#canchitasg

[travelswithagourmet]

Our last day in Singapore and it turned out to be a beautiful sunny morning. • Lunch @canchita_sg with a few friends for some pisco sours, ceviche, anticuchos, arroz con mariscos and cochinito. Flavorful, colorful, textured Peruvian cuisine from @chefdanielchavez and @tamarachavez_chef in green Dempsey Hill. A good way to say goodbye. Till the next time, Singapore. • #TravelswithaGourmet #TWAGSingapore #CanchitaSG #foodie #foodiegram #restaurant (at Canchita Peruvian Cuisine) https://www.instagram.com/p/Cjpd6HvOKaR/?igshid=NGJjMDIxMWI=

#travelswithagourmet #twagsingapore #canchitasg #foodie #foodiegram #restaurant

[steve-explores]

Christmas in Peru with Chef Daniel and Tamara Chavez

To celebrate the festive season, At-Sunrice GlobalChef Academy collaborated with Chef Daniel and Tamara Chavez from Canchita Peruvian Restaurant to create a “Christmas in Peru” featuring a 7-course meal celebrating household Peruvian classics.

Before the start of the dinner service, Chef Daniel and Tamara Chavez made a special appearance to welcome all of the guests and to briefly introduce the dishes that we are about to sample.

We decided to order two festive cocktails to pair with our dishes, consisting of a drink with corn and corn milk and another drink with ceviche stock. It was not the most appetizing drinks and it was definitely a huge miss for us.

Here’s a quick look at the seven-course dinner:

CEVICHE NIKKEI: Hokkaido Scallops, Cucumber, Nikkei Tiger’s Milk, Sweet Potato, Radishes.

Lovely start to the evening with a dish that is hearty and refreshing.

CHRISTMAS EVE CAUSA: Potato and Aji Amarillo Salad, Red Quinoa, Salsa Golf, Avocado Puree.

Another great dish with the red quinoa providing an added layer of crunch and aroma to lift up the overall texture and flavors of the dish.

MAIZ & HUACATAY: Grilled Baby Corn, Huacatay & Uchucuta Sauce, Fresh Cheese, Toasted Almonds, Fava Beans.

Love the flavor profile between the grilled baby corn and fava beans to create an intense savory taste that is very satisfying.

TURKEY MINI AGUADITO: Peruvian Traditional New Years Soup, Turkey, Red Quinoa, Coriander, Rice, Dark Beer.

One of the best ways to enjoy leftover turkey by dicing them up and letting them swim in a beautiful broth filled with notes of botanicals and bitters.

CHICHARRON: Crispy Pork Belly, Apple and Pecan Salad, Andean Mint Mayo.

The flavor is well balanced with the apple and pecan salad helping to cut through the fatty pork belly. One area of improvement is the chewiness of the pork belly which could be quite hard to get through it.

FRESAS ALEGRES: Soursop Mousse, Strawberries, Orange, Kiwicha.

Refreshing light dessert to prepare diners for the last dish of the day.

TRES LECHES: Moist Coconut Cake,  Pineapple Compote.

The coconut cake was dripping in coconut sauce and it might only appeal to fans of coconut desserts served in this manner. The pineapple compote helped to provide that much needed acidity to the dish to reduce the heaviness of the coconut cream.

So for the final question: Will I visit Canchita Peruvian Restaurant to savor more Peruvian Cuisine?

And my answer is yes! Overall, the seven-course dinner was a delicious showcase of the offerings from Chef Daniel and Tamara Chavez, and I am excited to visit their restaurant at Dempsey Hill to dive deeper into Peruvian culture and cuisine.

Special thanks to City Nomads for inviting us to the dinner event and a big thank you to At-Sunrice GlobalChef Academy for making us feel welcomed at their school.

#SteveExplores #SteveExplores2021 #ChristmasInPeru #SundayLuxe #Canchita #CanchitaSG #PeruvianCuisine #atsunrice