The Peruvian Table at Torito | Banyan Tree Kuala Lumpur

In celebration of Peru’s National Ceviche Day on 28 June 2026, Chef Sergio Porras of Banyan Tree Kuala Lumpur and Chef Franco Aldana of Feliz are collaborating on a unique dining experience themed “The Peruvian Table“.

This limited-time menu is served at Torito. Guests experience an eight-course degustation menu celebrating authentic Peruvian flavors, such as ceviche, alongside elements of Nikkei cuisine.

Perched on Level 53 of Banyan Tree Kuala Lumpur, Torito offers a sophisticated setting overlooking the city skyline.

Striking a balance between modern luxury and relaxed comfort, the restaurant provides an ideal setting for this culinary experience.

Spanish for “little bull”, Torito pays homage to the legend of Torito de Pucará. According to Andean folklore, a severe drought once threatened the village of Pucará, leading a farmer to offer his bull to the Earth Mother, Pachamama. The bull resisted, striking a sacred rock hard with its horns. Water burst from the stone, ending the drought and saving the community. Today, Torito de Pucará remains an enduring Peruvian symbol of protection, prosperity, and good fortune.

The Essence of Peruvian Flavor

Ceviche is a staple throughout Latin America, but is held in highest regard in Peru. Recognized as the country’s national dish, it is commemorated officially each year on 28 June for National Ceviche Day.

Nikkei cuisine forms an integral part of Peruvian gastronomy. Emerging in the late 19th century with Japanese immigration into the country, it combines traditional Japanese cooking techniques with local Peruvian ingredients.

Amuse-Bouche

Fish Croquetas

The evening begins with fish croquetas, combining barramundi and salmon inside a crisp coating.

Paired with wasabi mayonnaise, the dish reflects the Japanese influence on Peruvian cuisine.

Ceviche

Ceviche 2.0

Mixed seafood is served in rocoto leche de tigre, paired with sweet potato.

Carefully proportioned, the dish balances distinct seafood textures with the sharpness of the marinade.

Salmón al Ají Amarillo Ceviche

Fresh salmon is served in an ají amarillo dressing, highlighting Peru’s signature yellow chili pepper. Red onion and quinoa add textural contrast.

Cold & Hot Starters

Causa with Identities Issues

This playful interpretation of traditional causa features seasoned potato purée and prawns dressed in Japanese mayonnaise, finished with crispy calamari.

Combining local seafood with Peruvian staples, the dish grounds traditional flavors in its host setting.

Pesca del Día Tiradito Clásico

A hallmark of Nikkei cuisine, tiradito features thinly sliced raw catch of the day, prepared in the style of Japanese sashimi.

Dressed in traditional leche de tigre, the fish is paired with sweet potato and salsa chalaca.

Anticuchos al Carbón

Charcoal-grilled beef skewers bring rustic Peruvian street food into a refined setting.

The skewers are accompanied by house-made salsa de ají and chimichurri.

Main Course

Grandma’s Arroz con Pato

This staple Peruvian dish of rice and duck is accompanied by a side of avocado salad.

The duck confit is served with coriander rice and a touch of ají pollero.

Enjoyed together, the duck and rice create a cohesive, balanced bite.

Pre-Dessert

Mini Alfajor con Coco

Dulce de leche is sandwiched between two shortbread cookies and sprinkled with grated coconut.

Dessert

Coconut Tres Leches

This sponge cake is soaked in condensed milk and coconut milk, complemented by a tropical infusion of pandan.

Joining The Peruvian Table

To reserve a table for this special event, please contact Torito via WhatsApp or email. Seats are limited for this single-day experience.

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