Chicha (Closed)

秘魯位於南美海岸的一個國家，大概是因為近海的關系吧，秘魯菜總是圍繞着海鮮。在此先要多謝家嫂的介紹，要不然很難找到一間"特別"的菜式去慶祝大少的生日。先說一說Chicha 給我的一個特別經驗吧，平常餐廳都會在用餐當政或前一天來電去確認預約的，Chicha 則是發一個SMS 來，如果確認便需要回覆或主動致電餐廳。大少姐這樣懶的人當然是選擇用SMS回覆啦，事實上已忘了有多久沒有發過SMS，這期帳單又多$0.5了（笑）。這是我與大少慶祝的第三個生日，亦是最懶的一個。往年？早兩個月就密密準備驚喜，選好餐廳。這一年，只是簡單的為他做了一個最愛的蛋批(Quiche)及安排晚飯（除了Chicha還有台北那頓Cuisine M 呀）。真想不到三年就已經懶惰至此，未來三十年要怎麼辦呀？話雖如此，其實大時大節以外，我更喜歡沒事沒幹的時候送點小驚喜小禮物，這不是更甜蜜嗎？可能是星期五會比較旺吧，訂了七時，她說九時便要交檯。一開始還以為要趕著吃，最後不消一小時我們就完成用餐了，太不浪漫了！我們被安排坐在吧檯，面對著OPEN KITCHEN卻沒什麼油煙，看著廚師們煮食擺盤其實是頗特別的。又是喝點小酒的時候了，他點

兩個月前才第一次在食店MAYTA嚐過秘魯菜，感覺良好。但沒想到MAYTA就在英雄光顧不久之後宣告結業....莫非是英雄們脚頭不好？？ 沒有了MAYTA, Chicha便成為城中碩果僅存的秘魯菜館。今次光顧Chicha的原因，主要有兩點：1. 根據仮面情報， Chicha剛在2015 Restaurant Week拿到最佳menu的獎項。2. Chicha剛亦正在某團購網站做午餐的團購，為時兩個多星期。湊巧這個星期六的下午有空，便趕快買過團購套票來到這裡。不知Restaurant Week的午餐menu是怎樣，但團購套餐上標明$195的午餐可以$98就吃得到(已連加一)，似乎比Restaurant Week $118+10%的午餐更為吸引。當然，價錢不可代表一切，還是親身感受才可以知道是否值回票價。十二點前來到Chicha, 食店剛開始營業，未有很多食客。食店一邊的盡頭是酒吧的位置，外邊放著幾張高脚凳，可想像到這兒晚上紫醉金迷的蘇豪生活。我們被帶到開放式厨房前的bar枱位置。雖然是bar枱，但不會覺得太擠迫。店內播放着充滿節奏的西方音樂，員工笑容可恭，用膳環境很是舒適寫意。坐在開放

We used to live in Chile and eat a lot of Peruvian food.  Having visited friends in Peru, we came to love it and crave it from time to time.  We visited Chicha during restaurant week and took advantage of their lunchtime menu.  We received a mixed meal with highlights and disappointments.First we opted for a tuna causa.  Causa is a typical Peruvian dish made of mashed potato anda variety of potential toppings.  This one had some avocado and tuna tartare on top, garnished with tobiko.  It was rea

As a preview to our Peru trip scheduled for May, my friend and I decided to have Peruvian food. OpenRice recommended two choices and Chicha seemed more popular. And so here we were. Looking in from outside, the restaurant seemed a little intimidating. It was quite dark and figuring out how to open the entrance door was also tricky. I sure did not look smart that day. Haha... For this outing, I made a reservation a few days before. The staff made it sound so important to do so. I even received a

To be honest I came here just for the Peruvian donuts which are made with sweet potatoes.★☆★☆★☆★☆★☆★☆★☆★☆★☆★PICARONES:FRIED SWEET POTATO DONUT WITH ORANGE SPICED SYRUPOn first taste, they were weird, they had this acidic bitterness to it which was wrong.After I spoke to the Chef he tried it and told me that the yeast was not cooked.Anyway he said he would make another one but the problem was he didn't personally redo the flour mixture hence the kitchen staff used the same batch of flour which ha

The scallop ceviche - HKD75/pc was one of the best dish of the night. The sauce, infused with Aji Amarillo butter, soy, honey and lime was creamy and utterly flavourful. The scallop was insanely smooth and sweet! The spring onion sprinkles topped a herby freshness to the dish. I can have tens of this!The causa at Chicha tasted much nicer than the ones at Mayta Peruvian Kitchen. I was very impressed with the causa as the potato ball was heavenly smooth and the topping was excellently paired, each

早前的拍攝 , 我們走到來中環卑利街的一間售賣秘魯菜的食店 , 依太座的說法是路程很容易找 , 只要懂得那間出名的蔗汁店在哪 , 再往下走便行 ~ 店方餐牌至於食了甚麼秘魯菜 ...Ceviche de Corvina :把海鱸魚肉切粒並浸在 leche de tigre 處令它熟成 , leche de tigre 的做法家家不同但基本是要以 key lime juice, onions, hot pepper, salt 為中心 ~ 海鱸魚熟成後再加入秘魯粟米粒、蕃薯粒、紅洋蔥絲伴食 ；秘魯粟米粒的質感與平時食開的不一樣 , 質感稍硬而且是較重澱粉的 , 好容易飽肚 ~ Ceviche de Mixto :另一樣較為 classic 的秘魯美食 , Mixto 其實是雜錦海鮮 , 有蝦、魷魚、八爪魚、帶子 , 今次運用的 leche de tigre 是加入了薑 , 另外再用熱情果汁及蜜糖去增加層次味道 ~ Causa de aji de gallina :在紫薯上加添了辣醬汁雞肉絲 , 那個黃色的辣醬汁是源自秘魯的一種黃辣椒 , 還伴有鵪鶉蛋、牛油果及黑橄欖來增強風味 ~Sof

Sometimes I appreciate Restaurant Week HK a lot as a good induction for me to try some lunch set in the weekdays. The worst part of me is just toooooo lazy while still complaining there's no deadline to clear up my resto-wishing-list. OK, soooo!!! a good reason to try a not-new restaurant in Central and in a good price, good deal Sometimes, the restos are not designed for a sitting-down and serious meal (even not lunch), recently experienced two, and Chicha is one of the two. It is hidden in th

有天突然想起一個飲食節目教煮Ceviche，想試試，於是搜尋秘魯菜，找到Chicha。隔兩天，男友說已為我倆11月的慶祝夜選好地方，帶我去試很特別的菜。心想，不會這麼巧合吧⋯⋯"咩菜咁特別？""我地去試秘魯菜。""唔係咁橋掛，我最近有間想試。""叫咩名？"有點難以置信。原來不經不覺地，我們已慢慢地變得心有靈犀。燈光很暗，有種不其然的神秘感，配合我們的心情，為首嘗秘魯菜更感興奮。被安排到吧枱的座位，喜歡吧枱可以坐得近一點，又可以看大廚表演。簡單的材料左拼右拼，放在碟上，就變成了面前的佳餚，像魔術般。餐牌上的名字都很新鮮，很多不常見的食材和醬汁。Ceviche - Corvina (Sea bass, choclo, camote, red onion and classic leche de tigre)有3款ceviche，三心兩意，最後決選了corvina，第一次食先試試classic的味道。Leche de tigre，老虎的奶，就是秘魯菜中用以醃海鮮的汁，以青檸為主。弄成小圓球的蕃薯(camote)，又滑又清甜。Choclo就是加大版粟米，沒有吃開的粟米品種的甜和爽，澱粉質的感覺

又來到一晚情陷夜中環，女友再帶我到之前訪問過的店吃個飯，令我知道不止蘇豪橫街的店值得灑金，斜路上也有不少滄海遺珠。更令我期待的是，這次試的是我從未嚐過的秘魯菜。氣侯剛轉，有春睏難解，胃口不太對，女友說這就對了—秘魯位處南美拉丁地區，因其特殊的歷史背景而集合了多國菜式元素，形成口味獨特的飲食文化，能解鬱結。是晚座無虛席，只有吧檯閒著兩位，正好！這更能近距離看著廚子煮菜，懂得的也知道這比普通座有種說不出的風味。Chicha位於卑利街，黑色店身於日間不太明顯，但一入夜就變得出眾。店內均是高身椅，木身天花，有幾分南亞風情。Causa - Aji De Gallina, Squid & Black Cod女友極力推介前菜Causa，上碟顏色鮮豔，非常精美，係齋睇都正嘅食品。菜牌上有三款Causa可揀，我們叫哂三款以一飽所有。睇見廚師認真地由空碟再慢慢將食物堆砌上去，有種監工建屋嘅感覺，不知怎的三兩下手勢，食物就搞掂。唯一慢鏡頭動作就係清潔碟邊兩秒，才有暇定睛。Aji De Gallina(中)是秘魯名菜之一，名字為西班牙文"Chili Pepper Chicken"辣椒雞的意思。顏色帶黃，係因為

Restaurant Week時，曾經在某餐廳訂了一張枱打算吃午餐的，但最後都是沒有去，不知道與這間餐廳無緣或是甚麼，訂過幾次，每一次最後都是取消。當restaurant week完了時，有數間得獎的餐廳會來多次restaurant week的；那天在找餐廳拜訪，無意間看到Chicha，反正平日都少吃秘魯菜，於是便訂座了；本來，應該要取消的，但還是去了。從公司走過來，只需數分鐘的路程，十分方便。店舖面積頗大的，分了兩邊，一邊是高枱，一邊則是圖中這樣；很喜歡這個沙發，其實我很想家裡是這種沙發，真的很美，但可惜，坐得並不舒適的，所以想想好了，外表和內在之間，我還是會選擇內在的。這個燈很特別，其實如果家中有這樣的一套桌椅作飯枱也不錯，不過，大些當然會更好。這便是restaurant week的menu，3道菜的午餐價錢為$158+10%，這個價錢比平日的便宜少少吧。PERUVIAN CHOCLO SALADChoclo, Broad Beans, Celery, Red Onion and Queso Fresco in Aji Amarillo Dressing印象中，真不記得有沒有吃過秘

We went to Chicha on the last day of Restaurant Week Hong Kong which was Sunday 31st Aug, the restaurant was empty and peaceful. The Peruvian dishes served were delicious with interesting blend of flavours. Staff was friendly, well informed and pregnant (haha). A complimentary dish (Crispy Pork Slider) was presented to ensure we would give them 5 stars rating, and it worked !! (haha).

I've had Peruvian food maybe only once or twice in my life, so I was excited about the new experience at Chicha. The reviews are glowing, and I'll have to agree that it's good. We got reservations for four, which allows one to take the "Inca Trail"-- a set menu with lots of options.The IT comes with all three ceviches on the menu: tuna, sea bass, and a "mixto" of shrimp, scallops, and octopus. It's tough to go horribly wrong with ceviche, but I wasn't particularly blown away by these. They were

South America has always been a place yet to be discovered, full of mysteries and exotic colors. Peru, is one of which we hardly have lots of chances to come across. Therefore, having the chance to have a taste of Peruvian cuisine is certainly an exciting experience.Appetizer: Ceviche Nikkei--Sea bass, Prawn, Scallop Marinated in Nikkei Leche De TigreLeche de Tigre refers to the "juice"in the marinade. The sauce was extremely tangy and full of exotic flavors, and tasted refreshing when sipped to

I came here on two different occasions, so I am writing the review based on both dinners There are two sides of the restaurant, the bar side with high chairs and the inner dining area. I seated at the bar area both times as I find it more relaxing.The staff was very attentive and knowledgeable of the items on their menu. They changed their menu a bit since they opened as some of the dishes my friend wanted to try is no longer available.Now the food! I collected the photos from the two nights so