From late 2011 to mid-2012, Peruvian cuisine was heating up from London to New York, with claims that its foreign influences (Spanish colonization, Japanese emigrants) and Peru’s incredibly varied flora (thanks to the many micro-climates found in its mountainous terrain) made it one of the best in the world. Above Eleven doesn’t quite live up to that lofty hype. But if you’re looking for some tangy small plates that aren’t your usual tapas, a 33rd-story view and stiff Pisco sours (B300), it does hit the spot. The Japanese-Peruvian menu has a lot of raw seafood appetizers, some yakitori skewers, over a dozen maki options (plus some sushi) and some heartier mains. For a cuisine praised for its variety, there’s a fairly strong commonality between many of the dishes, though, namely a mix of chili, coriander, shallots and lime. For example, the cebiche Above Eleven (B450) sees deep-fried calamari heaped onto seabass and prawns marinated in lime and aji amarillo (yellow chili). Another signature dish, the acebichado rolls (seabass, ika karage, avocado, B360), is doused in a mayo sauce mixed with a more limey cebiche sauce. Not that we’re complaining; they’re both refreshing (a good thing when eating outdoors) and pack a nice kick. Heading inland, the anticucho beef heart (B250 for five skewers) is extremely tender, and comes with three lovely sauces: red chili, yellow chili and chimichurri. Unfortunately, the hearty rice-based mains aren’t much more exciting than an average khao pad, even when they’re heaped with yet more shallot-chili-coriander, such as the arroz chaufa con pato (duck breast and leg with fried rice, B410). Portions are generous, though, so you could always share one (the seafood-loaded arroz con mariscos is a tad more inspired, B450) if you’re worried that skewers and small plates of fish alone won’t do the trick. Our other complaint is with the bar, where they park the seedy Nana guys, the barman was obnoxious on our last visit and you’ve got your back to the skyline. So do stick to the lighter fare and do book a nice table: the views are great, the food is original, the produce is quality, and the prices are decent compared to many much less inspired five-star hotel rooftops. Corkage B1,000.

The buzz: The new generation of pubs and restaurants popping up on Sukhumvit Soi 11 shows no signs of slowing down. The latest is Above Eleven, a brand new rooftop bar and restaurant up on the 32nd floor of the Fraser Suites. Perhaps in a bid to stand apart from the crowd, Above Eleven has adopted the slightly out there concept of Peruvian-Japanese fusion cuisine, better known as ‘Nikkei cuisine’ in Peru. Here, it comes served alongside cocktails that have an equal focus on South American and Japanese spirits.

The décor: It’s all about creating a peaceful green space in the heart of the city. There’s a long open bar in the center that’s surrounded by fake grass and tree-shaped lamps, and leads out to the outdoor space which features lots of wooden seating. A large glass wall allows for uninterrupted views over the city.

The music: Mostly a background of soft hip house though things do liven up every Wednesday when they embrace their South American theme with a Latin night where the DJ spins salsa and bachata and it’s buy one get one free for the ladies.

The crowd: Sukhumvit office workers, expats and Soi 11 partygoers dropping in for some pre-club drinks.

The price: The signature cocktails follow the concept and feature pisco (a kind of grape brandy) or sake. Try the pisco sour (B350, pisco, lime juice, bitter and topped with foaming egg white), a refreshing Togatta Stiletto (sake, prosecco, passion fruit puree, lychee syrup and fresh lychee, B350) or a Green Cloud, which features yoghurt mixed with Bacardi, lemon, Japanese cucumber, fresh mint, lemon juice at B350 and tastes a little like an Indian Lassi. Standard cocktails are available at B320-380 while the wine list comes from Wine Connection and ranges from B890-4,590. They also offer Micheladas, a Mexican cocktail which mixes draught beer with lime juice, salt and pepper (B230). The menu is small but pretty unique and intriguing: the Cebiche Above Eleven (B550, combines seabass, prawns and a spicy sauce topped with deep fried calamari), the Kani Causa (B300, mashed potato topped with crab in togarashi mayo), Beef Heart Anicucho (B240, Peruvian yakitori), Seco de Cordero (B950, slow cooked lamb shank served with steamed rice) and Sudado (B530, a traditional Peruvian fish stew with clams in aji amarillo chilis and Japanese pumpkin broth. Prices are net.

Why you’ll come back? It’s another good choice to kick off the party on Soi 11, this one with the option of a pretty amazing urban view, plus a chance to try some dishes you couldn’t experience anywhere else in town. Vasachol Quadri