Preludio

Fernando Arévalo, the chef, has never shied away from abstraction. During Preludio's first year, he challenged the team to create works centered on the concept of Monochrome. Instead of speaking in black and white, he's ready to take on Time. Fernando distills the concept in a variety of ways, including age, genealogy, and anecdotes, which appear on Preludio's new lunch ($58/four-course, $118/seven-course) and dinner ($188/six-course, $238/eight-course) menus.

The time arrives on your plate in the form of rye bread baked with fermented mushrooms and slick with umami sweetness from a honey-bacon sauce. It also manifests as history in the wine program, where beverage expert Chip Steel traces the ancestors of grapes to showcase bottles of various varietals and maturities.

Fernando also searches his archives for a signature dish from the Monochrome chapter. He employs the same key components as in the preceding Pata Negra – pork and tomatoes – to produce a Dish of a Lifetime - Iberico pork presa presented as a bite between thinly pressed prawns and tomato relish. The confit duck-filled pasta, stuffed with matured birds raised on maize and chia seeds, is equally remarkable. Its rich flavor is offset with a sweet and sour agrodolce sauce topped with crispy pork crackling.

The motif arises in recollections and stories as well as time-based cooking procedures. There's Old Chimi, a cuisine from Fernando's youth in Colombia, and a dessert made in honor of her grandmother by pastry chef Elena Perez de Carrasco.

Preludio's second, more abstract thought may not have the same instant impact as Monochrome's startling visual inspiration. But it isn't necessary. Its food, details, and stories are best enjoyed after some time has passed.

Rate: 4.6/5.0, 182 reviews (Google.com)

Address: 182 Cecil St, #03-01/02, Singapore 069547

Website: preludio.sg

Contact: +65 6904 5686