In recent years, Peru’s eclectic cuisine has gained international fame with Peruvian restaurants popping up in different corners of the world. Here in Singapore, we’re lucky to have a number of these places serving its fine dishes. One of these is Tiger’s Milk, the first Peruvian bar and grill in our country.  

Named after Leche de Tigre, a famous ingredient used in its famous ceviche, the rooftop bar and grill takes you on a culinary journey to South America through its exquisite food. A great introduction to what the culinary team can do is the Tiger’s Milk Trio, which showcases the Peruvian’s penchant for spicy food. Made with octopus and sea bass, these are served in shot glasses arranged according to levels of spiciness. The best way to eat these is in one big gulp so you’ll get all the flavours in one go. 

^{Salmon nikkei}

In Peruvian cuisine, ceviche is one of its strengths and it shows on the menu where there is a dedicated section for it. A popular favourite is the salmon nikkei, where the fish is thinly sliced and dressed with yuzu and ginger. Fresh and quite refreshing to the palate, it’s served with wasabi tobiko and aji rocoto (Peruvian chilli peppers) for that perfect balance of flavours. You can also opt for the classic seabass ceviche, where fish is marinated in a citrus dressing and tossed with red onions, chilli peppers and corn; or the gambas (prawns) served with sliced mango, red onions and wasabi tobiko. 

After feasting on seafood dishes, are you ready for some meat? If so, then you can try its specialties from the anticuchos (Peru’s version of kebabs) selection. For this, the chefs make good use of their Argentinian parilla grill to give the meats, such as the wagyu beef rib fingers and pork neck and shishito peppers, that tender texture with just a hint of smokiness.  

^{Lamb heart anticuchos}

If you are adventurous enough, Tiger’s Milk also serves exotic dishes such as the lamb heart. The chefs marinate it in harissa paste and red wine vinegar to give the chewy meat a more pronounced flavour, before it’s grilled and served with salsa criolla―a South American salsa made predominantly with sliced red onions. 

^{Pisco Sour and Piscorinha}

You know what else is good here? The cocktails. Pisco features heavily here for obvious reasons. Bartenders serve up classic tipples like the Pisco Sour, but also mix things up with local ingredients like pandan and coconut water in its Con Con Pisco. Pair these cocktails with your dishes and experience an authentic Peruvian feast without making the trip to Peru.

Tiger's Milk | The Club, 28 Ann Siang Road, Singapore 069708 | 6808 2183