Peruvian cuisine may be a niche in Hong Kong, but it’s starting to gain traction—and thankfully so. The South American dishes are unique and diverse, praised for its abundance of natural ingredients, which include over 60 types of corn and 3,000 varieties of potato, to name a few. Nestled within Central’s upscale H Queen’s building, Ichu Peru is Chef’s Table Virgilio Martinez’s venture into Hong Kong, with a menu based entirely on what can be grown in the Andean landscape, for an innovative flavour from high altitudes, unknown to local diners. We head to the Peruvian restaurant to try the weekend brunch menu, which included sharing platters and meaty mains.
Image courtesy of Mr Ping | Cha Siu Papers Times
Ichu is named after the plant found in the Peruvian Andes—one which only sustains through extreme conditions. The inspirational ingredient is the pillar for Martinez’s passion for culinary challenges and indigenous ingredients, while the stunning interiors by Joyce Wang capture quirky elements of Peru in an atmospheric, casual ambiance which instantly transports you away from the city and into the mountains of Peru.