Served at
ArayaThe world's first and only Chilean restaurant to receive a Michelin star, co-helmed by Chef-Partners Francisco Araya and Fernanda Guerrero, offering Chilean South Pacific cuisine.
A vibrant ceviche made with Hokkaido scallops, oca, daikon, leche de tigre, and avocado sorbet.
Ceviche is a traditional cold dish consisting of raw fish or shellfish, marinated in citrus and seasonings. While most notably considered the national dish of Peru and recognized by UNESCO as an expression of Peruvian traditional cuisine, different versions of ceviche are also part of the culinary cultures of various Latin American countries along the Pacific Ocean.
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The world's first and only Chilean restaurant to receive a Michelin star, co-helmed by Chef-Partners Francisco Araya and Fernanda Guerrero, offering Chilean South Pacific cuisine.
The culinary team at Tao Yuan, specializing in Singaporean and Hong Kong dishes.
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