Time Out says
Wed Feb 24 2010
Chinese and Peruvian cooking may seem like strange bedfellows, until you consider that Peru is home to one of the largest Chinese communities in Latin America. Sino-Latin fusion is the focus at Red Egg, though the Cantonese selections outshine the South American ones. Skip dull ceviches in favor of Chinese preparations, like a whole steamed bass, enlivened by ginger and soy sauce. Peking duck sliders feature shatteringly crisp skin and deliciously fatty meat carved tableside. Dessert is less inspired: clunkers like a gelatin-heavy red bean pudding could have benefited from a little Latin inspiration.
Comments
Add +