Fresh ingredients in the hands of talented chefs make for one delicious meal
Cerviche, which originated in Latin America, is a dish that combines the freshest raw seafood with the right amount of lime, onions and chillies — something that is not as simple as it sounds. These elements must have the right mix so that the run-off from the seafood forms a creamy marinade known as Tiger’s Milk. Only chefs who possess enough experience and a certain touch of kitchen alchemy can do this.
At Tono Cevicheria, that magic is found in a combination of Peruvian chef and founder Daniel Chavez (co-owner and chef of OLA del Mar) and Latin American chefs led by Mario Malvaez. Recently,a small group of media tasted plate after refreshing plate of raw citrusy goodness prepared by the pair.
The menu at Tono, which is Peruvian slang for “party”, is divided into four sections: The first is Cerviche and we started with the Clasico ($25) — a good introduction for the uninitiated, as your palate is eased into this melt-in-your-mouth mix of white fish, celery, onions, Peruvian corn and white Tiger’s Milk.
For our seconds, we had Tiraditos, which celebrates the Japanese sashimi influence in Peru. We chose the Guapo ($24), in which thinly sliced white fish acts as a base for the mashed avocado that is sprinkled with capers, oregano, garlic and drizzled with olive oil. Without the Tiger’s Milk, it could easily pass off as a delicious Mediterranean salad.
For our third course, Causa, we found ourselves tucking into another fresh limey dish, Lima ($22). It is a delightful healthy mix of quinoa, mash potato and tartar sauce — a typical Peruvian dish.
Our fourth and final course, Piqueos, is known as a sharing platter and, be warned, it is rather moreish. So, you will have a tendency to overeat. We crunched into Jalea ($32), a dish for all seafood lovers. Placed decoratively on the plate are crispy calamari, fish, prawn, octopus and tapioca chips, along with a dipping sauce made of smoked chilli mayonnaise.
Do make room for dessert: The same amount of attention to detail is given to the range of sweet endings.
TONO CEVICHERIA
7 Fraser Street, 01-49/50 Duo Galleria
Tel: 6702 7320/9452 1008
Website: tono.com.sg
Email: tono@tono.com.sg
Opening hours: Monday to Friday —
Lunch: Noon to 2.30pm (last order);
dinner: 6pm to 10pm (last order) Saturday —
Dinner only: 6pm to 10pm (last order)
Closed on Sunday
Street food with an updated twist dine out
On July 28, as part of The Supper Series, Moosehead Kitchen- Bar will bring together three people from diverse backgrounds to provide foodies with a memorable experience. First, there is Gina Rajan, a petite lady who has been making vadai (savoury Indian street snack) for the last 20 years at different coffeeshop locations. Then, there is chef Seamus Smith of Moosehead Kitchen-Bar, who will take Gina’s vadai to a new level with a feta cheese creation, along with jumbo vadai pizza cooked in an Inka charcoal oven. The dishes are then paired with cocktails concocted by Vijay Mudaliar of award-winning bar Native. The pizza-style vadai adds smokey goodness to the taste. Wash it all down with three heady cocktails: a shot of Banana Chutney, ginger-infused Salt Lassi and a spiked version of Masala Chai.
The Supper Series will be held from 10pm on July 28 only at 110 Telok Ayer Street
This article appeared in Issue 789 (July 24) of The Edge Singapore.
