Get Peruvian Chinese Food by Alejandro Saravia and Moonhouse at Dine Out

“Chifa is everywhere in Peru,” chef Alejandro Saravia tells Broadsheet of the Peruvian Chinese culinary tradition. “It’s not just a cuisine, it’s part of our national identity.”

The Peru-raised chef’s restaurant, Morena Barra, regularly serves chifa dishes lomo saltado (stir-fried beef with soy and vinegar) and tallarin saltado (stir-fried noodles). For Dine Out, Broadsheet ’s new winter food festival, Saravia (also of Farmer’s Daughters and Morena) are collaborating with the team from Commune Group’s Chinese bistro Moonhouse on a one-day-only set chifa menu at Morena Barra on Saturday August 9, from midday to 8.30pm, for $85 per person.

“This collaboration is more than just a menu; it’s a celebration of shared culinary heritage and community,” says Saravia. “For me, it’s also about introducing more Australians to the diversity and depth of Peruvian food.” We caught up with the chef to find out more about chifa and what he has planned for Dine Out.

Where do you typically find chifa cuisine in Peru?
You’ll find chifa restaurants in every neighbourhood of Lima, from street corners to high-end venues. It’s so embedded in our culture that most Peruvians grow up eating chifa once or twice a week. It’s our go-to comfort food, our takeaway, our family dinner, our late-night craving. It’s woven into the urban culinary fabric of Peru, especially in Lima, where Chinese immigrants first introduced it and where it flourished. Chifa is a symbol of connection and cultural evolution.

What do you love about the cuisine?
I love how chifa represents a true cultural fusion. It’s the story of Chinese immigrants embracing Peru and creating something entirely new. What makes it so special is its depth of flavour: the richness of soy and oyster sauces combined with Peruvian ingredients like aji amarillo or Peruvian-style pork belly. It’s bold, umami-forward, and incredibly comforting. I love how a dish can carry a history of migration, resilience and adaptation and still taste so delicious.

Is there a dish you’re particularly excited about making for Dine Out?
Our chifa snack selection. It’s a vibrant mix of flavours: barbeque pork neck, crispy pork and chicken wontons with tamarind and aji amarillo sauces, and pickled daikon with Peruvian yellow chilli. Each bite captures the heart of chifa cuisine in a bold, fun way.

Tell us about the Peruvian fried rice you’re making as part of the collab?
Our Peruvian fried rice, or arroz chaufa, includes a beautiful blend of ingredients: garlic, ginger, soy sauce, scallions and egg as a base. But what makes it special is the addition of aji panca (a smoky red pepper native to Peru) and a splash of pisco for that extra layer of aroma. We also use a mix of jasmine and short-grain rice for the perfect texture: crispy on the edges, fluffy in the centre. It’s earthy, savoury and unmistakably Peruvian.

What has it been like collaborating with the Moonhouse team?
There’s a real synergy between us. The team understands the importance of cultural storytelling through food, and has brought its own perspective on modern Asian cuisine to the table, which makes the collaboration dynamic and full of energy. We’ve pushed each other to innovate while staying grounded in authenticity.