The Singapore River has enjoyed a revival of late, and adding to the buzz are a handful of recent arrivals to North Canal Road. Among them is this South American eatery, housed in a rustic two-story space with an open-concept kitchen and eclectic, mismatched furniture; opt for the second floor if you’re after a more chilled out atmosphere.
You have founder Alejandro Luna, formerly Marina Bay Sands’ executive pastry chef, to thank for this lively spot, who’s showcasing his Venezuelan and Peruvian heritage to great effect. Along with executive chef Vitelio Reyes, the duo don’t pull any punches when it comes to the food.
Order up the degustación de ceviches ($23), which gets you three ceviches of your choice. The ceviche de camarón proved a real standout with its bold flavors: fresh shrimp, tomato and jalapeño pepper is offset perfectly by mint and a zingy passion fruit Leche de Tigra. Another highlight is the chicharonnes ($10), crispy pork belly with ají amarillo cream; our only complaint is that it’s not quite as generous a serve as other dishes. The same can’t be said for the hefty plato parilla ($29), a combo of grilled skirt steak, baby lamb chop, chicken breast, pork sausages, fried yucca and our favourite item of the lot, homemade blood sausages.
Be sure to save some room for dessert. The torta de chocolate ($13)—their take on a warm chocolate pudding—is as sinful as they come. Service is competent, though not quite as impressive as the food, but you’ll be hard pressed to find such authentic South American fare in town, and at such wallet-friendly prices.
