CEVICHE RAINBOW (Hokkaido scallops, oca, daikon, leche de tigre, avocado sorbet)

A vibrant ceviche made with Hokkaido scallops, oca, daikon, leche de tigre, and avocado sorbet.

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Served at

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.

Created by

Singaporean Chefs

The culinary team at Tao Yuan, specializing in Singaporean and Hong Kong dishes.

CEVICHE RAINBOW (Hokkaido Scallops, Oca, Daikon, Leche De Tigre, Avocado Sorbet)

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