Why is Peruvian food so eclectic and interesting? This comes from the fact the country spans three main geographical regions: the coast, Andean highlands and rainforest (Amazon). On top of that, Peru’s original Incan diet was then blended with the arrival of different immigrants, from the Spanish conquistadors invading to the large influx of Japanese settlers. Peruvian food, by default, is a fusion menu of perfectly blended flavours from around the world.
Chef Eduardo Montes himself begun his career in 2007, learning the important basics of preparing Peruvian cevichés and tiraditos, classics in Peruvian cuisine that all chefs should master. In 2012, he worked his way up the ranks and opened the celebrated Chef Jaime Pesaque’s ‘Calle el Medio Restaurant’ in Cusco, Peru as Executive Chef. From there, it was time to introduce Peruvian food to the world with his postings as Executive Chef of Mayta Restaurant in Hong Kong and Corporate Chef of Mayta Restaurant in Dubai.
Now, Chef Eduardo brings Peru to the shores of Bali, into the kitchen of the InterContinental Bali Resort. Teaming up with famed Indonesian Celebrity Chef Farah Quinn, Chef Eduardo will be opening two Peruvian cooking classes and a week of gastronomic wine pairing dinners.
The menus are based on Peruvian tradition, the season and the best regional ingredients. Examples include hot and cold appetisers, such as Peru’s flagship dish, ‘Ceviche Mixto’, containing sparklingly-fresh raw seafood marinated in a piquant dressing with squid ink, sweet potato puree, crispy shallots, scallop foam and the delicious ingredient known as ‘leche de tigre’ or tiger’s milk, which cures the raw fish in ceviche.
Main courses include ‘Chupe de Cangrejo’, which is a crab stew with corn, rice, fava beans, poached egg and chilli oil, as well as the famous ‘Lomo Saltado’ – strips of tenderloin beef steak sautéed with soy sauce, chillies, onions, tomatoes and egg, and served with French fries. Delectable desserts include Mango Suspiro, which is a fresh twist on a classic known as ‘Sigh of Lima’, comprising condensed milk and mango draped with port-infused meringue. Also on offer is ‘Tres Leches’, a rich, moist, ‘three-milk’ traditional cake, soaked in evaporated milk, sweetened condensed milk, and cream, and topped with banana ice cream.
Join Chef Eduardo Montes and Farah Quinn in experiencing the exotic flavours from Peru and South America:
Gastronomic Wine Pairing Dinners: 14th -20th May 2017, 6.30pm onwards, starting from IDR 700,000++ per person
Morning cooking classes, Tuesday 16th May 2017, Friday 19th May 2017, followed by lunch at Bella Cucina. 10.30am-1.30pm, starting from IDR 800,000 ++ per person.
InterContinental Bali Resort
A : Jalan Uluwatu 45, Jimbaran Bali
T : +62 361 701 888
W : bali.intercontinental.com