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2015-09-12
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I love Peruvian food but there are not many in Hong Kong.Tried this place because it was new and it serves Peruvian fare.Here was what we had:★☆★☆★☆★☆★☆★☆★☆★☆Crispy sweet potatoes:Started off with these sweet potato crisps which looked the same as crisps, they were hard and sweet.★☆★☆★☆★☆★☆★☆★☆★☆Grilled beef heart Anticucho marinated in chili corn puree:I found this tantalizing because there were lots of different flavours going on and there was a strong taste of cumin.★☆★☆★☆★☆★☆★☆★☆★☆Japanese o
Tried this place because it was new and it serves Peruvian fare.
Here was what we had:
★☆★☆★☆★☆★☆★☆★☆★☆
Crispy sweet potatoes:
Started off with these sweet potato crisps which looked the same as crisps, they were hard and sweet.★☆★☆★☆★☆★☆★☆★☆★☆
Grilled beef heart Anticucho marinated in chili corn puree:
I found this tantalizing because there were lots of different flavours going on and there was a strong taste of cumin.★☆★☆★☆★☆★☆★☆★☆★☆
Japanese oyster with lime and squid ink foam:
The oyster was different and I like the way it had dark grey squid ink foam with strong lime that made it appetizing.★☆★☆★☆★☆★☆★☆★☆★☆
Seared beef flank, banana confit, quail egg nigiri:
The rice beneath it was mixed with banana so it was savoury and sweet with a small poached quail egg on top.★☆★☆★☆★☆★☆★☆★☆★☆
ohnibe fish, leche de tigre, sweet potato and crispy calamari rings:
This dish was refreshing as well with bold lime juice and silky pieces of ohnibe fish.★☆★☆★☆★☆★☆★☆★☆★☆
Suckling pig, edamame tacu tacu, nikei chalaca:
The suckling pig was really tender that the texture was more like chicken and the rice beneath it was really similar to thick congee.★☆★☆★☆★☆★☆★☆★☆★☆
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