Ximena Perez, an architect originally from Ecuador, now works in real estate and curates Ecuadorian artisanal products, including hats, under her label Paarte. With a passion for blending Ecuadorian and global influences, Perez shares her favorite dining experiences, each reflecting her appreciation for Latin flavors and Hong Kong’s dynamic food scene.
Raised with Ecuadorian and European cuisine, Perez enjoyed diverse ingredients like plantains, lulo, tamarillo, and Pacific seafood. In Hong Kong, family meals often include favorites like Din Tai Fung, where her six-year-old daughter loves the chicken xiao long bao. When it’s just her and her husband, Pici’s ambiance and Italian fare – particularly the cacio e pepe and tagliolini truffle – make for a perfect Friday night.
For a refined Cantonese dinner, Perez recommends Lai Ching Heen at Regent Hong Kong, with jade-inspired interiors and panoramic views of Victoria Harbour. “The restaurant celebrates Hong Kong’s spirit,” she says, “blending respect for tradition with elevated culinary artistry.”
Perez enjoys beginning special occasions with a cocktail at The Aubrey in the Mandarin Oriental. Known for impeccable service and uplifting drinks, it’s one of her favorite spots to unwind. For a cozy yet sophisticated dinner, she turns to Cornerstone in SoHo, appreciating its simplicity-focused concept that shows through in everything from the curated wine list to the minimalist decor. Guests can sip cocktails at the balcony overlooking Central’s vibrant streets or enjoy a relaxing meal inside.
Artifact, another favorite, showcases architect Nelson Chow’s design, inspired by underground cisterns with a sleek, futuristic look. “The highball is a must-try,” says Perez, who finds this chic Central bar memorable for its inventive cocktails.
Perez often returns to her roots with authentic Latin American fare at ChullsChick. Here, dishes like beef empanadas and ceviche remind her of childhood. She also enjoys Mono for its creative Latin American approach, incorporating unique fruits like lulo and tamarillo, as well as Ecuadorian chocolate, for bold, flavorful dishes that feel like a taste of home.
Ecuadorian ceviche holds a special place for Perez, with its unique lemon-cured fish and shellfish in a liquid base, topped with fried plantain, popcorn, and toasted corn for a mix of textures. When she visits Ecuador, Pez Bela in Quito is a favorite for traditional ceviche with innovative twists. “It’s light, nutritious, and one of Ecuador’s best dishes,” Perez notes, hoping this beloved dish gains more popularity worldwide.
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