Jamaica’s culinary landscape expanded its horizons on September 27, as Brazilian chef Júnior Lacroix transformed Mystic Thai into a vibrant celebration of South American heritage. The Flavours of Brazil event delivered an evening in which UNESCO-recognised dishes met Caribbean warmth, creating an unforgettable fusion of cultures that left guests experiencing Brazil’s soul through every carefully crafted bite.

“What excites me most is creating a dialogue between our cultures through gastronomy,” Lacroix explained, ahead of the evening’s start. “Food is memory, art, and diplomacy — and this dinner is a chance to share Brazil’s soul whilst discovering the warmth and rhythm of Jamaica.”

The Le Cordon Bleu, Paris-trained chef presented a four-course menu featuring recipes from Brazil’s intangible heritage, including galinhada and moqueca, both recognised by UNESCO. The evening began with an amuse-bouche of tapioca blinis crowned with braised sun-dried beef and a delicate guava reduction, followed by a starter of creamy cornmeal porridge enriched with Goiás-style meat pie ragout. The main courses showcased the saffron-infused rice dish galinhada with tender chicken and fresh vegetables, alongside the coastal masterpiece moqueca — fish and shrimp gently simmered in coconut milk, peppers, and cilantro. The meal concluded with a tropical coconut blancmange topped with flambéed pineapple, accompanied by traditional Brazilian cocktails including caipirinha and buriti spritz.

“The menu was designed so guests can feel Brazil on their palate. They carry centuries of tradition and memory, presented with refinement and paired with Jamaican freshness to create a journey that is both cultural and sensorial,” Chef Lacroix explained.

This culinary philosophy reflects Lacroix’s deep appreciation for Brazilian cuisine as unique for its mosaic of indigenous, African, and European influences woven together with extraordinary biodiversity. “As a chef, I approach each dish as art: Colours, rhythms, and emotions that tell Brazil’s story. The rustic becomes refined, but never loses its soul.”

While bringing Brazil’s flavours to Jamaica, the chef, who has worked at the Ritz Escoffier in Paris, was equally eager to experience Jamaica’s jerk traditions, spices, and rum. “I asked the guests at our dinner where I should go to eat because who better than Jamaicans themselves to guide me to the island’s most authentic experiences?” he said.

The Best Dressed Chicken served as a major partner for the evening. Brand marketing manager Arielle Oliver embraced the collaboration’s cross-cultural impact.

“Food has this amazing ability to bring people together, and that’s exactly what The Best Dressed Chicken is all about,” Oliver explained. “When we heard about this event, it was such an easy decision to support it. We’re already in Jamaican kitchens every day, helping families create memories around the dinner table, so supporting an event that finds common ground through food just felt like a natural extension of what we do. Whether it’s Brazilian moqueca or Jamaican curry chicken, food is the universal language that connects us all.”

Chargé d’affaires at the Brazilian Embassy Antonio Ricarte was delighted with Thursday’s event. “I was thrilled to see guests enjoying signature Brazilian dishes presented by Chef Lacroix, who hails from Goiânia. I was pleased to see our Jamaican and international guests partake in an evening of cultural festivity with food, beverages, music, and art.”

Appointed to the diplomatic position in February, Ricarte had endorsed the event as adding “a unique cultural experience for Jamaicans to unwind and explore new food whilst connecting with other people”.

For organiser Daiana Simenel, Thursday’s affair marked the launch of Flavours of the World. “Our mission is to bring chefs, traditions, and intangible heritage from different countries to Jamaica and the Caribbean, using gastronomy and culture as bridges of diplomacy,” she explained. The evening beautifully demonstrated this vision as the menu connected Brazil’s traditions with Jamaica’s local bounty.

Having produced landmark events for the Olympic Games and FIFA World Cup, Simenel declared the inaugural event a resounding success that “set the stage for the future where other nations will come and share their heritage. Gastronomy is not just about eating — it’s about identity, sustainability, and international friendship.”

Creamy cornmeal porridge with Goiás-style meat pie ragout: Velvety corn polenta enriched with a rustic Goiás-style ragout of chicken and sausage — a warm embrace from Brazil’s heartland that transforms humble ingredients into refined comfort. Crowned with vibrant bougainvillea petals, this starter captures the soul of Brazilian home cooking with every spoonful.

Event producer Daiana Simenel presents the evening’s culinary star to guests, launching the inaugural Flavours of the World event that would showcase Brazil’s heritage dishes through the artistry of Le Cordon Bleu-trained Chef Júnior Lacroix.(Photos: The Best Dressed Chicken)

Celebrating a feast of Brazilian flavours were The Best Dressed Chicken Vice-President Dave Fairman (fourth right), and his wife Sophia (centre), The Best Dressed Chicken Sales and Marketing Director Mike Jones (left), and his wife Emlyn (second left), The Best Dressed Chicken Sales Manager Ricardo Nembhard and his wife Shona (third right), D’One Productions principal Daiana Simenel (fourth left), The Best Dressed Chicken Brand Manager Arielle Oliver (second right) and The Best Dressed Chicken Marketing Manager Avadaugn Sinclair.

Brazilian chef Chef Júnior Lacroix demonstrated his artistry with flame and finesse.  

Coconut blancmange with flambéed pineapple: Silky coconut blancmange crowned with golden flambéed pineapple and adorned with a delicate orchid bloom. This elegant dessert brings the evening’s Brazilian journey to a sweet close, embodying the warmth and vibrancy that defines both cultures through every spoonful.

Moqueca: This traditional dish showcases the essence of Brazil’s coastline — tender fish and shrimp gently simmered in coconut milk, peppers, and cilantro, creating a vibrant celebration of the sea that embodies centuries of Afro-Brazilian culinary tradition in every spoonful.(Photos: The Best Dressed Chicken)

The Best Dressed Chicken Marketing Manager Avadaugn Sinclair shared the frame with Chef Júnior Lacroix.

The team behind Flavours of Brazil (from left) Avadaugn Sinclair, marketing manager at The Best Dressed Chicken; Antonio Ricarte, chargé d’affaires, Brazilian Embassy; Daiana Simenel, principal of D’One Productions and event producer; and Arielle Oliver, brand manager at The Best Dressed Chicken. 

Amuse-bouche: Tapioca blinis crowned with braised sun-dried beef and delicate guava reduction. The evening’s opening bite showcases Chef Lacroix’s artful fusion of Brazilian tradition and refined technique — delicate tapioca blinis providing the perfect canvas for tender braised sun-dried beef, finished with jewel-like drops of guava reduction that capture the essence of Brazil’s tropical soul.