Wednesday 17 January will surely go down in history as one of the best nights in restaurant PR history at Pan-Asian restaurant, Chino Latino, which was transformed into a Dans le Noir-esque wonderland.

In celebration of the London festival of lights, Lumiere London, taking place over 18-21 January, the restaurant PR was on point, dressing the restaurant in nothing but beautifully hand-crafted paper lanterns and bespoke floral illuminated installations. Returning for its second year, the Lumiere London light festival is a showcase of more than 40 UK and international artists reimagining London’s iconic architecture and streets. Transforming the city into a dazzling nocturnal art exhibition, it is free to visit and will take place north and south of the River Thames.

For those bored of Dry January, Chino Latino also offered an expertly crafted Ginuary Menu, for guests to sip on whilst they waited to try the just-launched Asian Pickle menu. Chino Latino used all their restaurant PR skills to pay homage to this versatile spirit by creating exclusive cocktails from bespoke, artisanal gins that focus on the different genres of music that are played live at the restaurant every night. Cocktails included the Sloe Gin and Slow Jazz with Monkey 47 sloe gin topped with soda and lemon peel & mint garnish, the Soulful Sour with Warner Edwards Rhubarb Gin with lemon juice, egg white, a dash of sugar syrup & angostura and the Funked up G&T with a special gin mix of Plymouth Navy gin infused with preserved lemons, cardamom seeds & peppercorn, all topped up with premium tonic and an orange zest garnish.

Last but not least, guests enjoyed a final restaurant PR extravaganza, with the exclusive preview of their new seasonal Asian Pickle Menu. Perfectly timed for those looking to start the new year with a positive mentality that focuses on wellbeing and nutrition, the menu draws on the energy-boosting properties of fermented Asian ingredients, which are also reported to improve the digestive system by introducing probiotics into the diet. Running for three months the menu has been created by Group Executive Chef Werner Seebach and is priced at £37pp for a minimum of two diners per menu.

Me:Mo have been working PPHE Group in the run up to this evening, providing press support, so it was only right that it absolutely so smoothly. Me:Mo was on hand to welcome press and document the revels on social media but the main occupation was and could only ever be having a great night – the first of many in 2018 we’re sure!

Contact us