A Peruvian Night at Romsai | 11–13 November 2026

The first dining experience brings together three Peruvian chefs for a collaborative celebration of the country’s vibrant culinary identity. From the freshness and acidity of its coastal cuisine to the bold spices, native ingredients and comforting dishes found across Peru, the menus will explore the diversity of flavours that have made Peruvian food increasingly recognised around the world.

The collaboration features Chef Santiago Fernandez of Buenazo, Thailand; Chef Abel Ortiz Alvarez of ChullsChick, Hong Kong; and Chef Franco Aldana of Feliz, Malaysia. Together, they will bring their individual cooking styles and experiences to Romsai, creating a dining experience that reflects both the traditions and contemporary creativity of Peruvian gastronomy.

Chef Santiago Fernandez – Buenazo, Thailand

With more than a decade of culinary experience across Peru and Chile, Chef Santiago Fernandez moved to Thailand in 2019 and later co-founded Buenazo with Na Projects in 2022. Known for his traditional Peruvian home-style cooking and commitment to sustainability, he will showcase dishes including Ceviche Clásico.

Chef Abel Ortiz Alvarez – ChullsChick, Hong Kong

Based in Hong Kong, Chef Abel Ortiz Alvarez represents ChullsChick, bringing his experience in Peruvian cuisine to the collaborative dining programme. His participation contributes to the celebration of Peru’s culinary traditions through the perspectives of chefs working across Asia.

Chef Franco Aldana – Feliz, Malaysia

Executive Chef of Feliz in Kuala Lumpur, Chef Franco Aldana has built an international career spanning Peru, the Dominican Republic, the United Arab Emirates and several Asian destinations. His cooking reflects his passion for authentic Peruvian cuisine, informed by years of working across different culinary cultures.

Peruvian Story at Vertigo TOO: Six Hands Nikkei | 14–15 November 2026

The celebration continues with Peruvian Story: Six Hands Nikkei, an exclusive six-hands dining experience created by three chefs: Chef Akira Chung Oshita of Henshin, Indonesia; Chef Pier Lopez of YUNKA, Vietnam; and Chef Rodrigo Serrano of DIP Nikkei, Philippines.

Presented under the theme “Nikkei: A Peruvian Story – Japanese Heritage. Peruvian Identity. Contemporary Expression”, the six-course tasting menu traces the evolution of Nikkei cuisine, bringing together Japanese culinary techniques and Peru’s distinctive ingredients and traditions. Highlights include Akami Tiradito with citrus ponzu, Sudado Chirashi with abalone and Hokkaido scallop, and batayaki lobster with Villa Rica coffee curry. The journey concludes with a dessert featuring lúcuma, hojicha and Peruvian cacao, reflecting the cultural exchange that defines Nikkei cuisine.

Chef Akira Chung Oshita – Henshin, Indonesia

A Japanese-Peruvian chef specialising in Nikkei cuisine, Chef Akira Chung Oshita is Chef de Cuisine at Henshin, The Westin Jakarta. His international career includes leading kitchens at Shintaro, Anantara Siam Bangkok, and Yuzu at Raffles Maldives Meradhoo, with a focus on combining Japanese precision and Peruvian culinary traditions.

Chef Pier Lopez – YUNKA, Vietnam

Based in Ho Chi Minh City, Chef Pier Lopez specialises in Nikkei cuisine, combining Peruvian and Latin American flavours with Japanese culinary techniques. His approach focuses on culinary identity, refined dining experiences and dessert development, bringing a broad creative perspective to the six- hands collaboration.

Chef Rodrigo Serrano – DIP Nikkei, Philippines

With more than 15 years of international experience across eight countries, Chef Rodrigo Serrano has worked in luxury hotels and restaurants, including a formative experience at Central in Lima. Currently leading DIP Nikkei at Sheraton Cebu Mactan, he brings together his Peruvian heritage, technical precision and culinary influences gathered throughout his international career.

Through Peru Mucho Gusto, Banyan Tree Bangkok brings together culinary talent from across the region to celebrate the richness of Peruvian gastronomy and the cultural influences behind its evolution. From traditional Peruvian flavours to contemporary Nikkei interpretations, the event offers Bangkok diners an opportunity to experience the creativity, heritage and diversity of one of South America’s most distinctive culinary traditions.

Peru Mucho Gusto

11–13 November 2026 A Peruvian Night at Romsai

11–12 November 2026
THB 1,800++ per person (food only)

13 November 2026
THB 2,800++ per person (food only)

14–15 November 2026 Peruvian Story: Six Hands Nikkei

Six-course tasting menu with opening snacks and petit fours THB 2,800++ per person (food only)

For reservations and enquiries, please contact Banyan Tree Bangkok at +66 2 679 1200 or email hostesses-bangkok@banyantree.com.