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The Venezuelan chef serves a tasting menu that reinterprets LatAm cuisine while paying homage to his culinary roots. Colourful dishes deliver bold flavours reminiscent of the vibrancy of the continent’s culture. Danish langoustine is served with fermented Ecuadorian cacao in a rich, dense shrimp stock to accentuate the crustacean umami. The 18-ingredient green mole is silky in texture, striking a balance between aromas, heat and acidity.
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Meet MICHELIN Guide Asia's Top Female Pastry Chefs And Their Signature Desserts
We celebrate Asia’s top female pastry chefs who are paving the way for the next generation.
