Branching Three

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.

Tono is a project that has been two years in the making, as Chef Chavez was waiting for the right elements to fall into place. For instance, he noticed that more and more diners were becoming very open to eating Peruvian food, and som…