Aji de gallina reflects Peru’s love of sauces thickened with cheese, cream and nuts, made rogue by aji.
It is not often that a Peruvian gastronomic experience comes along so Mucho Gusto – a fitting greeting – at The Library at the Ritz-Carlton Kuala Lumpur becomes worth checking out. Started Nov 26, it is on until tomorrow with chef Carlos Pardo Figueroa from Lima at the helm.
Figueroa is just shy of 30 but comes suited in confidence and calm, and good credentials. A graduate of Intitut Paul Bocuse and Le Cordon Bleu, he is chef-advisor in Culinary Arts at the Universidad San Ignacio de Loyola, Lima.
Already a subscriber? Log in.
Limited time offer:
Just RM5 per month.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
