Preludio debuts its first chapter with the theme Monochrome.

If you love surprises, you’ll want to visit this brand new fine dining restaurant at Frasers Tower on Cecil Street, helmed by chef-owner Fernando Arevalo. Despite his Colombian roots and training in various cuisines while working in Michelin-starred kitchens alongside famed chefs such as Daniel Boulud and Bill Telepan, with Preludio, Arevalo did not want to confine himself to any particular cuisine, hence he decided on ‘Author’s Cuisine’.

The term, which originated in Spain, may sound ambiguous but it is very popular among chefs who strive to express their creativity through food. There are no rules and no boundaries when it comes to author’s cuisine—the dishes are innovative and sophisticated, incorporating unusual textures, aromas, and flavour combinations.

Chef Fernando Arevalo

The dining experience here is led by themes, which will change every 12 to 18 months, and for its debut, Arevalo picked Monochrome, which explains why almost everything in the restaurant—from the interior, art pieces on the dining tables, tableware to the food—are decked out in shades of black and white. Even the wine list is curated according to soil types, with grapes grown on limestone categorised under White Soil, and those harvested from dark volcanic soil grouped under Black Soil.

When we first heard that all the dishes were going to appear black and white, we were not particularly excited, but Arevalo surprised us with his creativity and deft skills, presenting ingredients in new and inventive ways.

White Opal

Our eight-course dinner started on a good note with the scrumptious Allude, a warm and comforting dish comprising roasted veal bone marrow enveloped with a delicious mushroom potato mousse, served with fermented trumpet mushrooms and oscietra sturia caviar. Other notable highlights include Autumn and La Cortina. The former is presented with a delicate rice flour cracker—break it open with your spoon to reveal tasty gems like roasted chanterelle mushrooms, wild hyacinth bulbs, Chinese artichokes, Jerusalem artichokes, and smoked eel resting on a bed of egg yolk emulsion. The latter, which is one of our favourite dishes, comprises homemade agnolotti with a filling of butternut squash and amaretto, cooked to al dente perfection, served in a umami parmesan sauce spiked with white wine and sautéed shallots. The dish is given a decadent finishing touch with a drizzle of a rich 25-year-old balsamic vinegar from Modena.

The meat dish of Iberico pork presa with charred Piennolo tomato and white carrot and apple purée was outstanding. The pork was juicy, moist and tender, and we liked how the heat from the spice rub of cayenne and paprika, melded perfectly with the other elements on the plate.

Irezumi

Desserts, prepared by pastry chef Elena Pérez de Carrasco, adhere to the Monochrome theme and feature unexpectedly delicious flavour combinations as seen in Irezumi, comprising a savoury and slightly nutty salted black sesame ice cream served with yuzu white chocolate ganache, and strawberries with lime zest.

The eight-course dinner menu is priced at $218, and there is a six-course menu available for $168. For lunch, there’s the four-course and seven-course Chef’s Selection menu, priced at $55 and $98 respectively.

#03-01 Frasers Tower, 182 Cecil Street.

 

Subscribe to our newsletter

stay in the know with the latest news in food and wine!



YOUR INFORMATION IS CONFIDENTIAL AND WILL NEVER BE SHARED WITH ANY THIRD PARTY