Mayta’s Peruvian fusion – a new taste in Hong Kong

| June 25, 2014 | 1 Comment

In the ancient New World, Central and South American’s native population have long been recognized as agents of change in the way food is consumed globally. Think of the potato, the tomato, chili peppers, avocados, corn (maize) or chocolate – all domesticated in earliest Central and South America. More recently, a fusion of traditional Latin flavors has inspired global food trends: none more celebrated than those originating from Peru. Welcome to Mayta Peruvian Kitchen and Pisco Bar (Hong Kong), where cuisines of Latin America are fused with new and innovative combinations.

Mayta’s Peruvian fusion – a new taste in Hong Kong

Mayta’s Peruvian fusion – a new taste in Hong Kong

Mayta’s Peruvian fusion – a new taste in Hong Kong

Mayta’s concept creator – Jaime Pesaque is an internationally recognized maestro of Peruvian cuisine. With Mayta locations in Lima and Hong Kong and several brand extensions in Punta Del Este (Uruguay) and Miami, head chef Eduardo Montes is leading Mayta’s culinary dining concept in Hong Kong. A native of Peru, Chef Eduardo Montes speaks passionately about authentic Peruvian cuisine and the diverse mix of influences from China, Africa, Japan, Italy, and Spain. Since Mayta’s debut into Asia a little over a year ago, the Chef duo have presented an innovative menu that brings together ingredients infused in traditional and purposely created dishes, specifically tailored to stimulate the Asian palate.

Head Chef Eduardo Montes & Jaime Pesaque

Today, Mayta Hong Kong’s latest menu adaptation takes center-stage. An even more extensive selection of ceviche starters now includes “Tiradito Al Aji Amarillo” (Tuna, Yellow Chili, Red Quinoa, Roasted Sweet Potato and Coriander). The “Veal Carpaccio”, with a chilli-miso dressing, Parmesane cheese and watercress capers, excels with melt-in-the-mouth tenderness. Also new is a most delicious Seafood casserole “Ollita De Mariscos” – a combination of calamari and Portobello mushrooms full of flavor drawn from its yellow chili and garlic butter sauce.

Tuna Ceviche

Mayta’s Peruvian fusion – a new taste in Hong Kong

A standout creation is the most surprising “Quinoa Risotto” – instead of the more traditional staple rice, this superfood dish is made of quinoa (high in nutritive value), deliciously blended with Parmesan and blue cheese and toped with the most tender roast sirloin and Apple chilli chutney. For seafood enthusiasts, the “Salmon Escabechado” creation is presented with confit shallots, mushrooms and white bean puree – a noteworthy fusion of traditional techniques and Latin flavors. Sampling among a variety of deserts, Peruvian doughnut rings are enriched with chocolate sauce, eucalyptus honey and pickled berries.

Not surprisingly, Peruvian cuisine is considered one of the most promising gastronomical sensations on the global culinary scene today: rich in biodiversity, amazing ingredients, flavors, techniques and avant-garde creativity. Passionate and enthusiastic about Mayta’s potential to capture patron’s hearts and minds, Chef Eduardo Montes describes Peruvian cuisine “as the melting pot of the best of many global flavors”. Buon Provecho!

Pisco Sour
MAYTA Peruvian Kitchen & Pisco Bar, 3rd Floor, Grand Progress Building, 15-16 Lan Kwai Fong, Tel: 2790 0928


Category: Dining Experiences, Food & Wine, restaurants

About the Author ()

PhD in Consumer Engagement - the engagement of customers with one another, with a company or a brand. The initiative for engagement can be either consumer- or company-led and the medium of engagement can be on or offline. With a strong focus on fostering consumer experience innovation, I seek out brands, product, service and experience providers that thrive to define the art of customer engagement.

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