MAYTA Peruvian Kitchen & Pisco Bar (已結業)

香港吃秘魯菜的食店買少見少。開啟Rider Radar, 四號僅僅只可偵察得到兩間食店，幸好總算是位於交通四通八達的中環區。"肯恩英雄，這間叫Mayta的食店現在每星期一都有主菜買一送一的推廣優惠呢！"原來不用甚麼Super Monday Card，任何普通walk-in 的客人都可以在星期一享用優惠，更加便捷。於是我們便選擇了星期一來到這裏....星期一的6:45pm去到食店，食客們尚未下班，我們是第一台的客人。食店燈光調校得不錯，給人cozy的感覺。食店裝修西化。要感受得到秘魯的異國風情，大概約略只可從牆上的布條掛飾及我們餐桌背後牆架上的酒壺擺設感受得到。其實食店除了主打秘魯菜色 (Peruvian Kitchen)外，另一強項是酒。食店中央便是酒吧的位置 (Pisco Bar)。酒牌上有很多不同類型的酒類頂目。皮斯可(Pisco)更是在秘魯非常流行的烈酒。對酒有興趣的朋友有機會都值得一試。原來牆架背後便是食店的廚房。可撇見厨師正為今晚的食物作準備。麵包來了，只是室溫的麵包，質感不算軟熟，不過可以吃到濃郁的香草味，感覺不錯。主菜之前先點一道頭盤。早知道Ceviche是秘魯菜中很出名

星期五晚跟朋友吃飯, 一行五人, 找到這間在籣桂坊的袐魯菜。預先訂了枱, 7:30PM 去到, 還不是太多人。先來面包, 加了香草的, 味道不錯, 略嫌口感不足。Pork Ribs Chaufa $178其實即係豬肋骨, 睇返餐牌, 是用义燒醬，至於炒飯, 用了很多香料, 有點乾, 好像在吃印度飯。Chicharron De Chancho $178呢個其實係燒豬腳,皮脆肉香, 底下的薯仔, 不知道是薯仔的品種還是煮法的關係, 第一口吃, 有點像栗子, 總之吃不出是甚麼, 要找回餐牌才真相大白。Lomo Saltado Completo $198這個大雜薈, 竟然成了全晚大家一致認為最好的!SERVER　提示我們要先把荷包蛋弄碎，跟薯條，牛肉，香蕉（對，是香蕉）等等混在一起。感覺又新鮮，　又奇怪，味道又算不錯，新嘗試。Chicharron De Calamares $118剛好五圈, 一人一圈。有點乾, 有點燶, 不過不失。 Pam Con Chicharron $138很中式的一款, 夾了一塊超肥五花腩, 一大塊烤紫薯片(即乾蔬菜片), 還有些 pickles, 真的沒有甚麼特別。由

My friend got a reservation in advance so we didn't have to wait. The restaurant is spacious, nicely decorated wooded floors and furnitures with pretty Peruvian/ Persian designs. That are glasses everywhere that allow u to take a peek at the busy streets of Lan Kwai Fong while u enjoy ur meal. we arrived at 12 pm. To my surprise , the restaurant was quite empty, while only 2-3 tables occupied. I was quite worried abt the food quality then but after I tried to food myself that worry just went awa

Ever since I tried Peruvian food a few years ago, I haven fallen in love with it,   so I don't know why it has taken me so long to visit Mayta. Environment & Hygiene:It had quite a nice set up inside. It was spacious inside, with some nice decorations. I liked how one side of the restaurant was more romantic looking, whereas the other side was more causal and relax looking. Hygiene was okay. Service:The service was excellent. I liked that the chef took time to ask us how the food was, and was at

對於我這個喜歡品嚐天下美食的遊子，自然四圍去找。輾轉找到了秘魯菜，這是香港人覺得很冷門的菜式，但既然香港已有秘魯菜的餐廳開業，就覺得很好奇，剛剛今年生日很想吃一些從未吃過的菜式，愛妻知道了，就幫我找到這間Mayta的秘魯餐廳並訂了枱。之前我對秘魯的印象，都是印加帝國的歷史、近代出任秘魯總統的日本裔藤森謙也......而已。之前在網上看了一些秘魯菜的資料，原來秘魯菜受到日本菜不少影響，不過今次在這餐廳吃生日午餐，就讓我發掘了更多秘魯菜的神秘面紗。餐廳很有印加民族色彩，由裏面的木建築和手織布便可感受到。之前有網友提及這裡有semi buffet，但我倆去到卻發現已沒有了，取而代之的是兩道菜的set lunch。不過，一品嚐之，卻真感受到秘魯菜的美妙！每個set可選一款冷或熱的前菜，再配一款主菜，有$118及$198兩種價錢。前菜我倆揀了Ollita de mariscos (Seafood in casseroles) 和 Pan con Chicharron (Braised Pork Sandwich)。前者是用多種香料加上牛油、辣椒煮成的海鮮小鍋，主料有魷魚和香菇，酸辣兼備，又不失主

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

如果你想食秘魯菜，除咗自己煮外，那你只有去香港區才可食到，因為暫時全港只有兩間秘魯餐廳都在中環，一間在Soho區，而另一間在蘭桂坊，亦是今次朋友約會我午膳的地方，因她朋友想找我談一談公事及合作事宜。Mayta環境很清靜，最啱傾公事，枱櫈都是用實木做的，乾淨及有一種舒服的感覺。呢度有午巿自助餐，每位$118(未計加一)，包括有是日餐湯、廚師精選自助餐食物、另有甜品，但不包飲品，不過有冷熱水供應。如食量大的可加$50要埋主菜，加$20要咖啡或茶，侍應建議先吃自助餐食物，不夠飽才加主菜。首先侍應奉上蕃茄湯，未談公事前，先喝湯，好濃蕃茄味，幾好飲。之後行去取食物，原來都有十幾款食物，見到有麵包、白菜炒雜菇、粟米西蘭花。藜麥沙律、野苣涼拌菜沙律、烤茄子、青荳炒雜椒。日式呑拿魚粒、生牛肉片、薯仔配秘魯地道芝士醬。甜品有蛋糕、酸奶、不同的生果等。大部份食材以蔬菜、雜椒、雜菇類為主，如是素食者，是不錯的選擇。印象最深刻覺得好食是生牛肉片同呑拿魚粒配上日式醬汁，因為估唔到午市自助餐，都有得食到呢啲美食;生牛肉片，配上洋蔥更能突出其鮮味;呑拿魚粒，雖不是上等貨，但配上日式醬汁後又覺得好清新感覺;另外藜麥(

自上回與秘魯的官方人員吃過一頓秘魯菜，發現秘魯菜真的很好味，所以近月都四出尋找可以吃到秘魯菜的地方。在香港，其實能吃到秘魯菜的地方不算多，是日bubeee選了位於中環蘭桂坊15號協興大廈3樓的MAYTA Peruvian Kitchen & Pisco Bar。這裡的環境很優雅，配以柔的光線和蠟燭，是一個Fine Dining 的好地方。看了一會兒菜單，我們由前菜點到甜品，共有八道菜式。（其實吃起來的份量不算很多，可能是我們胃口很大？）先說說第一道一定要叫的是 Ceviche/ Tiraditos（因為真的很好味唷。），這兩款都是魚類相關的食品，Ceviche是fish marinated in lime leche de tigre，Tiraditos是sashimi style cuts marinated in lime leche de tigre。我們今次選了Ceviche，Ceviche簡單點的描述就是將魚切粒，再配以不同的醬汁。我們點了Trio套餐（HK$268），可以一次過吃到三種不同的魚類，分別是Clasico、Nikkei和Chifa。第一杯（Clasico）是鱸魚

很有特色的秘魯菜。午市buffet抵食有誠意。乳豬及雞胸都很美味。誠意推介。Great quality Peruvian cuisine.Very friendly service;Reasonably priced;Highly recommended. Decor:Very exotic decor with a lot of Inca style potteries. Widely spaced out tables. Comfortable. Should be pretty good for drinks too.Lunch menu:The four of us ordered the lunch buffet plus a main course. Head chef Eduardo was in charge of the buffet corner. He was extremely friendly and was very willing to explain the dishes to us.The buffet was comprehensive: Gril

雖然從來不敢以達人自居，但就絕對喜歡和太太間中四處去發掘一些特別的菜式作為嚐試，希望品嚐各地不同食物和領略各種不同國度的烹調方式，這回揀選了秘魯菜，雖然從未到過南美洲旅遊，但在美加也嚐過墨西哥菜，今次要看看秘魯菜的特式，看能否分辨出它與墨西哥同是南美國家，他們的菜式用料和烹調方式到底有多少分別。一早訂好位，星期六下午六點準時去到這店，樓下的招牌並不起眼，上到樓上，入了門口眼見的是以一個長吧檯放於餐廳中央位，周邊設有餐桌，可供中環人飯前先來飲一杯，再坐下用餐，燈光柔和，環境優雅，坐位尚算寬敞，我們被安排坐於窗邊，當我向前直望時，發現原來裏邊還有一個用裝飾架分隔開的半開放式廚房，可以眺望廚師在內裏準備食品的情況。來到秘魯餐廳，見酒牌上有秘魯紅酒，名字為Tacama Terroix，我當然不會錯過，點了飲料再慢慢研究其他食品，這紅酒酒身不算厚，果香味較重，同時略帶半點木瀝味，尚算順滑，清香中有木味，以餐桌酒來說，已算不錯。太太見我飲秘魯紅酒很滿意的樣子，就非常體貼地先叫了一個Anticuchos~Chicken給我佐酒，這是一個串燒的雞肉 ，用上廚師秘制約醬汁，入口雞肉鮮嫩，醬計味道有三分似

This is the only reason I like Hong Kong!There are so many international restaurants nearby without needing to travel far!Mayta has some quite nice Peruvian dishes which is why I have been there quite a few times.Some of the dishes were quite chinese such as the rice pudding with red beans.The soup was quite boring because it was mushroom soup, but the Peruvian corn was cool, they were like giant pieces of sweetcorn and were chewy and hard like purple sweetcorn.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Pan Con Chi

I've eaten here twice now, and had similar experiences and reactions to the food.1)  Be prepared for arctic air-con.  The waiter told us he would turn down the gale blowing on us, but nothing changed.2)  The pisco drinks are great.    On the first visit, we had (white) wine with the food, and this time we drank the pisco sours.....I actually thought the sour was a better accompaniment for the food than was the wine.3)  The ceviche (marinated raw fish) is delicious and interesting.  Get the trio

Pre booked to come for dinner, but ended up turning up early and sitting at the bar... 10 minutes later whilst trying to figure out which pisco option to go through, a table opened up and we were seated and ready for food!Started off with the corn cake which was so so.. Not so much taste, and probably could've been better served with more mushroom, but thats just personal preference. Probably a bit dry for my liking. Also tried the nikkei tartare which was quite nice. Kind of like a spicy salmon

今日同馬騮仔路過老蘭，本來想去肥佬(Harlan 間the Gold)度食飯，行到佢樓下望到對面協興三樓換咗招牌，咦，有新嘢就梗係試試喇。上到門口見個鬼婆熟口熟面，馬騮仔都話好似見過佢，佢話鬼婆好少咁.......矮！一問之下原來喺Laris見過，再問原來係Dinning Concept Group嘅新餐廳。間餐廳叫Mayta，食秘魯菜，肥龍對秘魯菜冇乜認識，食來食去都係個幾味大路嘢，Choclo (深紫色的土產玉米)，Ceciche (檸檬醃生魚) Anticuchos(串燒)。Mayta個菜單並不複雜，基本上地道的都有。頭盤推介Causas, 三個mashed potatoes ball 有三種topping。Gratin Scallops 煎帶子，上菜時有點西班牙Tapas風味，帶子兩邊煎封，中間透明，廚師控制火候到家。主菜點了Arroz Con Pato,此乃啤酒燴飯配油封鴨腿，好味，但略嫌未夠粗獷。另點了Hot Rock Ceviche，此乃海鮮什燴，湯底味道有點像冬陰公，但比冬陰公淡，正好突出海鮮的鮮味。期間見隔離枱食Carapulcra(乳豬)睇落唔錯，下次可能試試！食完

Date night on a Tuesday. I booked way in advance to ensure a table. The ambience was nice - dark wood, lots of pottery on display, decent-sized tables that were well spaced apart, and scaffolding outside the window. Which isn't too bad, considering all you're looking at is the back of yet another building in this concrete jungle, you're not missing out on much.The pisco list reads like a juice bar menu with lots of fruity flavours. I debated between the classic pisco sour and the Mayta and went