The second location of the original Colca on Hengshan Lu. It's serial restaurateur Eduardo Vargas trying the business strategy of "honesty". He's cooking the food of his heritage: Peruvian. Mode d'emploi: Cocktails at the bar before and / or after dinner with your sit-down meal the main event. The drinks program has heavy emphasis on Pisco bases, a Peruvian brandy which offers a lighter but rich flavor. The menu breaks down in seafood / shellfish, fish, and meat dishes, with guests mixing and matching lots of sharing options over a few different courses. Busy, busy fusion cuisine. Executed with a lot of style and personality.
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