SA’CHA TAKES OVER THE SALVAJE KITCHEN FOR ‘AMIGOS’ COLLABORATION

Sa’Cha by Pang is taking its Latin-Asian soul to Salvaje this October for Amigos, a culinary collaboration between chefs Nicolas Badran and Koyi M. Tanabe that brings together friendship, shared influences and a mutual desire to cook together.

The collaboration begins on Tuesday, 20 October, when Nicolas and the Sa’Cha team take over the Salvaje kitchen in Downtown Dubai for one evening. The following night, Wednesday, 21 October, Koyi and the Salvaje team will join them at Sa’Cha in Dubai Creek Harbour, turning the collaboration into a two-way exchange between two kitchens with a natural connection through Latin American flavours and Asian technique.

Both evenings will feature the same specially created menu, giving guests the opportunity to experience the collaboration at either restaurant.
Sa’Cha’s chef Nicolas said: “Taking over the Salvaje kitchen is a chance for us to bring Sa’Cha’s cooking to a different part of Dubai and introduce it to diners who haven’t visited us yet at Dubai Creek Harbour.

“We’ve created a menu that brings together the flavours and techniques that define our approach at Sa’Cha, with a few new ideas developed especially for these dinners. I’m looking forward to sharing what we do with a new audience at Salvaje, then welcoming Koyi and his team to our kitchen the following evening.”

Both chefs spent time working in Lima, Peru, in kitchens that helped establish the country’s reputation on the international culinary stage. Koyi cooked at Maido, while Nicolas worked at Astrid y Gastón. Their paths eventually crossed in Dubai through a mutual friend, and a shared respect for each other’s work has since developed into a desire to cook together.

Salvaje’s Tanabe sees the dinners as an opportunity to bring different culinary traditions together.

“This collaboration is a great opportunity to bring different cultures and culinary traditions together. Working alongside like-minded chefs who share our passion for blending cuisines allows us to create something truly special. We’re excited to bring the best of both worlds to the table and showcase our creations at both venues,” he explained.“I think in our industry, now more than ever, showing camaraderie is essential to support each other’s businesses too. This collaboration is a testament to that.”

For Sa’Cha, the collaboration reflects the restaurant’s wider philosophy of cooking without being confined by a single culinary category. Founded by Malaysian-born chef Pang alongside Colombian-born Nicolas Badran, Sa’Cha brings together Asian technique, Latin American flavour and the personal experiences of its chefs.

At Salvaje, Peruvian-born Koyi brings his Nikkei expertise to the fore, drawing on the relationship between Japanese and Peruvian culinary traditions. The connection between the two restaurants is rooted not only in their menus, but also in the chefs’ shared appreciation for the ways different cultures can inform and enrich one another.

Rather than approaching the dinners as a conventional guest chef takeover, Amigos is built around the idea of friends coming together to cook. Sa’Cha’s opening-night takeover at Salvaje sets the stage for a collaboration that extends beyond a single dinner, with the return evening at Sa’Cha giving both teams the opportunity to welcome guests into their respective culinary worlds.

The specially created menu moves between Latin American and Asian influences, with dishes including tuna ceviche with bone marrow leche de tigre, wagyu tataki with aji limo ponzu, foie gras aji de gallina gyoza, lobster anticucho and char siu picanha. Main courses include sakana nitsuke, a Latin American tamal, arroz titote and slow-cooked wagyu short ribs with rendang sauce, followed by pan de muerto ice cream with citrus crumble, mandarin gel and marinated guava.

With limited seating available and reservations required for both evenings, Amigos offers guests the chance to experience the collaboration at either Salvaje or Sa’Cha, with the same menu served across both nights.

THE DETAILS

Amigos: Sa’Cha by Pang x Salvaje
Menu: The same specially created collaborative menu will be served on both evenings. Limited seating; advance reservations are required
First evening: Tuesday, 20 October 2026
Location: Salvaje, Address Residences, Dubai Opera, Downtown Dubai
Time: From 8pm
Price: AED295 per person, excluding municipality fee and service charge
Reservations: reservations@salvajedubai.com or +971 52 697 1356

Second evening: Wednesday, 21 October 2026
Location: Sa’Cha by Pang, Promenade Level, Address Creek Harbour Hotel, Dubai Creek Harbour
Time: From 8pm
Price: AED295 per person, excluding municipality fee and service charge
Reservations: +971 58 973 8806 or Sa’Cha’s website