Six Peruvian chefs from across Asia come together in Bangkok

Banyan Tree Bangkok and the Embassy of Peru will celebrate vibrant Peruvian culinary heritage with "Peru Mucho Gusto", held between Nov 11-15. 

Six Peruvian chefs from across Asia come together for a series of collaborative dinners celebrating Peruvian gastronomy and Nikkei cuisine at Romsai. The event celebrates Peru’s rich culinary heritage and cultural diversity, from traditional ingredients and regional specialities to the distinctive Japanese influences that have shaped contemporary Nikkei cuisine.

The five-day culinary programme features two dining experiences, "A Peruvian Night" at Romsai and "Peruvian Story: Six Hands Nikkei" at Vertigo Too, offering guests an opportunity to discover Peru’s rich gastronomic heritage through menus created collaboratively by chefs working in Thailand, Hong Kong, Malaysia, Indonesia, Vietnam and the Philippines.

The celebration begins on Nov 10 with a culinary masterclass, introducing participating chefs and offering insights into the ingredients, techniques and traditions that define Peruvian cooking.

The first dining experience brings together three Peruvian chefs for a collaborative celebration of the country's vibrant culinary identity. From the freshness and acidity of its coastal cuisine to the bold spices, native ingredients and comforting dishes found across Peru, the menus will explore the diversity of flavours that have made Peruvian food increasingly recognised around the world.

The collaboration features chef Santiago Fernandez of Buenazo, Thailand; chef Abel Ortiz Alvarez of ChullsChick, Hong Kong; and chef Franco Aldana of Feliz, Malaysia. Together, they will bring their individual cooking styles and experiences to Romsai, creating a dining experience that reflects both the traditions and contemporary creativity of Peruvian gastronomy.

The "Peruvian Story at Vertigo Too: Six Hands Nikkei" will be hosted by three chefs: chef Akira Chung Oshita of Henshin, Indonesia; chef Pier Lopez of Yunka, Vietnam; and chef Rodrigo Serrano of DIP Nikkei, the Philippines. Presented under the theme “Nikkei: A Peruvian Story – Japanese Heritage. Peruvian Identity. Contemporary Expression”, the six-course tasting menu traces the evolution of Nikkei cuisine, bringingtogether Japanese culinary techniques and Peru’s distinctive ingredients and traditions.

Highlights include Akami tiradito with citrus ponzu, Sudado chirashi with abalone and Hokkaido scallop, and Batayaki lobster with Villa Rica coffee curry. The journey concludes with a dessert featuring Lúcuma, hojicha and Peruvian cacao, reflecting the cultural exchange that defines Nikkei cuisine.