Sunday, January 18, 2015

Madam Tusan

Madam Tusan offers Peruvian-Chinese fusion by Gastón Acurio in the Miraflores district of Lima, Peru. This style of recipes, known as Chifa, arrived from the east during the 1940s and took new forms and flavors at the meeting of Peruvian ingredients. Chifas are overwhelmingly simple and generally inexpensive. While their influence on mainstream Peruvian cuisine is clearly evident, most Chifas serve what is for the most part standard Cantonese cuisine.



We had made reservations a few days in advance and were seated in a nice booth within the large dining area.  As Sheila Jeanneau writes: "You are immediately transported as you walk in the door of Madam Tusan. One of the first things you observe is the immense acrylic red dragon that was designed by the renowned Peruvian artist Marcelo Wong and is suspended from the ceiling, winding in between various openings in the walls. It is definitely an eye-catching conversation piece. All of the decor throughout the restaurant is very stylish, luxurious and dramatic, including the huge, shiny black dome lamps that are suspended from the high ceilings. The color theme of gray, red and black is cohesive throughout the restaurant... What really caught my eye in this area was the stunning serpent tapestry covering the entire wall of the lounge."

Keith quickly looked at the cocktail menu and ordered a drink made of passion fruit, orange, and vodka.  Later, he switched to a similar drink that the server recommended witch switched out the vodka for pisco.

A sampling of dipping sauces were presented that showcase a mix of Chinese and Peruvian flavors – soy, ginger, Chinese onion, aji panca, and rocoto.  We tried each sauce with some appetizers we ordered.


First, we shared the Siu Maisteamed dumplings filled with spicy shrimp, pork, mushroom and almonds.  They were pretty meaty and had nice seafood flavor.


We also tried the JuanechisChinese rice tamales stuffed with chicken and mushrooms with an Amazonian touch.  This dish was pretty unique and fun to unwrap and eat.  I liked the chicken filling a lot.


Keith enjoyed pork buns with a Creole and hoisin hot pepper sauce called Butichifa Pig Roast.  The meat had good flavor, but the sandwiches were a bit dry.  He spread extra dipping sauce on the bread to add some oomph.


For our main course, I was really craving classic shrimp fried rice, so we ordered their Chaufa.  The rice was fluffy and had plenty of little shrimps and bits of scallion and egg.  We enjoyed this with a side of Verduras Saltadas en Salsa de Ostion mixed vegetables in oyster sauce.  We originally wanted just bok choy, but were glad to order the mix to have the mushrooms and bell peppers too.


We also ordered the Pollo Tipakay Madam Tusanfried chicken stuffed with shrimp in a tamarind and hot pepper sauce.  It was cooked well, but a little tame in spice.

Overall, we expected the food to be a bit more fusion.  Perhaps we should have tried one of the other more 'hole-in-the-wall' Chifas to compare to this modern place.  Looking back, we also could have been a bit more adventurous with our menu choices.  But overall, it was a good break from the traditional Peruvian cuisine we had been eating.  

Total Rating: 3.63
Food: 3.5, Price: 3.5, Service: 3.5, Ambience: 4, Accessibility: 5

What I ate:
Siu Mai
steamed dumplings filled with spicy shrimp, pork, mushroom and almonds

Juanechis 
Chinese rice tamales stuffed with chicken and mushrooms

Chaufa
Shrimp Fried Rice

Pollo Tipakay Madam Tusan
fried chicken stuffed with shrimp in a tamarind and hot pepper sauce

Verduras Saltadas en Salsa de Ostion
mixed vegetables in oyster sauce

Plus Keith ate:
Butichifa Pig Roast
pork buns with a Creole and hoisin hot pepper sauce

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