Bacata

French duck. Aged on the bone. Gently stuffed into homemade agnolotti. And served with crispy cracklings alongside Jerusalem artichoke.

Taste this exquisite TIME creation from now till 4th February.

During the darkest hours, when the world - and our Little Red Dot - went into a series of lockdowns, we created this dish to remember those moments of uncertainty.

Meet Dark Hour - Osiblue prawn with razor clams, chorizo, peas and parsley. Available as an Add-On to our TIME menu starting today!

Kinmedai with asparagus, brown butter, bronze fennel, saffron and 7 years-aged Acquerello rice.

A 7-year Story, as told by our TIME menu.

Available as an Add-On from 17th January.

A spectacle of visually-arresting snacks or just a medley of flavours shaped through the passage of TIME?

Experience the Time Machine via our TIME menu for a limited-time only from 17th January to 4th February.

Black olive powder-encrusted sea bass served with cauliflower puree, crunchy shallots, leek and almond milk bubbles as well as pickled fresh almonds.

Bedazzle your dining experience at Preludio with this White Opal Add-on.

Only from now till 14 January.

Named for a Discovery Channel documentary show that highlights the deadliest job on earth, i.e., crab fishing off the Alaskan coast on the icy Bering Sea, we present the Deadliest Catch in our limited-time-only throwback menu. Alaskan king crab matched with unlikely yet toothsome bedfellows of red bell peppers, lime vinegar, avocado mousse, coconut jelly and white corn.

Only from now till 14 January.

One of England’s most iconic desserts, our take on Eton Mess arrives stark-white and minimally embellished, as befitting its theme, with a delicate medley of sweet, tangy, nutty and refreshing flavours.

Only available in our MONOCHROME throwback menu from now till 14 January.

One of our most well-loved courses from the menu, meet the Burrata.

Not quite the classic burrata you know, our take on this Italian cow milk cheese showcases Chef Fernando’s twist on eggplant parmigiana with a trompe-l’œil😉.

A true labour of love, the Burrata is painstakingly crafted with white eggplant, stracciatella and Parmesan, and served in a refreshing pool of clarified Datterini tomato water finished with a drizzle of Arbequine Treurer Olive Oil.

Available as an Add-On in our limited-time-only MONOCHROME menu.

Happy 2023!

We’re kicking off the new year with a throwback menu starting today.

For a peek into this unique black-and-white menu, look no further than our one-of-a-kind Peekaboo.

A cloud of rice cracker that lifts the lid to a medley of deliciously unique ingredients sequestered below - smoked eel salad, lampascioni bulb, chanterelle mushrooms, heliantis and crosnes.

Taste it in our limited-time-only MONOCHROME menu from today till 14 January.

Book your experience via the Reserve button in our profile.

Three more days to the kick-off of our limited-time-only Monochrome throwback.

From 3rd to 14th January, we’re bringing back a series of black-and-white courses - including La Cortina, a signature dish from Chapter 1 - that defines how Chef Fernando interprets Monochrome.

Limited availability.

May your Christmas be filled with the precious gift of love and togetherness. Season’s greetings from the Preludio team!

Do you remember this dish? 🖤 We loved seeing guests' reactions to this dish. Some of bewilderment, some of vexation. Elude and Allude were 2 very visually similar dishes that came one after the other in our debut Monochrome menu in Chapter 1.⁠ Can you tell which dish this is?

Book your Monochrome experience with us.
Only from 3rd to 14th January 2023.

$188++ for seven courses.

Intriguing, fascinating, abstract or just plain black-and-white delicious?

Discover Preludio’s Monochrome chapter when we bring it back for a limited time only.

Priced at $188++ for seven courses.

From 3rd to 14th January 2023 only.

Inspired by a childhood treat of the same name, chef Fernando serves gansito as one of a quartet of petit fours. Sponge cake is filled with basil-infused cream and passionfruit marmalade, then completely enveloped in tempered chocolate.

A must for chocolate lovers ❤️

Our new Latin American-inspired cocktail is the perfect aperitif to commence your dining journey at Preludio.

Guanabana (soursop) puree is mixed with homemade spiced ginger syrup, lemon juice and Rum Caroni Navy Rum 51.4%, shaken and finished with a garnish of smoked paprika.

Refreshing as it is delicious.

Salud!

Inspired by his late Italian grandfather’s favourite rabbit stew, Chef Fernando is digging deep into his family heirloom recipes and wielding a fondly-remembered dish of rabbit ragout that he is serving with lasagna.

Meet our limited-time-only rabbit ragout lasagna with black truffles. We name it Thursday Night, in remembrance of chef Fernando’s family ritual of indulging in Italian food on Thursday nights.

Available only in the month of December as an Add-On.

LAST CHANCE TO TASTE OUR AUTHOR’S CUISINE MENU!

All good things must come to an end.

This December will be the finale month for guests to experience Chef Fernando Arevalo’s Colombian-inspired Author’s Cuisine menu.

We have exciting plans up our sleeves for the brand new year and can’t wait to share it with you😉!

Till then, book via the link in profile for your chance to taste Chef Fernando’s unique Author’s Cuisine menu.

Only in December.

Alba white truffles are in season and we’ve created the perfect egg dish* to go with it.

An organic egg is first poached then fried with julienned feuille de brick, and served with nduja sauce and wild roasted mushrooms.

Good on its own.

Even better with shavings of white truffles.

Only in our Executive Lunch menu.

*Egg dish served without white truffles

We’ve given our Colombian-inspired arepa (corn cake) a makeover.

Fret not. We still make our arepa with some of the finest ingredients (Hokkaido sweet corn and burrata cheese, just to name a few).

This time, we dip the arepa in batter, then roll it in panko before frying it for an added crunch.

We slice the fried arepa in half and sandwich it with a k**b of fresh burrata, caramelised onion pearls and creme fraiche, finishing with a crown of caviar.

With each bite of the arepa, you taste its mild corn cake flavour with the sweetness of the onions, tanginess of the creme fraiche and creaminess of the burrata.

Perfectly rounded with a crunch.

Building a 💪💪💪kitchen team, one man (or woman) at a time.

Presenting .sg’s core team, from left: Handika Indra Seitawan, Fernando Arevalo and Felicia Khoo

At Preludio, we believe that our eyes should feast on the exquisiteness of well-designed vessels before our palate gets treated to morsels of gastronomic delights.

On that note, meet Luesma y Vega from Barcelona, the craftsmen who have served the likes of Albert Adria and the Roca brothers, and who custom-designed a collection of our light-glass plateware.

We partake in the philosophy that tableware is a natural extension of our culinary art.

Meet our quietly talented Demi Chef de Partie Loo Tyan Yiing.

Diligent and full of passion, Yiing may be young but she has amassed some impressive experiences under her belt.

Yiing has staged with Dewakan, Kuala Lumpur, whilst pursuing an education in culinary arts. She has also spent four months on an exchange programme at Alma in Emilia Romagna, Italy, where she went on to intern five months with La Piola, Alba.

A native of Klang, Malaysia, Yiing’s specialty at Preludio is the seafood station and she wants you to know that our Tiradito con Crema is “amazing!”

If you’ve been following us since we opened, you’ll know our passion for quality, artisan-made products.

One of the stars that have stayed with us since day one is ’s Extra Virgin Olive Oil (“EVOO”) made in Mallorca, Spain by the family of Joan Miralles.

Meticulously crafted using first cold extraction from single origin olives of the Arbequena variety, Treurer EVOO has a balanced taste with moderately fruity, slightly spiced and delicately bitter notes.

Its “Oli de Mallorca” designation of origin seal is surely a guarantee of greatness, but here’s another.

At .sg, we use Treurer EVOO as a finishing oil in almost all of our courses, from Ameja, Viaje Al Caribe to Mother Knows Best.

At Preludio, we are passionate about creating an experience that will leave more than just a fond impression.

One of the key areas we’ve been honing is what we serve on the plate.

Apart from curating fresh artisan produce, Chef Fernando is especially particular about presenting layered flavours with unique nuances in each course.

For our Almeja course, he serves freshly shucked Hokkaido hokkigai with cassava and salty fingers and a one-of-a-kind white wine sauce that he infuses with vanilla pods and chorizo.

With each bite of the surf clam, you taste marshmallow-like sweetness with smoky and intensely savoury, and spicy, notes.

Delicious much.

Our latest addition to the Executive Lunch menu.

Hokkaido scallops lightly poached in butter and served with fresh spaghetti made daily in our kitchen.

We dress the pasta with fermented garlic puree, preserved Amalfi Coast lemon, puffed rice with smoked paprika and Mexican tarragon for a complex tinge of smoky, spiced and anise flavours.

Priced at $98++ per head, our Executive Lunch menu is available from Tuesdays to Fridays only.

We hear you!

We’ve found a minimum-intervention pinot noir to go with our well-loved Pork Presa.

Frederic Cossard Bedeau 2019, AOC Bourgogne - a perfect balance of lightness and elegance, smooth on the palate with gentle tannins and a long, pleasant finish.

Our Restaurant Manager Daljeet will be on hand to provide pairing advice for this bottle of red🍷

Meet , our bijou Latin American-inspired number sandwiching dreamy manjar blanco (rice caramel) and refreshing raspberry compote. Your ticket to a perfectly sweet and tangy finale and one of three new Colombian-inspired petit fours at .sg.

Meet Pastry Chef Felicia Khoo.

She looks after your sweet treats and bakes all our signature rye bread rolls at .sg.

A one-time local baking sensation, Felicia has baked custom-made fondant cakes for local celebrities the likes of Joanne Peh, Bobby Tonelli, Sharon Au, Yasminne Cheng and international star Alexa Chung.

“I was just sharing photos online and word got around, and I started getting orders from celebrities,” Felicia says, referring to her side hustle when she was still pursuing a business diploma as a student.

Also formerly a baking school instructor, the former colleague of Chef Fernando now prefers to roll up her sleeves and get her hands messy with dough, pastries, chocolate and all things sugary.

Her latest hits?

The trio of Colombian-inspired petit fours 😉

Colombia’s answer to sashimi arrives in Preludio by way of tiradito.

Torched Spanish mackerel sashimi is layered with aji, avocado and cod liver cream in a crisp tart base served with an exhilarating dollop of whipped leche de tigre on the side.

We call it Tiradito con Crema.

New on our dinner Experience menus!

Inspired by the snacks that he enjoyed growing up in Bogota, Chef Fernando serves a tray of Colombian-inspired petit fours comprising a trio of new bite-sized wonders and a refreshed nori cornet with creme fraiche sorbet.

Meet the grand finale to your .sg experience, nicknamed Cono de Helado, Oblea, Gansito and Chocolate con Queso.

This articulate review of .sg made our day! Thank you 🙏
・・・

So the maverick chef fernando has created a new menu based on his latin american heritage, and has done away with most of the Author's cuisine narrative that used to dominate his previous menus.

And what a masterpiece of a menu  it tuned out to be.  Every dish was on point and showcased bold flavors lightly and perfectly balanced by its accmpanyimg sauces.

His bread course continued to be the best one in sg, its amazing bacon and maple glaze loaf coating a mound of fluffy mushroom accented goodness.

Every course was special and delicious but if i had to pick outstanding gems it would have to be Viaje Al Caribe, where the perfectly seared textures of the lobster tails showcased a formidable mastery of seafood.

As did the espresso de verano, a magnificent symphony of perfectly cooked kinki fish, espresso and aquerello rice.

Even the tiradito con crema, his take on the traditional tigers milk cerviche was delectable and the succulent slicesof swara and aji were only lightly accented by the accompanying citrus mousse, unlike the overpoweringly sour versions where all the wonderful fresh fish flavors would have been burnt out by the acid. 

Fans of banal hyperbole may miss the whimsical soliloquy pervading the past versions of his author's cuisine, but for me the dishes were so exquisitely plated they evoked a quiet poetry all on their own.

I continue to be amazed and i remain an ardent fan and hope to return again and again.

Simply sublime.  Miss at your own peril.

# sgfoodguide

We hear you and we’ve brought back our “Pata Negra!”

One of the most sought-after gastronomic jewels of the Iberian Peninsula, Pata Negra translates to “Black Hoof '' and it refers to a type of cured ham made from the black Iberian pigs.

At .sg, Chef Fernando serves his unique rendition of this feted cured meat with aplomb.

He takes the pork presa, a marbled cut from the Iberian pig, dry rubs it with spices, marinates it with herbs and then slow-roasts it before he breads it with squid ink-infused panko.

Served pan-fried alongside Datterini tomato relish and white carrot puree, our “Pork Presa” is delicately sweet, profoundly savoury with nuanced spiced flavours and a tender bite.

Savour it only at Preludio. Click the Reserve button in bio to book your experience with us.

Never a dull - fish - moment at Preludio.

Pressed for time and yet want to whiz through a decidedly gastronomic lunch?

We have just the solution - .sg’s newly revamped 5-course Executive Set Lunch ($98++).

We’ll let the pictures do all the talking 😋

Click the Reserve button in bio to book your lunch experience with us.

Every so often, we tweak courses from our Author’s Cuisine menu to keep things interesting for you.

This season, we’re inspired by the northern Caribbean region of Colombia - like El Tayrona, Rioacha and Cartagena - in creating our lobster dish of Viaje Al Caribe. Butter poached Boston lobster tail is matched with hearts of palm and Basque Country maitake mushroom, and finished at the table with a sweet, creamy and tropical onion and coconut sauce.

Celebrating a birthday with us?

This tantalizing Preludio Cake awaits.

Jivara hazelnut praline with poprocks, chocolate sacher and berry compote with a dazzling glaze of guanaja chocolate mousse.

P.S.: Because we bake it to order, we’d appreciate a day’s notice please!

Chef Fernando grew up with the Spanish dish of Arroz Caldoso. Meaning rice with broth in Spanish, the recipe for Arroz Caldoso varies depending on the region of the Iberian Peninsula it’s served. Also widely available in Bogota, Arroz Caldoso was comfort food for the Colombian chef during his growing-up years, when his family would regularly frequent a now-defunct local eatery to partake in this hearty seafood “porridge”. Chef Fernando takes us down memory lane with his new creation. Inspired by the Arroz Caldoso that he so frequently shared with his family, he serves the Josper oven-grilled kinki fish on acquerello rice basking in a robust seafood broth made with kink fish bones. To give it textures and flavours, he finishes the fish with in-season cherries and fava beans. Available on your Author’s Cuisine experience in Preludio.

A sophomore wine from Chateau Montrose but under new owners and a new wine-making team, 2017 La Dame de Montrose is blend of Merlot and Cabernet Sauvignon (92%) with the remaining 8% contributed by Petit Verdit and Cabernet Franc in equal parts. Aged for 12 mths in one-year old and new barrels, the medium to deep garnet-purple colored wine is juicy on the palate and medium to full-bodied with a velvety texture. An approachable wine to enjoy at any time but it also has the potential to age. Perfect with our Wagyu course - Trip To The Past

We start our Executive Lunch menu on a decidedly light yet gastronomic note with . Sawara (or Spanish Mackerel) cured briefly in tiger’s milk, a concoction that we prepare fresh everyday with lemon, lime, clam jus, onions and coriander, served with accompaniments of avocado, salty finger, crispy plantains and a drizzle of chorizo oil.

When you enter our home, we reciprocate the honour by presenting to you a platter of Colombian-inspired small bites and our signature rye bread roll. It’s our way of welcoming you into our humble abode, and also Chef Fernando’s heartfelt ode to his motherland.