ICHU Peru’s new lunch menu turns the focus on Peru’s cultural richness and unique ingredients. As Chef Virgilio Martinez’s first restaurant in Asia, ICHU is dedicated to celebrating Peruvian cuisine in a modern setting and introducing diners to the diversity of the native dishes.
With Head Chef Sang Jeong taking charge, diners can start with the Alitas Con Quinoa, comprising two stuffed chicken wings, dressed with a rocota pepper mash and served with a tangy sauce of beans and lupins. Another starters option is the Jicama Y Sandia, a thick-cut jicama laced with a medley of leafy queso fresco, diced watermelon and ginger.
The Salmón Cafeinado is an elaborate dish in both its flavour and presentation. The Salmon is accompanied by thinly-sliced radish and served on a spread of nuez cream, a smooth nut cream that complements the taste and texture of the cured salmon.
ICHU Peru uses only the freshest ingredients and this is evident from the Carabinero prawns in the Arroz Con Carabineros. A much-loved traditional favourite, the dish is served warm and features Aji Panca, Lima’s local chili pepper, mixed with lime juice and combined into a paste that serves as a seasoned bed for the shelled prawns.
Another popular favourite is the Bistec de Wagyu, a Wagyu hanger steak with Aji Ancho, Chimichurri, and Bacon. Blending together Aji Ancho and Chimichurri, the sauce is designed to enhance the flavours of a classic parrillada.
The Pulpo al Poro offers contrasting textures with legumes cooked three ways wrapped around a seared octopus’s leg. Completing the selection is Papa Con Ocopa, a Peruvian staple featuring a dry-baked potato paired with a lush peanut and mint sauce and served with warm avocado slices.
ICHU is open for lunch Mondays to Fridays from 12PM – 2:30PM. A set lunch menu is also on offer with two-course sets priced at HK$330. Reservations can be made on the official website: http://ichu.com.hk, via info@ichu.com.hk or by contacting +852 2477 7717.
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