Qué Pasa Tai Hang: Brazilian and Chilean Four-Hands Dinner
Qué Pasa presents an exclusive Brazil x Chile four-hands dinner on Thursday, 27 March 2025 Experience the diverse flavours of Latin America through dishes crafted by two talented chefs for HK$248 per person.
Chef Ruan Miguel showcases Brazilian specialities with Amazonian influences The menu features traditional comfort foods like Coxinha, rich seafood dishes, and classic Brazilian desserts.
Chef Amaru Morales presents Chilean coastal cuisine with contemporary touches Highlights include fresh ceviche, seafood empanadas, and distinctive Chilean potato preparations.
The experience includes four dishes and a welcome cocktail for exceptional value Advanced booking is essential as tables for this one-night event are limited.
Located in Tai Hang, Qué Pasa continues to bring authentic international flavours to the neighbourhood Thecollaboration represents Deadly Rabbits Concepts' commitment to innovative dining experiences.
Qué Pasa Hosts Exclusive Brazil x Chile Four-Hands Dinner Celebrating Latin American Flavours
Tai Hang's beloved Spanish venue, Qué Pasa Tapas y Vino, announces a remarkable culinary event bringing together the vibrant cuisines of Brazil and Chile in an intimate collaborative dinner. For one extraordinary evening on Thursday, 27 March 2025, two talented chefs will transport diners through a sensory journey across Latin America's diverse culinary landscape.
This special collaboration presents a rare opportunity for Hong Kong diners to experience authentic Brazilian and Chilean dishes crafted by chefs with deep connections to these distinctive culinary traditions. The evening promises a genuine taste of Latin American hospitality and exceptional value.
A Distinctive Culinary Collaboration
The four-hands dinner pairs Chef Ruan Miguel, bringing authentic Brazilian expertise and Amazonian influences, with Chef Amaru Morales, whose Chilean heritage infuses Qué Pasa's Spanish-focused kitchen with Latin American flair. Together, they have created a menu celebrating the rich diversity of South American cuisine, spanning from the Atlantic coast of Brazil to the Pacific shores of Chile.
Priced at HK$248 per person, the experience includes a choice of four dishes from either chef's carefully curated selections, alongside a welcome cocktail blending passion fruit, pineapple juice, and bitters for a tropical start to the evening. This exceptional value reflects Qué Pasa's commitment to making remarkable dining experiences accessible to the local community.
Given the limited seating capacity and the anticipated popularity of this event, advanced booking is essential. The intimate setting ensures each guest receives personal attention whilst enjoying this unique culinary dialogue between two distinct Latin American traditions.
Brazilian Heritage Through a Contemporary Lens
At 34 years old, Chef Ruan Miguel brings over 14 years of culinary expertise to this collaboration. Originally from Mato Grosso in Brazil's heartland, his cooking reflects a sophisticated fusion of indigenous, European, and African influences that define Brazilian gastronomy.
Since moving to Hong Kong five years ago, Chef Ruan has become an integral part of Deadly Rabbits Concepts, contributing significantly to Ask for Alonzo's success. For this special dinner, he has crafted five dishes inspired by the vibrant ingredients and traditional techniques of Brazil's North and Northeast regions, incorporating authentic Amazonian elements rarely seen in Hong Kong.
His menu includes Coxinha & Dadinhos de Tapioca—the ultimate Brazilian comfort food pairing golden teardrop-shaped chicken croquettes with crispy tapioca cheese squares. The Bobó de Camarão presents a rich shrimp chowder made with creamy cassava purée, whilst Moqueca de Peixe offers a classic Brazilian seafood stew featuring pan-fried white fish in a fragrant tomato base.
For heartier appetites, the Escondidinho de Carne Seca layers cured beef with creamy cassava purée, crowned with melted cheese. The Brazilian offering concludes with Ambrosia Doce de Leite, a traditional custard-like dessert combining eggs, sugar, and cinnamon for a sweet finale.
Chilean Coastal Influences
Chef Amaru Morales brings a fascinating culinary perspective to the collaboration. Born in Ecuador but raised in Chile, his cooking reflects a rich Latin American heritage further enhanced by professional experience in Vancouver, Canada, and refined French culinary techniques developed in Hong Kong.
As the culinary lead at Qué Pasa, Chef Amaru specialises in honest Spanish cuisine infused with bold Latin American flavours. For the four-hands dinner, he has distilled his favourite Chilean dishes to their essence, allowing the quality of fresh seafood and meats to take centre stage.
His menu features Ceviche Costeño, presenting delicately marinated seabass with yam potato and toasted corn. The Humita Pino combines savoury corn purée with beef, black olives, and egg, whilst Papas Huancaína offers baby potatoes enhanced with creamy cheese and nut sauce.
Seafood enthusiasts will appreciate the Conchas a la Parmesana—baked scallops marinated in lemon butter and white wine—and Empanada de Mariscos, crispy parcels filled with seafood and cheese, accompanied by tangy chimichurri sauce.
About Qué Pasa Tapas y Vino
Qué Pasa Tapas y Vino is located at G/F, 98 Tung Lo Wan Road, Tai Hang, Hong Kong, providing a welcoming space for 70 seated guests. The venue opens daily for all-day dining until late, welcoming guests from 11:30 am on weekdays and 11:00 am on weekends.
For more information and reservations, please visit www.quepasatapas.com, WhatsApp +852 9169 0298, or follow Qué Pasa on Instagram @quepasahk
About Deadly Rabbits Concepts
Founded in 2019, Deadly Rabbits Concepts has established itself as an innovative dining group renowned for creativity in the Hong Kong restaurant scene, offering top-notch yet wallet-friendly modern European cuisines.
The group draws its inspiration from the whimsical world of Monty Python, paired with the delightfully absurd sense of humour of Poland, the homeland of founder Bart Szyniec. His belief that the F&B industry should embody fun and light-heartedness remains expressed through the group's playful logo and unique name.
Deadly Rabbits Concepts has become known for its resilience, having navigated the city's challenges during its initial years, including the pandemic. Despite these difficulties, the group has adapted to new norms whilst thriving in Hong Kong's rapidly changing dining scene.
This creative hospitality group is the driving force behind several beloved neighbourhood dining venues, including the modern Italian restaurant Ask for Alonzo at five locations: Wan Chai, Quarry Bay, Tai Hang, Happy Valley, and Soho. In 2024, Deadly Rabbits Concepts introduced two new culinary concepts: À Poêle French Bistro in Quarry Bay and Qué Pasa Spanish Tapas Y Vino in Tai Hang.