Tatler Dining Kitchen Presents: As Told Through Tacos by Andō & Mono, a Mastercard Priceless Hong Kong Experience

At Tatler Dining Kitchen, the two chefs will present a menu of reimagined classics in an intimate chef's table setting, with the interaction between chef and diner as much a part of the dining experience as the food itself.

The menu begins with a duo of snacks: the infladita, a puffed up fried tortilla that is sold as a traditional Mexican street food snack, stuffed here with shredded chicken and topped with a dollop of Nomad caviar; and the flancito, a steamed egg custard dessert that has been transformed into an appetiser with the addition of mushrooms and mitsuba, or Japanese parsley.

Then comes the main procession of tacos, that epitome of messy, unhindered enjoyment of food that has been elevated by Balbi and Chaneton with a bevy of globetrotting influences. Created à la minute right in front of the diners and presented immediately, the tacos are filled to the brim with alluring ingredient combinations like uni and shiso with Japanese egg yolk rice; avocado with chile and salsa macha; carabinero prawn with roasted peppers and onion; fried salmonete (striped red mullet) with yuzu kosho mayo; and wagyu short rib with corn and chile. 

Rounding up the savoury section is a refreshing bowl of cold sōmen noodles in tomato water—perfect for the tail end of summer—followed by a memorable dessert of cacao ice cream on a Japanese corn pancake topped with ants, with the tiny insects adding a surprising but much appreciated zing of citrus.

Rather than a wine pairing, Balbi and Chaneton have opted instead for a five-glass beer pairing with a selection from homegrown brewery, Carbon Brews, in a nod to the democratic, streetside setting that tacos are traditionally eaten in.

Available exclusively for World & World Elite Mastercard cardholders, this is one meal that comes with a hefty dose of wanderlust.