The Peruvian Gastronomic Week @ The Ritz-Carlton KL

The Peruvian Gastronomic Week @ The Ritz-Carlton KL

Peruvians are nuts about food, be it from the coast, mountains or jungle.

Cooking schools are all the rage amongst the young folk in Peru, with many dreaming of reaching the dizzying heights of Gaston Acurio, the country’s best known chef and culinary ambassador. Well, there are also many Peruvian Chefs who have reached our shores in South East Asia (though not enough), and the food and culture that they bring with them is fascinating and shrouded in that irresistible South American”magic” if you like. All of which adds to its mystery and appeal.

ceviche

Be it Chupe de Camarones, or Tiradito aji amarillo, or even the Picarones – ring-shaped fritters, washed down with a glass of pisco sour, the quintessential Peruvian brandy, there is always room for more fine Peruvian cuisine in my stomach. My favourite of course is the ceviche, and I cannot wait to try the popular Latin American dish of seafood marinated with lemon or lime juice. And whenever I am spooning up a ceviche, bathed in a marinade that delivers chile heat and citrus acidity in precisely calibrated doses, I do not like being disturbed. Each mouthful has to be fully appreciated in silence. It really should be that good! Normally, Ceviche de pescado, features a firm white-fleshed fish called corvina, that is excellent and ceviche mixto adds squid, octopus, shrimp and a single mussel.

Chupe de Camarones

I also could not wait to try the Causa, the Rachi – grilled tripe marinated with ruddy aji panca peppers, the Olluquito – shredded beef with small, slippery Andean potatoes, the Carapulcra – a pre-Columbian stew with undertones of peanut and garlic or even the legendary Papas a la Huacaina..

Yes that’s right, Peruvian is the single most important cuisine in Latin America, with a repertoire of dishes maybe bigger than France and at the Peruvian Gastronomic Week at The Ritz-Carlton, Kuala Lumpur you will be able to check out all that Peru has to offer in terms of great dining. For this week in October (10th – 16th) three expert chefs from the JW Marriott hotel in Lima (Chef Rafael Lopez-Aliaga, Chef Benjamin Abarca and Chef Alejandro Sarmiento ) will showcase the finest in Peruvian fare. They started 2 nights ago, so you best we quick about paying them a visit if you are serious about fine Peruvian food. Offering an extensive menu boasting dozens of traditional dishes prepared with specially selected ingredients imported straight from Peru, The Ritz-Carlton, Kuala Lumpur will be busy providing diners with the ultimate in Peruvian dining.

The Ambassador of Peru, Mr Marco Balarezo giving his opening remarks, at the Peruvian Gastronomic Event at the Ritz-Carlton KL, 10th Oct 2012

peruvian canapes

the famous Pisco sour (alcoholic) and Chicha (non-alcoholic)

Enriched by a long history of immigration from the East and West, the pre-Hispanic cuisine developed and adapted due to influences from Spanish, Italian, Chinese and Japanese dishes, creating a fusion of cuisines and flavours unique to the country of Peru. Some of the most popular dishes on offer during the Peruvian Gastronomic Week are ‘Seco de Cordero con Tacu Tacu’ – colonial era stew with Arabian influences, ‘Chupe de Camarones’ – a simple shrimp soup originating from ‘The White City’, and of course the legendary Ceviche and Pisco Sours made from specially imported limes from Peru.

Executive Chef Rafael Lopez-Aliaga on the extreme right, heads the culinary team

These plus a multitude of other delicious traditional Peruvian dishes will be available for a buffet dinner nightly between October 10-16, 2012 from 7.30pm to 10.30pm in César’s restaurant, Level One of The Ritz-Carlton, Kuala Lumpur. Priced at RM180++ per person inclusive of two Pisco Sours, the Peruvian Gastronomic Week is brought to you by The Ritz-Carlton, Kuala Lumpur, in partnership with the JW Marriott Kuala Lumpur, the JW Marriott Hotel Lima, the Embassy of Peru and KLM Royal Dutch Airlines.

For reservations please call: (603) 2142 8000 or e-mail [email protected].

Photos of the Peruvian Gastronomic Event at the Ritz Carlton KL, 10th Oct 2012:

just can’t get enough? Pisco sours..!

the distinguished guests at the event

me, Mr Carlos Vasquez Corrales, Deputy Head of Mission of the Embassy of Peru, and Siobhan

Kind introductions by Siobhan O’Dea , PR Executive for YTL Hotels

Opening remarks by Mahmoud Skaf, General Manager of The Ritz-Carlton, Kuala Lumpur, and The JW Marriott Kuala Lumpur

Mr Ambassador gives a riveting speech

talking to the ambassador Marco Balarezo, with Dina and Miro Blazevic

Me and the most distinguished Ambassador of Peru

Causa

Causa, in its basic form, is a mashed yellow potato dumpling mixed with key lime, onion, chili and oil. Varieties can have avocado, chicken, tuna (typically canned) or even shellfish added to the mixture. Also, causa is popular in Lima, where it is distinguished by the name Causa Limeña. Causa is usually served cold with hard boiled eggs and olives. A lovely carbo starter to get your gastric juices going!

more ceviche.. my favourite!

with Ernesto Carlos and the lovely ladies

Miguel Hokama our favourite Peruvian Chef!

Buffet style Peruvian cuisine – go back for more of your favourites anytime!

Carapulcra – a stewed dish of pork, chicken, dried potatoes, red chili, peanuts and cumin served with rice..

Keny Marquez presents the Peruvian dessert.. Picarones – ring-shaped fritters, drenched in fig honey

Apparently the best way to have this, is to wash it down with the Pisco!

A great night out.. we have an entire week to enjoy these Peruvian delicacies.. I think I’ll be camping out at the Ritz for the next couple of days yet!

[Olympus logo]

Photo Credit – first two photos RCKL

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