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#618

PRIDE AND PRELUDIO

10 Feb 2019 By

It Is A Truth Universally Acknowledged, That A Single Man In Possession of A Good Idea Must Be In Want of A Place To Execute It. At Preludio, Chef Fernando Arevalo Finds Full Expression For His Creativity.

Let’s start this off with the most salient thing about Preludio: Best. Pairing. Menu. Ever.

 

There, with that out of the way, let’s also move on to another truth universally acknowledged, that pairing menus are at worst woefully predictable, and at best wilfully expensive (and predictable). Here’s how it usually goes down: Alongside the procession of dishes, you start with a bubbly or sparkling, move on to a sauvignon blanc, then a pinot noir maybe, a shiraz/malbec, a big Bordeaux red and end with a sweet wine to go with dessert. Wait, come back. You catch my drift.

So how did Chef Fernando and his crew manage to subvert this notion, and change my thinking, all thinking, about pairing menus?  

Preludio

Creativity. Imagination. Cheek.

Preludio’s concept is called “Author’s Cuisine.” Executive Chef Fernando Arevalo and his team mix flavours, colours, textures and styles, in order to provide diners with an ever-changing and yet constantly memorable dining experience. Like all good stories, it’s a constant rewrite.

(The word preludio may be translated as “introduction” or “prelude”.)

Preludio

The Ikejime started everything off; the ‘plate’ was a glass sculpture which sealed water in, and it could be chilled or frozen to hold the dish.

Preludio

The Elude (white beetroot, burrata, yogurt foam and caviar) was astutely paired with a gamay noir rosé.

The black and white theme also applies to the drinks, which is predicated on vines or stalks that grow on black and white soil. “The white soils are very classic, noble soil types that tend to bring an elegance to the wine, and also a concentration. The black soil types usually don’t get as much credit, and are usually a little more overlooked (except for some famous volcanic islands), but are still responsible for some famous areas. These soils tend to bring an energy, a liveliness and even tension to the wines,” explains beverage director Chip Steel. 

Preludio

The sake was a sneaky surprise hit (the rice for is grown on volcanic soil, but invariably enhanced through the yeast and the fermentation.)

Preludio

 Rags To Riches is an over roasted squash with chevril root and gnocchi, served with confit egg yolk and Alba truffles.

Preludio

Before each serving, they bring out elements of the dish (a vegetable, a spice) to enhance the storytelling experience. The 8-course meal is thus richly extended. This instance, it’s about the balsamic, but best if you hear it from them.

Preludio

The Condrieu provides an acidic balance to the White Opal’s Patagonian toothfish (the nuts are pickled with white wine vinegar and Champagne vinegar.)

Okay, we could go on with more pretty pictures, but what’s the point if you’re not convinced at this point. Trust us: Just go. The best $400 you’ll ever spend on a pairing.

 

Lunch

4 courses $55++ (choice of mains)

7 courses $98++ (chef’s selection)

Dinner

6 courses $168++ (additional $132++ for wine pairing)

8 courses $218++ (additional $158++ for wine pairing)

Preludio, 182 Cecil Street, #03-01, Frasers Tower, tel: 6904-5686.

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