Tono Cevicheria

This lovely cevicheria in the midst of the Bugis area serves playfully innovative and refreshingly fresh flavours. Its namesake Ceviche Tono comprises fresh market fish marinated in smoked aji amarillo and tiger’s milk, topped with crispy baby calamari. The combination is visually appealing, and it’s perfectly balanced in flavour and contrasts, with many entertaining textures on one plate. Another delicious dish is the anticucho pulpo, where tender grilled Spanish octopus on skewers is served with olive chimichurri and a soft, rich bean purée. Similarly, the causa Lima sees crispy and well-seasoned softshell crab served with potato and yellow chilli salad, tartar sauce and creamy avocado. For a main course or something more substantial, the arroz con pato really hits the spot. Here, an exquisitely tender duck leg confit is served atop comfortingly fragrant coriander and dark beer rice.

TATLER TIP

The restaurant is notoriously packed on weekends, so a reservation is a must. Also, watch for Tono’s many innovative seasonal promotions by getting on its mailing list.

SIGNATURE DISHES

1. Ceviche Tono 2. Anticucho pulpo 3. Causa Lima 4. Arroz con pato