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Tasting Platter

$35.00 · 35 Reviews

Crispy duck confit with peruvian coriander and corn cider in dark beer $38
Tono pride themselves in serving a totally Peruvian menu and specialises in ceviches..however I much prefer their cooked dishes and the duck confit was done very well with the skin oh so crispy and the leg sitting on a bed of coriander puree. Its a little pricey but with the beyond deal we also had the barrumundi and that wasn’t too shabby at $38 for two mains
Do Not miss their tres leches cake for dessert a great coconut cake drenched in flavourful milk that will end your meal on a sweet note

Bomba rice, fish, clams, pork sausage, Aji Amarillo butter. Personally think Tono does its “paella” better than sister restaurant Ola. Fresh fish and butter brings out the flavour of the clam well.

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Taste: 4/5

#burpple #burpplesg

Market fish, crispy baby calamari, purple potato, smoked tiger’s milk. First time trying ceviche, this was so yummy! Well seasoned and not too salty

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Taste: 4/5

#burpple #burpplesg

  • 2 Likes

Super flavourful and the play with texture in this dish was really on point! The fried calamari went super well with the thick white fish cuts blended with well seasoned sauce - the best ceviche I had was when I travelled to southern side of America and this was up to par. I’ll definitely come back for the food!

Service was good, price was worth the value and food is delicious!

Good food, excellent and friendly service. The verde ceviche complements the tangy spices of the tono ceviche. Really good using the beyond 1 for 1 deal! Worth going back for more.

  • 1 Like

Forget about the thin slices of fish you typically find in ceviches served in other establishments - the ceviches here are a perfect fusion of crispy squid and the meatiness of thick chunks of raw fish.

Dishes here are pricey, but with Burpple Beyond, we got a one-for-one deal that was definitely worth it.

  • 2 Likes

The thin slices of octopus is dressed in black olive mayo, dotted with chimichurri and spiked with crispy garlic for a hike of flavour. The black olive mayo is intriguing, as it seems to carry a hint of grape flavour. A little less of the mayo would be ideal, so that I could appreciate the octopus slices more.
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Find out more at https://www.sgfoodonfoot.com/2019/04/tono-cevicheria-duo-galleria-peek-into.html
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Tono Cevicheria
Duo Galleria
7 Fraser Street
#01-49/50
Singapore 189536
Tel: +65 67027320
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Mon-Thu: 12pm - 230pm, 6pm - 10pm
Fri-Sat: 12pm - 3pm, 6pm - 1030pm
Sun: 1230pm - 3pm, 6pm - 930pm

  • 1 Like

To start off, there is a critical need to inform readers that Peruvian food is not de facto Spanish food. Rather, Peruvian cuisine takes its influences and roots in cultural fusion, with flavours encompassing Spanish, African and even the Chinese and Japanese. Of course, being a crown jewel representative of a mosaic of cultures that are already present in Singapore, a Peruvian restaurant had to make its mark in this wonderfully apt country. TONO Cevicheria was vibrant and colourful, while still maintaining a rustic charm. With items on their menu showcasing both traditional and new-school takes on ceviches and meat dishes, there was an air of curiosity as to every bite of their dishes. We started with their Ceviche Verde ($28++), a classic variation of a ceviche that resembles and is often referred to as “green ceviche”. Beautifully marinated cubes of their catch of the day (Kinmedai, or Golden Eye Snapper) played harmoniously with the tangy and peppery jalapeño and lime marinate alongside shavings of corn tortilla crisps for that added bite. Their Arroz Mariscos ($34++) is a must-order, a dish that featured TONO’s special seafood-rich rice with meaty chunks of sweet shrimp, squid and rather fresh clams. Decadent and exciting, each bite of the rice was further enhanced by the subtle vibrancy of lime and chilli, a nice touch that displays the discipline of the recipe. Their Sudado ($38++) came next, a Peruvian fisherman stew with half a snapper, some clams and a rich seafood broth with onions, tomatoes, parsley, white wine and oregano.

  • 4 Likes

My experience at NAMI's 4 Hands collaboration and Tono Cevicheria opened my eyes to Peruvian cuisine, and indeed it's not easy to find a Peruvian restaurant in Singapore, with Tono Cevicheria being the first in Asia.
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While you must definitely order one of their ceviches, you should also not miss their Arroz Mariscos which is somewhat like paella, but different in many ways. While it's also rich in seafood flavours, and served with prawns, clams and squid, this Peruvian version was spiced in an aji amarillo base (a kind of capsicum) with aji panea (a kind of chilli) and a nutty achiote oil, lifted by fresh lime and onions.
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[Tasting]

Last night I checked out TONO Cevicheria at DUO Galleria that serves Peruvian cuisine, and I was very pleased with the meal.
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The Peruvians love ceviche, and a ceviche named after the restaurant must be their signature dish. And it also turned out to be the dish I'll return specially for.
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Those crispy calamari were addictive, as it came with a crispy batter while remaining succulent within. It retained its crisp even after soaking in the citrus sauce with smoked aji and tiger's milk (what's remaining after mixing the the citrus juice mix with raw seafood). But of course, as with all ceviche, the main protein was the raw fish, and our hamachi was fresh and firm.
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And that citrus sauce that the fish was cured in was certainly potent. While it could be overly sour for some, I happened to like its strength, and thought it was very appetizing as a starter to the meal.
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[Tasting]

  • 2 Likes