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The Optimist Journeys to Peru

November 4, 2016 Dining No Comments Email Email

image008Peruvian Guest Chef Arturo Melendez will be bringing the diverse and vibrant flavours of Peruvian cuisine to The Optimist’s table in an exclusive menu that will run for 10 days this November. In collaboration with The Optimist’s Head Chef Alfredo Rodríguez, Chef Arturo has crafted a menu of 10 spectacular dishes that brings together the fresh and unexpected flavours of Peruvian cuisine with the bold, charcoal flavours of Northern Spanish asador fare. The tasting menu for two or more people is priced at HKD550 per person and is available from 13 to 17 and 20 to 24 November. With limited seats available, guests are encouraged to book in advance: 2433 3324,

Influenced by Asian and Incan cultures, Peruvian cuisine is diverse and complex with unexpected and exciting flavours for the palate to discover. With his Peruvian roots and experience heading the kitchens of much loved Peruvian restaurants including Chicha in Hong Kong and ERU in Singapore, Chef Arturo has a passion and deep knowledge for the techniques and nuances of ancient South American cuisine. Diners can expect an exciting and creative menu of Peruvian and asador cuisine that brings a truly unique dining experience to Hong Kong.


The flavours of zesty citrus and fresh seafood synonymous with Peruvian ingredients can be found in the Su Choclo & Edamame Mas, a melange of Peruvian corn, feta cheese, lime and aji amarillo (bright-orange chili native to South America) and the Causita de Langostinos, a langoustine tartare with garlic spicy mayo.

Peruvian cuisine’s Asian influences and love for combining unique textures and flavours shine through in the Hamachi Tiradito which isa traditional raw fish dish that infuses the Japanese yellowtail with lime, aji amarillo, crispy sweet potato, coriander and tobiko fish roe.

Similar Asian-inspired techniques and ingredients are presented in the the Wagyu Saltado, a Peruvian take on a Chinese stir fry with grilled rib eye, flash fried vegetables, a soy sauce reduction and chimichurri.

The Optimist Guest Chef Arturo Melendez       The Optimist Head Chef Alfredo Rodríguez

After taste buds have been awakened, diners can savour the authentic flavours of Northern Spanish asador cuisine in the Anticucho de Pulpo, charcoal grilled octopus with black olives and basil chips, and the Iberian Presa Pincho Moruno, traditional Josper grilled pork skewer with lemon and adobo marinade.

A finale of indulgent desserts comes in the form of The Optimist’s signature deconstructed Berries Cheesecake and the Suspiro de Mango, a traditional Lima dessert meaning a ‘sigh from a girl from Lima’ which combines mango caramel milk and lemongrass meringue with traditional South American ingredients of alfajor biscuit and sorbet made from chicha morada (a sweet drink made from purple corn).

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