A day before Asia's 50 Best 2015 awards ceremony earlier this month, chef Mitsuharu Tsumura (affectionately known as Micha) was up and about making ceviche, a cured seafood dish, at a Peruvian ceviche master class.
The Peru-born Japanese chef was in Singapore with members of the Tiger's Milk Gang from Peru — chefs Virgilio Martinez of Central (No. 1 on Latin America's 50 Best), Gaston Acurio of Astrid y Gaston (No. 2 on Latin America's 50 Best) and Rafael Piqueras of Maras.
Assembled by Acurio, the Tiger's Milk Gang is named for the marinade used to cure seafood in a ceviche. Just a day before, the team of four was speaking at a summit about how they have been globe-trotting to preach the Peruvian culture and gastronomy through their national dish of ceviche.