FLAVOURS OF PERU

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

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.