Food

Why chefs love the kitchen counter, borrowed from sushi restaurants, and how it makes the dining experience more intimate for customers and staff alike




Venezuelan-born chef Ricardo Chaneton tells of the time a compatriot started crying in front of him at Mono, his contemporary Latin American restaurant in Hong Kong.The diner, who had been living in the city for more than 20 years, “took a bite of an arepa, and went ‘wow’, as tears gently rolled down her cheeks”, he recalls. The snack, a traditional stuffed cornmeal patty, had brought back memories of the customer’s childhood in Venezuela.While food can trigger emotional responses, Chaneton is…



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