A decadent desert of Valrhona Araguani 72% Venezuelan Chocolate with Bitter Orange and Cocoa Ice Cream. — Photos: IZZRAFIQ ALIAS/The Star
WITH his flair for colour and unconventional texture combinations, chef Ricardo Chaneton’s food is never boring.
His usual stint is as chef de cuisine of Restaurant Petrus in Island Shangri-La, Hong Kong but Chaneton has brought his particular brand of cooking to Lafite, Shangri-La Kuala Lumpur for a limited time.
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