Executive Chef Carlos Pardo Figueroa curates four-course dinner at The Ritz-Carlton Kuala Lumpur
Peruvian cuisine exploded onto the international culinary stage only a couple of years ago, and in Malaysia, variations of it can be found in a handful of restaurants. But over the next nine days, from 26 November to 4 December, sample classic Peruvian food at The Ritz-Carlton Kuala Lumpur prepared by Executive Guest Chef Carlos Pardo Figueroa.
In celebrating the 30th anniversary of diplomatic ties between Malaysia and the Latin American country, the hotel, in collaboration with the Embassy of the Republic of Peru, will showcase the nation’s culinary heritage through specially-curated menus by the Lima-based chef.
For the four-course dinner served at the elegant dining room, The Library, Chef Figueroa has included his signature dishes such as the classic lomo saltado and white cream ceviche. His dishes will feature organic products including ingredients flown in from Peru such as quinoa, aji chillies, camu camu, kiwicha and others.
Dinner will be paired with wines from Spain and Italy, while an apéritif of Pisco, Peru’s national drink, in the flavours of lime, strawberry and passion fruit has been flown in exclusively for the occasion from Demonio de los Andres: Quebranta and Acholado in Tacama, the oldest vineyard in South America.
“I am here to share a little bit of our culture. Peru is a versatile country with a lot to offer. We have such a variety of indigenous ingredients but it’s not possible to bring all of them here,” says the 29-year-old chef, who teaches culinary arts at Universidad San Ignacio de Loyola.
The four-course dinner starts with an amuse-bouche of octopus with olives, followed by a trio of appetisers, comprising quinoa tabbouleh with balsamic and avocado mousse; causa rellena (a layered potato dish) of avocado, tuna and acevichado sauce; and white cream ceviche with brûléed sweet potatoes and corn.
There are three choices for the main course – aji de gallina, creamy shredded chicken served with mashed potatoes, olive sauce, pecan and Parmesan; swordfish anticucho with cumin sautéed corn, Peruvian onion salad and grilled potatoes; and a classic lomo saltado on a bed of huancaína risotto. Dessert is a pudding of quinoa and rice, topped with purple mazamorra and glazed fruit.
Chef Figueroa graduated from Le Cordon Bleu and holds a Bachelor’s Degree in Culinary Arts and Food and Beverage Management from the prestigious Institut Paul Bocuse. His dishes are flavourful and fresh, with the right amount of spices. If you can’t make it to Peru for a taste of its traditional dishes, then this experience is not to be missed.
The four-course dinner is priced from RM250 and the Sunday Roast, which Chef Figueroa will also be preparing, is from RM198. Dinner is available from 7 pm and Sunday Roast from 12 pm. For reservations and enquiries, email firstname.lastname@example.org or call +603 2142 8000.