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Kuala Lumpur, Malaysia – November 21, 2016 – The Library at The Ritz-Carlton, Kuala Lumpur welcomes yet another talented guest chef who will debut his Peruvian specialities for the first time in Malaysia. Perú Mucho Gusto – A Peruvian Culinary Showcase, held from November 26 until December 4, 2016 is a much anticipated collaboration with the Embassy of the Republic of Peru in celebration of the 30th anniversary of the establishment of Peru and Malaysia’s diplomatic ties.

Executive Guest Chef Carlos Pardo Figueroa has curated exquisite menus for dinner and Sunday Roast that are to be experienced at The Library, the hotel’s beautiful and elegant dining room. The menus include traditional, quality organic products that will be showcased for the very first time at a gastronomy event in Malaysia. Chef Figueroa will be cooking with ingredients that include Quinoa, Kiwicha, Chirimoya, Lúcuma, Amaranto, Camu Camu and Peruvian Aji Chillies, amongst the array of unique products specially flown in from Peru. Peru has one of the oldest, richest and most diverse culinary traditions in the world that dates back 5000 years. It is a true symbiosis of both ancient and diverse culinary cultures and practices and the result of thousands of years of cultural evolution. The products that are brought in specially for this showcase are also highly sought after in cities such as New York, London, Paris, Rome and Tokyo.

Gourmands and guests will journey through Peru with the exquisite four-course menu designed by Chef Figueroa. Start with the Crispy Prawn with Amaranth in Aguaymanto Sauce, followed by an appetiser trio of Quinoa Tabouleh with Balsamic Vinaigrette, Avocado Mousse and Crispy Cheese, Maki-Shaped Causa filled with Avocado, Cucumber, topped with Tuna in Acevichada Sauce and White Cream Ceviche with Brulee Sweet Potatoes and Corn. Guests have the option of selecting their main course from three delicious creations - Aji de gallina with Mashed Potatoes, Olive Sauce, Pecans and Parmesan Cheese, Swordfish Anticucho with Cumin-Sautéed Corn, Grilled Potatoes and Peruvian Onion Salad and also Huancaina Risotto topped with Classic Lomo Saltado. Conclude the meal with Rice Quinoa Pudding with Purple Mazamorra and Glazed Fruits.

To further enhance the Peruvian experience, guests will also enjoy a glass of exotic Pisco cocktail during dinner. The national drink of Peru, Pisco is a grape distillate, a fine spirit, made exclusively in Peru by fermentation of fresh must. It is still distilled following the traditions of its first makers, dating back to the end of the 16th century. Pisco owes its denomination of origin to the name of a Peruvian coastal village. The surrounding valleys provided the ideal conditions for planting the first grape seeds of the appropriate variety for making Pisco. The Pisco featured throughout the promotion at The Library hail from Tacama, the oldest vineyard in South America (1540’s) - Demonio de los Andres: Quebranta and Acholado.

Executive Guest Chef Carlos Pardo Figueroa is a resident of Lima and currently holds the position of Chef and Advisor in Culinary Arts in Universidad San Ignacio de Loyola. Chef Figueroa graduated from Le Cordon Bleu as a Culinary Technician and holds a Bachelor’s Degree in Culinary Arts and Food and Beverage Management from the Institut Paul Bocuse.

A specially curated four-course Peruvian dinner at The Library is priced from MYR250 and Sunday Roast from MYR198. Dinner is available from 7pm and Sunday Roast from 12pm. For reservations and enquiries, please email or call +60 3 2142 8000.