Hailing from Brazil, Karisa Cheque began her journey with the newly established hospitality group Common Abode as Head Chef of Club Rangoon, Hong Kong’s first authentic Burmese restaurant. Extending her expertise, she is now Executive Chef for the group, manning two of their three outlets, of which one is the highly-anticipated bar-lounge concept Candour, opening in late June. She’s creating a very special menu using a variety of U.S. ingredients like lobster, liquid egg, salmon, and much more. Karisa Cheque has a keen sense for unique flavors borne out from her passion for traveling and testing of new combinations. With a degree in gastronomy from São Paulo and an ambition to bring distinctive dishes to the local dining scene in Hong Kong, Chef Cheque is no stranger to showcasing new flavor to the city and she’s very excited to bring the best of U.S. ingredients, and cuisine, for her recipes. Her favorite dish for now? The lobster roll made with Maine lobster. We can’t wait to try it.

Tell us a bit about your experience with American ingredients

In Brazil, we have many options for U.S. food but here in Hong Kong, I’m discovering more and more, for example, U.S. seafood. 

 

You have a new project coming up, can you tell us a bit about it?

I’m very excited about it because it will give me more opportunities to use U.S. ingredients. I love American food culture and I’m inspired by it. I’m using scallops, lobsters, and definitely some beef. I’m very excited to discover more and more and apply what I know to the U.S. ingredients. 

 

What are some of your favorite U.S. ingredients and how did you discover them?

I’m crazy about seafood so I would say Alaskan salmon. I love to use salmon with bagels, I have very good memories from when I went to the U.S. and had salmon bagels every morning. [I love] lobster roe too. Being in New York and discovering the best restaurants to eat, the steaks are amazing, great texture. When you have good ingredients like you do within U.S. cuisine, you can have a great final product to serve to customers. 

 

What are some of your signature dishes using U.S. ingredients?

Salmon is my favorite ingredient for sure. Very subtle. I can cook it, use it raw. I love love love salmon tartare with a good sour cream. I love the lobster, the vegetables. I like to eat light most of the time. The combination between the seafood and vegetables is amazing to me and to serve to my clients. 

 

What are some of the trends you’re seeing with food and wine in Hong Kong?

I see a lot of restaurants using California Wine, I really like Californian wine. I’m very happy to talk about it because with our new project, the Candour Bar, we’re going to use seafood and pair it with some Californian wines. Summer in Hong Kong is super hot and having fresh food to have with an amazing wine, probably white wine will be amazing to have. 

A Hong Kong based hospitality group that aims to craft exceptional experiences

Club Rangoon

Club Rangoon BOOK NOW Club Rangoon is an authentic Burmese kitchen inspired by the flavors of Yangon, Chef Karisa Cheque cooks a cuisine that celebrates fresh and flavorful ingredients. The versatile menu serves cherished family-owned recipes passed down from generations with a distinctive modern twist, striking a fine balance between the traditional and the contemporary. Founded by first-time restaurateur and…

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