By Lisa Petrillo

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WYNWOOD (CBSMiami) — Palmar is an easy, breezy hip and cool restaurant in Wynwood featuring modern Chinese food with a global twist.

Executive Chef Raymond Li, formerly of Zuma, brings his worldly background into the dishes he creates.

“My dad is Cuban Chinese and my mother is Colombian and I was born and raised in Miami, so it’s a virtual melting pot here,” said Chef Raymond.

Looking around the space with soft colors and a relaxed tropical vibe the restaurant feels very familiar.

“It’s very Miami. It’s a Chinese restaurant but I’m looking at pink leather couches,” said CBS4’s Lisa Petrillo.

“Correct and you’re hearing salsa. We’re a progressive modern Chinese restaurant and I have my Latin influences inside the food,” explained Chef Robert.

Food that has received rave reviews, including a nomination by Bon Appetit Magazine as one of the 10 best new restaurants in the U.S.

“I really wanted to elevate the cuisine and I grew up eating Chinese food. I’m always used to just food on plate and I’m not in this business to put food on a plate. I’m in it for the art of things, the flavors to create an experience for guests,” Chef said.

Smashed Cucumber Salad (CBS4)

So let’s get to that food and our Digital Bite.

A classic Chinese side dish called Smashed Cucumbers.


  • 1 large cucumber (European preferably)
  • (8g) – garlic, minced
  • (30g) – Fresh citrus juice (lemon- lime juice : Equal parts)
  • (2g) – Kosher salt
  • (2g) – Schimimi togarashi (available in oriental markets)
  • (3g) – Homemade szechuan oil (can replace with store bought sesame Chili oil)


  • Start by smashing cucumber using a chef knife, in between 2 mixing bowls, palm of hands, or any method that is available or convenient to smash the cucumber
  •  Once cucumber is smashed, slice into smaller pieces into desired shape
  • Add the garlic, fresh citrus juice, salt, togarshi to the cucumber and mix
  • Once mixed, add the homemade szechuan oil or chili sesame oil & mix again.
  • Ready to serve (preferably chilled)
  • Enjoy!


Lisa Petrillo


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