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Alan Peru opened its doors during the winter season of 2006/2007, and immediately has become a hit with the locals, probably because of the combination of originality and price. Chefs and owners Joshua Brock and Warren Sullivan have worked all over the world, and you can taste that in their colourful fusion style food. This also shows in the interior of the restaurant, which is contemporary with funky wallpaper and accessories, creating a warm and exotic atmosphere.
On the menu you can find exotic dishes like yaki noodles, Malaysian laksa with chilli, tofu and rice noodles, aubergine masala with coriander and mint chicken tikka, and some Western favourites like burgers and fish and chips (with a twist). The chefs try to mix Asian and French/modern flavours, and overall do a good job, although the emphasis is mostly on Asian cuisine. This restaurant also caters for vegetarian and vegan customers, with a few good and healthy choices, but prices are high compared to meat/fish dishes.
The one thing that makes Alan Peru stand out from other Asian oriented restaurants is their desserts. And this is exactly where the fusion really starts. Picture chocolate sushi, lemon grass in crème brulée, winterberry trifle or a brioche pudding with white chocolate and rhubarb compote. So make sure you leave some room in your stomach for the perfect finishing touch of your meal.
The restaurant can get quite busy during peak season, and it is recommended you book your table in advance. Unfortunately, as we have experienced, this does not mean you will be seated straight away. And as the restaurant is packed with tables and chairs it can get quite cluttered and hectic. The staff work very hard to make your stay as pleasant as possible, but over a period of visits we’ve found the service to be inconsistent especially from management. So we recommend booking your table slightly earlier or later than rush hour so you get the best of what this great restaurant has to offer.