The Top 2 Tasting Menus Near The St. Regis Hong Kong
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Chef Ricardo Chaneton's upscale Latin American kitchen sits on the fifth floor of a Central office building, where the counter seats offer views into a serious operation turning Venezuelan, Colombian, and Argentinian inspiration into dishes that marry the Americas with East Asian ingredients. The chocolate course—made from Ecuadorian cacao pods Chaneton sources and processes himself—unfolds as a tasting journey from pod to bonbon, accompanied by his carefully curated collection of jazz vinyl.
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