Features and publications.
Features and publications.
Christened "Preludio", the restaurant is the focal point for Arevalo's grand ambition of "redefining fine dining"—not in the name of trend-chasing or making the news, but as the beginning of a genuine movement to change all the rules of game.
Chef Fernando Arevalo’s culinary philosophy is elaborate, [...] and Arevalo has accomplished much in distilling his vision with clarity. [...] in the meantime, Preludio’s debut has put up a great case for proving that going monochrome is not monotonous.
Monochrome is the theme of its debut chapter and Arevalo’s team has risen to the challenge. In-house designer Natalie Tan directs the visuals and art for the restaurant while sommelier Chip Steel translates the theme into a wine list that creatively sorts the tipples by the colour of the soil the grapes are grown on. When it comes to the food, Arevalo and pastry chef Elena Perez de Carrasco have found a way to make monochromatic food that bursts with flavour and life.
The actual dining experience belies the sterile-sounding concept: The service is friendly and warm, and the menu full of delicious surprises and heartwarming stories of Arevalo’s authentic relationships with artisanal producers. Somehow, Arevalo and pastry chef Elena Perez de Carrasco have found a way to make monochromatic food that burst with flavour and life.
So what kind of a restaurant is Preludio exactly? It is where you might experience déjà vu, where red and white wines may not be served in the conventional order, and where what you see may not be what it appears to be. So sit back, keep an open mind and just enjoy the cooking.
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. [...] Arevalo surprised us with his creativity and deft skills, presenting ingredients in new and inventive ways.
But make a reservation, eat, and — depending on your proclivities for culinary discourse — everything begins to either make sense, or just melt away into the background. [...] Preludio gets it right with a strong foundation of stellar flavours and service.
Chef Fernando’s work obliterates the false preconception that black and white is limiting. Instead, it emphasises emotion and focuses on perfecting tones and composition. ‘Monochrome’ also extends to facets of life, encouraging creativity and personal growth.
"...new entries include Preludio, a restaurant that turns fine dining on its head..."" ""t's touches like this that surprise and delight, which make Preludio restaurant one of the most interesting openings of 2018."
Colombian chef Fernando Arevalo is doing interesting, delicious new things at his daring monochrome-themed fine dining restaurant Preludio. Dishes which appear stark at first glance unfold to reveal colourful surprises and stories of Arevalo’s heartwarming relationships with artisanal producers and craftsmen.
My favourite dish in the tasting menu is the Agnolotti. Butternut squash first sits in a marinade of rosemary, thyme and garlic oil to allow for its flavours to intensify before being roasted and mixed in with ground almonds, brown sugar and parmesan cheese. These ambrosial pockets frolic in a divine pool of parmesan sauce, which you will dream about in your sleep. The entire dish is lifted with brisk acidity from the prized 25-year aged Il Borgo Balsamic Vinegar drizzled table-side from a curious shell-like vessel. The liquid gold and agnolotti hold hands like a unison of cosmic collision.
All storytelling, the undisclosed degustation menus take you on a journey each time, since you won’t know what you’re eating until it actually arrives. But rest assured the pay-off for the suspense is worth it; the cuisine is decidedly modern European, and displays Chef Arevalo’s complex flavour profiles. In a saturated industry like F&B, novelty in experience is gladly welcome.
...it’s fairly impossible to condense Preludio’s premise into a single sentence. Not only would it be oversimplifying the vision of executive chef Fernando Arevalo, mere words simply don’t do justice to what the restaurant is doing — his craft has to be experienced in person.
Dining at Preludio is also best done with an open-mind because the experience borders on unconventional and with a flair of the tongue-in-cheek. We are definitely left with something to think about long after we leave the restaurant.
The Monochrome concept of Preludio is strong, with every dish being executed close to the theme. There is a gradual build-up of the dishes from the beginning to end[...]. It may just be the start of the year, but I am quite sure Preludio will be one of my favourite new restaurants of the year already.
“When some people hear about the Monochrome menu, they might think it’s a gimmick but it’s never been about the colour palette. It’s about bringing food to a higher level, using this concept to inspire us.”
"EVEN in basic black and white, Executive Chef Fernando Arévalo is able to conjur powerful reactions with his dishes. He seems to have mastered the art of presenting that which seems obvious but is anything but."
It’s not often that a restaurant comes along to change the way you think about fine dining. El Bulli did it. And now chef-owner Fernando Arévalo has adopted the same freedom of “author’s cuisine” to express his trans-border, multi-dimensional creative menu at his first solo adventure.
This is a new and brilliant restaurant in helmed by a Colombian chef trained at New York’s Institute of Culinary Education. It somehow manages to be energetically creative and soulfully delicious at the same time. And all this in a positively edifying setting.
Within an industry where chefs and restaurants are continually trying to outdo one another by doling out plates of colourful culinary treats, one chef — Chef Fernando Arevalo — has decided to stray from the competition and carve out his own path instead.
Consistency, unmistakably, seems to be the restaurant’s key strength – and this is a critical trait I find missing in several fine-dining establishments in the city. It’s a shame that the restaurant didn’t earn a spot in this year’s lineup of Michelin star winners, but hand on heart, we’ll always vouch for Arevalo’s finesse in making the impossible possible on the dining table.