Buenas tardes! We had the pleasure of experiencing The Ritz-Carlton, Kuala Lumpur’s latest culinary event in collaboration with the Embassy of the Republic of Peru, called the Peru Mucho Gusto – A Peruvian Culinary Showcase, created by guest Chef Carlos Pardo Figuera. Read on for a preview of what to expect and see if you’d be interested to have a taste of Peru right here in Kuala Lumpur.
You start with three appetisers because Chef Carlos wants to showcase as much as he can, we had Quinoa Tabbouleh, Causa Rellena and White Cream Ceviche made with swordfish. The Quinoa tabbouleh had balsamic vinaigrette, crispy cheese and avocado mousse and it tasted healthy in a good way. We absolutely loved the avocado mousse that tasted indulgent yet guilt-free.
As for the Causa Rellena, the potato was filled with avocado, tuna and a cevichado sauce which is not far off the type of spicy mayonnaise sauce typically used in sushi rolls. Causa (the potato portion) is said to be derived from the old Incan Quechua word kausaq, which means “giver of life”; while Rellena is the Spanish word for “stuffed” or “filled.” The potato was soft while the tuna and avocado were unquestionably fresh.
Possibly the most famous Peruvian dish in KL, the White Cream Ceviche was a real treat. Chef Carlos used fresh swordfish, brûléed sweet potatoes and corn to create this tangy, slightly sweet and overall delicious ceviche.
When it came to choosing our main course, we couldn’t resist going for the risotto. While risotto didn’t originate in Peru, it was all things a Peruvian-inspired risotto should be and then some with the twist of adding a classic lomo saltado. Lomo saltado is a popular Peruvian stir-fry dish which usually combines marinated strips of sirloin with onions, tomatoes, garlic and even french fries (though in this case the fries were omitted).
The risotto itself was creamy, rich and more on the tender side, which we liked. The lomo saltado had a nice beefy flavour from the tender meat, slight sweetness from the onion and tomatoes and eating both together was enough to keep us saying Peru Mucho Gusto over and over again.
To end things on a sweet note, dessert was a Mazamorra morado with quinoa and rice pudding. Mazamorra morado is made from purple corn and fruit (hence the vibrant purple colour) that’s thickened to a pudding-like texture with potato flour or corn starch. The powder that you see is cinnamon, which made the dessert taste a little festive. Sticky with a consistency similar to bubur cha cha, the Mazamorra morado was sweet but not too sweet, and made for a really filling dessert as far as desserts go.
We learnt a lot about Peruvian cuisine and flavours from just this one sitting, and we highly recommend that you give it a try if you’d like that too! The Peru Mucho Gusto – A Peruvian Culinary Showcase is currently ongoing at The Library until 4 December 2016 only, so make those reservations fast. Prices for a four-course menu start at RM250 nett per person and there’s even a Sunday Roast with a Peruvian twist option at RM198 nett per person.
The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168, Jalan Imbi, Kuala Lumpur 55100 Malaysia, +60 3 2142 8000