[Review] Peruvian Japanese Fusion Reaches the Sky: CANCHITA Stars in HighHouse’s Latest The High Table

HighHouse continues to push the boundary for elevated dining in the city, building on its reputation as a premium destination where world class cuisine and immersive experiences converge above the Singapore skyline. Marking the fourth edition of its signature chef collaboration series, The High Table, the venue welcomes acclaimed husband and wife duo Chefs Daniel and Tamara Chavez.

Known for their pioneering contributions to Latin American cuisine at CANCHITA, the chefs bring over three decades of combined culinary expertise to present an exclusive Nikkei menu featuring Peruvian Japanese fusion dishes. This limited time showcase beautifully marries the bold and vibrant flavours of Peru with the precision and finesse of Japanese traditions.

We were invited for a dinner tasting and the overall experience was fantastic. Beyond the stunning panoramic views from Level 62, the evening was anchored by the warm hospitality of the chefs, who personally visited every table to share the inspiration behind their curation.

Adding a charming touch of playfulness to the refined setting, guests were even provided with origami paper to fold our own alpacas while waiting for the courses to arrive.

The tasting commenced with a vibrant selection of starters that highlighted the diverse flavour profiles of Nikkei cuisine.

The Scallop Ceviche (S$38) serves as a perfect introduction, featuring fresh and naturally sweet Hokkaido Scallops bathed in a punchy Peruvian Ají Amarillo Tiger’s Milk, a traditional Peruvian citrus- and chili-based marinade used to cure raw fish in ceviche.

The addition of crispy seaweed and toasted canchita kernels provides a brilliant textural contrast.

Next came the Pulpo Rosita Yimura (S$32), a pocket-sized dish pays homage to the culinary legacy of the Nikkei cuisine pioneer. It features tender octopus coated in Japanese mayonnaise and a black olive aioli, resting on a bed of seasoned potatoes.

It may be small, but it packs a flavour explosion when you pop it whole in one mouthful.

For a delightful crunch, the Crab Tostaditas (S$42) pack fresh crab meat into crispy tortillas, elevated by a pop of tobiko, nori, and the gentle heat of rocoto pepper.

This is another pocket dynamite, best enjoyed in one mouthful for the flavours explosion.

Rounding out the appetisers is the inventive Pan Con Chicharrón Nikkei (S$38).

Reimagining Peru’s legendary breakfast sandwich, it uses a pillowy steamed bun to cradle decadent pork jowl, paired with yellow peppers and a minty huacatay dip to develop all the right spicy and savoury notes.

Transitioning to the main courses, the menu continues to impress with robust and hearty creations.

The Beef Anticuchos (S$65) elevate iconic Peruvian street food by utilising premium Stone Axe Wagyu.

Marinated in panca chilli and miso, the skewers offer a rich balance of smoky, savoury flavours and subtle umami notes, beautifully finished with a creamy huancaína sauce.

Seafood aficionados will find comfort in the Mariscada (S$88), an opulent celebration of the ocean featuring grilled scallops, octopus, prawns, and fish.

Each spoonful brings you a different item from the ocean. The medley is layered over a velvety potato puree and glazed in a light brown butter with Peruvian spice.

Equally compelling is the Arroz Chaufa Nikkei (S$78), a masterpiece of culinary harmony which tastes as good as it looks.

This elevated fried rice is studded with octopus, prawns, pork, and quinoa, served alongside roasted codfish marinated in pisco and ají panca. This was our favourite for the night.

To conclude the dining journey, the Chocolate Mousse (S$18) provides a sweet finale.

The dessert juxtaposes rich, fruity Peruvian chocolate with crisp Japanese grapes, earthy Kiwicha seeds, and tangy Peruvian gooseberries, a superfood.

A dining experience at HighHouse is vastly enhanced by their sophisticated beverage program, and the cocktail pairings proved to be just as dynamic as the food. We sampled four of their cocktails for the night, inspired by four different regions in Asia.

The Vietnam-inspired Yolk & Phin (S$20) is an intriguing and velvety concoction of Haku Vodka, hazelnut, Vietnamese Robusta, and egg foam, enriched by cured egg yolk.

For a deeper flavour profile, the Japan-inspired Oak & Plum (S$20) mixes Maker’s Mark Bourbon with umeshu, rosemary falernum, and a bright banana gastrique.

The Thai Silk (S$20) offers a vibrant and visually striking option, blending Volcan Blanco, lychee liqueur, mango, and butterfly pea tea.

Finally, the Philippines-inspired Sampaguita’s Kiss (S$20) serves as a fragrant and refreshing palate cleanser, combining Haku Vodka with Lumina Triple Sec, hazelnut, pink guava, and jasmine citrus tea.

Ultimately, it was a highly enjoyable evening packed with fantastic food, creative drinks, and engaging cultural storytelling. Perfect for date nights or a fun night out with friends or colleagues.

The High Table Nikkei Showcase by Chefs Daniel & Tamara Chavez @ High House

Available for lunch and dinner, with selected dish offered at dinner only
14 August to 21 November 2026

HighHouse Singapore
1 Raffles Place
L61-62, Singapore 048616

Opening Hours:
Mon & Tue: 11:30am – 11pm
Wed, Thu & Fri: 11:30am – 1am
Sat: 5pm – 1am
*Last order will be 30 mins before closing time

Contact:
[email protected]
+65 9677 8074

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