Check out our recent interview with Something Curated link in bio. @ Maos instagram.com/p/BlTELYEhMNO/…

My Addresses: chef Edoardo Pellicano on Singapore on.ft.com/33QO0Xs

Our original & creative dinner at Mãos culminated in a memorable celeriac dessert, with a generous shaving of truffle #MichelinStar #Shoreditch guide.michelin.com/gb/en/greater-…

Aged cuttlefish slicing skills by mollusc model warren___smith for our wild garlic and cuttlefish dumpling @ Maos instagram.com/p/B8jbhJAH_WY/…

Wild garlic and cuttlefish soup dumpling - we slice the cuttle super thin and use that as the dumpling skin - the dumpling is filled with a broth made from wild garlic, cuttle fish and sake - sitting in a intense… instagram.com/p/B8tLK0AH6Jm/…

Wagyu crossbred with Angus. Perfection 🤘 @ Maos instagram.com/p/B81GWPzn2po/…

Special morning delivery 📦 Congratulations again to the whole Mãos team for your continuous hard work every single day. We keep pushing on and 2020 will be even better than 2019. Thank you michelinguide Bragard UK… instagram.com/p/B57iLjaniYq/…

instagram.com/p/B9WfW4SnE3I/…

Really enjoyed doing this interview with PORT Magazine about Mãos

Dinner the other week at Maõs headed up by Edoardo Pellicano really great cooking!

Congratulations to the whole Mãos team on retaining our Michelin star. Thank you The MICHELIN Guide

Congratulations to the whole Mâos team for all your hard work. Looking forward to re opening tomorrow. Let’s go ! maos.bms @james_brown_b @dannyhoangsta @warren___smith @synesthete___ @martinhoreino @christiebrown___ instagram.com/p/CPAstiUH6vd/…

Fermented potatoes, confit egg yolk and mustard piso. @ Londrino instagram.com/p/BcKUeXZjIFW/

Very excited to work with these guys. @ Crocadon Farm instagram.com/p/BcUxc4_D5Ip/

Thank you G&G Goodfellows Ltd for including us in your new portfolio @ London, United Kingdom instagram.com/p/BgJdH2WHkIx/

Super excited to announce our new project MÃOS will be opening on April 3rd bluemountainschool… instagram.com/p/BgOyLFJH9n0/

Kobe beef aged for 60 days in its own fat. @ Shoreditch instagram.com/p/BiG-s7-gVs1/

This Turbot roe has been cured for 2 days. We brushed it with a kombu and… instagram.com/p/BiPRwWmgm3H/…

This turbot roe has been cured for 2 days. We then brush it with a kombu and… instagram.com/p/BiPSeiKgbjE/…

Lively langoustines @ Shoreditch instagram.com/p/BirU9cxgl0K/…