HONG KONG: A few weeks after the opening of MONO restaurant, Ricardo Chaneton has invited three South American chefs to join him for a unique eight hands dinner. Hong Kong based Agustin Balbi from Haku will join the power couple Virgilio Martinez of Central Restaurante and wife Pia Leon of Kjolle for a one-night-only event showcasing the multi-faceted cuisine of their South American roots.
The dinner will take place on 22 January and will feature two dishes and a canapé from each chef.
Mono is the latest addition to JIA Group’s growing restaurant empire and is run by Ricardo Chaneton, formerly Head Chef of the 3 Michelin Star and World’s no 1 restaurant (2019) Mirazur.
MONO opened its doors on On Lan Street, Central, introducing a new take on contemporary French cuisine by South American-born Ricardo, who has worked and trained extensively in French cuisine throughout this career.
About Virgilio Martínez, Chef-Owner of Central Restaurante
With the high distinction of No.2 on Latin America’s 50 Best Restaurants 2019 and No.6 on the World’s 50 Best Restaurants 2019 list, Central is considered one of the leaders of Lima’s transformation into the world’s most sought-after dining destination. Led by the chef and owner Virgilio Martínez, Central is an exploration of its country’s spectacular biodiversity in all its altitudes, with surprising but well-researched forays into the Andes, the Amazon and the sea. Martínez, a well-recognised figure in the industry, was this year voted by peers to win the Chefs’ Choice Award, and also featured in the 2017 Chef’s Table series on Netflix.
About Pia Leon, Chef-Owner of Kjolle
Over the past decade, Pia León has worked alongside husband Martínez as the co-owner and head chef of Central. In 2018, Pia was bestowed the title of Latin America’s Best Female Chef by Latin America’s 50 Best Restaurants, and in the same year, opened her first solo venture Kjolle. Named after the bright orange Peruvian flowering tree that grows at extreme altitudes, Kjolle is inspired by the nature and biodiversity of Peru, with all restaurant furnishings made from 100% Peruvian materials. Kjolle is currently #21 on Latin America’s 50 Best Restaurants 2019.
About Agustin Balbi, Executive Chef of HAKU
Agustin Balbi first made a splash in Hong Kong’s competitive fine dining scene at The Ocean in Repulse Bay, where he was recognised for his exceptional culinary artistry and crowned Best New Chef 2016 by Tatler Hong Kong. Chef Agustin now helms the culinary operations of contemporary Japanese restaurant, HAKU. He blends age-old Japanese culinary traditions with modern aesthetics using daily-imported and locally grown premium ingredients, bringing guests on a journey reflective of his career as a chef born in Argentina, trained in the USA and Japan, and now living in Hong Kong. Recently, he won the prestigious title for one of the “Best Young Talent” of the World by La List 2020, where Haku also featured as one of the world’s 1000 Outstanding Restaurants.
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