Immerse yourself in the tropical world of Aji. The vintage, lounge-style decor exudes an adventurous spirit, a quality that Pelle Swinkels's cuisine also possesses. His technique is rooted in French culinary tradition, and he draws on experience gained in Asia and South America. Pan-fried halibut, for example, really comes into its own when the fish is coated with a caramelised soy sauce and sesame seeds. Spices such as sambai and aji amarillo are incorporated with a sure hand and a sense of originality to create deep nuances. Intriguing!