[Photo provided to China Daily]

Ozone chef Rafael Gil has made an art of avant-garde Spanish tapas in Hong Kong, but he reverts to his Brazilian roots in his signature maki he's dubbed "Bahia". The king prawn filling is cooked in moqueca sauce, a traditional Brazilian home-style sauce made with palm oil, garlic, onion, tomato and coconut milk. The rich flavor matches perfectly with the equally strong red onion and coriander, which he uses to enrich the taste instead of soy sauce. The great flavor comes with a great view from the top of the ICC building.

118/F, Ritz-Carlton Hong Kong, 1 Austin Road West, Kowloon district. 852-2263-2270.