#VogueInPrint 旅居香港的拉丁美洲社群雖小，卻凝聚如一家。這次我們與3位移居本地的拉丁美裔主廚對談，從一道道以家鄉記憶為靈感的菜式出發，細聽他們如何以味道保存故土，也在異地延續熟悉的人情與文化。擁有委內瑞拉血統，在米芝蓮星級法式廚藝指導下成長，並從拉丁美洲、歐洲及亞洲汲取多元靈感，MonoRestaurant 的主廚 RChaneton 呈獻出「monkbread」這道驚豔之作。承襲葡萄牙與西班牙雙重文化淵源，_La_Rambla__ 餐廳主廚 Rafafgil，則以他在巴西成長的記憶為靈感，細緻拆解黃尾魚生魚片。最後，ChullchickHK 的主廚兼創辦人 AbelOrtiz.Chullschick 娓娓道來，如何以道地祕魯方式品嚐 empanadas。 The Latin American community in Hong Kong is small but united. This month, we speak to three Latin American chefs who have moved to Hong Kong as they unveil the emotional ties behind the dishes inspired by their respective heritage. Venezuelan roots, raised under Michelin-starred French instruction, and draws on myriad influences from across Latin America, Europe, and Asia, Mono’s Chef Ricardo Chaneton presents the “monkbread” marvel. Boasting both Portuguese and Spanish heritage, Chef Rafa of La Rambla by Catalunya breaks down the yellowtail crudo inspired by his upbringing in Brazil. Finally,  Chullchick’s Chef-founder Abel Ortiz Alvarez unpacks how...