Tiger’s Milk is touted as the first Peruvian rooftop restaurant in Singapore. My first proper encounter with Peruvian food was probably at Lima Floral in London, the restaurant is opened by Peruvian star chef Virgilio Martinez. It was an interesting experience and I had a wonderful impression of Peruvian food.
Being a Peruvian bar, it is a must to try their Pisco cocktails. Pisco is a popular brandy produced in Peru and Chile. We tried the Raspberry Pisocotini A sleek concoction with framboise liqueur, pineapple and raspberries.
Also tried the Copacabana A fruity mix of cachaca with strawberries, passionfruit, lemon and lime. Cachaça is a distilled spirit made from sugarcane juice produced in Brazil.
For food wise, we started with the Pan Con Chicharron A flavourful sandwich of crispy pork belly, sweet potatoes and salsa criolla. Chicharrón refers to pork, which is braised and then fried in its own fat. Seems like this is one of the common breakfast item in Peru.
Another famous Peruvian dish is the ceviches, hence we tried the Gambas Poached tiger prawns tossed with diced mango, red onions, hearts of palm and jalepeno garnished with popcorn and Tiger’s Milk Trio Three ceviche selections of tuna nikkei, classic seabass with aji amarillo, and seafood mixto with aji rocoto.
Perhaps Lima Floral set a very high standard therefore I had too high an expectation on Tiger’s Milk. While the dishes featured Peruvian flavours, it was kinda ordinary.
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