TONO Cevicheria @ Duo Galleria - A Peek Into The Colours Of Peruvian Cuisine

Peru has been on my wishlist for quite some time and my recent visit to TONO Cevicheria at Duo Gallery just up that desire by a notch. Even before the dishes came, I was already captivated by Chef Tamara's enthusiastic sharing of her menu which encompasses the essence of Peru's culinary tradition. With Peruvian ceviches at the core, the menu maps out the rest neatly into Tapas, Rice & Pasta, Fish & Seafood, and Meat. I learnt that Peruvian cuisine is a smorgasbord of various cultural influences, largely from the Italians, Japanese and Chinese, which eventually evolved into Italian-Peruvian fusion, Nikkei and Peruvian chifa dishes respectively. With so much novelty within the menu, I was so fortunate to have a go at quite a number of them at sampling portions.

Pisco Sour

A serving of their Pisco Sour ($18), concocted with Peruvian Pisco, will be enough wake up your appetite. Enjoy it with some snacks - Camotitos ($8) and Yukitas ($10), that are served with Peruvian style sauces.

Camotitos 3.8/5 and Yukitas 4/5

The Peruvian sauces bring these everyday finger food to life with their bright and piquant nature. While you may be familiar with Camotitos which is basically sweet potato fries, Yukitas is Tapioca fritters that is exceptionally crispy on the outside.

Peruvian ceviches 4.5/5

Peruvian ceviches has evolved in the hands of the Japanese. They just could not accept cooked fish, could there? The classic version has the raw fish marinated in the citrus juice for hours and the fish chunks will be cooked by the time they are served. You will see the modern version closer to the making of sashimi, in which the raw fish will be served after within minutes of marination.

Ceviche Tono

Compare to other ceviches I tried, and from my recent memories would be Kinou's, TONO's Peruvian ceviches are crafted with more ingredients layering on top of one another and by far the most aesthetically pleasing. Each one has a good textural contrast with the help of different ingredients. The most outstanding would be Ceviche Tono ($28) brushed with a purple hue from mashed purple potato. The fish cubes were firm with a bite, with an added crunch from the crispy baby calamari; the elusive smokiness embedded in the smoked aji amarillo tiger's milk was a touch of sophistication.

Ceviche Verde

A mixture of jalapeños, lime and herbs gives Ceviche Verde ($28) a stunning green hue. Sweet, fruity and spicy, the concoction was highly addictive and so were the rest of them. It's no wonder that tiger's milk is potentially a cure for hangover. There is a lot going on within this bowl - there were prawns, calamari, fish and crab and on top of that, there was corn tortilla crisps. That just makes it even harder to stop.

Ceviche Clasico

Ceviche Clasico, the classic version is trademarked with a sweet potato. Like the rest, it has toasted peanuts to give it an aromatic crunch. As ceviches are essentially cold and citrusy, these crunchy elements fuel the dishes with pockets of warm and aromatic flavours.

Tiradito "Japan-Peru" 3.8/5

Tiradito "Japan-Peru" ($26) is another dish that embodies the influence of Japanese immigrants on Peruvian cuisine. It is a Peruvian dish of raw fish and we have sliced salmon trout, executed in a way similar to carpaccio.

Pulpo "Al Olivo" 3.5/5

Pulpo "Al Olivo" ($28) is elegantly presented in shades of purple. The thin slices of octopus is dressed in black olive mayo, dotted with chimichurri and spiked with crispy garlic for a hike of flavour. The black olive mayo is intriguing, as it seems to carry a hint of grape flavour. A little less of the mayo would be ideal, so that I could appreciate the octopus slices more.

Anticuchos 3.5/5

Digging deeper into the history of Peruvian gastronomy and you will discover the relationship between Africa and Peru as well. You would not find the original Anticuchos (cow's heart) here but in place is a refined dish using beef ($25). These char-grilled skewers were tender and flavourful with robust Anticuchera sauce and aromatic crispy lentils. A typical anticucho sold on street carts will have a slice of potato at the end of the skewer and you too, shall be entitled those iconic potato slices on your plate.

Chicharron "La Lucha" 4/5

I would highly recommended their Chicharron "La Lucha" ($26). Each crispy pork belly cube was plump with a good layer of fats and tender meat, with a crust that didn't disappoint. It just gets more decadent as you bite into it, as the Peruvian chilli mayo smoothes its edges with its sweet creaminess, while it mingles with the juice and fats. Others may just stop there but TONO owns this dish with a brilliant touch of vibrant orange zest.

Arroz Con Mariscos 4/5

Showcasing its deep Italian roots is Arroz Con Mariscos ($36), a special seafood rice with an appetising orangey coat, not from saffron but the fruity aji Amarillo, a yellow pepper of medium heat. There's aji panca as well, for a touch of smokey flavour. It is so full of zest, I like it much more than the usual paella!

Chicken A La Brasa 3.8/5

In Peru, although ceviches are their national dish, they are generally expensive. What's even closer to their heart is this Chicken A La Brasa ($34), an everyday food. This Peruvian style roasted half spring chicken is served with Huacatay sauce, a native Peruvian herb that carries a pungent aroma similar to mint or basil. Be prepared to wait up to half hour but the wait is worth it when you see a gorgeous golden brown chicken served to your table. For mine, all the fats seemed to have melted into the meat, resulting in succulent meat and crisp skin. I love the ribs the best, where all the spices get rubbed into and absorbed during the cooking process.

Tres Leches 4.8/5

When every dish from beginning till end was so stimulating, Tres Leches ($12) concluded the meal with a simple, yet mesmerising note. I was blown away by how simple this dessert seems to be, yet so satisfying. Atop of the moist coconut cake is a layer of pineapple and passion fruit compote that has been cooked down to achieve a thick consistency. It is a sweet and tangy, a perfect match with the light coconut cake.

Alfajores 4/5

If you like caramel, you will love Alfajores ($12), served with mango mousse. The butter cookie is filled with "Dulce De Leche" which is obtained by painstakingly cooking down condensed milk. With such rich body, it was surprisingly just mellow sweet.

Combinado 3/5

For something very local, Combinado is a homely bowl of sweet vanilla rice pudding, made from purple corn and fruit. Again it looks kind of simple like your everyday oatmeal but the purple corn has to be cooked and strained. I like the butter crumbs on top which gives it bit of texture but overall it is slightly too sweet for my liking.

TONO Cevicheria is one of its kind. While concepts these days are mainly about "deconstruction", "fusion", "innovation" that try to play with thousand and one ingredients and cooking methods, these down-to-earth dishes are just proud and contented with who they are - bright, energetic, zesty and simply delicious.

Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Tono Cevicheria
Duo Galleria
7 Fraser Street
#01-49/50
Singapore 189536
Tel: +65 67027320
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Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Mon-Thu: 12pm - 230pm, 6pm - 10pm
Fri-Sat: 12pm - 3pm, 6pm - 1030pm
Sun: 1230pm - 3pm, 6pm - 930pm

Direction:
1) Alight at Bugis MRT station. Take Exit E or F.  Walk to destination. Journey time about 5 minutes. [Map]

Gaston Burgundy Bistro & Wine Bar @ Keong Saik Road - Hearty Comfort French Fare With Delectable Wines

Within the bustling stretch of Keong Saik is a new all-day bistro and wine bar - Gaston Burgundy Bistro & Wine Bar, offering comfort French fare and delectable wines from Burgundy. The bistro is helmed by owner and general manager Geoffrey Daurelle from Burgundy, who is inspired to bring the taste and culture of Burgundy to Singapore. He has rooted in Head Chef Julius Soo Thoo, who has worked in the kitchen of L'Atelier de Joel Robuchon and Iggy's to bring the classic Burgundy cuisine to the table.

Croquettes Bourguignonnes 4/5

The Croquettes Bourguignonnes ($9 for 3pc / $18 for 6pc) is like our cheese and ham sandwich except it is in a croquette form. It uses Epoisses cheese which is is known as Burgundy's most pungent cheese. I didn't find it that smelly at all.

Oeufs en Meurette 4.2/5

The Oeufs en Meurette ($13/$21) is like our local soft boiled egg breakfast in dark sauce. It comes with a poached egg in red wine sauce paired with onions, bacon and mushrooms. I do recommend saving some bread to mop up the dish just like how we local have our egg and toast for breakfast.

Escargots de Bourgogne 3.5/5

Some diners can be deterred by the sight of the escargot in its shell but the Escargots de Bourgogne ($15 for 6pc / $28 for 12pc) here is de-shelled and served in a pastry shell paired with garlic, butter and parsley. Love the idea as it is really easy to just pick it up and pop it into the mouth.

Boeuf Bourguignon 4.2/5

Passed down to Geoffrey Daurelle is his mum's recipe for the Boeuf Bourguignon ($32). The beef stew in red wine sauce is cooked to tender with carrots and mushrooms. Noteworthy is the creamy and smooth mash potato, which consists of 50% potato and 50% butter, similar to what the now defunct L'Atelier de Joel Robuchon Singapore used to serve to their diner.

Truite a l'Aligote 4.2/5

The Truite a l'Aligote ($28) is a match in heaven with the white wine sauce made of Aligote (white grape from Burgundy) complementing the steamed trout fillet. The trout fillet is rested on pommes fondant and pair with asparagus. A clean, light and delicate dish.

Flan Patissier 4/5

The Flan Patissier ($12) comes in a light pastry crust filled with smooth and eggy vanilla crustard. It is served together with a scoop of vanilla artisan gelato.

Eclair au cassis 4.2/5

For something richer in taste, there is the Eclair au cassis ($14). The classic French choux dough shell are filled with purple cassis custard cream, instead of the usual chocolate or vanilla cream. The cassis berry which is an iconic fruit of Burgundy gives the eclair a sourish finish that is very appetising.

Contrary to popular belief that wines from Burgundy are expensive, the wine bar offers value for money gems, especially those from lesser-known sub regions in Burgundy such as Côtes Chalonnaise and Mâconnaise, as well as appellations like Macon. There is an extensive selection of quality, great value vinos of close to 350 labels from Burgundy and beyond held within the wine bar’s dedicated walk in cellar. Committed to ensuring that the wine programme is highly accessible, varied and exciting, the wines are sourced directly from the vintners themselves. With an extensive wine-by-the glass programme of close to fifteen wines (including premium Champagnes) as well as a rotating ‘Wine Flight of the Week’, there is something for everyone from novices to seasoned wine drinkers to tantalise the palate.

Note: This is an invited tasting.


Gaston Burgundy Bistro & Wine Bar
25 Keong Saik Road
#01-01
Singapore 089132
Tel: +65 69098120
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Website
Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon: 5pm - 12midnight
Tue-Fri: 12pm - 12midnight
Sat: 5pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Walk to destination. Journey time about 10 minutes. [Map]

Kilo Kitchen @ Duxton Road - Moved To Its New Location After 8 Years At Kallang

Kilo Kitchen which has been at Kampong Bugis Road for the last 8 years has relocated to its new home at Duxton Road. Retaining the same laidback vibe of its original Kilo Kitchen in Kallang, the new place stops an open-format natural kitchen and a Turkish marble and brass bar with a raw, minimalist decor, greenery and floor-to-ceiling windows.

Kilo's Seafood Ceviche 4/5

The Kilo's Seafood Ceviche ($23) hits the spot with its citrusy and spiciness amid the fresh seafood. Besides the usually tuna and snapper, I enjoyed the addition of the fresh octopus and crispy wanton skin for the extra textural bite.

Beef Tongue Taco 3/5

The Beef Tongue Taco (2 for $18 / 4 for $35) comes with tender black pepper flavoured beef tongue paired with miso, apple and jalapeno-garlic tallow wrapped in tortilla shell. The flavours are beautiful but I felt somehow not satisfy with the thin slices of beef tongue, it is not substantial enough.

Atas Lentils 3.8/5

I like the idea of the egg yolk, giving the Atas Lentils ($26) a coat of creaminess. The smokiness of the bacon gives it a nice contrast but I am not sure about the necessity of the truffle. If it comes with some some pita bread to mop up the lentils, that would be perfect. It felt a bit weird having it alone without any bread.

Squid Ink Rice 3.5/5

The Squid Ink Rice ($29) serves in claypot is defintiely eye catching but its only for plating purposes only. It was missing that smokey flavour and burnt rice grains, one would expect in claypot rice. The finishing was also on the salty side too. Apart from that, I enjoy the crispy baby squid that comes with the claypot rice.

Ricotta Gnocchi 2.5/5

I was really disappointed with the Ricotta Gnocchi ($26). The gnocchi was too doughy and bland. Even the delicious mushroom and miso butter sauce did not manage to lift the taste profile.

Grilled Whole Rainbow Trout 3.5/5

Simply cooked to showcase the flavour the ingredient is the Grilled Whole Rainbow Trout ($46). Grilled to an exterior char, the fish remained moist inside. This is paired with confit tomatoes, basil and olive oil to complement the subtle flavour of the trout.

Chocolate Terrine 4.2/5

Surprisingly my dinner ended on a high with the Chocolate Terrine ($14). The richness of the chocolate terrine, tuile and smoked salted caramel works harmoniously striking the perfect note to wrap up the dinner.

I was not impressed with the food at Kilo Kitchen. Maybe its raving reviews when it was at Kallang has set my expectation high. To be frank, checking with my dining group that has visited Kilo at Kallang, they also find the food was subpar. Not sure whether it is due to the change of chef but I hope they can pull up their socks and reach the same standard and quality they are known to be.

Note: This is an invited tasting.


Kilo Kitchen
97 Duxton Road
Singapore 089541
Tel: +65 64673987
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Fri: 530pm - 12midnight
Sat: 6pm - 12midnight
(Closed on Sun-Mon)

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]

Angelina @ Capitol Galleria

For Valentine's Day this year, instead of choosing a regular restaurant, perhaps, you can consider having some quiet time with your partner at historic tearoom Angelina, located at Capitol Galleria. I have heard quite a bit about their desserts, but little do I know that they have more than a century of heritage. What surprises me as much is their extensive range of dishes that is more than enough to give you a complete meal. Just for the upcoming Valentine's Day weekend, their chef has specially crafted a menu to entice couples with.

Amuse Bouche 3.5/5

A teaspoon on the plate but still looking as elegant as it can be, chef's colourful Amuse Bouche woke up my tired eyes. The distinct attributes of ingredients allow the individual taste of each amuse bouche to stand out - we have the light and refreshing avocado cold soup served with Hokkaido scallop, which was my favourite, the savoury sweet jamon Bellota and rock melon, as well as the tart, smokey Beetroot & feta ravioli with herring caviar.

White Onion Soup 3.8/5

For starters, you can either go for a warm, comforting White Onion Soup with truffle oil or a cold, fiery Tuna au Poivre. Of course the best is to have one of each. Creamy, sweet and earthy with the aroma of truffle in each mouthful, the soup sets your body craving for more.

Tuna au Poivre 3/5

Whereas for the Tuna au Poivre, the peppery crust of the yellow fin tuna was a little too intense, which overwhelmed the delicate flavour of the fish. However, I kinda like how the cream cheese underneath soothed that down, giving a overall creamy sweet-sharp taste. The sprinkle of the sweet buttery Angelia tea 'granite' would have added on to that effect, should it have not been lost amongst the towering ingredients. More of it would have been better.

Fjord Trout 4/5

For mains, you will have 3 choices - fish, chicken or beef. My favourite is definitely the pan-seared Fjord Trout - Crisp crust contrasted with a moist and flaky core, with some fatty parts barely-done. What supports it is cauliflower puree, which you might mistaken it to be mash potatoes. Intense in flavour, I appreciate how the garlicky squid ink aioli and the savoury, chewy baby squids illuminate the dish like spotlights, which is rare in a typical salmon dish.

If you have noticed, our trout was served on a Villeroy & Boch plate, which hails from the Old Luxembourg collection introduced in 1768. Timeless indeed. If you are keen to have a piece, it is available at $49.00.

Classic Chicken Supreme 3.8/5

The same goes for their Classic Chicken Supreme. The seemingly plain looking dish was given a florid complexion by a blood orange potato mash, which was flavoured and coloured by rich chorizo. Marinated with garlic and thyme, the chicken fillet was exceptionally moist and tender.

Beef Pot au Feu 3/5

The melt-in-your mouth texture of Beef Pot au Feu was impressive. I love the asparagus vol-au-vent (puff pastry with hollow centre) and the unique asparagus mousseline. The emulsion on top was actually hazelnut flavour, which I thought was interesting but its sweetness didn't quite work out in this dish. As much I would love to have more of it, but the meat was also too salty for my liking.

Tummy filled, we were then introduced to the tearoom’s signature Hot Chocolate. Made with a 110 years old recipe, the potency of this shot of hot chocolate is unimaginable. I definitely love it - the richness, the sweet-bitterness, and what I really find amazing is that I don't get the sick-in-the-throat sensation that one might get when drinking hot chocolate. That I would attribute to high level of sugar and unnatural sweetness. I felt nourished instead, with all the anti-oxidants in my body. If you are unable to handle its potency, the whipped cream at the side is to help you lighten it.

They have a selection of fine teas, in which I would recommend their Angelina's special flavoured tea. With China Oolong Tea as the base, it is really light and fragrant with fruity notes.

Your dessert would depend on the pastry created especially for the evening. We were lucky to have a go at some of their specials - Negresco, Mont-Blanc Framboise, Cheesecake Citron and Paris-New York. With a raspberry heart, the Mont-Blanc Framboise is a level up from their signature Mont-Blanc. Unfortunately, nobody has yet made a Mont-Blanc with a sweetness that doesn't make my face squint. What sit well with my palate are their bitter sweet Negresco and sweet tangy Cheesecake citron. Negresco is a cocoon of meringue, dark chocolate mousse, icing and shavings. The cheesecake mousse was extremely light and fluffy, with a tangy lemon-lime confit in between. One could easily finish the entire slice.

It had been a pleasant evening for us, with impeccable and personal service extended by the team. At $75++ per pax, well, heritage does come with a price. You can also drop by at their boutique and get a box of their limited edition chocolates to surprise your the other half. Happy Valentine's Day!

Photograph and written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Angelina
Capitol Galleria
15 Stamford Road
#01-82
Singapore 178906
Tel: +65 63840481
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Mon-Fri: 11am - 10pm
Sat-Sun: 10am - 10pm

Direction: 
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Salt Tapas & Bar @ Raffles City Shopping Centre

It is not difficult to find Salt Tapas & Bar. A chic looking island right outside Raffles City Shopping Centre, it satiates its customers with fun and creative Australian accented tapas, along with a wide range of drinks. In step with the festive season, it has specially designed a New Year Eve's Menu, which is only available only on the night of New Year Eve. It is called the King Feast NYE Menu. Opulent sounding indeed.

There are 2 options for you to choose from - King Feast Sea Four-course Set Menu and the King Feast Land Four-course Set Menu. Rather self explanatory, one offers seafood, and the other focuses on meat. Each priced at $100 ++ and $80++ per pax respectively, in which we were lucky enough to be trying out both tonight.

Grilled Sourdough with Prawn and Bacon Bone Marrow Butter 3.5/5

Our feast started with dollops of luscious spread - Prawn Butter and Bacon Bone Marrow Butter. Amazing fluffiness. Simply slather it on the grilled sourdough, and deliver it into your mouth. A royalty treat indeed.

Warm Oyster with Samphire Soy Scallion Dressing 3.5/5

Pan Seared Foie Grass with Sherry Eschalot Vinegar 4/5

The first course is Warm Oyster with Samphire Soy Scallion Dressing and Pan Seared Foie Gras with Sherry Eschalot Vinegar respectively. I personally prefer my oyster to be cold. As for the foie gras, every individual polished it off the plate effortlessly. Make an effort to savour it slowly if you can.

Spatchcock Mushroom with Cepe Paella 3.5/5

Lobster Paella 4/5

Paellas are the second course - Lobster Paella and Spatchcock Mushroom with Cepe Paella respectively. Both were quite on par with one another - rice was pearly, chewy and well flavoured with the generous portion of meat and seafood. Every mouthful satisfied my appetite. Most of us prefer the Lobster paella mainly because of its tanginess as well as its succulent lobster meat.

Char Grilled Rainbow Trout with Garlic Dill Dip 4/5

Boiled Brown Crab 3.5/5

For the seafood menu, you will get an entire fish and crab. I have always love salmon with dill sauce, hence Char-grilled Rainbow Trout with Garlic Dill Dip is my favourite among all the mains. I almost cleaned the fish off its fine bones. As for the Boiled Brown Crab, the first thing that caught our eyes was its roes in abundance. It comes with 3 difference dips (chipotle tartare, crab infused clarified butter with chives and garlic, ponzu dressing) to complement its subtle flavour and sweetness.

Spatchcock Confit with Thyme and Garlic 4/5

When the Mains from the Land was making its way to our table, it garnered several looks of envy. I know many wish to reach out their hands and grab a piece of it. I appreciate how the chef preserves the beauty of these meats by going very easy on the cooking and seasoning. The smoked beef sauce was just right, enlivening the Wagyu Sirloin up a notch.

Wagyu Sirloin with Smoked Beef Jus 4/5

Salt Tapas & Bar New Year's eve menu is available on 31st December from 6pm to 10.30pm. Not all things come for those who wait. Reservations are already coming in. Hence if you really want it, you better act fast.

Photograph and written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Salt Tapas & Bar
252 North Bridge Road
#01-22A
Singapore 179103
Tel: +65 68370995
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Mon-Thu: 1130am - 10pm
Fri: 1130am - 11pm
Sat: 1130am - 1030pm
Sun & PH: 1130am - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to junction of North Bridge Road and Bras Basah Road. Turn right onto Bras Basah Road. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit G. Walk to junction of Beach Road and Bras Basah Road. Cross the road towards Fairmont Singapore. Continue walking down Bras Basah Road. Walk to destination. Journey time about 3 minutes. [Map]