Founder of Lima’s world-renowned Central restaurant, Virgilio Martínez kick-starts a culture of Peruvian cuisine in Hong Kong with the opening of Ichu
Peru. These mere two syllables evoke lush tableaus of Machu Picchu, the soaring Andes, and the richly patterned fuchsia ponchos of its national dress, yet almost none of the little-known cuisine. Virgilio Martínez is about to change that.
As the founder of Central – a high-concept Peruvian restaurant in the capital city of Lima that single-handedly put the country on the global food map – the 41-year-old chef has become the poster boy for Peruvian food thanks to repeated appearances on the World’s 50 Best Restaurants list, a dedicated cookbook published by Rizzoli, and an episode on hit Netflix show, Chef’s Table.
The Hong Kong gastronomy scene was understandably elated, therefore, to welcome his latest venture and first in Asia, Ichu Peru. Located inside the H Queen’s vertical art space, the Bulldozer Group-backed, 80-seat restaurant features arresting interiors by Joyce Wang and (by Hong Kong standards) an expansive outdoor terrace. An open kitchen connects the chefs with the diners, from which Peruvian delicacies featuring ingredients endemic to its diverse landscape emerge.
“It wasn’t a coincidence because the first city that I ever visited in Asia was Hong Kong,” explains Virgilio on his decision to open here. “Since then, I’ve come six or seven times because the food
美食界戰意高昂的香港絕對是Ichu Peru踏足亞洲的完美起點。位於H Queen藝術大樓內的80座位餐廳由Virgilio跟餐飲集團Bulldozer共同經營，並請來Joyce Wang親自處理室內裝潢設計，還有(以香港標準來說)極為寬敞的戶外平台。開放式廚房把廚師們跟用餐者拉得更近，並源源不絕地供應各款秘魯流行特色美食和多樣化選擇。
scene and the markets here are so different yet still so similar to Lima. Even the passion the people have for food is similar. When people meet here they talk about food – Peruvians are the same.”
Despite its pedigree, Ichu faces somewhat of an uphill battle given the almost complete lack of Peruvian food in the city, much less Asia. Despite this, Virgilio is adamant that the enjoyment of the dining experience must come before educating diners on his native cuisine. “Once they start to enjoy themselves, they’ll be in the process of education on Peruvian ingredients, food, culture, and traditions,” he says.
Hong Kong’s distance from Lima – necessitating 24 hours of travel time in most cases – also means that Virgilio has had to adapt his hyper-local, foraging-heavy modus operandi (which often sourced from the full range of Peruvian microbiomes, from wetlands to coastal regions) to the ingredients most readily available in Hong Kong. However, he is quick to draw a line in the sand for those seeking a taste of his first and biggest success: “The plan is not to replicate Central, and I don’t want to – I have to put this point very clearly. There is no way to do another Central, because what we did there was bring ingredients from different parts of Peru. Here we are challenged to be creative in a different way.”
Cue a panoply of sharing dishes executed by head chef Sang Jeong, culinary paeans to Peru’s treasure chest of biodiversity as well as the historical tapestry of its strong Chinese and Japanese immigrant communities: a bed of moss-like tri-coloured quinoa atop goat’s cheese; red snapper ceviche marinated in “tiger’s milk” and mixed with Peruvian choclo and cancha corn; and the endlessly fragrant Pez Amazonia sea bass baked in banana leaves and Tamarillo sauce.
The cocktails similarly reflect Peru’s majestic landscapes, from the gin-based Vida, which replicates the Amazon with chlorophyll and coriander root syrup, to the El Nino Effect martini, inspired by the Peruvian coastline with its plankton infusion and briny oyster leaf garnish.
Joyce Wang’s design scheme metaphorically elevates the dining experience to new heights. Indeed, the ceiling – comprised of concentric, ribbon-like wood panels that resemble contour lines on a
廚師Sang Jeong操刀的精彩美食展現秘魯的生物多樣性，以及跟中國和日本移民社區的緊密連繫：地衣似的三色藜麥層伴羊奶芝士、紅鯛魚Ceviche醃虎奶混秘魯Choclo和Cancha玉米；還有Pez Amazonia鱸魚烤蕉葉和Tamarillo葉。
topographic map – was specifically designed to echo the mountainous character of the country. Mineral surfaces in emeralds and teals contrast with customdesigned furniture upholstered in richly-patterned fabrics, while flourishes – like a tree suspended in mid-air and an ingredients table that exhibits Peruvian grains and garnishes – add visual verve to the masterfully coordinated space.
Despite the multitude of inspired elements working in tandem, Virgilio insists that, contrary to the cerebral cuisine at Central, Ichu is and always will be a relaxed, fuss-free affair that replicates Lima’s local cevicherias. “In the end, a restaurant is not to educate people,” he concludes. “Its main goal is to make people happy in these few hours or minutes, and afterwards, who knows? One day you might even think about making a 24-hour-long flight to Peru.” //
Ichu的飲品餐單亦同樣完美地配搭各款秘魯美食，如以氈酒為基調的Vida，混入葉綠素和芫荽根糖漿展現亞馬遜雨林氣息，以及啟發自秘魯海岸線的El Nino Effect馬天尼，混入Plankton和蠔葉點綴。
LIMA LIAISON Rich textures and vibrant colours create a dialogue between the food and interiors, evoking the varied environs of Peru. 利馬色彩 豐富質感與繽紛色彩在美食和室內裝飾之間建起對話交流，回應秘魯精彩多姿的氣氛。
GEOLOGIC GRANDEUR Slate tiles and a suspended tree draw the eye in Joyce Wang's interior design, while the terrace's lush vertical garden creates an oasis within the heart of Central. 地域之美 地磚和懸在半空的小樹成了Joyce Wang室內設計的焦點，平台的翠 綠花園讓餐廳頓成中環隱藏的一片小綠洲。