ICHU - Central's Peruvian Cuisine

ICHU is a Peruvian restaurant located on the 3rd floor of H Queen's in Central, led by Michelin-starred chef Virgilio Martinez. The name of the restaurant comes from a plant found in the Andes Mountains of Peru, symbolizing the chef's deep understanding and respect for Peru's rich biodiversity. The restaurant's design is handled by award-winning designer Joyce Wang, creating a relaxed, stylish, and locally inspired atmosphere. The menu showcases the essence of contemporary Peruvian cuisine while preserving traditional flavors and techniques. On a leisurely Sunday afternoon, we visited the restaurant and ordered their brunch set menu, priced at $498 per person, including three crudos, three starters, one main course, and one dessert platter. We also ordered two glasses of sparkling wine. The first dish served was a large platter with three crudos, including SALMON TIRADITO, MIXTO CEVICHE, and TRUFFLE SCALLOP. SALMON TIRADITO: Fresh salmon slices paired with lime juice, chili, and herbs, refreshing and slightly spicy, perfect as an appetizer. MIXTO CEVICHE: A mix of seafood such as octopus and scallops soaked in lime juice, onions, and cilantro, the freshness of the seafood and the acidity of the lime juice complement each other, very appetizing. TRUFFLE SCALLOP: Fresh scallop slices paired with black truffle, salmon roe, and lime juice, the tender and elastic texture of the scallop, the aroma of black truffle, and the popping sensation of salmon roe add layers of flavors, while the lime juice balances the greasiness of the dish. The three starters were XOXO CHICKEN, TACOS DE CARNE, and SALMON ANTICUCHO. XOXO CHICKEN: Crispy fried chicken nuggets served with spicy egg yolk sauce, the crispy outer layer and juicy inner layer of the chicken nuggets, and the slightly spicy and sweet egg yolk sauce make it irresistible. TACOS DE CARNE: Beef cubes, avocado puree, and secret sauce wrapped in corn tortillas, the tender and juicy beef cubes, the refreshing taste of avocado puree, and the sour and spicy secret sauce make the taco more flavorful. SALMON ANTICUCHO: Grilled salmon chunks served with Peruvian chili sauce and cilantro, the slightly charred outer layer and tender inner layer of the salmon, the sour and spicy chili sauce, and the refreshing cilantro add more flavors. For the main course, we chose CHICKEN PANCA and OCTOPUS. CHICKEN PANCA: Grilled chicken leg served with corn porridge and sweet potato chips, the chicken leg is grilled to perfection, juicy and flavorful, the corn porridge is a unique dish made of corn, butter, and cheese, thick and smooth, sweet and creamy, the sweet potato chips are crispy and can be dipped in the corn porridge, adding more layers of flavors. OCTOPUS: Grilled octopus served with mashed potatoes and Peruvian chili sauce, the chewy and sweet octopus, the delicate and smooth mashed potatoes, and the flavorful chili sauce create a perfect combination. Finally, the dessert platter included ALFAJOR, passion fruit ice cream, and brownie cake. ALFAJOR: Shortbread cookies filled with caramel sauce and coconut flakes, the cookies are crispy, the caramel sauce is rich and fragrant, and the coconut flakes add more flavors. Passion fruit ice cream: Ordinary vanilla ice cream with fresh passion fruit sauce, the sour and sweet passion fruit flavor makes the ice cream more exotic. Brownie cake: Rich chocolate cake with a moist texture and moderate sweetness. #likes #likesbackalways #likeback #followbacknow #likesforlike #follow4followback #followforfollow #tagsforlikes #folloebackinstantlyu #wwhkfood #ufoodhk #delicious #yummy #hkfoodie #foodporn #hkfood #foodie #foodporn #foodlover #foodkiller #foodpics #ufoodphoto #hkig #foodphotography #美食 #相機食先 #食好西 #吃貨 #photooftheday #大口仔在中環