Movimento Preludio – Spanish for #ThePreludioMovement – brings together Chef Edwin Guzman Navarro of Macau’s Nikkei restaurant, Aji, and Chef Fernando Arévalo of Preludio for a one night only four-hands collaboration on 10th September as part of LATINADA 2019’s gastronomic line-up.
Chef Edwin and Chef Fernando will distil their Latin American heritage into a menu amalgamating Nikkei cuisine and Chef Fernando’s Colombian-inspired take on Author’s Cuisine. In line with Preludio’s current ‘Monochrome’ chapter, both chefs will also be pushed to creatively present dishes in shades of black and white.
Stemming from Japanese emigration to Peru in the 1800s, Nikkei cuisine marries the simplicity of Japanese culinary techniques with vibrant Peruvian produce, and is known for its exuberant use of textures, flavours and colours. How then will Nikkei cuisine be expressed in monochrome?
Stepping up to this challenge is Chef de Cuisine Edwin Guzman Navarro who fronts the kitchen at Aji. Overseen by Peru’s celebrity Chef Mitsuharu Tsumura of the award- winning restaurant “Maido” in Lima (Ranked No.1 by Latin America’s 50 Best Restaurants 2018), Aji examines the dialogue between Japanese and Peruvian cuisine by way of the freshest ingredients from Japan, Peru, and locally. A Peruvian native, Chef Edwin’s time at Maido has equipped him with a strong foundation in this unique strand of Latin American cuisine, and through the Movimiento Preludio, Chef Edwin will showcase a new facet of what Nikkei cuisine can entail.
Welcoming Chef Edwin to the dark side is Chef Fernando Arévalo. Born in Bogotá, Colombia, Chef Fernando Arévalo has since come into his own in embarking on his journey of ‘Author’s Cuisine’ at Preludio. Rather than being limited by the likes of geography or ethnicity, Chef Fernando presents bold, produce-driven dishes reflective of his personal culinary experiences that have taken him around the world. In this collaboration, Chef Fernando’s Colombian roots will form the basis of his culinary inspirations for the very first time, and together with Chef Edwin, the two chefs will explore what Latin American cuisine means today in a world without boundaries.
Tuesday, 10 September 2019
8 courses at $238++ per person