Do you know chifa is the Peruvian version of fried rice? Heavily
influenced by the Chinese, a gastronomy article published in Journal of Ethnic
Food reveals chifa originated from the Chinese
words: “chi” (eat) and “farn” (rice). The term emerged around the
1930s in Lima when Peruvians overheard Chinese restaurateurs cajoled potential
customers to patronise their eateries to chi farn.
Egg chaufa
or fried rice with ceviche, egg, sesame oil, spring onion and
beansprouts is Peruvians’ carb of choice along with French fries, to complement
Pollo A La Brasa (RM118), roasted chicken which has been marinated 24 hours
with garlic and cumin.
To amp up the flavour, they rely on aji de la casa (house-made chilli), chimichurri
(a blend of flatleaf parsley, coriander, garlic, salt, chilli flakes, vinegar
and olive oil) and tartara (tartar
sauce).
This Peruvian
speciality is one of the many offerings rustle up by Chef Franco Aldana at Feliz,
Klang Valley’s first and only Peruvian restaurant at Avenue K.
Feliz, meaning
happy in Spanish, flaunts an open rooftop bar surrounded by gleaming
skyscrapers. A tiered water feature and a long, shaded patio decked with potted
greenery complete the al fresco section.
Within the
entrance, a narrow walkway flanked by multiple shelves of greenery leads into a
tastefully decorated dining space. Peru’s vibrant cultural heritage is evoked
through a jade-green glass tile wall, a circular wine glass chandelier,
colourful Peruvian tassel and macrame wall hangings, and turquoise-toned
furnishings.
Our culinary
journey to Peru began with chicha morada, a boiled purple corn and pineapple
peel drink. It tastes like blackcurrant juice, infused with cinnamon and
cloves.
The opening
salvo of Ceviche Limeno (RM38) is Peru’s most famous dish. Although it seems
simple, Aldana said a good ceviche must be perfectly balanced; from the
use of leche de tigre (tiger’s milk), a bright, salty-spicy marinade of aji
panca, lime, salt, ginger, garlic and coriander, to the combination of
white corn, sweet potato and canchita (fried corn kernels).
We like how the
leche de tigre’s punchy sourness melded cohesively with the white corn
and sweet potato’s delicate sweetness. Strands of sea grapes lent pops of savouriness
as we relished the slippery succulence of marinated fish. Canchita and
crispy fried plantain injected crunchiness to the well-balanced dish.
Raw, sashimi-style
tuna slices accompanied by a sauce of cold potato pureé, vinegar, leche
de tigre, cucumber and mango juices form the chef’s Tiradito De Tuna
(RM145). Topped with chalaquita de mango, Peruvian
salsa of tiny mango, red onion and cherry tomato dices, the riot of delicate textures and
assertive flavours tantalised our tastebuds.
Feliz’s
signature Arroz Con Mariscos (RM119), was faintly similar to a perfectly cooked
risotto albeit dialled up with aji amarillo (hot yellow chilli),
assorted seafood and cilantro.
We also enjoyed
meltingly tender and piquantly flavoured Anticuchos De Lomo Fino (RM158),
skewers of marinated and grilled tenderloin accompanied by white corn, sliced
fried potatoes and chimichurri.
Light and sweet
Alfajores (RM27), two buttery biscuits sandwiched between creamy dulce de
leche (caramelised condensed milk) wrap up our Peruvian party.
The milk-soaked
sponge cake topped with Chantilly cream, dulce de leche and fruits making
up Tres Leches (RM45) was winsome whilst the Petit Foie Selection (RM45)
comprising mini glasses of tres leches, tocino del cielo (creamy caramel
flan) and alfajores paves an introductory pathway to Peruvian desserts.
For reservations at Feliz,
contact: 011-1771 7742. Address: L4-05,
LEVEL 4, Avenue K, 156, Jln Ampang, Kuala Lumpur
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