HighHouse proudly presents the fourth edition of The High Table, its signature chef collaboration series. This edition welcomes celebrated chefs Daniel and Tamara Chavez of CANCHITA Peruvian Cuisine for a limited-edition menu that celebrates the vibrant flavours of Nikkei cuisine, where Japanese culinary techniques meet the bold ingredients and distinctive flavours of Peru.
Available until 21 November 2026, the exclusive menu features eight dishes, comprising seven savoury creations and a dessert to round off the experience. Expect a showcase of Japanese-Peruvian flavours, with highlights including Hokkaido Scallops and Wagyu Beef Anticuchos, alongside other inventive creations that capture the essence of Nikkei cuisine.
HighHouse x CANCHITA: Chefs Daniel & Tamara Chavez
The husband-and-wife duo behind CANCHITA Peruvian Cuisine at Dempsey Hill bring a wealth of culinary expertise to the table. Daniel has honed his craft at numerous MICHELIN-starred restaurants across Spain, Dubai and Singapore, while Tamara has earned multiple finalist nominations for the World Gourmet Summit Female Chef of the Year and was named Mentor Chef of the Year in 2022.
Scallop Ceviche ($38++)
Scallop Ceviche is a cornerstone of Nikkei cuisine, making it the perfect way to kickstart the evening. Fresh Hokkaido scallops are bathed in Peruvian ají amarillo tiger’s milk, a vibrant, citrus-based marinade, and complemented by crunchy Japanese white corn, crispy seaweed and toasted canchita kernels for a delightful interplay of flavours and textures.
Pulpo Rosita Yimura ($32++)
Also known as Pulpo al Olivo, Pulpo Rosita Yimura is an iconic Nikkei dish created in the 1980s by Peruvian-Japanese chef Rosita Yimura. This rendition features tender octopus coated in Japanese mayonnaise and black olive aioli, served on a bed of potatoes with grilled chimichurri for a flavourful finish.
Pan Con Chicharrón Nikkei ($38++)
A creative Japanese-Peruvian take on Peru’s iconic breakfast sandwich, this rendition of Pan Con Chicharrón Nikkei swaps the traditional baguette for soft, pillowy steamed buns filled with succulent pork jowl, yellow peppers, pickled onions and sweet potato. The dish is served with a refreshing huacatay dipping sauce, infused with aromatic minty notes.
Arroz Chaufa Nikkei ($78++)
A beloved Peruvian fried rice classic, Arroz Chaufa Nikkei gets a Japanese-Peruvian makeover with a medley of bold flavours. Roasted cod, marinated in pisco and ají panca, is paired with aromatic fried rice tossed with octopus, prawns, pork, quinoa and aguaymanto, a golden-orange fruit native to the Andes.
Each mouthful delivers a satisfying depth of flavour, rounded off by the unmistakable smokiness of wok hei.
Beef Anticuchos ($65++)
Beef Anticuchos will transport diners to the bustling streets of Peru with its skewers of Stone Axe Wagyu, grilled to a perfect medium. The succulent beef chunks are marinated in panca chilli and miso, delivering an irresistible umami punch. Finished with huancaína sauce, a creamy Peruvian condiment made with fresh cheese, ají amarillo peppers and milk, the dish is complemented by baby corn and a sprinkling of sesame seeds.
Chocolate Mousse ($18++)
End your Nikkei feast on a sweet note with a luscious Chocolate Mousse crafted from floral Peruvian chocolate. Earthy Kiwicha seeds, tart Peruvian gooseberries and sweet Japanese grapes add layers of flavour and a delightful interplay of textures, making every spoonful a satisfying finale to the meal.
Cocktails at HighHouse (from $20++)
Complement your indulgent dining experience with HighHouse’s selection of handcrafted cocktails. Paying homage to the diverse cultures of our Asian neighbours, from Indonesia and Vietnam to Japan and beyond, the Asian-inspired cocktail menu is a spirited exploration of distinctive flavours, regional ingredients and creative mixology.
For a Japanese-inspired twist on a classic, the Oak & Plum ($20++) reimagines the highball with Maker’s Mark Bourbon, umeshu, rosemary falernum, banana gastrique, honey and citrus. Meanwhile, inspired by Indonesia’s volcanic landscapes, The Krakatoa Sunset ($22++) combines snake fruit-infused Toki Whisky with Campari cordial, snake fruit-spiced honey and calamansi for a cocktail that balances fruity, bitter and citrusy notes.
The High Table at HighHouse ft CANCHITA
Dates: Now till 21st November 2026
Address: One Raffles Place, Level 61-62, Singapore 048616
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