Canchita Peruvian Cuisine @ Dempsey Hill. Menu & Food Review

Today's lunch at Canchita Peruvian Cuisine at Dempsey Hill.

Restaurant name: CANCHITA Peruvian Cuisine

Address: Dempsey Road, 9A 9B, Singapore 247698

Tel: +65 6232 7895

Hours: 12:00 noon - 2:30pm | 6:00pm - 10:30pm (Mon off |  Sat & Sun 11:30am - 10:30pm)

Canchita is in a small standalone building down a grassy slope under the canopy of lush, tall leafy trees. It is part of the British colonial military complex known as Tanglin Camp, now repurposed into an upmarket F & B hub named Dempsey Hill.

Stepping inside, the green tropical atmosphere flows into the main dining hall which is surrounded by full length windows on nearly all sides.

The windows overlook a swathe of wild rainforest, part of the precious little natural greenery left in Singapore. I have never been to Peru but this lush little patch could be reminiscent of the Peruvian Amazon.

I really love the ambiance and vibes inside Canchita - its like dining in a garden with its high ceiling, hanging plants, well spaced out tables, warm wood flooring and furnishings. It feels very relaxing and comfortable here.

Enough said of the lovely setting - our main business of the day was, Peruvian lunch.

Canchita Menu

Peruvian cuisine today is a unique fusion of Japanese, Chinese, Spanish, etc., culinary traditions with indigenous ingredients and food culture. Japanese influence gave birth to the ceviche which is sashimi in citrusy spicy sauces. From the Chinese came stir fried or saltado dishes. The Spanish imparted Spanish style rice dishes and a taste for sourish flavours in Peruvian tastebuds.

We started off with a small plate of Patacones.

It's crisp plantain crackers which are like fried banana chips but less sweet, less crackly, softer. It is eaten with thick guacamole dip made mainly with avocado which tastes sweet sourish from added lime juice, onion and cilantro.

Tiradito Nikkei or Peruvian Sashimi.

Sliced snapper sashimi set in a pool of Nikkei tiger’s milk dressed with Japanese cucumber and crispy red quinoa.

Tiger's milk has nothing to do with tiger or milk. It is a sauce made with lime juice, onion, chili, salt, pepper and fish stock. Its quaint name came from the Peruvian belief that such a concoction is an aphrodisiac.

I don't know about the aphrodisiac part but its rather complex citrusy, sourish, savoury taste does make the snapper sashimi taste different from the Japanese way.

Ceviche Mixto.

Mixed platter of marinated fish, scallop and prawn set in Peruvian yellow chili tiger’s milk with crispy calamari and yam chips at the side. Personally, I feel the over generous fried elements dominated the dish visually and its bolder flavours put the subtler ceviche flavours in the shadows. But, I like it as it like fried squid dipped in tiger's milk 😋

As I love grilled octopus (and squid), I was thrilled when our first mains, Octopus a la Brasa arrived.

It's a large grilled octopus tentacle thick as rope set on avocado “parrilla" sauce and lima bean puree, served dressed with dribbles of parsley mayo. On the side are quinoa and bits of fried garlic.

I love the smokey umami-savoury taste of the spongy grilled octopus with gentle sweetness from the avocado sauce, lima bean puree and parsley mayo.

Pescado Palmito.

Thick meaty slab of crispy skin sea bass fish on a bed of “chilcano” reduction with Amazon salad, gooseberries and hearts of palm at the side.

 

Peruvian - Chinese Lomo Saltado.

Tender, juicy, savoury beefy stir fried soy sauce marinated chunks of beef tenderloin on tomatoes, onions, green peas, and potato fries. The flavour is unmistakably Cantonese stir fried beef but paired with potato fries instead of noodles or rice. 

Arroz Con Marisco or Rice with Seafood.

Beautifully golden colour umami-savoury sweet rice made with Peruvian panca chili sauce, tomatoes, Parmesan cheese, crab butter and white wine. Topped with grilled crayfish and raw onion. Tasted similar but milder than the Spanish paella (that I've tasted).

Canchita is a beautiful place to meet and eat. Peruvian cuisine is a still a novelty in Singapore, especially for curious palates. Flavours are relatively mild with emphasis on citrusy and savoury. Ingredients are impeccably fresh. Service is friendly and professional. Overall, we had a good experience at Canchita.

Food prices for your reference.

       

                     

             

             

               

               

             

           

           

           

                         

           

             

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            A post shared by Tony Boey Johor Kaki (@johorkaki)          

       

     

            

Written by Tony Boey on 9 Sep 2021