The events “felt interactive and vibrant, and showcased a different side of the chefs beyond what diners would typically experience in their own restaurants. The combination of great food, live music, cocktails and a celebratory atmosphere created something truly unique.”
So, “we started imagining what an event like this could look like if it brought together Singaporean flavours and Latin American energy. Once we refined the concept, we reached out to Chef Gaston Acurio, who immediately loved the idea, and that’s how it all started.”
In Peru, “there is growing curiosity about broader Asian culinary traditions, and we believe Singaporean cuisine has much to offer,” he said. “I think many Peruvians have heard of Singapore, but relatively few are familiar with its cuisine.”
With the goal of showcasing iconic Singaporean flavours, “we reached out to our friends, Chef Petrina Loh of Morsels and Chefs Wayne and Paul Liew of Keng Eng Kee, and asked them which dishes they felt would best represent Singapore on the other side of the world.”