional Chinese and Asian flavors with current food trends using classical and modern cooking techniques.
Available: Lunch & Dinner
Chef Raymond Li
Charred Chinese eggplant with tangy black garlic, white pepper sauce, kiwi, chives, and phyllo
48-hour-braised short ribs with Shanghai noodles, peanuts, pork sung, scallion-koji broth, and Li’s Szechuan paste
180 NW 29th St.