Singapore’s first Peruvian restaurant is where diners can get acquainted with the citrusy, earthy and spicy flavours of the South American country. Tono specialises in ceviche—a dish of raw fish or seafood cured in a “tiger’s milk” of lime juice, chilli and onions. There are five types on the menu, including the Clasico (snapper) and the Tono, a popular house version that includes crispy fried baby calamari. Popular hot tapas include chicharron la lucha (crispy pork belly) and anticuchos (chargrilled skewers of chicken or beef). Don’t miss the lomo saltado, a Chinese-influenced stirfry that has since been adopted by Peruvians as their own. In this version, chunks of beef tenderloin are fried with tomatoes and onions in an umami-rich soy and sherry vinegar-based sauce, and served with crispy potato wedges. The vibrantly decked-out restaurant is a fun cantina for escaping the office, so expect chilled-out service to accompany the vibe. The compact wine list deftly treads the line between South America and Old World options.