Chullschick chef Abel Ortiz Alvarez holding a skewer of roast chickens. He and fellow South American chefs in Hong Kong Agustin Balbi and Ricardo Chaneton extol the pleasures of their countries’ cuisines. Photo: Rose ChiuChullschick chef Abel Ortiz Alvarez holding a skewer of roast chickens. He and fellow South American chefs in Hong Kong Agustin Balbi and Ricardo Chaneton extol the pleasures of their countries’ cuisines. Photo: Rose Chiu
Chullschick chef Abel Ortiz Alvarez holding a skewer of roast chickens. He and fellow South American chefs in Hong Kong Agustin Balbi and Ricardo Chaneton extol the pleasures of their countries’ cuisines. Photo: Rose Chiu

‘Where the new wave of South American cuisine started’: three chefs from the continent on food they love to cook

  • Chefs from Argentina, Peru and Venezuela, all running restaurants in Hong Kong, explain what is special about their countries’ cuisines
  • For Agustin Balbi at Ando and Ricardo Chaneton at Mono it is the melting pot of cultures, for Abel Ortiz Alvarez at Chullschick it is ceviche – cured raw fish

Topic |   Food and Drinks
Chullschick chef Abel Ortiz Alvarez holding a skewer of roast chickens. He and fellow South American chefs in Hong Kong Agustin Balbi and Ricardo Chaneton extol the pleasures of their countries’ cuisines. Photo: Rose ChiuChullschick chef Abel Ortiz Alvarez holding a skewer of roast chickens. He and fellow South American chefs in Hong Kong Agustin Balbi and Ricardo Chaneton extol the pleasures of their countries’ cuisines. Photo: Rose Chiu
Chullschick chef Abel Ortiz Alvarez holding a skewer of roast chickens. He and fellow South American chefs in Hong Kong Agustin Balbi and Ricardo Chaneton extol the pleasures of their countries’ cuisines. Photo: Rose Chiu
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