Javier Wong is a master in preparing sole ceviche (cebiche) and considered by many people as the best chef in cebiches. He is self-taught, temperamental and whose cuisine is considered cult. It is recommendable only to foodies. His restaurant has been visited by politicians, mayors, presidents and personalities mainly from Peru. Javier Wong is considered a chef, master of the sole and the octopus and with his creativity in chopping and mixing ingredients achieves the most delicious dishes.

His restaurant is considered a "huarique" (not fancy but with the best home flavors), In fact, it is the dinning room of his house. it has no sign or anything to identify it. It has a closed door and has only 10 tables. It serves only with reservation. There is not a Carte, nor waiters, and Wong is the only one who welcome his clients and talks to them.

The only question that Javier Wong will ask to who visit him is if he/she wants "cold or hot". His kitchen is in view of the customers, and the most complicated dish, the delay of ten minutes, the rest between four and five minutes. The client who attends his little huarique, eats what Javier Wong prepares him according to the inspiration he has at that moment.

He has become famous for cooking according to his imagination and intuiting the taste of the diner. In 2011 he wrote the book "Javier Wong and the best cebiche in the world" where he talks about his history, recipes and philosophy of life. He was recognized by the English newspaper "The Guardian" as the best cebichero in the world. In 2014 he was the winner of the 2nd edition of the "Chowzter World's Tasties Fast Feast 2014". His cebiche de lenguado (sole) was awarded as the "Best Plate of the World." The event took place in London.