Javier Wong was born with Chinese ancestry. his small locale is only for friends. Call ahead is needed. Here you will not find Valet Parking, only good cooking and respect to the ingredients. You will not find a menu either. "Cooking should be free, personal. Not even the Ceviche turns out to be the same twice when I make it. A menu condemns a chef", prays his philosophy. In his locale, of less than 10 tables and a handmade stove, Javier prepares anything you need, always using his two main ingredients: octopus and sea bass, which he refers as "the king of the fishes". The original name of this place was San Kuay, which means "Andean people" in Japanese (You could ask to Javier about its history). The relationship between Wong and cooking starts in Balconcillo, where his mother, Doña Julia, had a little store called Los Brillantes. After he finished his studies on journalism he was not able to find a decent job due to his youth. Since Javier had to help his family who was poor he started as his Uncle Don Daniel Lay assistant, in the little kiosk where served lunch to day workers. When his uncle died, Javier became the responsible of the business. Since this moment his link with the cooking has constantly grown up due to his experience and the passing of the years. San Kuay opened his doors in Santa Catalina 10 years ago, and the poetry made sea food has gone beyond the limits of Peru and America. Visit Javier and ask to him for a traditional ceviche, he will have it ready in just 2 minutes while he cuts the onions, the aji limo and the fish without watching the cutting table. Then he will continue with an oriental ceviche, "pintado" with sesame oil and covered by nuts, pecans and almonds.
Source: Walter Wust from Guía Comer & Viajar / Wust Ediciones