In celebration of Peru’s National Ceviche Day on June 28th, check out “The Peruvian Table,” an exclusive collaboration between Chef Sergio Porras of Torito at Banyan Tree Kuala Lumpur and Chef Franco Aldana of Feliz.
Perched at Torito Peruvian-Japanese Kitchen on Level 53 of Banyan Tree Kuala Lumpur, guests can indulge in an opulent eight course degustation menu celebrating authentic Peruvian flavors.
The name Torito translates to ‘little bull’ in Spanish, paying direct homage to the Torito de Pucará.
According to an old Andean story, a terrible drought once hit the village of Pucará. Desperate for rain, a farmer decided to sacrifice his bull to the Earth Mother, Pachamama. However, the bull refused to climb the sacred rock, striking the stone hard with its horns as it fought back. Suddenly, a great stream of water poured out of the rock, ending the drought and saving the village. From that day on, the bull became a special symbol of good luck and protection.
The dining environment at Torito blends high-altitude sophistication with warm, grounding design elements.
Striking a good balance between modern luxury and cozy comfort, the venue offers a exceptional backdrop for a premium culinary journey.
The Story Behind the Flavor
Ceviche is a traditional dish widely eaten in Peru especially in the coastal region of the country. In 2004, ceviche was declared to be part of Peru’s “national heritage” and till this day, it continues being a holiday celebrated in its honor every June 28th.
Japanese immigrants transformed Peruvian cuisine by introducing their deep reverence for raw fish to coastal kitchens. Elevating the dish beyond the traditional hours long marinade, the modern version cures the fish with lime juice and serves it promptly to preserve its pristine texture.
Amuse-Bouche
The evening commenced with an elegant amuse-bouche of fish croquetas, featuring a crisp exterior that opened to a rich filling of barramundi and salmon.
This coastal combination was elevated by wasabi mayonnaise, paying subtle homage to the Japanese influence within modern Peruvian cuisine.
Ceviche
Ceviche 2.0
Ceviche 2.0 features fresh mixed seafood bathed in a vibrant rocoto tiger’s milk, complemented by starchy sides. This is what distinctly sets Peruvian ceviche apart from other Latin American styles.
The seafood is thoughtfully portioned to showcase its distinct textures while holding the palate-awakening sauce.
Salmon Al Aji Amarillo Ceviche
The salmon al ají amarillo ceviche presents fresh salmon enhanced by the native yellow pepper, a quintessential Peruvian ingredient prized for its unique fruity flavor and moderate heat. Finely sliced red onions and crispy quinoa give the dish a balanced contrast of textures.
Cold & Hot Starters
Causa with Identities Issues
Next is a whimsical creation titled Causa with Identity Issues. The dish layers a Peruvian fancy potato salad with local Penang prawns in Japanese mayonnaise, topped with crispy calamari fritti.
By combining Malaysian seafood with South American staples, this course becomes a unique conversation piece rooted in its local setting.
Pesca Del Dia Tiradito Clasico
The coastal theme reached its zenith with the classic pesca del día tiradito. Often considered the symbol of Nikkei cuisine, tiradito highlights thinly sliced raw fish reminiscent of sashimi.
Draped in a traditional leche de tigre, the dish is rounded out with sweet potato and a bright chalaca salsa.
Anticuchos Al Carbon
Transitioning from the sea to the open flame, the anticuchos al carbon bring the smoky romance of Peruvian street food into a high-end dining setting.
While delicious entirely on their own, these charcoal-grilled beef skewers are further elevated by a house aji sauce and chimichurri.
Main Course
Grandma’s Arroz Con Pato
The savory courses concluded with Grandma’s arroz con pato and a side of avocado salad. Translating to ‘rice with duck,’ this traditional comfort food is widely celebrated across Peru.
Grandma’s arroz con pato pairs richly flavored, fork-tender duck confit with aromatic coriander rice and a touch of ají pollero.
While both the wonderfully seasoned rice and the duck stand out on their own, combining them in a single bite unlocks a whole new level of flavor.
Pre – Dessert
Mini Alfajor Con Coco
The transition into sweetness began with a pre-dessert of mini alfajor con coco. This delicate little treat packs rich dulce de leche between two cookies and rolled in fine coconut shreds.
Dessert
Coconut Tres Leches
The meal ended beautifully with the coconut tres leches. This moist sponge cake is infused with local pandan notes and condensed milk, leaving a lasting impression of sweet tropical luxury.
Experience the Heights of Peruvian-Japanese Dining
While this exclusive National Ceviche Day collaboration was a limited-run event, the visionary culinary artistry of Torito and Feliz thrives daily against the breathtaking backdrop of the Kuala Lumpur skyline. Guests wishing to explore this remarkable fusion of Peruvian and Japanese flavors can secure reservations at Torito, located on Level 53 of Banyan Tree Kuala Lumpur. To plan your next dining experience, WhatsApp or email Torito Peruvian Japanese Kitchen now.
Japanese-Peruvian Cuisine
Commonly known as Nikkei, This unique style dates back to 1899 with the arrival of the first Japanese immigrants in Peru.
The Japanese contribution centers on masterful knife skills, minimal seasoning to respect raw seafood, and deep umami foundations. Meanwhile, Peru brings bold, lively elements to the table through native root vegetables and distinct chili peppers. Combined, these traditions yield a balanced, intentional culinary harmony.
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Directions to Torito, Banyan Tree Kuala Lumpur
