Two chefs, one continent, a thousand years of culinary history. At this Chef’s Table session, Abel Ortiz, founder of the Chullschick Group and the man who has been bringing Peru’s vibrant food culture to Hong Kong since 2014, takes the pass alongside Cristian Encina, Chilean chef and founder of PICA South American Kitchen in Ubud. Guests watch up close as the two trace the depth and diversity of South America on a single menu: Abel’s Quinua Drink and Chullschick Ceviche, bright, precise, and rooted in Andean tradition, meeting Cristian’s Fish Escabeche Causa, layered and bold. Ceviche brilliance, Andean tubers, Amazonian depth. Peru’s biodiversity on a plate, plated live, served with the story behind it. Two hours, two chefs, no shortcuts.
