CHECK OUT – TO NO CE VIC HER IA

AU­THEN­TIC PERU­VIAN CE­VICHERIA IN BUGIS

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Au­then­tic Peru­vian ce­vicheria in Bugis.

Ce­viche started out as a “hang­over” meal; its main in­gre­di­ents – seafood, citrus, chill­ies, and onions – co­a­lesce into a pick-me-up mari­nade that’s great for morn­ings af­ter a long night out. But thanks to Peru­vian cui­sine am­bas­sador Gas­ton Acu­rio Jaramillo, it has since been el­e­vated into a na­tional her­itage dish of Peru – there’s bound to be a ce­vicheria (seafood restau­rant) on ev­ery beach!

Tono Ce­vicheria is Sin­ga­pore’s first Peru­vian restau­rant, and it’s bring­ing the au­then­tic coastal ex­pe­ri­ence to a cosy 1,050sqf space in Duo Gal­le­ria. De­signed by So­cial F+ B, Tono boasts vi­brant hues of blue and green. Its con­crete floors are splat­tered with wa­ter-mo­tif sten­cils and its seats are up­hol­stered in pat­terned fab­ric im­ported from Peru. These give cus­tomers a glimpse of the wind, wa­ter, sand and trees that are as part of the ce­viche ex­pe­ri­ence as savour­ing the tangy dish it­self.

Tono is Span­ish slang for “party”, and the restau­rant’s logo – a chilli-eat­ing, mara­cas-shak­ing fish with hearts for scales – clues you in on what to ex­pect. The Lima-trained staff are a cheer­ful bunch, and the up­beat salsa mu­sic that plays in the eatery add to the free-spir­ited vibe of the place.

Tono is helmed by chef Daniel Chavez – co-owner and chef of the suc­cess­ful Ola Cocina del Mar – and ex­ec­u­tive chef Mario Mal­vaez. To­gether, they serve up five vari­a­tions of ce­viches (some are even Chi­nese- and Ja­panese-in­flu­enced, due to im­mi­grants who came in the 19th cen­tury), the whipped potato-like causa, and tra­di­tional Peru­vian dishes such as lomo saltado. Then, end your meal with a fine list of cock­tails and wines!

HAVE A TASTE OF PERU AT TONO CE­VICHERIA, # 01- 49/ 50 DUO GAL­LE­RIA, 7 FRASER STREET, WWW. TONO. COM. SG.

FAR LEFT, TOP The restau­rant’s sig­na­ture dish, the Tono ce­viche ($28), com­prises four ba­sic ce­viche in­gre­di­ents and is topped with crispy baby cala­mari and let­tuce.

FAR LEFT, BOT­TOM With both in­door and out­door seat­ing, Tono can ac­com­mo­date up to 65 guests.

ABOVE The con­crete screed walls and mir­rors on the ceil­ing mimic the weath­ered look of ce­vicherias in Peru, where hole-rid­den roofs give din­ers a peek at the starry night sky.

The bar is clad in ter­razzo that’s made from crushed seashells, laser cut in fish-scale pat­terns. LEFT

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