JOURNEY THROUGH PERU
WITH EXECUTIVE GUEST CHEF CARLOS PARDO FIGUEROA
AT THE LIBRARY
The Revamped Place : The Library
Honoured to be invited again by The Ritz-Carlton, Kuala Lumpur, and this time to savour and excite our taste buds on an exceptional culinary experience of Perú Mucho Gusto – A Peruvian Culinary Showcase at their newly revamped restaurant - The Library.
Executive Guest Chef Carlos Pardo Figueroa
The Library at The Ritz-Carlton, Kuala Lumpur welcomes yet another talented guest chef who will debut his Peruvian specialities for the first time in Malaysia, held from November 26 until December 4, 2016 is a much-anticipated collaboration with the Embassy of the Republic of Peru in celebration of the 30th anniversary of the establishment of Peru and Malaysia’s diplomatic ties.
Picture With Charming Executive Chef Carlos
Executive Guest Chef Carlos Pardo Figueroa has curated exquisite menus for dinner and Sunday Roast that are to be experienced at The Library, the hotel’s beautiful and elegant dining room. The menus include traditional, quality organic products that will be showcased for the very first time at a gastronomy event in Malaysia. Chef Figueroa will be cooking with ingredients that include Quinoa, Kiwicha, Chirimoya, Lúcuma, Amaranto, Camu Camu and Peruvian Aji Chillies, amongst the array of unique products specially flown in from Peru.
Peru has one of the oldest, richest and most diverse culinary traditions in the world that dates back 5000 years. It is a true symbiosis of both ancient and diverse culinary cultures and practices and the result of thousands of years of cultural evolution. The products that are brought in specially for this showcase are also highly sought after in cities such as New York, London, Paris, Rome and Tokyo.
Gourmands and guests will journey through Peru with the exquisite four-course menu designed by Chef Figueroa.
APPETIZER TRIO
Start with Amuse-Bouche and followed by an appetiser trio of Quinoa Tabouleh with Balsamic Vinaigrette, Avocado Mousse and Crispy Cheese, Maki-Shaped Causa filled with Avocado, Cucumber, topped with Tuna in Acevichada Sauce and White Cream Ceviche with Brulee Sweet Potatoes and Corn.
Quinoa Tabouleh with Balsamic Vinaigrette, Avocado Mousse
Maki-Shaped Causa filled with Avocado, Cucumber, topped with Tuna in Acevichada Sauce
White Cream Ceviche with Brulee Sweet Potatoes and Corn
Guests have the option of selecting their main course from three delicious creations - Aji de gallina with Mashed Potatoes, Olive Sauce, Pecans and Parmesan Cheese, Swordfish Anticucho with Cumin-Sautéed Corn, Grilled Potatoes and Peruvian Onion Salad and also Huancaina Risotto topped with Classic Lomo Saltado. Conclude the meal with Rice Quinoa Pudding with Purple Mazamorra and Glazed Fruits.
MAIN COURSE
Aji De Gallina
Spicy Creamed Chicken with Mashed Potatoes, Olive Sauce, Pecans & Parmesan Cheese
Aji De Gallina is a delicious Peruvian classic - slightly spicy and bright yellow from the famous aji Amarillo peppers, and rich from the unusual cream sauce made with ground walnuts. This dish is traditionally served over rice, with boiled yellow potatoes. Truly a hearty Peruvian chicken dish and comfort food quality with each bite!
Anticuchos De Pescado
Swordfish Anticucho (Fish Skewers) with Cumin-Sautéed Corn, Grilled Potatoes & Peruvian Onion Salad
The Anticucho is an exquisite dish of Peruvian origin made of any kind of meat that was previously in a tasty marinade marina. Fish lovers will be delighted with Anticuchos De Pescado, where chunky pieces of swordfish served on the skewer, grilled to perfection served together with cumin-sautéed corn, grilled potatoes and Peruvian onion salad.
Risotto A La Huancaina, Classic Lomo Saltado
Risotto, Huancaina Sauce, Marinated Sirloin Strips
For those who are not into chicken or fish, can pick this lovely traditional Peruvian risotto - rice dish cooked to creamy and silky consistency with Huancaina Sauce, served with tender marinated sirloin strips.
DESSERT
Rice Quinoa Pudding with Purple Mazamorra and Glazed Fruits
Complete your Peruvian culinary journey with a sweet dessert of Rice Quinoa Pudding with Purple Mazamorra and Glazed Fruits to warm your heart and soothe your senses. Purple corn, one of the unique products specially flown in from Peru are used for the dessert, which gives it a lovely natural colouring. I enjoyed tasting the sweet melt-in-mouth rice quinoa pudding that is cooked to the creamy and rich texture.
To further enhance the Peruvian experience, guests will also enjoy a glass of exotic Pisco cocktail during dinner. The national drink of Peru, Pisco is a grape distillate, a fine spirit, made exclusively in Peru by fermentation of fresh must. It is still distilled following the traditions of its first makers, dating back to the end of the 16th century.
Dining At THE LIBRARY at The Ritz-Carlton, Kuala Lumpur ~ An elegant and expansive space with cosy armchairs, elegant wood panelling and floors, offers a delightful gastronomic experience with exquisite furnishings speak of timeless luxury, creating a haven for an elegant yet leisurely affair of an exceptional culinary experience.
Journey Through Peru with Executive Guest Chef Carlos Pardo Figueroa at The Library, The Ritz-Carlton Kuala Lumpur
A specially curated four-course Peruvian dinner at The Library is priced from MYR250 and Sunday Roast from MYR198. Dinner is available from 7pm and Sunday Roast from 12pm. Available from November 26 until December 4, 2016.
For reservations and enquiries, please email dining@ritzcarlton.com.my or call +60 3 2142 8000.
The Library
The Ritz-Carlton, Kuala Lumpur
168 Jalan Imbi
55100 Kuala Lumpur
Malaysia
tel: 03 2142 8000
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