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2015-03-13
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We used to live in Chile and eat a lot of Peruvian food. Having visited friends in Peru, we came to love it and crave it from time to time. We visited Chicha during restaurant week and took advantage of their lunchtime menu. We received a mixed meal with highlights and disappointments.First we opted for a tuna causa. Causa is a typical Peruvian dish made of mashed potato anda variety of potential toppings. This one had some avocado and tuna tartare on top, garnished with tobiko. It was rea
We visited Chicha during restaurant week and took advantage of their lunchtime menu. We received a mixed meal with highlights and disappointments.
First we opted for a tuna causa. Causa is a typical Peruvian dish made of mashed potato anda variety of potential toppings. This one had some avocado and tuna tartare on top, garnished with tobiko. It was really good. If I hadrecieved in in Peru, I would be just as pleased as I was in Hong Kong. Creamy and bright - it really satisfied on many levels.
The restaurant then gave us a surprise free dish of mini pork sliders with a sauce made from aji amarillo (a yellow pepper native to South America). They were lovely little bites. A little 'porky' tasting for some people, but I loved them.
The mains were a little disappointing. A bit boring really. I had the pollo a la brasa (grilled chicken). It was nothing special. The yellow potatoes were pleasant, as was the chicken (if a little over done and dry). The tomatoes were meant to be 'fiery' with rocoto (a wonderful red pepper from Peru). I did not detect this element and neither did my wife. She opted for the corvina (sea bass). The leche de tigre (liquid from ceviche) was not hugely present and the plantain, while nice and sweet, added very little to the composition of the dish. It was another pleasant, but boring main.
The dessert, however, made us very happy. Picarones are similar to doughnuts and one of them was served for dessert. This one was not that special (a little dense), but the ice cream was sensational. It transported me into a special place. Really - it was incredible. It was made of manjar blanco. Manjar is also known as dulce de leche in Argentina or cajeta in Mexico. It is made by boiling down and reducing condensed milk to makea caramel-like substance that is fantastic. Addictive stuff. Anyway, they had made ice cream from a light version of it (hence blanco - white). So good. I would have eaten a bucket of it and asked for more.
So you can see it was a mixed meal. Some great elements and some not so great. All in all the good outweighed the mediocre.
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