The Clone Wars Hantai

Asian Dalai

A new restaurant

Asian flavors coupled with other more local

Within the commitment to the Asian fusion is also used with the Nikkei cuisine, combining Japanese and Peruvian flavors. Such is the Quail Special, burnt eggs and sauce accompanied huancaína. The presentation is very creative Japanese dishes, such as the roll heart. photos courtesy natalia

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Giuliana Chiappe - THE UNIVERSAL
Saturday January 22, 2011 12:00 AM

A Tequeño always a Tequeño. But Dalai, both know that taste is combined with mild spicy oriental dragon and brown sugar sauce with a touch of soy.

flavors are intertwined, like the Tequeño with Asian accents, which dominate the Dalai menu, new restaurant of Centro San Ignacio. Coconut, curry, ginger, avocado, cilantro, passion fruit, goat cheese, watermelon and tomato tree are among the flavors, aromas and colors that work in the kitchen, to meet the youth's gastronomic Pereney son Omar, gastronomic consultant the premises and who captures his experience of nearly five years in 15 restaurants, including internships in Caracas, Peru and the United States including cookers.

Dalai offers four rooms, bar, lounge and terrace restaurant closed, which is spread over an area of \u200b\u200b400 square meters. And according to mood and hunger, diners can opt for snacks or a dish, a traditional tea created especially for the site or a dessert. The kitchen is open between noon and midnight, but the tapas are served until three in the morning.

One of the six partners, "all operations to meet the place is Omar Pereney father. He said that the Dalai concept emerged from a tour of Las Vegas and New York, where he picked up on this trend and adapted to the usual local, "thinking like customers and not as businesses."

From the very extensive menu, with 13 caps, seven innings, four primary, four desserts and 20 roles and temakis tested and approved by the sextet of members and the chef, Omar Pereney costs you pick your favorite dishes. After thinking, decanted three: a bluefin tuna, lamb and beef.

"If the intention is to eat fish, seared tuna with onion powder is a show because it came with a pickled salad with spicy and sweet sauce," says almost savoring Pereney. Of the two meats, highlights their preparations. The lamb is cooked for 16 hours under vacuum and in marinating the steak, son Omar Pereney adapted the classic French Chateaubriand demiglasé adding the ginger and coriander seeds.

For tickets and snacks, offers seared quail eggs and served with Peruvian huancaína salsa, tuna tartare and pin gorse, the drum of banana filled with tuna tartare, the beetles of tilapia with avocado and salmon and tuna pizzas.

Roles are a section in the menu. "We have our own creations such as lau lau roll of smoking, Tuna Roll Love liked by its heart shape and the sauce and flamed grill to melt cheese."

Among the four desserts, and according to the favoritism shown by the public, wins the Fortune Cookie on three textures of chocolate, but Pereney considered to be due to the perennial preference for Venezuelan cocoa. "The others are great, such as cheesecake topped with tomato marmalade and crispy cheese tree and passion fruit creme brulee and berries," he said.

Source: http://calidaddevida.eluniversal.com/