TOKYO -- At the Michelin-starred restaurant Mono, in Hong Kong, Ricardo Chaneton guides diners through the vibrant flavors of Latin America.
There is sea bream crudo with nopal (prickly pear) cactus tartare, studded with Colombian and Peruvian tubers; langoustine in a velvety sauce flavored with Ecuadorian cacao; and fragrant, homemade corn tortillas topped with abalone. The meal concludes with Chaneton's signature arepas -- Venezuelan corn flatbreads stuffed with spicy merguez sausage made with pigeon -- a luxurious homage to his homeland.
