Friday, 1 June 2018

Central Restaurante, Lima, Peru

I feel grateful to have had the privilege of dining at one of the best restaurants in the world, Central Restaurante last year. This restaurant has been bursting with top awards as well as holding the title of "Latin America's Best Restaurant" for the past three consecutive years. So what's it like to eat here?
Dinner at Central was more than a meal, the menu will take you to different levels and altitudes. It was an enchanting culinary journey from the Pacific Ocean to the high mountains of Andes, exploring and discovering the diversity of its ingredients. Dishes were presented like art and each one an adventure for your tastebuds. It was a tantalising world of unique flavours and every bite was heavenly.
*Central Restaurante is moving to a new location in Lima this June 2018.

the studio 


Rock Mulluscs
Sea snail. Mussel. Sargassum. Limpet (-10 M)
Under the sea we had Sargasso seaweed cracker served with dip made from sea snails, mussels and limpet.



Thick Stems
Olluco. Chincho. Onion. Field Mustard (3500 M)
We are now at a higher altitude. The soup came with a sample of Olluco (pink root vegetable).



Waters of Nanay (part one of two dish)
Piranhas. Cocona. Achiote. Huampo Bark (680 M)


Waters of Nanay (part two of two dish)
Piranhas. Cocona. Achiote. Huampo Bark (680 M)

Forest Cotton (part one of three dish)
Churo. Gamitana. Pacae. Llanten (300 M)

Forest Cotton (part two of three dish)
Churo. Gamitana. Pacae. Llanten (300 M)

Forest Cotton (part three of three dish)
Churo. Gamitana. Pacae. Llanten (300 M)

High Jungle (three part dish)
Went high up in the jungle with Macambi. Cassava. Copoazu. Air Potato (2,800 M)

Cassava (one of three part dish)

High Jungle (two of three part dish)
Macambi. Cassava. Copoazu. Air Potato (2,800 M)
Love the smokiness of the coca infused butter, it smelled and tasted wonderful.

High Jungle (three of three part dish)
Macambi. Cassava. Copoazu. Air Potato (2,800 M)

Sample of air potato.
Large but light, this air potato grows high up in a climbing plant in the jungle.
Marine Soil
Sea Urchin. Pepino Melon. Razor Clam. Seaweed (0 M)


Land of Corn
Kculli. Purple. Chulpi. Piscorunto (2010 M)
A cob of Piscorunto corn was brought to us to show us its beautiful bright red colour.
 

Sea Coral
Octopus. Crab. Squid. Sea Lettuce (-10M)


Low Andes Mountains
Pork. Black Mashwa. Panca Chili Pepper. Kiwicha (1800 M)

Amazonian White
Cacao. Chirimoya. Bahuaja Nut. Taperiba (400 M)

 
 Medicinals and Plant Dyes (one of two dish part)
Going back to higher altitude with Congona. Matico. Malva. Pilipili (3050 M)


After watching Chef Virgilio Martinez's Chef's Table episode on Netflix, it piqued my interest to travel to Peru. I just want to hop on a plane and head to his restaurant in Lima. Few months later, my dream of dining at Central came true and met the man himself, Chef Virgilio Martinez and his team of talented chefs.

Central Restaurante
Calle Santa Isabel 376, Miraflores, Lima 15074, Peru
+51 1 2428515

 

Wednesday, 30 May 2018

Peumayen Ancestral Food, Santiago, Chile

Peumayen Ancestral Food is not your typical Chilean restaurant. Their dishes will bring you to a tasting exploration of Chilean historic food. Each plate was unique and full of gourmet surprises, the combination of ingredients was something I had never tried before. The bread was amazingly delicious and extraordinary, definitely one of the highlights. The raw horse meat tasted surprisingly good too. We certainly had an amazing food experience at Peumayen. It was one of the most memorable meals we had during the trip.


Beans and Onions

Amuse Bouche- Horse Tartare (raw horse meat)

These Chilean breads were arranged geographically from where they originated, starting from the North (right) down to the South (left).

La Panera
Milcao-
potato bread mixed with chicharron (lard)

North to South- (bottom to top)


1. Bread served with a mixture of quinoa, onion, herbs and spices.
2. Flat bread served with goat horn chile salsa.
3. Square bread made with a mix of banana, pineapple and coconut milk.
4. Fried potato bread
5. Pea bread
6. White bean bread
7. Wheat and barley bread with Patagonian Ulmo honey
8. Potato bread mixed with chicharron or lard

Bread served with a mixture of quinoa, onion, herbs and spices.

Starters Tasting

*Rabbit, Azapa Olives, Olluco, Ocoto
*Sweetbreads, Potato & Spinach
*Tongue Pate, Ulmo Honey, Smoked Cauliflower, Merken
*Lamb Tongue with Hazelnuts
*Achawal, Onions, Mushrooms
*Razor Clams, Cuttlefish & Seaweed




Chochoca Quelen, Oxtail

A palate cleanser of Fried Seaweed served with Avocado and Goat Horn Chili Salsa.

Food from the North

Fried Corn

A hot lava rock was put into my soup to keep it at right temperature.





Dessert Tasting

*Muña Muña Slush, Fried Goat Cheese and Quinoa
*Banana Ice Cream, Pineapple and Poe
*Squash Cream and Baked Banana
*Dried Apple, Toasted Flour, Cahuil Salt and Watercress


Muña Muña Slush, Fried Goat Cheese and Quinoa

Banana Ice Cream, Pineapple and Poe
 A refreshing and delicious dessert representing Easter Island.

Squash Cream and Baked Banana

Dried Apple, Toasted Flour, Cahuil Salt and Watercress


 

(left) The Andean condor, considered the largest flying bird in the world is the national bird of Chile. 
(right) A variety of native South American maize or corn.

Eye-popping street art in Santiago.


Providencia, Constitución 136, Santiago, 
Providencia, Región Metropolitana, Chile

 Peumayen Menu, Reviews, Photos, Location and Info - Zomato