A cuisine formed through a complex, cross-pollination of cultures of its European, Asian (Chinese and Japanese) and Incan population, it is no surprise that Peruvian food should be a hit in Singapore – another cultural melting pot, just on the other side of the globe. “Singaporeans are able to relate to the melding of flavours and cooking techniques in Peruvian food,” says chef Miguel Schiaffino of ERU at The Patina, the latest Peruvian restaurant to join the likes of Ola Cocina Del Mar and Tiger’s Milk. “The cuisine is diverse and unexpected,” says Schiaffino. Even traditional Latin American spirits like pisco, rum, mezcal, tequila and cachaca are having their moment in the limelight at ERU.
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