RAW by Mosto: A Peruvian Pop-Up!
Ever since the dream pop-up dinner once upon a time called Nikkei (a collab dinner between Mosto & Hatsune), I’ve never let go of that vibrant and colorful tiradito bursting with flavors, a dish that’s a mix between Japanese sashimi and Peruvian ceviche which has come to define a signature style of Peruvian cuisine combining raw produce with fresh Peruvian produce.
Hatsune’s Alan Wong working side-by-side on this incredible Tiradito dish with Chef Daniel Urdaneta of Mosto/Modo/Moka Bros Fame
Almost a year later, Mosto has announced that they will host a RAW Pop-Up this weekend until Sunday, May 15th.
“Ceviche, Tiradito and leche de tigre should be a part of your culinary dictionary. If not, this is your chance. When Japanese first came to Peru, they fell in love with the endless summer and beach parties, and as a gift they introduced tiradito and ceviche. These crazy fun cousins of sushi and sashimi conquered not only Peruvian hearts, but the whole world.” – The Mosto Team about RAW, a Peruvian Pop-Up
RAW Pop-Up in the Private Dining Room of Mosto
Located inside Mosto’s private dining room (right side of their restaurant’s entrance), it’s pretty impressive to see the transformation of the space (see above!).
Knowing how much thought and effort Mosto’s talented Anna Lin Yip put in to pull off the glorious Nikkei set-up, she’s really outdone herself again with all the nice touches to making this corner of the restaurant into a RAW Peruvian seafood bar. I loved the photos of the many llamas, the colorful graffiti and graceful calligraphy on Peruvian/Chinese newspaper and really showcasing Chef Daniel and Juan on their own RAW stage.
Chef Daniel & Juan Making Ceviche Magic
Colorful Graffiti Paired with Graceful Calligraphy
Raw Bar Filled with Fresh Seafood
Llamas and Fresh Produce
This really is the perfect menu to celebrate our warmer weather! Not scorching hot yet, but pleasantly delightful and perfectly enjoyed with a Pisco Sour Classic (RMB 50).
We tried as many varieties of the RAW menu as we could fit in our stomachs. Each oozing with freshness and sharp, tangy citrus juices, the technicolored presentation is mesmerizing and the cocktails are as delicious as they are refreshing. The Mosto team has done a superb job sourcing such fantastic ingredients as everything was tender and packed a punch. Highlights included the Cucumber Yerba Mate and the Bomba Ceviche was a lovely mix of tuna, sea bass and octopus intermingled with mango, sweet potato and creamy avocado.
LDS Snapshots of Mosto’s RAW Peruvian Pop-Up:
Pisco Sour Classic (RMB 50)
Cucumber Yerba Mate with Yerba infused Pisco, Cucumber, Syrup, Grapefruit Syrup, Fresh Lime Juice (RMB 50) & Chilcano – pisco, lime, syrup, ginger ale, angostura bitter (RMB 50)
Ahi Tuna Tiradito (RMB 58)
Octopus Ceviche (RMB 58)
Albacore Carpaccio (RMB 68)
Bomba Ceviche (Mixed) RMB 78
Oysters from Taylor (USA), South Africa (Loyal Waves Bay), New Zealand (Marlborough) RMB 38 each
Seabass Ceviche (RMB 48)
The RAW Pop-Up will be available the following times:
Friday, May 13: Dinner Service
Saturday, May 14: Brunch and Dinner Service
Sunday, May 15: Brunch Service
A crying shame that this amazing RAW Pop-Up is only available this weekend, but that’s just extra incentive to motivate you to get your booty over to Mosto ASAP.
I recommend that you also book your table in advance so you can make sure to load up on those Piscos and Yerba Mate with the Bomba Ceviches and Tiraditos!
RAW Peruvian Pop-Up: Mosto Restaurant:
Dates: May 12 – May 15, 2016
Times: Dinner Service (Friday & Saturday), Brunch Service (Saturday & Sunday)
Location: Mosto Restaurant
Address: 3rd Floor of Nali Patio, 81 Sanlitun Beilu Chaoyang District 朝阳区三里屯北路81号那里花园三层D308摸石头餐厅
Reservations: Call +86 10 5208 6030
Contact Email: email@example.com
Website: Click here.