3 week trip report (Boragó, Gustu, Astrid y Gastón, Maido, Malabar, Central, Tegui)
With the release of the Top 50 Latin American restaurant list (http://www.theworlds50best.com/latina...) and with limited local intelligence, I decided to try a good chunk of those in the top 50 in 4 countries (Argentina, Chile, Bolivia, Peru) while taking a 3 week trip through them. The following replies contain my reports from each of those restaurants
Boragó (Santiago, Chile)
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Address: Av. Nueva Costanera 3467, Vitacura, Santiago, Chile
Telephone: +56 2 2953 8893
Price (after tax + tip, excl. drinks): $130
Courses: (15 main/17 total) 1 amuse / 11 savory / 4 dessert / 1 mignardises
Price/Main Course: $9
Dining Time: 270 minutes
Time/Course (total): 16 minutes
Chef: Rodolfo Guzman (ex. Mugaritz
) Style: Avant garde Chilean / foraging
Notable: forages all ingredients within 140 miles of Santiago.
Amazing. The New Year had barely passed, and I was already having one of the best meals I could imagine anywhere. I first heard of Borago, when it was blogged by John Sconzo. Reflecting the New Naturalism philosophy of Mugaritz, noma, and In de Wulf – it was a delight to see it applied to a different set of ingredients, one I was completely unfamiliar with. I’ve heard a catchphrase used to describe these restaurants – Borago (Santiago), Gustu (La Paz), Astrid y Gaston (Lima), Central (Lima), among others – “New Andean“. [reports to come, later]. All ingredients from the restaurant are foraged within a 140km radius around it.
Borago is best enjoyed after traversing the length of Chile. I imagine travellers, fresh from 10 days in the Patagonian rainforest, or driving down the coast of Chile, or just flown in from San Pedro de Atacama in the Atacama desert, would find delightful reprises of their journeys in each of the dishes conjured up by Borago. For example, a soup made of Patagonian rainwater was served in a bed of moss. A macaron made with plants from the Atacama desert was made to look like that dry, desolate landscape. The plating was inventive, and absolutely delightful. The tastes were precise, and towards the end there was a sustained sequence of excellent and memorable dishes which rivalled anything I have experienced.
I ordered the 16 course extended Raqko tasting menu. Borago offers an 8 course option (Endemica) and 16 course option (Raqko). Rodolfo Guzman helmed the kitchen that night of 2nd January, ably assisted by Peruvian sous Tommy de Olarte and Mexican sous Sergio Meza, who has had experience at In de Wulf and noma. He:
has spent time working at noma and In de Wulf amongst other noteworthy restaurants before coming to work at Boragó. Cooking since he was just 14 years old and now still only 22, his is a name to watch. – Docsconz.
A beautiful meal, there is no better send-off to Chile than dining at Borago. Indulge on your last night before you fly back home.
1st. Nalca y Frutilla Blanca de Purén (2.75/5)
Nalca, a stemmed herb of the rhubarb family, and occasional pest plant, was presented here sliced two ways.
First in a disc, and lengthways. I did not like the lengthways slicing, which preserved the toughness of the fibres in such a way that was almost inedible.
A more pleasant thing was the “white strawberry”, in season for only 2 weeks a year (lucky me!). It tasted exactly like strawberry.
Wild dill, and a dill sauce.
2nd. Locos Cítricos (3.75/5)
Locos, a false abalone (actually a sea snail), is usually served with olive oil and mayonnaise (how I had it earlier that day at Aquí Esta Coco)
Here the idea, explained to me by Meza, was to avoid masking the taste by adding a lot of mayonnaise, but to pair it with citrus. Lemon balm leaves, bits of lime peel, blitzed 12 times and reduced to paste dabs, sprinkled with parsley and a sweet hunk of citrusy paste in the middle made of an endemic herb.
Pleasant, though I felt the locos here had a bit less sweetness than the ones at lunch .
Jugo de Pepino-Aceite de Oliva (3,4)
Delicious. Cucumber and olive oil.
3rd. Verdolagas al Rescoldo y Yogur de Pajarito (3.5/5)
Purslane, cooked like a meat straight on the grill. Yoghurt with kefir.
While I enjoy the direct grilling technique applied to beets and carrots, I didn’t think that this purslane had enough sugar or chemicals to react deliciously with the heat. It was still a bit tasteless when it came out.
4th. Cremoso de Isla Negra (4.5/5)
The beginning of a sustained sequence of courses I really enjoyed all the way until the end. The first three courses were duds to me, but from here all the way to the end the quality was unflagging.
Roasted samphire (a type of seagrass) was served with creamed spinach. Beautiful, crunchy texture contrasting with paste.
Domaine Raab-Ramsay, Blanc de Blancs, D.O. Marga-Marga (5)
5th. Ajo Chilote y Huevo de Gallina Mapuche (5/5)
An egg yolk from the Mapuche hen was cured in sugar, taking all the water out until it became a sweet gummy, was plated deceivingly with what looked like cooked egg white but was actually elephant-garlic-and-potato puree. Plating masterpiece.
Afterwards I had to spend a good minute getting the gummy egg yolk bits out of my teeth.
Jugo de Damasco (6)
6th. Chupe de Setas de Pino (5/5)
A cooked down stew (“chupe”) of pine mushrooms and bolete mushrooms foraged 120km away in Quintay was garnished with mushroom crisps and crispy mushroom strands. Next to it was pine powder. Evocative of a forest floor. Tasted marvellously of pine-woodiness.
Agua de Lluvia de la Patagonia (7)
7th. Curanto y Agua de Lluvia de la Patagonia (5/5)
Curanto is essentially, a mud-wall underground barbecuing technique. Concentrated with intense flavors of the component parts, this was a dish I will remember for a long time.
At Boragó, the flavors of the curanto were distilled into a broth, rich with the flavor of clams and pork, which was served in a cup surrounded by moss and twigs among which was tucked a nugget of fried potato. It was delicious. – Ulterior Epicure
Curanto is a traditional preparation from the south of Chile and involves burying layers of food including shellfish, meat, chorizo, potatoes, vegetables and other ingredients cooked under ground on a layer of hot rocks and covered with nalca leaves to keep the smoke inside. This is usually done during a minga, a traditional party held when houses are literally moved from one location to another. At Boragó they used Patagonian rain water to create a stock incorporating all the flavors of the curanto serving a traditional potato bread or milcao on the side nestled amongst the branches. – Docsconz
Calcu, Rosé, Ensamblaje, 2012, D.O. Colchagua (8)
8th. Corvina y herbias de Playa (3.75/5)
Sea bass in ash, with beach herbs. Slightly overcooked fish, but the rock (for foraging smells) was evocative.
9th. Congrio Frito… (4.75/5)
He coated conger eel in ash and perched it on the banks of a lake of machas broth, blushing with the peachy-pink color that the machas clam (mistakenly called “razor clam” by locals; it’s triangular in shape) secretes when cooked. This dish, like many other dishes, including an inky dashi made out of ulte seaweed, was rich with the xian of the ocean. It was one of my favorite dishes at Boragó. – Ulterior Epicure
An ashen tempura of conger eel, in bullwhip kelp root dashi. Conger eel had a soft, cod-like texture. Very good.
Jugo de Pimentón Rojo (9)
Tipaume, Ensamblaje, 2011, D.O. Alto Cachapoal (10)
10th. Temera y su Leche (5/5)
Brilliant dish. 40-hour beef cooked in milk (to evoke the smell of what it produces), served with alfalfa leaves (to evoke the scent of what it eats), a burnt branch (to evoke the smell of the meadow). Milk crisps further enhanced the milk scents. The entire lifecycle of a cow.
11th. Pieza de Vaca y Espino (4.75/5)
Guzman used wood or products from four different trees in this dish. The seeds in the photo above were edible as they were and also used for the complex, mole-like glaze on the beef. These were from the Espino tree (Acacia Caven), which according to Wikipediais just an ornamental tree. According to Rodolfo Guzman, however, the Mapuche have been toasting and eating Espino seeds for over 2000 years. The toasting gives the seeds an aroma like coffee. The Mapuche call these tannin-laden seed pods Quirinca. The beef was cooked over both Espino wood as well as wood from the Tepu tree of southern Chile. Additional elements in this dish came from the Quillay tree and the Ulmo tree. This dish made no sense intuitively, but somehow Guzman pulled it off and made the wood enhanced beef work. Sure, wood has been a flavor enhancer via smoke for as long as humans have used fire, but I had never before actually eaten woody elements as I had here. The only thing on the plate that wasn’t actually edible was the branch itself. I’m still not sure that I understand this dish or how Chef Guzman did it, but I’m glad I had it! It was a very complex dish that really grew on me as I ate it. It will likely continue to haunt me for some time. – Docsconz
A good dish, reminiscent of the coffee spareribs ubiquitous in Singapore czechar places (the difference being that Singaporean ribs are fried, and here the shortrib was, I believe, sous-vide-d). Sweetly and slightly bitter glaze on shortribs. Good.
Quirinca seed pod.
Jugo de Murra (11)
Blackberry juice. A note here on the philosophy of the sommelier at Borago. Most of the drinks I had were orthogonal to the dish, adding a completely new dimension to the dish, without competing or diminishing the flavors. It was very enjoyable to drink the pairings.
Ramping up to dessert.
Licor de Rica-Rica (12)
A mothball smelling, mild tasting sap.
12th. Rica Rica de Atacama (5/5)
Ice cream from the rica rica plant, and a macaron layer made of rica rica. The filling was made from the Chañar wildflower. Evoked the Atacama desert.
I had just spent 4 days in the Atacama desert, so this dish immediately hit home in visual associations.
Chicha Premium, D.O. Cachapoal (13)
13th. Oveja Chilota “Chilota Sheep” (5/5)
A cake covered with fermeneted maqui berry juice, an endemic berry tasting similar to black berry, was covered with a blonde sugar floss and a sheephead-shaped marshmallow. Taste and visual presentation, superb.
Infusión de Cedrón (14)
14th. Chirimoya contenta y zanahoria (4.75/5)
I could not guess the identity of the leathery, sweet thing on the branch. Persimmon? It turned out to be carrot, cooked for a very long time. Carrots have been a revelation in recent years – so many cooks have taken the humble carrot. There are so many possibilities within this humble vegetable.
A haute-version of Chirimoya Alegre. Chirimoya is custard apple, and here was paired beautifully with citrus and carrot, in puree, sorbet and crisp form.
Cerveza Barrio, Barley Wine (15)
15th. Coulant de Espino (4.5/5)
A tribute to Michel Bras’s coulant. Warm inside, cold and quite hard outside. I had to take five strong taps to crack my coulant.
16th. Frio glacial
Memory: Egg (Huevo de Galina Mapuche), Mushroom (Chupe de Setas de Pino), Rainwater Curanto, Conger Eel Tempura, Milk (Temera y su Leche), Atacama Desert (Rica Rica de Atacama), Sheep (Oveja Chilota)
Gustu (La Paz, Bolivia)
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Address: Calle 10, No. 300, La Paz, Bolivia
Number: 591 (2) 2117491
Hours: Tuesday – Saturday, 12pm – 3pm, 7pm – 11pm
Price (after tax + tip, excl. drinks): $80
Courses: (10 main/14 total) 2 amuse / 1 bread / 7 savory / 3 dessert / 1 mignardises
Price/Main Course: $8
Dining Time: 170 minutes
Time/Course (total): 12 minutes
Chef: Kamilla Seidler (ex. Geist), Michelangelo Cestari
Style: New Andean
In recent months I have heard of the “gentrification effect”, where a hip new restaurant (placed in the wrong part of town), or a social coffeehouse (in Melbourne’s backstreets) changes a sketchy area for the better. Heavy foot traffic makes viable an ecosystem of other restaurants (perhaps to handle the spillover effect), bars, coffee houses. It is reminiscent of the big-push theory of creating a top-notch research university – “hire at least two superstars to your university department, and watch as other bright postdocs trip over themselves to work with them”.
I think the establishment of Gustu in Bolivia (one of the poorer countries in Latin America) – an international opening covered by the NYTimes, the FT, and Bloomberg’s Ryan Sutton - accomplishes three things. The first, geographic, is it may make a gastronomic hub of the well-to-do Calacoto suburb in La Paz. The second, economic, is that it establishes a type of opportunity, to work in the cutting edge of gastronomy, that was not there before. The third, gastronomic, is that it showcases Bolivian ingredients as not seen before. The social mission of Gustu is highly admirable – no other gastronomic project on the planet is taking as much risk as opening in Bolivia. But since locals are not the primary target of Gustu, whether the restaurant thrives will depend on its ability to turn out great food in order to attract foodie tourists. And that was what I spent one night in La Paz to find out.
Tumbo y Ciruela Club
“Tumbo – the banana passionfruit“
1. Zonzo, Salteña and Masaco
)A delicious grilled yucca snack, with crispy cheese and burnt garlic sprinkled on top.
Salteñas are a baked Bolivian empanada. A traditional breakfast dish, this salteña was filled with oxcheek, potato, and carrot. Coca in the dough.
2. Peanut Macaron with Palmito (Heart of Palm) Paste (4.75/5)
A good combination. Strong taste of peanut, akin to the filling from Asian peanut butter crackers.
3. Grilled Avocado Puree with Fresh Plums (3/5)
I did not much like this dish – the grilled avocado puree was quite bitter, though the plums from the La Paz valley were pleasant in themselves. As a dish though the bitterness overwhelmed the momentary sweetness of thin plum slices.
Bread with Coca Infused Butter (distinct and bitter, enjoyable and memorable)
4. Tender Beets and Papalisa, Perfumed with Hibiscus (3.75/5)
Beets broiled, dehydrated and rehydrated (hibiscus vinegar?). I had seen this trick before at birch (with lavender vinegar) and Aska the previous year. This produces a chewy beet candy with satisfying resistance to the tooth. Papalisa or Ulluco, an Andean staple crop second only to potato, are very small tubers, distinguished primarily by their texture, a firm little tuber ball. A dish of textural contrast. Hibiscus paper.
5. Poached Rabbit and Choclo with Lime (3/5)
Choclo, a robust large corn, is harder and starchier than the North American corn I’m used to. Here the choclo was charred and paired with poached rabbit and lime. The poached rabbit with lime was a simpler preparation. The choclo however remained hard, and for me detracted from the rabbit. The choclo demands attention, by virtue of its hard texture. The rabbit and choclo remained separate dishes on the plate.
6. Silky Palm Marrow with Charque and Egg Yolk (5/5)
My favorite dish of the night. Charque, jerky made from alpaca, was charred into bits, like bacon, and set with a poached quail egg and strips of heart of palm. This was a great texture play – the soft, ethereal tissue that had the surface texture of a plastic strips had and the crisp bits of charque were bound wonderfully by a creamy yolk.
7. Grilled Cauliflower with Drops of Mandarine (3.25/5)
A dish I have seen in other reports of Gustu. This was a triple play of cauliflower – puree, roasted, and a shaved slice of raw cauliflower, given contrast by slices of oranges. The meaty taste of cauliflower was in the puree and roast, but the shaved slice of cauliflower was not great fun to eat.
8. Llama Filet with Chuños Glazed in Apple-Banana Syrup (4.5/5)
Chuñ0 – is a freeze-dried potato product from the Andes.
After harvest, potatoes are selected for the production of chuño, typically small ones for ease of processing. These small potatoes are spread closely on flat ground, and allowed to freeze with low night temperatures, for approximately three nights.
Between the freezing nights, they are exposed to the sun, and they are trampled by foot. This eliminates what little water is still retained by the potatoes, and removes the skins, enabling subsequent freezing.
After this, they are exposed to the cold for two additional nights.
White chuño is obtained by “washing” the frozen potatoes. The “washing” may take various forms. In Bolivia, the potatoes are spread on blankets or straw and constantly sprayed with water to moisten them. In Peru, the frozen potatoes are transported to a river, and deposited in pools.
The final step is drying in the sun. The result is now called chuño, also known as papas secas. In Bolivia, white chuño is also called tunta. – Wikipedia
The chuño potatoes tasted remarkably like dried banana crisps, which I suppose owes a great deal to the Apple-Banana Syrup! The llama had the texture of veal, and the taste was also similar to veal, with a more gamey taste. Perfectly executed dish.
The Potosina Malta (5/5) may be one of the most unique pairings I have ever tasted. In GM Jonas’s words – “sweet, no acidity, no smoke, burnt bread”. It is pure sweetness, and reminded me of Pedro Ximenez sherry, if PX sherry was a stout.
Bolivia doesn’t have a culture of aging and culturing things – and therefore Gustu is pioneering the practice. The carrots had been fermenting since the 7th of July (I was there on the 3rd of January, so that makes very nearly 6 months), and it was paired with the ruda (or common rue) – which tasted of anise+cinnamon. The carrots had the bite similar to the beets earlier served, and had great depth of flavor. The 4.5 month aged beef, dry-ish, had the taste of blue cheese, well-offset by the carrots. The last of the mains.
10. Creamy Chancaca, Tumbo and Singani (5/5)
Chancaca, or piloncillo, is “unrefined whole cane sugar, typical of Central and Latin America, which is basically a solid piece of sucrose obtained from the boiling and evaporation of sugarcane juice.” – Wikipedia. Here, it was made into the beige meringue base, topped with the tumbo (banana-passionfruit sorbet). Good.
11. Iced Chirimoya on Aji Fudge with Flakes of Tomatillo (3.25/5)
Chirimoya ice-cream with aji (dill family) fudge and tomatillo paper. A spicy puree was at the base of the dish. The sourness of the dish reminded me of haw candy. I didn’t quite like the dominant spicy, haw-sourness of the aji fudge – but I can see this as a matter of personal taste.
Don Tomas’s 200 bottles of El Poblador. (5/5)
Wow. This wine is made from Misionea(sic?) grape, a grape brought to the New World by Spanish missionaries in the 15th(?) century. It tastes exactly, and I do mean exactly, 100%, on-the-mark, like black forest chocolate cake. Intensely cherry. Brilliant.
12. Soft Chocolate Bar with Cacao Sorbet, Passionfruit and Ground Wild Cacao Beans (4.25/5)
A elegant end to a memorable meal.
Coffee and Postprandial Snacks
_As a result of confining much of their food to geographical limits, locavore restaurants like Boragò and Gustu become destinations worth visiting in themselves, cultural heralds. They are certainly serving up some of the most interesting food in the Americas. My visit to Gustu was highly memorable, characterised by interesting ingredients, well-executed cooking and great service. I wish the team all the best in accomplishing their noble social mission. There’s a buzz about La Paz, and it’s from Gustu.
Memory: Silky Palm Marrow with Charque and Egg Yolk; Llama Filet with Chuños Glazed in Apple-Banana Syrup ; Potosina Malta; Peanut Macaron with Palmito; Don Tomas’s El Poblador
Astrid y Gaston (Lima, Peru)
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Old Address: Cantuarias 175, Miraflores District 15074, Peru
New Address: Av. Paz Soldán 290, San Isidro, Lima 27 – Perú
Phone: +51 1 2424422.
Price (after tax + tip, excl. drinks): > $100 (I forgot
) Courses: (20 main/22 total): 1 amuse, 1 bread, 16 savory, 4 dessert
Dining Time: 240 minutes
Time/Course (total): 11 minutes
Chef: Diego Muñoz (Mugaritz, el Bulli, Royal Mail Hotel, Bilson’s in Sydney Australia)
Notable: First fine-dining restaurant to focus all the way back in the 90′s on Peruvian food
I think this 20 year retrospective menu, which AyG only served in the last month of their operations in their old address, in January 2014, was one of the more memorable meals I had partaken. (They’ve since moved to the Financial District of Lima, in a new space called “Casa Moreyra”.) Was the food great? In all honesty, not really. There were no eye-opening combinations, nor any dish I thought was excellent (i.e. 5/5), though I remember the liquid nitrogen chirimoya dessert (like styrofoam pillows), and the peking cuy (guinea pig). Puzzling was the chifa dish that was just a fried piece of fish and puffed rice in oyster sauce. “Sole meuniere” was just a slab of plain fish. Chicken “foie”, an ingredient pinched in taste compared to its fowl-ier brother, may have invited us to reminisce about a time when AyG had French pretensions. Purely gastronomically, I had better experiences at Central andMaido.
But it seemed almost beside the point. The food was clearly secondary to the story-telling. The special menu was a celebration of the history of the restaurant. The constraints were clear: the kitchen was going to select a dish from each year, and feature it as a 20 course menu. From there, they wove a story about how a French restaurant in an unstable Lima, eventually found its voice championing the native dishes of Peru, and set up branches all over Latin America and Spain. How they became more experimental over the years, especially the dessert courses. It was interesting to see the evolution of restaurant before our eyes, told through 20 courses.
It seemed purely experiential, the evolution of a restaurant told in 20 dishes. While I didn’t fully enjoy the gastronomic side of it, it appealed to the sentimental side of me. Since it seems churlish to criticise a special menu working under a stringent set of constraints, [on my blog] I present the menu and photos without further explanation, so you can take my place tableside.
Maido (Lima, Peru)
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Address: calle San Martín 399 (esquina: calle Colón), Miraflores, Lima, Perú
Telephone: (511) 446 – 2512
Hours: Lunch: Mon-Sun: 1230pm-4pm. Dinner: Mon-Sat: 730pm-11pm.
Price (after tax + tip, excl. drinks): $135
Courses: (15 main/15 total) 13 savory / 2 dessert
Price/Main Course: $9
Dining Time: 95 minutes
Time/Course (total): 6 minutes
Chef: Mitsuharu Tsumura
Style: Nikkei (Peruvian-Japanese fusion
Of the four major restaurants I went to in Lima, Maido and Central were the ones that left the greatest impression. There are two menu options are Maido, the Japanese set menu, where the restaurant conjures up an authentic Japanese experience, and a Nikkei menu, a Japanese-Peruvian fusion menu. While I’m sure Maido would have served good Japanese, I wanted something a bit more unique to the city – so I took the Nikkei menu option.
“Nikkei” is a term that means the Japanese diaspora. Peru is of course one of the countries with the largest and most prominent Japanese diaspora – former President Alberto Fujimori was the first leader of Japanese descent of a non-Japanese country, and helped to crack down on the Shining Path, which only two decades ago terrorised the cosmopolitan playground of Miraflores with a truck bomb. Today Miraflores is an semi-autonomous district in Lima, with its own tourist police force, 5-star hotels, and an excess of casinos. Its self confidence finds its way into some of the best food in South America, with Astrid y Gaston, Central, Amaz, and Maido all located within a tight 2km area.
Something that was interesting to me was to hear Japanese being spoken at least half the time amongst the chefs. This gave me an foreshadowing of the authenticity, discipline and precision that chef Mitsuharu Tsumura instills in everyone at the restaurant. The chef, I’m excited to report as a Providence-resident, studied at Johnson & Wales University in Providence, and then apprenticed at an Osaka sushi restaurant. He returned to Lima, and worked at the Sheraton Lima – until he was 28, when he struck out to create Maido. – [biography]
There were many standout dishes. The best was a liquid nitrogen ceviche tiradito, which was unforgettably served in a petri-dish. In every dish, I felt precision in execution, as if the flavors summoned in the chef’s mind, was being transmitted directly to my tongue, through precise technical skills honed by repetition. I’m a fan. Maido’s a must-visit when I next return to Lima.
Memory: Pulpo al Olivo, Pejerrey Tiradito, Bahuaja, Temaki Sushi
“Nikkei Experience – The Third Reality”
“Life is movement. Nothing is static or absolute. No one is. We are in a state of constant flux, just like the Earth, the tides, bacteria, light, the blood in our bodies, colors, seeds. Like family trees, cuisines are constantly being redefined, their identities enriched by an intense intercultural exchange which has formed the basis of all civilization ever since humans shared their first sounds, products, ideas, and customs. Fusion cuisine is just that: cooking, an inclusive word that perfectly encompasses it all. The fireplace is where bloodlines merge, where people come to sing, individual and group histories are forged, life gestates. The fireplace is where dialogue is fostered, the elements meet, opposites attract. Thus was born Peruvian Nikkei cuisine: from a complex history called Peru; and another, equally complex, far-off and foreign history called Japan that merged to live in harmony and create the third reality: Nikkei Cuisine.” – Mitsuharu Tsumura – Josefina Barron
The menu is made to look like an olde Japanese passport.
1. Pulpo al Olivo (5/5)
Grilled octopus, botija olives tofu and crispy black quinoa
Brilliant. Perfectly grilled octopus, crisp, warm, tender. Olive tofu. Cold. Textured by crispy quinoa. All three ingredients played their part. A single bite, very harmonious.
2. Hassun (4.25/5)
Whelks in soy sauce with kiuri and apple sorbet – Southern squid, wakame, Porcón mushroom in two textures
Southern squid, wakame, Porcón mushroom in two textures
This was very good. A visual pun on maki sushi, where instead of green seaweed wrapping white rice, we have a strip of white squid wrapping around wakame seaweed. Served amidst mushroom paste on a mushroom chip.
Whelks in soy sauce with kiuri and apple sorbet
The sweetness ice of apple sorbet made the whelk almost dessert-like.
3. Nikkei Ceviche (4.25/5)
Cabrilla, clam, camaron, tobiko, crispy yuyo
Especially enjoyable was hunting down those last bits of tobiko (flying fish roe) in the ceviche sauce.
4. Paracas Scallop with Maca (4.5/5)
Paracas Scallop, maca emulsion, fukujinzuke, kimpira gobou
A fukujinzuke (Japanese vegetable pickle medley) soil with succulent scallops.
5. Pejesapo Sandwich (3.75/5)
Steamed bun, pejesapo, tartar sauce, creole salad
A fairly ordinary sweet bun sandwich. Citrus notes.
6. Cuy-san (4.5/5)
Cuy confit with molle pepper, chilled harusame noodles with sanbaisu and rocoto.
Cuy, the infamous guinea pig, here is confit, packed into a spring roll, and served with a simple sweet dish of cold noodles. Appetising in its simplicity. Garnished with a single corn leaf.
7. Pejerrey Tiradito (5/5)
Ceviche sauce with nori, chalaca, shichimi, cancha
This was a dish that was all the good and great of Maido’s clash of cultures. From Peru, ceviche sauce was cooled with liquid nitrogen in a mixing bowl, and put with nutty toasted corn (cancha). Slivers of pejerrey fish were served tiradito style, thinly sliced – the tiradito style itself being an offshoot of sashimi. Finally, topped with a Japanese 7-spice powder. Brilliant. A knock-out dish.
8. Nigiris from the Sea (3.75/5)
Deep fried rock fish nambazuke – Smoked mackerel with yellow chilli, onions and masago
9. Rice Tamale (4/5)
Banana leaf, smoked nitsuke style bacon, cocona pepper
This was reminiscent of many Chinese dim-sum lunches I’ve had over the years, so much that I thought (and still suspect) it’s a chifa (Peruvian-Chinese) style dish. A single cross-section of savory tamale, crested with a bit of heart of palm.
10. Chupemushi (4.25/5)
The encounter of Chupe de Camarones and Chawanmushi
Sweet seafood surrounded by egg-custard chawanmushi. A pleasant seafood sweetness seeped into the chawanmushi.
11. Nigiris from the Earth (4.5/5)
Cylinder duck – Crispy panceta – Outside skirt Wagyu aged for thirty days A Lo Pobre
12. Gindara Pancayaki (4.25/5)
Gindara marinated in miso, panca chilli and yellow chilli, camotillo potato cream, crispy leona potato, Pachacamac greens, purple corn powder
Sablefish (gindara), if I remember correctly, tastes like cod. A quieter protein. Roast corn was done perfectly, like the octopus in the first course.
13. Estofado Nikkei (4.25/5)
Nitsuke braised short rib, white fried rice with cecina and benishoga
Another quieter dish, here nitsuke – a sweet braise – performed on beef, with fried rice, reminded me of the Asian home cooking I grew up with.
14. Bahuaja (5/5)
Milk, ice cream and crispy “castaña”, mango, cranberry, cushuro, mochi
A sublime dish. A sweet milk ice-cream with an array of delicious ingredients. No ingredient outshined the other – but the most curious was “cushuro” -
Known by its scientific name, Nostoc commune is a type of cyanobacteria, more commonly known as “blue-green algae,” although it’s not exactly blue-green in color nor is it a true alga.
These bacteria form colonies of spheres which measure 1 – 2 centimeters (0.4 – 0.8 of an inch) in diameter. The spheres are soft and watery and glow in the presence of ultraviolet light. Their green pigmentation is due to the presence of chlorophyll; their blue pigmentation due to the presence of phycocyanin. Additionally, the presence of phycoerythrin, a reddish pigment, in combination with the other pigments, explains why some are more brownish in color.
Cyanobacteria can be found in diverse habitats around the world, aquatic or terrestrial, and are characterized by their tolerance of extremes in temperature and conditions. They are capable of remaining dormant for long periods of time and can abruptly restart their metabolic activity upon rehydration. They are capable of carrying out both photosynthesis and nitrogen fixation, nitrogen fixation meaning that they take atmospheric nitrogen and convert it into a form that we can utilize, a precursor to amino acids and proteins.
Nostoc commune is only one of the world’s edible varieties of cyanobacteria. Another, for example, is the “facai,” consumed in China during the time of festivals. This is the Nostoc flagelliforme(Takenaka et al, 1988) which grows slowly in the desert regions of northern and north-western China. – source
Cushuro was one of the most wondrous discoveries of my gastronomic travels in South America. It’s textured like a tender bubble-tea pearl, and tastes like mild earl grey tea. Maido perfectly incorporated it in a “Treasures” themed dessert.
15. Temaki sushi (4.75/5)
Nothing is what it seems. The seaweed is chocolate. The rice, is strawberry cream. And those salmon roe… dessert pearls. Whimsical.
Malabar (Lima, Peru)
For photos, please go to: http://kennethtiongeats.wordpress.com...
Address: Av Camino Real 110, San Isidro 15073, Peru
Phone: +51 1 4405200
Price (after tax + tip, excl. drinks): $140
Courses: (10 main/ 13 total): 1 amuse/1 bread/8 savory/ 2 desserts/ 1 mignardise.
Price/Main Course: $14
Dining Time: 97 minutes
Time/Course (total): 11 minutes
Chef: Pedro Miguel Schiaffano
Style: Peruvian / Amazonian
Malabar is a bit different from 3 other renowned restaurants I visited in Lima (Astrid y Gastón, Maido, and Central). Strangely, none of the waitstaff speak English, so it was off to the races with my halting Spanish to comprehend the dish explanations. One can only imagine that this is a deliberate choice on the part of chef-owner Pedro Miguel Schiaffino, since during my lunch at Amaz (his more casual twist on the Amazonian concept, located in the upmarket Miraflores district) two days earlier, there were plenty of waitstaff who could speak English.
Another difference about Malabar was that it was the only one of the four in the San Isidro financial district, about 5km away from the Miraflores district.
While Malabar’s food was pleasant enough, I have to confess that reflecting on the meal 2 months later, no tastes really stick with me. It was nicely plated, but no one dish grabbed the stomach or made me remember the food besides that it was quite pleasant. Having had no immersion at all in this cuisine and its ingredients, I was running based purely on taste and smell. If one could eat with one’s eyes, this would be great cuisine. I have faith that the ingredients sourced here from the Amazon (which Chef Schiaffano leads a vanguard) are all very rare, but the concept of this restaurant seems to be first a showcase parade of unfamiliar ingredients brought into elegant visual forms, presented to the diner experimentally, to see which Amazonian ingredients are a hit with gourmands. I ended up appreciating Schiaffano’s gastronomic project to support conserving the Amazon ecosystem and culture, much more than the direct gastronomic results themselves.
For a better version of this type of Peruvian terroir cuisine, I would recommend Central over Malabar, which had at least 3 very memorable dishes.
‘Mugaritz-style’ stone potatoes.
Malabar is known for its Pisco cocktails. This was a great afternoon drink. The most memorable part of the meal for me.
Queso de castaña: Flores de jengibre, tomates confitados y congonilla (4.25/5)
Taidai de pescado con jugo de tumbo, mastuerzos y tobiko (4/5)
Yuca: Mojo de naranja agria, fariña, tapioca y masato (4.25/5)
Huatia de papa: Papa cocida en su tierra, charqui de alpaca y quinua negra (4/5)
Octopus, Pepper, Seaweed (4.5/5)
Paiche en aji negro: Habitas regionales guisadas y maduros (3.75/5)
Escolar en adobo: Cebollas de trenza y camotes crujientes (4.75/5)
The most remembered dish of that lunch – a spicy sambal-like covering around the escolar fish. I feel it is a bit facetious to serve the escolar in such meagre portions, but such is the tyranny of the tasting menu – would it have been better served in a large portion, family-style?
Puca picante de costillar de res (4.5/5)
Tasty and pliable to the knife.
Chirimoya, plátanos manzanos y yogurt orgánico (4/5)
Cacao: chocolates nacionales (4.5/5)
A spicy sweet.