With Peruvian food riding the crest of the wave in popularity worldwide (and September seeing the launch of the brand new Latin America’s 50 Best Restaurants in Lima, Peru), it's perhaps fortunate for newcomer Mayta that its only competition in Hong Kong thus far is the very popular Chicha.
And whereas Chicha perfectly inhabits the relaxed category, Mayta aims for a more rarefied dining experience, complete with its central ceviche bar and seductive, contemporary wood fitout.
Whilst all the classic Peruvian go-tos make an appearance, it’s the little Mayta tweaks that make them memorable. Thus a trio of potato causas come topped with salmon tartare, octopus and rocoto chili aioli, and shrimp escabeche, while the dedicated ceviche bar features eight different variations from clasico with sea bass, red onion, choclo, cancha and lime leche de tigre, to Andean with salmon, chilli chimichurri and crispy black quinoa.
The larger dishes range from carapulcra, an Andean potato stew with panca chili, crispy suckling pig leg and peanuts, to the delectable rich veal stew cazuela criolla with red wine, yellow chili, piquillo peppers, crispy potato and pickles, and if the sour-sweet lemongrass lemonade or purple corn-based refresher chicha morada don’t toot your pan-pipes, try one of the four pisco cocktails and get in the Peru groove!