Singapore Chefs Showcase Laksa and Chilli Crab at Culinary Event in Peru
On July 16, a significant culinary event took place in Lima, Peru, where Singaporean chefs showcased their vibrant cuisine at the renowned restaurant La Mar, owned by celebrated chef Gaston Acurio. Paul and Wayne Liew from Keng Eng Kee Seafood, Petrina Loh of Morsels, and Daniel and Tamara Chavez from Canchita came together for a collaborative dinner that attracted 180 diners, marking a historic representation of Singaporean food in Peru.
The menu featured a variety of beloved Singaporean dishes, including kueh pie tee, laksa prepared with prawns and clams, chicken rice, black pepper lobster, and the iconic chilli crab served with fried buns. To ensure authenticity, the chefs transported approximately 70 kilograms of essential ingredients from Singapore, including laksa leaves, rempah, and chilli crab sauce, among others.
Daniel Chavez, who has lived in Singapore for over 20 years, expressed his desire to introduce Singaporean flavors to his native Peru. "For quite some time, my wife Tamara and I had been discussing how we could create collaborations back home that would be both meaningful and different," he shared. The idea was inspired by a series of collaborative events at La Mar, which featured renowned chefs from around the world, creating a vibrant atmosphere that combined great food, live music, and cocktails.
The collaboration aimed to highlight the growing curiosity in Peru about Asian culinary traditions, particularly Singaporean cuisine. Daniel noted that while many Peruvians are familiar with Singapore as a destination, few have experienced its diverse culinary offerings.
During the dinner, the Chavezes presented a selection of different chilli sauces paired with fried fish skin, a lohei dish featuring marinated halibut, scallops, and octopus, along with kueh pie tee filled with braised turnip and river prawns. Loh's contribution included a unique laksa made with fermented chilli paste and a mix of Peruvian seafood, while the Liew brothers showcased their black pepper lobster and chilli crab.
Desserts included mango sago and pineapple tarts, rounding out a meal that celebrated the fusion of Singaporean and Peruvian culinary traditions. Paul Liew remarked on the natural connection between the dining cultures of Singapore and Peru, emphasizing the joy of sharing meals, which is central to both cultures.
Reflecting on the experience, Loh expressed her pride in introducing laksa, a dish close to her heart, to a new audience in Peru. "It felt like a true cultural exchange, seeing Peruvians discover the flavors of Singapore while recognizing familiar influences that connect our cuisines," she said. Daniel Chavez added that their hope is to inspire more culinary collaborations that showcase Singapore's rich food culture on the global stage, allowing more people to enjoy its incredible flavors.
