The Chef’s Room at Upper House Hong Kong presents a special collaboration with Miko Calo on May 12, 14, and 15, serving tacos crafted with French techniques and rooted in Filipino and South American flavors.
When House Culinary Advisor Chef Ricardo Chaneton of Upper House Hong Kong envisioned the Chef’s Room, the goal was to create an intimate and unfiltered culinary studio. By moving away from the structured environment of a standard restaurant, the Chef’s Room shortens the distance between kitchen and guest, creating a more direct dining experience that strips away formality while still exemplifying world-class techniques and creations. This May 12, 14, and 15, 2026, it opens its next chapter with an exclusive four-hands collaboration featuring Chef Miko Calo of Makati’s famed Taqueria Franco.
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About Chef Miko Calo
Chef Miko Calo is a figure in the Philippine culinary landscape who needs little introduction. A master of her craft, her skills were shaped by years spent in world-class kitchens across Paris, London, and Singapore, having been the distinguished protégé of the Joël Robuchon atelier. Since returning to Manila, she has won numerous accolades, becoming a leading voice in the region’s gastronomic world, best known for her ability to skip pretension in favor of uncompromising techniques that speak for themselves.
What To Expect At The Four-Hands Taco Omakase At The Chef’s Room
A three-night engagement with a menu priced at HK$988 per person, the Latin-influenced dining experience is set to blend French technique with Filipino and South American roots, invoking the soulful and high-energy spirit of a contemporary taqueria.
Guests can expect a tantalizing reflection of both Chaneton and Calo’s cross-cultural sensibilities, the four-hands residing a conversation between their respective heritages, reinterpreted through a modern approach. Bold and thoughtful pairings await, including an abalone taco with Venezuelan sofrito, as well as a Yunnan morel taco in a tarragon tortilla, layered with mole rojo and savory mushroom XO sauce.
Photos courtesy of Eat Public Relations
Frequently Asked Questions
It’s a special dining collaboration at The Chef’s Room at Upper House Hong Kong featuring Miko Calo and House Culinary Advisor Ricardo Chaneton. The experience showcases tacos crafted with French techniques and rooted in Filipino and South American flavors.
The three-night engagement will be held on May 12, 14, and 15, 2026, with a menu priced at HK$988 per person.
Guests can expect a Latin-influenced dining experience that blends French technique with cross-cultural flavors, featuring dishes like an abalone taco with Venezuelan sofrito and a Yunnan morel taco in a tarragon tortilla with mole rojo and mushroom XO sauce.
