Peruvian

Peruvian

Featuring CANCHITA Peruvian Cuisine
Jason Wong
Jason Wong

Billed as "The Peruvian Cure for Hangover" on the menu, I can't vouch for its veracity in that regard, but this zesty ceviche certainly packs a zing and brightness that'll clear any cobwebs in the head. There's a good balance of acidity, heat and sweetness to it. It's served with crispy calamari and plantains which is a first for me as well. A decent ceviche, but not the best I've had.
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Taste: 3/5

1 Like

I'm a sucker for fish tacos, and Canchita's hits the spot with their combo of crunchy nuggets of battered fish, purple cabbage, mayo and tomatoes in a soft corn tortilla wrap.
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Taste: 3.5/5

1 Like

I liken this to the Peruvian version of paella, with rice and seafood steeped and cooked in a rich seafood stock, crab butter and white wine for a rich, rounded and umami finish. The similarities to the iconic Spanish dish end there though, as this eats much wetter and has a sweeter flavour profile through the use of Peruvian panca chilli and tomatoes which lends the arroz its distinctive orange hue. Fresh and succulent prawns, calamari and fish really add to the enjoyment, not to mention the eye catching whole langoustine.
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Taste: 3.5/5

1 Like

This one's a real scorcher, but if you brave the burn you will be duly rewarded with an explosion of flavours. Thinly sliced prawns are marinated and cured in a devilishly spicy emerald green habanero, onion and lime sauce, with coiled sheets of thinly shaved cucumber and daikon providing contrasting crunch and momentary relief from the heat.
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Taste: 3.5/5

Hit up Peruvian restaurant Canchita's on weekends for their scrumptious brunch tacos. Each order comes with 2 large-sized corn tortillas with generous fillings. Our pick is the tender and savoury beef tongue ones with onion, tomato and coriander. Throw on the smoky chipotle chilli on the side to really amp up on both heat and flavour.
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Taste: 3.5/5

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