HighHouse’s fourth High Table edition brings Peruvian-Japanese Nikkei flavours with views of the city’s skyline
CONTENT: Yiew Kai Jie
HighHouse’s fourth edition of The High Table brings a bold Peruvian-Japanese combination to the Singapore skyline, with husband-and-wife team Daniel and Tamara Chavez of CANCHITA Peruvian Cuisine presenting an exclusive Nikkei-inspired menu. Available from now until 21 November 2026, the collaboration moved beyond CANCHITA’s existing repertoire, giving the chefs space to explore Peru’s bright, punchy flavours through Japanese ingredients and techniques. Expect a colourful, high-energy meal built around citrus, chilli, smoke, umami and contrasting textures.
The meal opened with dishes that captured the lighter, sharper side of Nikkei cooking. The Hokkaido Scallop Ceviche (S$38, dinner only) paired naturally sweet scallops with ají amarillo tiger’s milk, creating a lively citrus acidity with a fragrant chilli warmth. Crispy seaweed, toasted canchita kernels and Japanese white corn added saltiness and crunch, keeping each bite bright and light. The Pulpo Rosita Yimura (S$32) offered a smokier, more rounded profile, combining tender octopus with Japanese mayonnaise, black olive aioli, seasoned potatoes and grilled chimichurri. Meanwhile, the Crab Tostaditas (S$42) brought a satisfying snap from crisp tortillas, fresh crab, tobiko and nori, with rocoto pepper, lima beans and red quinoa contributing heat, sweetness and earthy depth.
Moving onto the mains, the Pan Con Chicharrón Nikkei (S$38, dinner only) reworked Peru’s beloved pork sandwich using a pillowy steamed bun, decadent pork jowl, pickled onions, sweet potato and minty huacatay dip. Its combination of fatty, savoury meat, soft bread and bright pickles made it one of the most immediately comforting dishes on the menu. For seafood lovers, the Mariscada (S$88, dinner only) was a more luxurious expression, bringing together marinated scallops, octopus, prawns and fish over silky potato purée, with light brown butter, Peruvian spice and ikura adding richness, tang and bursts of briny salinity.
The menu’s strongest centrepieces were arguably the Beef Anticuchos (S$65) and Nikkei Arroz Chaufa (S$78, dinner only). The former transformed Peru’s iconic skewers with Stone Axe Wagyu marinated in panca chilli and miso, resulting in tender beef with smoky char, gentle sweetness and layered umami. Huancaína sauce, baby corn and sesame added creaminess and textural contrast. The Arroz Chaufa delivered more substantial comfort, pairing pisco- and ají-panca-marinated roasted cod with fried rice packed with octopus, prawns, pork, quinoa and aguaymanto. Wok hei, savoury meatiness, aromatic spice and the cod’s delicate sweetness made it a deeply satisfying main.
Dessert concluded the collaboration with a contrast of richness and freshness. The Chocolate Mousse (S$18, dinner only) combined fruity, floral Peruvian chocolate with crisp Japanese grapes, earthy kiwicha seeds and tangy Peruvian gooseberries, giving the dessert a layered profile rather than a one-note sweetness.
HighHouse is located at 1 Raffles Place, 048616, Level 61 & 62
