Have you ever considered traveling to Peru? Divided into three distinct geographic regions—the Coast (Costa), the Andes (Sierra), and the Amazon (Selva)—Peru was home to several ancient and medieval civilizations and boasts one of the longest histories of human settlement in the Americas.
While it remains a compelling destination for travelers, you can experience an authentic taste of Peruvian culture closer to home at Feliz, a Peruvian restaurant located in Kuala Lumpur.
What distinguishes Feliz in Kuala Lumpur’s dining scene is its designation under Auténtica Cocina Peruana (Authentic Peruvian Cuisine)—a distinction it holds as the sole restaurant in Malaysia, and one of fewer than 120 establishments worldwide, to earn this recognition. Spearheaded by the Universidad San Ignacio de Loyola (USIL) under the national ‘Marca Perú’ banner, the program was created to preserve the cultural integrity of Peruvian gastronomy globally and guarantee diners a genuine selection of traditional dishes.
The evaluation process for Auténtica Cocina Peruana
This accreditation requires far more than a simple menu review. To earn the seal, candidate restaurants must pass a thorough evaluation—from their operational structure and menu concept to an audit of their ingredient sourcing. Official culinary assessors even perform an in-person kitchen inspection to verify that traditional dishes are prepared with authentic Peruvian ingredients, classical techniques, and faithful presentation.
Chef Franco’s Story and Culinary Heritage
Behind the kitchen operations at Feliz is Executive Chef Franco Aldana—who also serves as the Brand Executive Chef for the Cinnamon Group. A native of Lima, Chef Franco’s culinary foundation is shaped by diverse family heritage spanning the coastal port of Callao and the Andean highlands. Having embarked on his professional cooking career in 2008, his palate remains anchored in childhood memories of his grandmother’s traditional cooking. This deep connection to the land informs a cooking style that prioritizes authentic flavors over modern compromise. Beyond the menu, guests can observe personal Peruvian artifacts and cultural items from Chef Aldana’s private collection displayed throughout the restaurant—offering a tactile bridge between Lima and Kuala Lumpur.
Upon entering, guests are greeted at the restaurant entrance by a painting commissioned from an Andean artist in Chef Franco’s family hometown. The artwork centers on his grandmother in traditional highland attire holding cobs of native Peruvian corn (choclo). In the background, a panoramic mountain valley anchors two significant landmarks from the region: decorative floor art prepared for a Saint’s Day festival on the left, marking one of the region’s important cultural events, and the Santuario del Señor de Muruhuay on the right, presiding over the terraced farmland below. For diners, the piece provides an intimate visual connection between the kitchen in Kuala Lumpur and the chef’s ancestral roots in the Peruvian highlands.
Also displayed at the entrance are two plush figures paying homage to Peru’s native camelids—the alpaca and the llama—which have anchored Andean life for millennia. While llamas historically served as vital pack animals traversing high-altitude mountain trails, alpacas remain prized for their exceptionally soft fleece used in traditional hand-woven textiles.
Another piece on display is a painted stone slab brought back by Chef Franco himself from the Andean highlands. Painted by the same artist, the natural rock features vibrant hand-painted patterns reminiscent of traditional Andean textiles (lliclla) and cobs of native multi-colored corn (choclo).
A Spatial Journey Across the Selva, Sierra, and Costa
The restaurant’s spatial design unfolds as a physical journey through Peru’s three distinct topographical landscapes: the Amazonian rainforest (La Selva), the Highlands (La Sierra), and the Coast (La Costa). Each dining area interprets its corresponding region through distinct architectural elements, color palettes, and lighting setups, providing guests with a nuanced visual context for the culinary experience ahead.
Transitioning beyond the entrance showcase, the spatial layout draws immediate inspiration from Peru’s vast Amazonian rainforest (La Selva). Multi-tiered wooden shelves filled with lush potted ferns, trailing vines, and tropical foliage recreate the layered canopy of the jungle. Soft, warm lighting highlights the natural textures of timber blinds and vibrant botanicals against deep black finishes, creating a secluded corridor that guides guests deeper into the dining space.
Representing the Peruvian highlands (La Sierra), the central dining area shifts to warm, grounded earth tones and rich tactile craftsmanship.
A feature wall clad in deep red tiles provides a backdrop for gold-lit arches, each showcasing hand-woven textile art that highlights traditional Andean fiber crafts.
Overhead, the ceiling is finished with woven rattan panels set in geometric radial patterns, while the tables display sharp triangular motifs inspired by highland weaving and agricultural terraces.
Completing the trio, the outdoor terrace represents Peru’s Pacific coast (La Costa). Designed around the region’s connection to water and fresh seafood, the layout mirrors the coastal dining culture of Lima, where numerous alfresco restaurants line the cliffs to take advantage of the ocean breeze.
The space features timber decking and woven fringed parasols that evoke coastal outdoor culture.
Positioned beside an open courtyard water fountain, this breezy setup transitions the dining room into a lively rooftop bar atmosphere at night.
“The Peruvian Experience” Tasting Menu
Closely tied to its diverse geography, Peruvian cuisine is the result of a centuries-old culinary evolution that began with the indigenous traditions of the Pacific coast, the Andean highlands, and the Amazon basin. Following the Spanish arrival in the 16th century, successive waves of migration from Europe, Asia, and Africa further shaped the nation’s foodways. Adapting traditional recipes to native Peruvian ingredients, these communities created one of the world’s most important cuisines and a defining exemplar of multicultural fusion.
Grounded in regional heritage and the warmth of communal dining, Feliz presents “The Peruvian Experience” (RM 118 per person), a multi-course tasting format designed for sharing. Created as an accessible introduction to Peru’s complex flavor profiles, the structured menu progresses through four distinct acts that encompass virtually every facet of Peruvian cuisine.
Andean Snacks & Dips
Crafting a foundation rooted in native South American staples, the opening sequence introduces an array of crisp snacks paired with three distinct house-made sauces.
While guests are encouraged to mix and dip freely to explore the variety, specific pairings best highlight the regional ingredients and traditional flavor profiles.
Chicha morada
A cornerstone of Peruvian beverage heritage, chicha morada is a deeply refreshing, non-alcoholic drink steeped in history. Crafted by simmering purple corn with aromatic spices and fruits, the drink strikes a harmonious balance between earthy richness and bright fruit acidity.
Quinoa with Ají de la Casa
Honoring an Andean crop cultivated as a sacred staple for millennia, toasted native quinoa crisps offer a light, earthy crunch.
Served with the signature Ají de la Casa, the pairing harmonizes earthy grain with the bright, foundational warmth of ají amarillo and aromatic huacatay.
Ají amarillo is Peru’s most iconic chili pepper and a fundamental pillar of Peruvian cooking, renowned for a gentle heat that develops gradually rather than offering a sharp, instant bite. Meanwhile, Huacatay—commonly referred to as Peruvian black mint—is an aromatic herb native to the Andes that plays a foundational role in defining traditional flavors.
Chifles with Coriander Leche de Tiger
Originating in the northern coastal region of Piura, chifles are a traditional Peruvian street snack made from unripe green plantains sliced thin and fried to a crisp.
Named for its milky-white appearance, Leche de Tigre (“Tiger’s Milk”) is a vibrant, citrusy cured-fish base sauce that forms a cornerstone of coastal dining. Paired with coriander-infused Leche de Tigre, the bright citrus and fresh herbal acidity slice cleanly through the rich, savory crunch of the crispy chifles.
Camotes with Aiolí Anticuchero
Crisp camote is a naturally sweet coastal favorite on Peruvian tables. Echoing the flavors of Lima’s famous street grills, the Ají Panca and garlic in Aiolí Anticuchero bring a rich, smoky balance to every bite.
Deeply smoky, earthy, and mildly sweet with berry-like undertones, ají panca is one of the most fundamental chili peppers in Peruvian cuisine alongside ají amarillo. This iconic Peruvian red pepper is traditionally sun-dried before being processed into pastes and marinades. When paired with crispy sweet potato (camote) slices, the house Aiolí Anticuchero leverages this sun-dried chili to bring the rich, smoky depth of traditional Lima street grills straight to the plate.
The crispy exterior and soft, velvety interior of Camote slices provide the ideal vessel for scooping up a silky, rich emulsion like an Aiolí Anticuchero.
Peruvian Classics
The journey continues with three iconic dishes that define the foundation of Peruvian cuisine. As the essential flavors every traveler must experience upon arriving in the country, this section presents the ultimate introduction to the nation’s rich heritage—where just one bite instantly carries you to Peru.
Classic Peruvian Ceviche
The origins of ceviche trace back to ancient coastal South America, where pre-Hispanic civilizations like the Caral, Moche, and Inca consumed raw fish cured with native acids and fermented juices. During the 16th-century Spanish colonial era, this pre-Columbian tradition fused with Old World influences through the introduction of limes and onions.
In the 20th century, Japanese immigrants in Peru further transformed the dish by significantly shortening the citrus curing time, giving rise to the fresh, vibrant modern style enjoyed globally today. Hence, according to Auténtica Cocina Peruana standards, true mastery relies not only on authentic ingredients, but equally on precise acidity control and the exact cut of the fish.
Did You Know?
In Peru, ceviche is so deeply woven into the nation’s identity that it has its own official holiday. Declared a part of Peru’s national heritage and recognized by UNESCO as an Intangible Cultural Heritage of Humanity, the star dish is celebrated every year on June 28 during National Ceviche Day (Día del Cebiche).Celebrating Ceviche Day in Kuala Lumpur?
Check out 👉🏻 The Peruvian Table at Torito | Banyan Tree Kuala Lumpur
Representing the pinnacle of coastal gastronomy, the classic Peruvian ceviche pairs the day’s fresh catch with vibrant lime juice, crisp red onions, fiery ají limo, and freshly torn cilantro. Completed with toasted cancha corn for texture, this iconic staple captures the harmonious interplay of bright acidity and rustic crunch that defines authentic Peruvian cookery.
Chicken Causa Limeña
A hallmark of coastal heritage, Causa Limeña traces its origins back to patriotic roots when comforting cold potato dishes were prepared “for the cause” (por la causa).
Highlighting a nation that boasts over 4,000 potato varieties, this signature classic combines silky native yellow potatoes seasoned with vibrant lime juice and ají amarillo with savory chicken. Finished in the classic Lima fashion, the dish offers an iconic interplay of velvety texture, citrus brightness, and historic pride.
Peruvian Seafood Jalea
Steeped in northern coastal tradition, Jalea showcases the bounty of the Pacific Ocean with crisp, golden-fried seafood. Presented in classic market-stall fashion, Leche de Tigre is poured directly over top, creating a striking interplay of temperature and texture.
This combination slices instantly through the rich crunch of the piping-hot seafood, offering an invigorating contrast between savory crunch and lively brightness.
From The Feliz Table
Fire, flavor, and Peruvian tradition come together for the communal heart of the meal. Designed to be shared among gathered guests, this section brings the warmth of Peruvian hearths, charcoal street grills, and coastal cooking directly to the table.
Peruvian Seafood Rice
Deeply savory and richly layered, Peruvian Seafood Rice (Arroz con Mariscos) sets itself apart from traditional paella with its signature velvety texture and aromatic chili warmth.
Tying this ocean bounty together is a fascinating historical touch: the use of Jasmine rice. Introduced by 19th-century Chinese immigrants, these fragrant, tender grains beautifully absorb the vibrant seafood broth, lending a subtle floral aroma and a comforting, creamy finish.
Josper-Grilled Chicken
Few dishes capture the Peruvian heart quite like Pollo a la Brasa—a national obsession so deeply cherished that it is officially celebrated every third Sunday of July on “Pollo a la Brasa Day”.
At Feliz, this tradition is honored using tender boneless chicken seared over the extreme heat of a Josper charcoal fire. With its heavy door kept tightly shut during cooking, the oven locks in natural juices while enveloping the poultry in a rich charcoal aroma.
Anticuchos
Deeply rooted in Afro-Peruvian heritage, Anticuchos carry the unmistakable character of Peru’s street-side grills. In Peru itself, these skewers are most famous for using beef heart, though here tender beef meat is marinated in a signature anticuchera blend.
Char-grilled over high heat, the meat achieves a smoky char and warming spice, capturing the vibrant spirit of traditional Peruvian street food.
Josper-Grilled Fish, Chorrillana Style
Celebrating Peru’s rich coastal fishmonger traditions, the fresh catch of the day is cooked over intense Josper fire. The fillet is served with a classic Peruvian salsa chorrillana—a savory sauce of sautéed red onions, sweet tomatoes, and aromatic ají amarillo.
This harmonious pairing brings a bright acidity and mild chili heat that cuts cleanly through the rich, flame-kissed fish.
Parmesan Cheese Bread
A comforting addition to the communal spread, this warm cheese bread offers a rich, golden exterior with a soft, pillowy heart.
Enriched with sharp Parmesan cheese, the tapioca-based bread is wonderfully chewy and tender within, making it an ideal pairing to soak up the vibrant sauces across the table.
Queso y Camarones Tacos
While not historically native to Peruvian cuisine, tacos have rapidly gained popularity across Peru as a vibrant expression of contemporary street-food flair. Wrapped in warm tortillas and finished with fresh herbs, these tacos pair crispy shrimp and melted cheese in a gently spiced sauce. Every bite delivers a harmony of crunchy seafood and velvety cheese—all that’s left to do is squeeze the lime over and enjoy!
Sweet Ending
To conclude the meal, the dessert menu offers a gentle, sweet transition that honors Latin American confectionery traditions. Read on and choose your ideal sweet note to bring a satisfying warmth to close The Peruvian Experience.
Peruvian Alfajores
Traceable back to 16th-century Peru, alfajores are a timeless jewel of Latin American baking. Made from a delicate, starch-rich dough, these soft, buttery cookies hold a rich layer of creamy manjar blanco (sweet milk caramel) for an irresistible combination of textures and flavors.
Espresso Tres Leches
Reimagining a quintessential Latin dessert, this sponge cake is thoroughly soaked in a rich blend of three milks infused with espresso. The coffee’s natural roast cuts through the lush, milky richness to create a soft, creamy dessert that is delicately sweetened to linger long after the last bite.
Cocktails & Signatures | Rooftop Bar
Beyond its culinary art, Feliz offers a captivating rooftop setting where city views and warm Latin hospitality meet. Perched high above, the open-air ambiance creates an inviting retreat for sunset aperitifs, lively group gatherings, or relaxed late-night toasts. As the evening sets in, guests can sip signature infusión cocktails, sample small bites, and enjoy the night breeze in a space designed for connection and celebration.
Renowned as the national spirit of Peru, Pisco holds a rich history dating back to the 16th century, when Spanish settlers crafted this exquisite spirit by distilling fermented grape juice into a high-proof elixir. While some liken its character to grappa or draw parallels to the complexity of tequila, Pisco stands alone as a unique expression of South American craftsmanship.
As Peru’s undisputed national cocktail, the Pisco Sour is a timeless celebration of South American spirit. At Feliz, it is crafted using Feliz Pisco, shaken vigorously with fresh lime juice, egg white, and finished with a delicate drop of Angostura bitters. Bright, citrusy, and velvety smooth, the drink opens with a silky, cloud-like foam that gives way to a crisp balance of tart lime and aromatic grape spirit, making it the essential opening toast to any Peruvian feast.
Make Your Reservation Now
At Feliz, authentic Peruvian food comes to life through masterfully applied techniques and imported ingredients alike. Every dish tells a story of heritage, flavor, and tradition, making a meal here a true invitation to experience Peru’s rich culinary tapestry through shared moments. Whether or not a trip to Peru is on your horizon, this is a journey everyone should experience at least once. After all, Feliz means happy in Spanish, and may your time here create wonderful memories with family and friends!
Ready to take your place at the table? Reserve your table via WhatsApp now!
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Directions to Feliz Peruvian Cuisine | Rooftop Bar
