Sasha Boom, Asian cuisine with Peruvian techniques and Mexican products

Dumplings are to China what croquettes are to Spain: typical, easy to eat and quite helped when you opted for Asian food on a Friday night. However, not everything that envelops Asian cuisine is summed up in this delightful little entrée, nor its noodles. Or at least in regards to the kitchen of Sasha Boom, an Asian restaurant with Peruvian influences and Mexican products. Or, as its director Berny Paredes calls “Asian Craft Food”. “We reinvent the typical Asian dishes, adding Peruvian products and techniques to almost 70%, Mexican ingredients such as chiles, as well as the Mediterranean,” he explains.

With a much more leisurely philosophy and a more personalized service than its predecessor Pink Monkey – of the businessman Francois Poplawsky – Sasha Boom goes one step firther and bets on a mixed kitchen that fuses flavours, textures and exotic ingredients brought from Greece or Lebanon itself. This, transferred to dishes, results in original ceviches such as salmon with pesto cilantro and galanga, tamarillo, fire cracker and kumquat or Baos among which include crab in the xo sauce, hot may, Chinese onion and cilantro. “We have recently introduced new dishes on the menu, such as tuna tiradito, glazed ribs with basil and coriander purée, a wok of noodles, which they like very much and are easy to accept and three varieties of ceviches with different Tiger milks adapted to Asian-style,” says Berny.

Now, if we have to make a special recommendation, we recommend the dumplings with Thai red curry heads, very tasty and juicy, and with a perfect touch to give a “punch” to the food. You can’t miss the Balinese chicken satay with coconut sauce, lime and chili, take bread and (re) wet until the end of days.

To accompany the culinary feast, we must surrender to one of the mixed drinks that Andrea Núñez, the head of the bar, prepares. All its cocktails are based on the Piscos, one of the most representative and dee drinks of Peruvian gastronomy, however, one can opt for another type of mixed drink like the fierce lady. Their ingredients? Gin, lina juice, apricot juice, bittersweet violets and fresh raspberry purée. Fun, original and perfect to combine with one of the desserts. Because here you have to always leave the candy hollow, especially if it comes loaded with chocolate like the creamy raspberries, ginger and basil ice cream, or the mochi case of mango, tamarind and chili with coconut and lime sorbet and tea and yogurt cake.

One of the curiosities of the restaurant is that here everything is shared. As Paredes explains, “We want everyone to live the same experience, not for one to stare or fight for a little piece at the end. That’s why we always adapt to what the client requires.”