April 29th, 2017. I got the invitation to try the Taste of Peru. The event took place at Seasonal Tastes The Westin Jakarta from May 2nd to May 4th, 2017. I post a couple photos from the event at my Instagram account. But since it was worth to share, I will share to you my simple review about it.
The Westin Jakarta is excited to feature guest chef Eduardo Montes from Peru at Seasonal Tastes, who will present a 6-course Peruvian fusion dinner set menu with contemporary cooking techniques. Priced at 740k++ per person, limited seating.
Peruvian Eduardo Montes is renowned as one of his country’s finest chefs. He is passionate about authentic Peruvian cuisine and its diverse mix of influences from China, Africa, Japan, Italy, and Spain. While he was Executive Chef of Mayta Peruvian Kitchen in Hong Kong in 2013, it was named among the city’s best by Tatler Hong Kong.
I was very happy to meet Chef Eduardo Montes. Such a humble chef with sweet smile. Even though the event took place at Seasonal Tastes, but we had an exciting chance to do the foodtasting at Opening-Soon Henshin on level 67th. OMG right? Lucky us! But, expect nothing on my blog about the place. I won’t reveal anything about Henshin. It should be a surprise for you guys. Well, yeah I know, some people posted about the place, but you won’t get it from me. Not a chance. 🙂
Pisco Sour Chica
Orange Cinnamon Chilcano
Sea Bass, Tiger Milk Foam, Red Chili, Coriander and Red Onion
Tasted very delicious with sweet and sour flavour. Served in a stone bowl. Very unique. It’s very heavy. The bowl, not the ceviche hahaha.. Great job Chef Eduardo. We love the ceviche.
Ceviche (Spanish pronunciation: [seˈβitʃe]) is a seafood dish popular in the coastal regions of Latin America and the Caribbean. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.
Octopus Tiradito Al Olivo
Torched Octopus, Peruvian Olive Sauce and Oriental Chimichurri
I helped the Chef plating the dish. It’s so fun. Mr Luis helped me put the apron and glove, and he helped me torch the octopus. What an incredible moment to do such “chef” things for me. LOL. The octopus was tender and easy to chew. The other ingredients enhanced the sensuous delight. Recommended.
Arroz Con Pato
Duck Confit, Nortena Sauce, Arborio Rice, Corn, Green Peas, Red Bell Pepper, Peruvian Chalaca
Love everything in the plate. The duck was tender and lots of meat. The Arborio Rice was great in texture. At the same time, it was firm, creamy, and chewy. Tasted delicious too. Super recommended.
Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the main growing region.
Macarron De Suspiro A La Limena
Merengue, Port Wine, Peruvian Egg Yolk Manjar
For me, it’s just like any other macaron. What I love about this dessert was the presentation. It’s smoky. Cool, aight? And the river of chocolate where the macarron floating happily, amazingly delicious.
Great job Chef Eduardo Montes. Cannot wait for you to come back to Jakarta again.
The Westin Jakarta
Jl. H.R. Rasuna Said Kav.C-22 A