Madam Tusan was born with its roots in the Gastronomy group MilSabores, and Peruvian chef Gastón Acurio. Eight years ago Peruvian food started to conquer the restaurant landscape of South America. In that time, many Chinese restaurants decided to make a switch because of the similarity in ingredients and preparation. What Gastón Acurio did was create something new in the concept of fusion food. What started as a premier fusion restaurant in Lima Peru, has now made a successful expansion into Chile and Colombia.
With it’s two commercial locations in Santiago, Madam Tusan remains a worthwhile option for those craving an elegant experience of interesting Chinese, and Peruvian flavors.
The Appetizers at Madam Tusan showcase some of the most obvious fusion food available. These plates consist of ceviches, dumplings, and fried Won Tons.
One interesting plate consisted of Dim Sum pork dumplings, each with a tiny little fried egg seated atop. To balance this stylish serving is a carrot slice at the base of each dumpling. These combinations not only provide an aesthetically pleasing dish, but a tasty snack before the main course.
| Main Dish
The concept behind the main dishes are “para compartir” or to share, which is the tradition of most Chinese cuisine. So when we were served, we received an array of plates all with delicious takes on Chinese classics. The difference was the Peruvian flair of ingredients which gave a new perspective to sweet and savory. The meat was also different as it had that certain South American touch to it.
“Chaufa Charapa” was the premier fried rice dish which featured interesting additions such as the peruvian potato yuka as well as two large fried eggs on top. Break the egg yokes and enjoy as it absorbs into the rice.
A personal favorite was the “Pollo Ala Naranjita”, which was one of the more colorful dish presented. Lightly fried chicken with a medley of aromatic fruit and vegetables, all In a well balanced sweet and sour sauce. The selection of fresh ingredients mixed with the mandarin orange is what gave this dish an exotic taste.
I also enjoyed the braised sweet Spare Rib with cilantro and diced mango. This gave a unique flavor to an already exotic barbecue dish. At the end of our entrees, it seemed clear that the table favorite was the beef and green beans as there was soon was none left. To me it seemed like a simple dish, but the quality of flavors were hard to overlook.
If your looking for a good upscale exotic restaurant, I would suggest the fusion food at Madam Tusan. The atmosphere is colorful and modern, taking full advantage of it’s Chinese qualities. Also do yourself a favor and get delicious Peruvian Pisco Sour as soon as you sit down.
Text: Rami Hunter L. Photos: Alejandro Mery (Instagram) * We were invited to this place. © Zona33 com S.A.
| Our real photos
Madam Tusan @ 800.cl
Restaurante Madam Tusan |Av. Kennedy 5413, Las Condes, Santiago