From clay to cuisine: the ceramicists reshaping fine dining in Hong Kong

“I was thinking about something crazy like a pumpkin orange. Mustard … kind of like a terracotta orange. You’ve been to Morocco, Marrakech?” Ricardo Chaneton, chef-owner of Michelin-star restaurant Mono, in Central, is bent over a table laden with samples of glazed ceramic tiles. Across from him is Queenie Chan Kwan…

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