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2014-05-11
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Mayta Peruvian Kitchen, the exotic restaurant in Central, recently launches "Just for Lunch" with an great range of choices from their buffet table with desserts at only HKD118. If you are a hungry eater, you can also opt for main course for an additional HKD50! Seriously, a tiny box of salad with a small sandwich already cost you a hundred at Simply Life or Urban Bakery in Central, why not Mayta then for an even more freshly made salad?Chicha Morada - HKD48Chicha Morada is a sweet non alcoholic
Chicha Morada - HKD48Chicha Morada is a sweet non alcoholic beverage made with Peruvian purple corn boiling with pineapple, cinnamon, clove and sugar. It tasted very similar to Ribena. Below shows also the main ingredient purple corn.
The buffet table offers an eclectic dishes of ceviche, salads, veggies, corns and breads. The buffet here is rather special in a way that a chef stands at the ceviche station (behind the ice box) and makes ceviche upon order.
Soup of the daySoup of the day was served to me when I went crazy at the ceviche buffet table. My bowl of soup was adorable as an exclamation mark was drawn on it (others are just a green dot). The soup was rich, creamy and quite heavy on the palate. It somewhat tasted like potato soup.
Tuna CevicheThis tuna ceviche was the one made freshly at the ceviche station at the buffet table. The tuna was fresh, tender and juicy. Flavour wise it was interesting as fresh radish and seaweed were infused in the sauce. On top of that, there was crispy sweet ginger crunch at the bottom. This Japanese fusion ceviche totally wow me!
I tried a bit of everything on the the buffet table. The Corn Salad was stir fried with spices. This salad is a must try as Peru's special white corn - a HUGE corn when compared to normal corn, was mixed in the salad. This special corn was chewy but was rather bland in taste. I am not too fond of. The Huancaina Potato is a dish of sliced potatoes prepared again with yellow sauce chilli sauce. The potato itself was bland in taste but the creamy and cold sweet yellow chilli sauce gave an overall sweet taste to the dish. The Broccoli was not particularly special. It was for sure fresh as it was very crisp. The Quinoa Salad was interesting as fried purple potato chips were added in for extra texture. The tomato was super sweet and juicy which I love. To conclude, I like the tuna ceviche, causa and the quinoa salad on the buffet table.
"Pan Con Chicharron" - Steam Buns with Crispy Pork & Rocoto SauceAs bao continued to be the food trend, Mayta also incorporated bao into their menu. The bao here was soft and sweet. The pork belly was slightly thin but was still extremely succulent with crispy skin. The marinated onion was very sour which totally whet my appetite and squeezed every saliva out of my glands. Furthermore there was also crunchy purple potato crisps that add extra texture to the dish. Excellent!
"Carapulcra" Andean Potato Stew with Crispy Suckling PigThis crispy suckling pig is freaking evil but heavenly delicious. As expected, the suckling pig had very crunchy skin, melt in your mouth fats and tender meats! Peru sweet corn and yellow chilli sauce were used to give extra flavour to the dish. Portion was very generous, so if you are considering this for your main, you better ask your friend to share it with you. (Plus you don't want to consume all those fats by yourself!)
"Arroz con leche Maxamprrero" - Peruvian Rice Pudding & Purple Corn PorridgeTwo traditional Peruvian desserts which were meant to consume separately were found very complimentary with each other. The purple corn porridge was made with apple, pineapple, cinnamon and of course purple peppercorn. It was sweet but also quite sour and was great to pair with the pretty bland tasted creamy pudding.
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