Had the privilege to be part of an 8-hands dinner by Chefs from Tono Cevicheria.

The grilled octopus looked a lot like scallops so I had a bit of a shock when I bit into it (yes I need to pay attention to the menu more). The grilled octopus was generously salted and paired really well with the olive’s chimichurri which neutralise did the saltiness.

As for the pork belly, couldn’t remember much but I really enjoyed the crunchiness of the boniato & the addition of avocado (because millennials love their avocado)