“Chef Miguel cooks professionally since childhood. He handles meats and seafood to the exact degree of doneness, flavor, and best of all: texture.” His wife Fanny is the epitome front of the house staff, you have to meet her.
“A few dishes are vegetarian by choice, my favorite is Arroz con Pollo sin Pollo.” If you love cheese, Peru has a mac-and-cheese alike: ask for Papa a la Huancaina, or Fideos a la Huancaina. I love the Huancaina sauce on hot steamed rice too!
“Chef Miguel uses fresh ingredients, specially Aji.” He hands select local fish, limes, and herbs, to replicate Peru. I haven’t ended the debate that limes from Peru are better -it is true- but more important is the selection and handling of local fish.
“Lomo Saltado is everyone’s favorite, a 200 plus year recipe made with filet mignon wok-sauteed with sliced onions and tomatoes, served on a bed of potatoes, cilantro, soy sauce, and cumin.” Button mushrooms make a great option in lieu of beef.
“If you like octopus, there is no other place on this amazing planet Earth, where it is cooked at the perfect texture, color, and crunch.” I like it on ceviche, on tiradito, al olivo, on causa, grilled, or on sticky seafood rice. Chef Miguel tenderizes the octopus with a lot of love, by hand dipping in hot simmering water aromatized with a hint of green tea and white rice.
… written from the heart and belly of Hector Wong, a Peruvian in Hawaii since 1989, master baker, first e-cookbook chef in Hawaii, featured twice on full front page at the local news on 2013. First person in Hawaii visited by the most famous cookbook writer. Hector now teaches computer science at Leeward Community College …
Peruvian Corner Hawaii 