Modern Latin American cuisine from internationally acclaimed Peruvian chef Jaime Pesaque
Update Februay 2015: Mayta has closed
September 16th, 2014
As the popularity of Peruvian cuisine has expanded globally, particularly since 2012, savvy restaurateurs in trendsetting cities such as London, Barcelona and New York have opened Peruvian-themed venues. Hong Kong’s competitive restaurant scene has not missed out on this global culinary trend, and in early 2013, a partnership between leading local restaurant group Dining Concepts, and internationally acclaimed Peruvian chef Jaime Pesaque, saw the launch of Mayta Peruvian Kitchen & Pisco Bar. At his acclaimed Mayta restaurant in Lima, listed among The Worlds 50 Best Restaurants, chef Pesaque has gained renown for his modern take on traditional Peruvian cuisine, combining contemporary cooking techniques and presentation with authentic seasonal ingredients to elevate the Peruvian culinary experience. Traditionally a sharing cuisine, Peruvian cuisine sits comfortably with the current culinary fashion for sharing plates. At Mayta, diners can expect the familiar ceviche-style dishes, as well as diverse variety of dishes including more robust rice, stir fries, and potato stew style dishes, all prepared with the native ingredients and tastes of Peru.
Mayta in Hong Kong is well located in the heart of the Lan Kwai Fong dining and nightlife district, the 3rd floor space designed around a traditional Peruvian style with rustic unpolished timber flooring and wall surfaces, colourful woven textiles, and numerous indigenous pottery and decorative pieces. The open plan layout features several sections of dining tables, with the concrete-topped pisco bar, impressively stocked with a wide variety of house-infused picsos in large glass bottles. Windows extending across two sides bathe the room in natural light during the day, and in the evenings, with dimmed lighting, Mayta exudes a vibrant sensuality.
Leading the kitchen team, Corporate Chef Ignacio Elizondo also hails from Peru – ensuring the authenticity of the Peruvian cuisine at Mayta. The extensive a la carte menu designed by Jaime Pesaque features selections of dishes grouped under categories that reflect the diverse mix of influences – including Latin, Japanese, and Chinese – that have been infused into contemporary Peruvian cuisine. In addition to selections from the Ceviche Station; Mayta’s menu offers Peruvian Tapas; Anticuchos (Peruvian skewer dishes); stir-fried dishes from the Wok; and the Specials – signature mains designed for sharing. A Set Lunch promotion offers excellent value with the menu offering a choice of an appetiser and main course from HK$118.
Complementing the Peruvian cuisine, the bar specialties are the signature, house-infused piscos that are arrayed in large bottles across the back of the bar. In addition to classic Pisco Sours, signature pisco-based cocktails include the Mayta Pisco made from pisco, chili amarillo, mango, passion fruit, lime and pisco sour foam; Capitan Berry – a combination of raspberry infused pisco, vermouth rosso, pomelo and bitters. Additionally the drinks list offers a good selection of Peruvian and South American wines, beers, and premium spirits.
Mayta opens daily, with lunch and dinner served Monday to Saturday, with dinner only on Sundays. Enjoying sustained popularity, bookings at Mayta are recommended.
Mayta restaurant design
