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香港吃秘鲁菜的食店买少见少。开启Rider Radar, 四号仅仅只可侦察得到两间食店，幸好总算是位于交通四通八达的中环区。"肯恩英雄，这间叫Mayta的食店现在每星期一都有主菜买一送一的推广优惠呢！"原来不用甚么Super Monday Card，任何普通walk-in 的客人都可以在星期一享用优惠，更加便捷。于是我们便选择了星期一来到这里....星期一的6:45pm去到食店，食客们尚未下班，我们是第一台的客人。食店灯光调校得不错，给人cozy的感觉。食店装修西化。要感受得到秘鲁的异国风情，大概约略只可从墙上的布条挂饰及我们餐桌背后墙架上的酒壶摆设感受得到。其实食店除了主打秘鲁菜色 (Peruvian Kitchen)外，另一强项是酒。食店中央便是酒吧的位置 (Pisco Bar)。酒牌上有很多不同类型的酒类顶目。皮斯可(Pisco)更是在秘鲁非常流行的烈酒。对酒有兴趣的朋友有机会都值得一试。原来墙架背后便是食店的厨房。可撇见厨师正为今晚的食物作准备。面包来了，只是室温的面包，质感不算软熟，不过可以吃到浓郁的香草味，感觉不错。主菜之前先点一道头盘。早知道Ceviche是秘鲁菜中很出名的菜色，食店也有九款之多的Ceviche选择，我们点了一道来一试。看到碟内有很多不同种类的食物。与之前在其他食店吃过的Ceviche相比，这儿的Ceviche伴有较多的汁液，成品似海鲜冻汤。厨师似乎很喜爱用上顶顶的小芽菜作伴吃的蔬菜或伴饰。打后的主菜也会见到它的踪影。在Ceviche里可以见到这种大大粒的粟米粒，这是秘鲁的特色粟米，口感较平时吃到的粟米烟韧。不知若果把它用来做爆谷的效果会怎么样....Ceviche即是腌海鲜，我们的Mixto不是以吃鱼生为主，而是拼合了八爪鱼，虾，鱿鱼及带子四款不同的海鲜而成(其实还附送了一小块鱼片)。海鲜都经一种特制的酱汁(leche de tigre，中文译名"虎之奶")腌制，酱汁本身味道很复杂，应该是混了很多秘制材料在内，味道带酸且微辣，醒胃十足。海鲜们经过虎之奶的腌制后，肉质更觉软腍，而那酸辣味更将海鲜鲜味道带向另一层次。其中觉得带子及八爪鱼的鲜味最为突出。除了海鲜，粟米，Ceviche内还有洋葱，蕃薯等食材，其中蕃薯粒甜甜QQ，很是美味。整道Ceviche混合多种食材多重口感，一次过将秘鲁菜的特色充分晒冷。吃过头盘，主菜跟着上场。令人惊艳的presentation，主菜上桌时四号与我都异口同声地哗了一声，以为到了法国菜馆吃fine dining.厨师特意没有把主角牛面颊放置在碟子正中央，反而是将整道食物以一幅风景图展示出来。远眺牛面颊恍如秘鲁印加神庙遗迹，前面是夕阳西下泛起一片金黄的的喀喀湖....这片骤眼看似半太极形图案的酱汁，其实是加入了辣椒的稀薯蓉。薄薄的薯蓉煮至近乎稠液状，真的可以当作是酱汁那样与牛面颊伴吃。因为加了辣椒，吃时多了一分微辣劲，视觉与味觉的双重享受。牛面颊肉总共有四件之多, 都是很够厚度，以啤酒酱汁炆制，再伴以少许小萝卜及青豆。小萝卜很是爽甜。牛面颊被酱汁炆得很入味，肉质适度软腍仍带有一定嚼度，肉味丰厚不肥腻，伴少许刚提及过的辣薯蓉同吃味道更有新鲜感。第二道的海鲈鱼连整只平底锅及煮汁同上，看著红色的煮汁会以为这道菜色很辣。因为平底锅很大，骤眼看会被误会只是浸在汤锅中的两片小小鱼块。其实海鲈份量一点不少，还是把它拿出来放在碟上才可全窥其厚度，活脱脱是厚切海鲈。可能是煮法的关系，被炆过的海鲈鱼无论口感与味道都不是很突出，感受不到秘鲁菜的神髓。正感失望之际，方发现菜色美味之处原来是来自平底锅上的煮汤。汤汁用虾壳煮肴，再混有其他香草及紫薯等蔬菜去烹制，索性把它当作海鲜汤去喝也绝不是问题。鱼鲜味都被吸收进汤汁中，乃此菜色的精华所在。吃过主菜，顺便也来甜品一试。甜品选择不算很多，我们也只选了一道浅尝。甜品是由两件单项甜点组成。碟子左边是焦糖巧克力脆脆甜品，卖相似夹饼。右边是独立一件香蕉雪糕。巧克力脆脆有两层，翻开上层便可一窥内里干坤。内里有一件烤香蕉还较易认出，反而是另一件像猫粮的物体更令我充满好奇。沾了少许猫粮来吃。很有趣，原来是以开心果研成的小吃。用上三种不同口感的食材拼合而成的甜品，味道虽算不上惊为天人，但就很有特色风味。至于香蕉雪糕，里面加了香料，质感不是幼滑型，吃下有点点似印度雪糕那种风味，香蕉味味道浓郁，伴巧克力脆脆同吃亦很是不错。平时吃惯一些大路的西餐厅中菜馆，偶尔品尝一些远邦的风味菜，来为舌头refresh一下。Mayta提供的应该是属于fusion式的秘鲁菜。融和是现今的主流，今次秘鲁冒险之旅没有令英雄与超人失望。
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星期五晚跟朋友吃饭, 一行五人, 找到这间在籣桂坊的袐鲁菜。预先订了枱, 7:30PM 去到, 还不是太多人。先来面包, 加了香草的, 味道不错, 略嫌口感不足。Pork Ribs Chaufa $178其实即系猪肋骨, 睇返餐牌, 是用义烧酱，至于炒饭, 用了很多香料, 有点干, 好像在吃印度饭。Chicharron De Chancho $178呢个其实系烧猪脚,皮脆肉香, 底下的薯仔, 不知道是薯仔的品种还是煮法的关系, 第一口吃, 有点像栗子, 总之吃不出是甚么, 要找回餐牌才真相大白。Lomo Saltado Completo $198这个大杂荟, 竟然成了全晚大家一致认为最好的!SERVER 提示我们要先把荷包蛋弄碎，跟薯条，牛肉，香蕉（对，是香蕉）等等混在一起。感觉又新鲜， 又奇怪，味道又算不错，新尝试。Chicharron De Calamares $118刚好五圈, 一人一圈。有点干, 有点㶶, 不过不失。 Pam Con Chicharron $138很中式的一款, 夹了一块超肥五花腩, 一大块烤紫薯片(即干蔬菜片), 还有些 pickles, 真的没有甚么特别。由于大部份食物不太合口味, 甜品我们决定到别处。总括来说, 试过就好。但环境一流, 刚好我们望窗边,可以望到下面 hard rock cafe , 还有人来人往的 LKF。饮酒,跟朋友聚聚旧也算不错 。
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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 away lunch cost about 200 including some bread, soup/salad, appetizer, main course and a dessert. I love the different varieties they offer, proving hot appetizer or cold appetizer! yet food came in such appropriate portion and fine detail, which made me really happy I ordered soup, Ceviche Clasico as cold appetizer (thank Goodness for the description of the food written on the menu or i had no idea what it was O.O) it was sea bass sashimi in many cute cubes together with glasses sweet potato and red onions- a light and refreshing dish for summer! For main course I ordered Sudado de Pescado (braised fish, onion, potato, potato chips) it is really appetizing! the portion is quite big. it had two big pieces of braised fish in potato sauce. the fish was cooked just right! juicy and chewy with the skin a lititle crispy ! yum! I highly recommend u to try this one if ur a fish person like me my friend ordered Chicharrin de Calamar- fried calamari in some chili/mango sauce?? I know it sounded weird but the sauce is super yummy!!! and not spicy at all! instead of dipping our bread in to our soup, we dip into this dish instead yum! For mains , she orderd braised veal with roasted potatoes , beans and chili oil. the veal is very tender ^^ but i would still prefer the braised fish more coz I thk it had more flavors. dessert time! we ordered chocolate moose. It surprised me by accomplimenting it with strawberry and yogurt as sauce!normally chocolate woukd make ur tummy feel kinda heavy but the strawberry and yogurt just gave it a nice sour kick to make the chocolate lighter! with such great food, comfortable enviroment and friendly staff I would definitely come again )
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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 attentive to our needs. Complimentary Bread The bread was soft and packed with herbs. Quite Good. Starter: Corn Cakes ($88) On top of the corn brick, there were some mushrooms with a very rich sauce. The flavour of the corn was there, but the sauce was just too salty. Salmon Escabechado ($188) Beside the bed of smoothly mashed white beans, and the sweet confit shallots lied the nicely fried salmon. The skin of the salmon was really crispy and the flesh was tender. However, the skin was so so so salty. It numbed my tongue to taste anything else. Chupe Rice ($188) The was a nice dish. The rice was creamy, tasty and the portion was plentiful. Shrimp Bisque was the base of the rice, which explained why it was so flavourful. Also, the fresh cheese made the rice very creamy and cheesy. Lomo Saltado ($198) The dish that I was most looking forward to. The stir- fried steak, tomatoes, red onions, and french fries made this one hearty dish. Also, the addition of roasted bananas and tacu tacu, which were fried rice bean cakes made this lomo saltado different from ones that I have had before. The main ingredient of this dish was soy sauce, so again it was a salty dish, but luckily the sweetness of the bananas were there to help mellow the saltiness down. Arroz Con Pato ($198) Another rice dish this night. The beer cilantro rice was very tasty, but wet. None of us knew it was cilantro to be honest. I like cilantro and I especially love how it tastes in rice. I don't really eat duck meat, but I actually didn't mind the duck confit in this dish. The meat was tender and just fell off the bone. Desserts: Picarones ($68) These were Peruvian style doughnut balls with a chocolate sauce, and pickled berries. Nothing too outstanding. It tasted like what it was, which was deep fried dough. Rice Pudding Casserole ($68) This was the better tasting dessert out of the 2. The cinnamon ice cream was very good. The sweet yet acidic berry sauce complemented the sweet creamy rice quite nicely. Also, because it was a cold dessert, it was very refreshing to eat. Final Verdict:The flavours of the dishes were a nice change from what I haven been eating, so I enjoyed that, however, I just can't get over how salty most dishes were. Also, we were looking at about $200 per dish, so I'm glad the Super Monday Buy 2 for 1 Main deal was on.
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对于我这个喜欢品尝天下美食的游子，自然四围去找。辗转找到了秘鲁菜，这是香港人觉得很冷门的菜式，但既然香港已有秘鲁菜的餐厅开业，就觉得很好奇，刚刚今年生日很想吃一些从未吃过的菜式，爱妻知道了，就帮我找到这间Mayta的秘鲁餐厅并订了枱。之前我对秘鲁的印象，都是印加帝国的历史、近代出任秘鲁总统的日本裔藤森谦也......而已。之前在网上看了一些秘鲁菜的资料，原来秘鲁菜受到日本菜不少影响，不过今次在这餐厅吃生日午餐，就让我发掘了更多秘鲁菜的神秘面纱。餐厅很有印加民族色彩，由里面的木建筑和手织布便可感受到。之前有网友提及这里有semi buffet，但我俩去到却发现已没有了，取而代之的是两道菜的set lunch。不过，一品尝之，却真感受到秘鲁菜的美妙！每个set可选一款冷或热的前菜，再配一款主菜，有$118及$198两种价钱。前菜我俩拣了Ollita de mariscos (Seafood in casseroles) 和 Pan con Chicharron (Braised Pork Sandwich)。前者是用多种香料加上牛油、辣椒煮成的海鲜小锅，主料有鱿鱼和香菇，酸辣兼备，又不失主料的鲜味。上枱时更惊喜的是，原来这是一道汤煲！后者Pan con Chicharron的卖相令我俩想起去年赴台中时吃过的「刈包」。这道菜是用长椭圆扁形面皮，对折起来蒸熟，放入烤猪肉、炸蕃薯片及特制酱汁而成。这看到秘鲁菜吸收了中国菜一些元素，竟然和台湾人吃的「刈包」有异曲同工之妙。这菜式，原来是秘鲁人在假日消闲时必食的小食。跟著的主菜 Arroz con Pato (Beer-braised Pervian Duck with Rice) 和 Seco a la Norteña (Northern Style Stew) 都是秘鲁名菜，前者将圆身米粒与黄辣椒、洋葱、蒜头、南瓜等慢煮，再加入甜酒、鸭汤、粟米、甘笋烹煮，铺上慢煮鸭腿及香煎鸭胸，洒上切碎的辣椒、洋葱及芫荽而成，很似意大利饭Risotto，但却没有Risotto的肥腻，惊喜的是饭内有大粒的粟米粒，是当地的大粟米品种，在香港的超市根本无法找到这种粟米。而鴫肉煮得很入味，而且很嫩，容易入口，爱妻和我都特别喜欢。Seco a la Norteña是秘鲁北方特色的炖牛肉，也是秘鲁人的家常菜，用豆作配料，加上煮到稔的牛肉，很清爽，又不会韧。然后我俩加点了一道甜品（只需加付$30），名字叫Amazonas，是可可造成糖饼夹附着香浓而带点腻口的焦糖和香蕉，搭配香草雪糕而成。很清甜，雪糕入口即溶。虽然我俩今次没有尝过秘鲁鱼生Ceviche，但已感受到秘鲁菜的灵魂－秘鲁菜深受西班牙、中国、日本的影响，加上印加帝国的传统烹调技术，发展成一种融和各国文化的菜系。以这个特别风味的午餐度过今年这个生日，加上爱妻专程取了大假陪伴，让我感到很开心！
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