ne thing common in both Asian and Cuban cuisine is their fondness for heat. Just imagine what a potent combination of Chinese Chili sauce and Japanese Wasabi with Cuba’s jalapeños would do to an unsuspecting palate! But people seem to enjoy the spicy taste combination; acclaimed Chef Jeffrey Chodorow has just opened his sixth Asia de Cuba restaurant to the beautiful bay-front Mondrian South Beach. The (literal) hotspot, has already been a hit at Morgans in New York, St Martins Lane in London, Clift Hotel in San Francisco and the Mondrian Hotel in Los Angeles and Scottsdale.

And with the introduction of the lofty Mondrian South Beach, comes the newest Asia de Cuba, a sexy, well-connected restaurant with a vibrant design - think airy, tan-hued seating, big-budget grazing and (equally big-budget) drinking. This hotel restaurant, as envisioned by designer Marcel Wanders, is somewhat eclipsed by the Zagat-sanctified neighbors to the either side. But Asia de Cuba can hold its own as a certified SoBe gem. The space blends a vibrant, social atmosphere with innovative menus, incorporating the best of Asian and Latin cuisines and producing intense, but distinctly united, flavors.

Asia de Cuba's social atmosphere was conceived by designer Marcel Wanders, with ambitious menus that incorporate a whirlwind of Asian and Latin cuisines, a fusion that manages to ignite fairly intense flavors. It would be selfish not to share Asia de Cuba, where the fare is very good, and at times, great.

As most fine dining spots these days, seasonal is the imperative. Calamari salads are found in any of the surrounding restaurants, but here it is dubbed Calamari Salad “Asia de Cuba,” with chayote, hearts of palm, banana, cashews, chicory and radicchio in a sesame orange dressing. The restaurant delivers imaginative Tunapica, a picadillo style tuna tartare with Spanish olives, black currants, almonds and coconut in a soy-lime vinaigrette. The bistro standards are all here –Palomillo of Marinated Lamb, Miso-Cured Alaskan Butterfish accompanied by a tempura-battered shisito pepper, and Lobster “Mai-Tai, with rhum, coconut, red curry and wok crispy boniato.

The oversized big-budget space will probably make you wish more culinary masters didn't take themselves so seriously. But, indeed, they do. This, of course, trickles down to yet another cliché: if you're anybody, you'll be here.