WATCH: Authentic Peruvian Rotisserie Chicken Specialist Chullschick Opens in Soho

WATCH: Authentic Peruvian Rotisserie Chicken Specialist Chullschick Opens in Soho

Chef Abel Ortiz Alvarez brings comfort food from Peru to Hong Kong

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Foodie  Foodie  | 3 days ago

Looking to try some traditional Peruvian comfort food without breaking the bank? Helmed by Chef Abel Ortiz Alvarez, SoHo addition Chullschick specialises in authentic Peruvian rotisserie chicken, also known as pollo a la brasa, and a whole host of casual Peruvian eats like ceviche and salchipapas (the addictive combo of French fries and sausage).

With the Peruvian food trend sweeping through Hong Kong at the moment, Chullschick’s timing could not be more fortuitous, and their casual, homestyle approach easily sets them apart. With a focus on street food “just like we eat in Lima”, Chef Alvarez hopes to introduce the affordable side of Peruvian cuisine to local diners in Hong Kong.

When you first arrive at Chullschick, the hole-in-the-wall size can come as a bit of a surprise; after all, the food here is made from scratch and everything is freshly prepared, from the homemade bread to the chickens that are roasted at the beginning of each day. But its cosiness allows you to feel an exclusivity when dining here, and the menu is straightforward and focused.


GREEN TIP:
Though not blatantly advertised, Chullschick puts a big focus on operating their restaurant in an environmentally responsible and sustainable way. Their unique rotisserie oven is certified ecofriendly and the first of its kind in Hong Kong, and their takeaway packaging is made from paper and biodegradable plant plastic.


The signature dish, pollo a la brasa ($268 for a whole chicken), comes together when whole French chickens are marinated for two days in dark beer and spices, then roasted for an hour using the eatery’s unique in-house rotisserie oven. This certified ecofriendly contraption is the backbone of Chullschick; specially imported from Peru, the gas grill produces no smoke, yet, with the help of charcoal oil, imparts a wonderfully smoky flavour to the chicken. This oven is big enough to roast 36 chickens at one time, with the ceramic tiles retaining the heat whilst cooking.

Other must-trys include the ceviche ($78), made with sea bass, tiger’s milk, Peruvian corn and onion, causa de pescado ($68), which is sea bass tartare with avocado purée, olives and mashed potato, and the smoked pork belly and pollo a la brasa sandwiches ($78), made with homemade bread.


45–53A Graham Street, SoHo, Central, 2668 3948


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