Experience the best ceviche "behind closed doors" with Chef Wong (featured on Rachel Ray). No menu: Chef dictates the daily fare. This is the non-traditional stop at a "Puerta Cerrada" (Close door) restaurant so don't bother to look for a sign outside. We will just say the chef's name when the door cracks open. Here Chef Javier Wong will personally prepare you lunch at his 8-table Sankuay restaurant, located is his three-story home steps away from a wide avenue lined with tire and rim vendors in Lima's industrial La Victoria district. Behind a spotless white counter, wearing his signature woven golf cap, Wong will start chopping with his $900-Victorinox knife and mixing fragrant ingredients with the freshest fish. There are no menus at Sankuay, Wong, who was born of Chinese ancestry, will determine your first and second courses with a quick glance at your party.

You will adventure in the non-conventional restaurant to discover the tastes of a fusion genius who has taken advantage of the natural Peruvian resources and mixed them with a touch of his ancestors’ secrets and his own.

Ceviche or "Sudado de Pescado"-Stir-fry Fish & Vegetables, "Wong prepares a ceviche so striking it is bound to make even the crankiest traveler forget his jet lag and the rows of soot-encrusted buildings around the corner" CNN correspondents