FLAVOURS OF PERU

The Ritz-carl­ton, Kuala Lumpur show­cases the South Amer­i­can na­tion’s clas­sic dishes at The Li­brary.

Robb Report (Malaysia) - - Savour -

Peru­vian cui­sine counts as among the world’s most di­verse, thanks to the fu­sion of in­dige­nous In­can culi­nary tra­di­tions with im­mi­grant cul­tures. This mul­ti­fac­eted South Amer­i­can cui­sine was show­cased at The Ritz- Carl­ton Kuala Lumpur’s The Li­brary.

Guest chef Car­los Pardo Figueroa from Lima pre­sented a four- course menu (from RM250 per per­son) fea­tur­ing clas­sic Peru­vian dishes given the gourmet treat­ment, along with fruity cock­tails made with pre­mium pisco from De­mo­nio de los An­des, South Amer­ica’s old­est vine­yard.

The amuse-bouche of baby oc­to­pus dressed with a creamy, savoury olive sauce was fol­lowed by an ap­pe­tiser trio of earthy, punchy quinoa tab­bouleh with av­o­cado mousse and crispy fried cheese, a maki-shaped potato roll with av­o­cado and cu­cum­ber topped with raw tuna and pi­quant ace­vichado sauce, and floun­der ce­viche.

Of the three mains, I chose stir-fried sir­loin strips with risotto cooked in a rich cheese sauce called hauncaina, which was ab­so­lutely de­li­cious. The other two were creamy chicken pre­pared with the Peru­vian aji amar­illo pep­per and served on mashed pota­toes, and tasty sword­fish ke­babs with onion salad, grilled pota­toes and cumin-sauteed corn. Dessert was a sweet and creamy quinoa and rice pud­ding topped with pineap­ple bits and cin­na­mon- spiced Peru­vian pur­ple corn gel. This com­fort­ing dish was a de­light­ful end to the show­case. www.ritz­carl­ton.com ≠

Guest chef Car­los Pardo Figueroa pre­sented a four­course menu.

Clock­wise from above left: Spicy Creamed Chicken; Quinoa, Rice Pud­ding; Car­los Pardo Figueroa. Fac­ing page: Fish Skew­ers.

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