[dropcap size=big]A[/dropcap]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.

(RELATED: Gourmet & Travel previously reported on the Peruvian trend.)

Even traditional Latin American spirits like pisco, rum, mezcal, tequila and cachaca are having their moment in the limelight. Says barman and co-owner Christian Hartmann: “The fact that we do not serve any gin, vodka or whisky is a statement to help our guests be more open-minded to South American classics such as caipirinhas and pisco sours, and indulge in the ambience. And it seems to be working!”

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