Hong Kong isn’t short on places to satisfy a brie or gouda craving, but the city is (ahem) ripe for a two-in-one concept like Hunter & The Chase. Upstairs, Hunter is all about hearty American bistro fare like bone marrow and bison short ribs. At The Chase wine and cheese bar downstairs, 18 cheeses from artisanal dairies in the US make their Hong Kong debut. Sourced by San Diego native and executive chef Felipe Lopez, the good stuff is made with the time-honoured techniques that have been used in Europe for centuries. However, says Lopez, “New-world cheese has the advantage of not having to stick to traditional flavour profiles.”
