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One of wunderkind Jose Garces's stable of small-plate restaurants, Chifa serves Peruvian-Asian fusion—hard to say out loud but very easy on the eyes, the palate, and the wallet. Since it opened in early 2009, diners have been raving about Chifa's ceviche—the Hiramasa is slices of hamachi accented with ginger and charred pineapple. Most dishes have a spicy zing and embody the surprising synthesis of Peruvian and Asian flavors—the Red Curry del General is a one-bowl meal of jasmine rice with crab, clams, coconut, and red curry, and the Chaufa Rice mixes chorizo with edamame and mango with five-spice. If you prefer an earthy atmosphere, sup in the front dining room's soaring, serene space. To spice up an already spicy experience, choose the second room with its vibrant red and golds.
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