Argentinian Diego Jacquet (below), head chef of London's Zetter Restaurant and Rooms, has a special sort of jam. Called dulce leche - Argentine for, er, jam, it's just one of the specialties for his gastronomic Asian tour, which kicks off at Lumiere today. Actually, dulce leche means milk candy in Portuguese - and tomorrow CitySeen will be published in Esperanto. Diego's teaming up with Lumiere's executive chef, Ronald Shao, to design more than 30 dishes, featuring modern Mediterranean creations as well as Sichuan-Latin American delicacies on three menus. Diego's here until April 19, but the menus will continue until May 9. While he's here on his first trip to Hong Kong, Diego will also be using his version of chimichurri, a mix of heavenly Argentine spices. He's staying an extra two days after the promotion to spend time wandering around the markets and is looking forward to learning about Chinese food. 'I like Chinese food a lot, and this will be a wonderful opportunity to learn about the different types,' he said. Diego worked at age 21 at El Bulli, the famous three-Michelin-star restaurant run by out-there chef Ferran Adria in Spain. 'He was like a mentor,' said a jet-lagged Diego yesterday. 'He asked me when I could start and I said: 'How about tomorrow?' I worked for him for two years. The training at El Bulli changes you forever as a chef.'