Fusion Food in Madrid: Asiana nextdoor

The night I arrived into Madrid, I was taken out to one of my most remarkable culinary experiences to-date. Asiana nextdoor, is the project of Jaime Renedo-a global nomad since the age of five. This global experience is certainly reflected in his culinary art. Asiana nextdoor offers a fusion experience, combining the best of peruvian cooking with asian stye from malaysian to japanese to korean.

It was quickly decided that we would order a menu comprising a variety of entries-a selection of the best from the kitchen.

We began our fusion journey in Peru, with the traditional peruvian cocktail, Pisco sour which was just perfect to whet our appetites. Shortly after, we got ourselves into gear and embarked upon a most unexpected, stimulating, exciting, colourful, and tastefully explosive culinary ride.

We began our meal with an introductory duo of cold seafood specialties. It was requested to eat them in a particular order, so as fully embrace the particular flavour combinations.

We started the evening with a Ceviche, a citrus marinated seafood-served with a kimchi sauce and topped upon a lime. We were requested to eat the dish by holding the lime and slowly squeezing the juice from its skin while eating the ceviche to combine the flavours of freshness and acidity; fish and fruit; green and orange; tangy and tart. It was an explosion of the senses. The various flavours danced in my mouth for a while, not allowing me decipher exactly what was what. And just when I thought I had it, the taste lingered away leaving behind a tasteful memory and a great desperate longing for more.

But this was just the beginning;

We then moved onto the mussel shell, out of which we slurped a mussel in a vinaigrette combined with a red chili salsa and something fried and crispy on top. As we slurped the melange of flavours, our eyes closed in utter contentment.

The traditional Vietnamese chicken roll followed. The paper thin rice paper within which lettuce, chicken, mango and cilantro were nicely tucked was tasty, and offered a pleasant “cool down” from the highs of the previous two dishes.

The next two dishes featured fish-Bonito.

Raw thin slices of tender white fish were served with a green coriander/avocado based sauce with red chilies and a contrasting red/orangey sweeter sauce respectively.

The vietnamese spring rolls then made their entrance. The point of perfection for me was the combination of the accompanying herbs and sauce. The roll was served warm, with a lettuce and a combination of thai basil leaves, coriander and mint (I believe). We wrapped the roll into the lettuce, placed a small handful of the herbal combination into the lettuce and dipped the creation into the sweet, and tangy sour sauce.

At this point, I was high from the plethora of flavours my palate had the pleasure of welcoming. I could hardly imagine that what would follow could possibly be of any interest after this. I was actually also nearly full at this point, however, this feeling lasted for a tenth of a second when I saw what approached the tables next.

The Balinese chicken satay marched in. It was the epitome of everything that one would ever dream of having in a satay, as far as I am concerned. The chicken was dressed elegantly in a honey-soya based glaze. It shone its harmoniously sweet and sour flavour cooked to a succulent, tender delight, and  served on a thin wooden skewer. To complete the act, two skewers were dipped into a frothy-coconut soup. It was fragrantly sweet and light and with a hint of red-chili which was only noticeable on second thought.

The gyozas followed, which were served with a thick, rich and sweet, home-made soya sauce.

The red thai curry dish then moved its way in, which was served with large cuts of tender beef, perfectly cooked aubergine, packed with fresh herbs and served with rice.

And, just when I thought that there was no possible way on earth that I could manage any further excitement, the scallops made their entrance-and performed the finale.

The scallops were fork tender, encased within a pan fried noodle and topped with a spicy salsa. I bit into the thin outer-shell which slowly made its way into the contrasting texture of the soft and white meat of the scallop, followed by the final close of the outer shell.

A dream!

As the two desserts made their way to perform the grand finale, I was already too full to really enjoy them and offer them my full attention. The grand finale was a banana split, which was roasted bananas served with a creamy chocolate mouse coupled with a cream AND and a lemon sorbet, which was placed within a red sauce, made from red Peruvian berries.

As the curtain closed, I sighed a deep breathe of sheer contentment, and slowly took the napkin from off of my lap and placed it onto the table. I walked out of the restaurant and felt as if I had just travelled from South America all the way to South East Asia and beyond.  I now have jet-lag. My taste buds are over-stimulated and excited and my sense of time is nebulous. I need to calm my palate and mind…with some sweet, long slumber to hold the memory of my journey. Good night!

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