Nestled in the heart of Dempsey Hill where its lush greenery mirrors the majestic Amazon rainforest, CANCHITA Peruvian Cuisine has now added a full vegetarian menu packed full of superfoods to its impressive repertoire of authentic South American delicacies consisting of 23 new and exceptional vegetarian dishes alongside an exciting new mocktail menu.
Although commonly associated with meat-centric plates, unadulterated South American cuisine prior to European influences in fact consisted mainly of vegetarian dishes due to its abundance of superfood ingredients readily available throughout the continent, such as quinoa, chia seeds, asparagus and purple potato to name a few. With this authentic new menu, Chef Tamara Chavez and Chef Daniel Chavez shed light on the heights South American cuisine can attain in the vegetarian-cuisine arena.
Heeding Peru’s communal dining culture, the rustic plates at CANCHITA Peruvian Cuisine are perfect for an inclusive dining experience with vegetarian company without sacrificing anything by way of flavour.
The Solterito ($16++), a traditional dish hailing from the South of Peru, is a celebration of Peruvian flavours with fava beans, cherry tomatoes and black olive salad balanced against the creaminess of an avocado purée and fresh cheese, and is completed with a generous helping of crunchy quinoa and crispy plantains to add texture to the dish. Fans of avocado could also look to the Patacones ($14++) which consists of crispy plantain crackers and delicious fresh avocado.
This of course would not be a truly Peruvian experience without a ceviche or two - the Vegetarian Ceviche Power ($25++) is centred around hearts of palm, a vegetable commonly used in Peru, and is elevated with refreshing cherry tomatoes, avocado, sweet potato purée, canchita corn and sparkling tiger’s milk.
Tiger’s milk, which is the citrus-based marinade that cures fish in traditional ceviches, is usually blended with fish. In this meat-free version, Chef Tamara uses her own blend of San Pellegrino sparkling water, lime and a mix of vegetables as well as ginger, garlic, chillies and celery to reproduce the flavour profile of traditional tiger’s milk for the vegetarian diner.
Sparkling tiger’s milk is also featured in the Ceviche “Marinero” ($26++), which is one of the few dishes on the new menu which utilizes plant-based meats in the form of tasty plant-based prawns and crispy calamari served with red onions and plantain chips. All ceviches are also served with the perfect accompaniment of a sweet potato purée with orange reduction to lend a touch of tanginess.
Alongside the ceviches, another cultural Peruvian delicacy Canchita brings to the table is the causa, which is a traditional potato-based dish with a dual meaning - “Causa” is also a colloquial term meaning “friend”. The “Causa Verde” ($26++) utilizes mashed russet potatoes and Peruvian yellow chilli as a base for creamy Australian avocado elevated with fava beans, tomatoes, onions and fresh cheese, accented with a subtle parsley mayo.
For a causa with a little more bite, Mi Causa ($26++) uses plant-based prawns with avocado, tomatoes and egg salad on a base of russet potato and aji amarillo salad, finished with a drizzle of tartar mayo.
Although not a typical dish guests would expect to see in Peruvian cuisine, the tacos on Canchita’s expansive new vegetarian menu are dishes not to be missed. Chef Tamara’s passion for her own Mexican heritage shines through with the Super Veggie Taco ($26++) made with fresh corn tortillas under a delectable bed of grilled asparagus, baby corn, Mexican beans and finished with a mushroom sauce for that final umami flourish.
For those who prefer a touch of spiciness to their taco, the Roasted Cauliflower Taco ($24++) is an excellent choice with its use of jalapeño chilli alongside gently roasted cauliflower and a bean purée alongside a savoury adobo sauce.
Fans of the grill will be drawn to the Mushrooms “Al Ajo” ($22++), an earthy dish consisting of grilled king oyster mushrooms and an avocado purée with a generous helping of crispy garlic bits to uplift this dish as a true masterpiece of texture. Jalea meanwhile is a traditional Peruvian delicacy made from deep frying seafood in batter.
The Jalea Primavera ($30++) is Canchita’s vegetarian take on the dish, instead frying crunchy broccolini, cauliflower, asparagus and mushrooms encased in a crispy tempura-batter coat served with a spicy Peruvian rocoto cream sauce and topped with the traditional chalaquita.
The Spring Veggie Saltado ($32++) is a vegetable-based version of the Lomo Saltado and is heavily influenced by Pervian-Cantonese culture, commonly known as Chifa. The term “saltado” meanwhile translates to “toss” which alludes to the method of cooking similar to a Cantonese stir-fry. The Spring Veggie Saltado consists of eggplant, cauliflower, mushrooms and baby corn stir-fried with dark soy sauce, cherry tomatoes, onions and potato fries.
Another Chifa-influenced main course is the Asparagus & Baby Corn “Arroz Chaufa” ($30++), a delicious Peruvian-Cantonese style fried rice with Peruvian green asparagus and capsicum infused with the perfect touch of “wok hei'' and topped with crispy quinoa for a superb amalgamation of texture and flavour. Moving away from Chifa, the Arroz Verde con Coliflor ($32++) is a Peruvian rice dish with Spanish influences.
A cross between a paella and a risotto, the base of the dish utilizes coriander and dark beer rice with pumpkin, canchita corn and roasted cauliflower finished with a criolla salad.
On top of launching this full new vegetarian menu, CANCHITA Peruvian Cuisine has also lined up a vibrant new mocktail menu featuring an array of refreshing complements to a Peruvian meal, all priced at $12++. The Chicha Morada is made by cooking purple corn powder with spices such as cinnamon and star anise, before being mixed with lemon and citrus fruit for an intriguing yet pleasant finish.
Wildly popular in Mexico, the Agua de Jamaica contains more floral notes - cooked roselle flowers are given a twist of citrus to create a light beverage which promotes digestion. Hearty and homely, the Horchata is a beverage treat prepared traditionally by soaking rice overnight with cinnamon and vanilla, before blending with milk.
The Earl Grey Candy Iced Tea meanwhile is one of Canchita’s avant garde concoctions - a blend of Earl Grey tea, lavender and strawberry. Finally, for a beverage with a subtle hint of spiciness, the Purple Blossom is a concoction made with purple sweet potato purée, hanami peach tea, soda water and sugar, making it a great way to end the meal with a lasting impression.
a. Dempsey Rd, #9A 9B, Singapore 247698
w. canchita.sg
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