feature
June 7, 2013

Inca Gold

Push aside any preconceptions about Peruvian cuisine being all guinea pig and no substance. Hot on the heels of Chicha’s runaway success, is Hong Kong’s second Peruvian dining spot in under a year, Mayta, helmed by celebrated Peruvian chef, Jamie Pesaque.

Inca Gold

Taking over the space formerly known as Blue Smoke in the very heart of LKF, Mayta seems to be brazenly shouting “I’ll take your pulled pork sandwiches and crispy mac’n’cheese and raise you a salmon and black quinoa ceviche, a ladleful of dulce de leche and a perilously, punchy pisco sour…”

Inca Gold

If you fancy a night of South American flirtation, dodge Lang Kwai’s jelly shots, scoot past the throngs of raucous revelers, zip up to the third floor of the Grand Progress Building, and be prepared to be bewitched by Latin loveliness.  Warm wood, earthy tones and seductively low lighting give the space a cosy, laidback vibe. Need more than décor to relax you into South American serenity? Order up a Passion Fruit Pisco Sour – two sips and you’ll be virtually horizontal…

Inca Gold

Mind-blowing as the cocktails are, all booze and no food makes for a pretty debauched dinner. Avert causing a scene, by ordering up a storm… There are no letdowns on this menu, but our top picks are the Peruvian stalwart, Sea Bass Ceviche Clásico, and the out and out deliciousness on a stick – Octopus Anticucho.

Inca Gold

Finish up on a sweet note with the Suspiro de Limeña (literally translated as ‘sigh of the woman from Lima’) – a waistband busting combo of sweet, rich dulce de leche perfectly balanced with a scoop of olive oil ice-cream and topped off with a quinoa cookie.

A meal here is like striking Inca gold and the perfect excuse for a (guinea) pig out.

Mayta
3/F, Grand Progress Building
15-16 Lan Kwai Fong
Central
2790 0928
http://www.diningconcepts.com/mayta/index.php








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