The Bulletin

Off Business

The Bulletin. March 2018

Patrick Yeung, CEO of HKGCC
Send your view to ceo@chamber.org.hk

Flavour Fusion

La Causa
This delicate dish is Melendez’s version of the traditional Peruvian potato-based appetizer. Under a deep-fried tempura prawn, which provides the classic Japanese element, is a bed of perfectly buttery potato mash with beetroot puree and mayonnaise spiced with Peruvian rocoto chili. Charred avocado adds to the medley of rich flavours.

Tacu Tacu
Tacu tacu is a traditional Peruvian recipe which originated to use up leftover rice and beans. The ingredients are combined and then pan-fried until the exterior becomes toasty and golden while the inside remains tender and sticky. TokyoLima's tacu tacu is served with stir-fried onions, peppers and snow peas, which provide a crunchy contrast to the rice, while the chimichurri sauce gives an additional zing.

H&M
This plate of Hamachi and Maguro tuna carpaccio is Nikkei cuisine at its finest. The fish is delicately sliced and flavoured with the refreshingly citrusy shoyu sauce, which brings out the freshness of the sashimi but doesn’t steal the spotlight.

Maguro Nuevo
These delectable sushi rolls contain chunks of tuna and avocado. A generous topping of red caviar and fried garlic creates a harmony of crispy and chewy textures.

Picanha
A simple marinade of salt, pepper, lemon and olive oil brings out the flavor of this tender and succulent grilled rump steak skewer. Edamame puree and crunchy pickled cucumbers add more layers of flavour and texture to the dish.

Oye Papi
Aimed squarely at chocolate fans, TokyoLima’s indulgent Oye Papi features coconut and chocolate ice creams and a nutty chocolate brownie. The fresh tartness of raspberries nicely balances the overall sweetness.

Driven by a passion for food since a young age, Executive Chef Arturo Melendez attended D’Gallia, Lima’s renowned culinary school, to follow his dream of becoming a professional chef. His skills have taken him across the world. Having worked in Lima, South Africa and Singapore, he relocated to Hong Kong a few years ago to introduce this Japanese-Peruvian gastronomy to Hong Kong diners.
Bringing a casual approach to Nikkei cuisine, Melendez has created a menu that blends the cooking techniques and ingredients of the two countries. With the firm belief that diners should be happy and satisfied when they finish their meals, he has made adjustments to cater to local taste buds while staying true to the fundamentals of Nikkei cooking.

The menu at TokyoLima, as the restaurant’s name suggests, features a mix of Peruvian and Japanese ingredients and techniques. The hearty dishes of Peru and the delicate flavours of Japan may sound like a surprising combination, but in fact this type of cooking, known as Nikkei cuisine, dates back more than 100 years.

In the late 19th century, several thousand Japanese people went to Peru to work, establishing a local community and introducing Japanese elements to the local fare. In the 20th century, further waves of migrants arrived as some of Japan's big corporations entered the South American country.

But it has only been in recent years that this intriguing fusion of cooking styles has come to wider global attention. And TokyoLima, tucked away on Lyndhurst Terrace in the heart of Central, is the first to introduce Nikkei cuisine to Hong Kong.

Featuring a lively bar area and a stylish main dining space, the eatery retains the laidback ambiance of Japan’s izakaya bars while adding chic vibes with modern furniture and decor.

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