No matter the taco, the chefs said the best part is that they had had a ball of a time creating their dishes. Aren’t tacos, after all, inherently fun? They just “make people happy”, as Han said.
“In a fine dining restaurant, sometimes, we are a bit too serious,” he quipped. “The fun part of this event is having the absolute freedom to do what we want that best represents ourselves.”
Pynt echoed the sentiment: “Tacos are a fun, light and creative dish with millions of variations that can be made to suit any palate, culture or kid!”
“The best part is bridging cultures through unique flavour combinations and respecting traditions while introducing novel experiences,” Thevar added. “It’s been a rewarding journey of discovering diverse ingredients, techniques, and presentation styles, crafting a dining experience that honours both Mexican and Indian culinary heritage.”
Canchita Peruvian Cuisine is at 9A Dempsey Road. Each chef’s tacos (S$14 each) will be available on these dates:
Sep 4 to 10: Hashida
Sep 11 to 17: Thevar
Sep 18 to 24: Labyrinth
Sep 25 to 30: Burnt Ends