Branching Three
A slowing economy is not keeping some F&B players from stepping up with a second, even third, eatery featuring new dining concepts.
Tono Cevicheria Opens June 2017 www.facebook.com/tonocevicheria
CEVICHE is a dish that may be found in many parts of the world, but at Tono Cevicheria, it's specifically Peruvian-style. ''We are not a Latin American restaurant,'' insists founder Daniel Chavez.
''All kinds of ceviche have minor differences. For Peru there's a simplicity and we use tiger's milk in the marination. Here in Singapore, the concept of a cevicheria is not so clear. But for me, it's a place where people can relax because it's fun and vibrant; there's ceviche and pisco sour plus a bit of salsa music to dance to,'' explains the chef, who also runs the Spanish restaurant OLA Cocina Del Mar.
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