The space originally occupied by Chez Patrick in Central is now a Peruvian restaurant, the first of its kind in Hong Kong. The interior has lots of wood, bamboo and black, with a dining area on one side, and a small bar and more casual section near the open kitchen.
The menu has a glossary to explain the ingredients, and the dishes have sophisticated flavours. Ceviche is a must, as is the corvina (HK$138), which has large chunks of sea bass, Peruvian corn and sweet potato mixed with lime juice for a tangy flavour.
For hot ceviche, there's scallops (HK$225) cooked with butter and leche de tigre that was sweet, but also crunchy with a sprinkling of volcanic rock salt. Anticuchos are grilled skewers and the black cod (HK$60) melted in the mouth.