Preludioâs Chapter 3: âTwo Roadsâ is provocative and playful. (Hosted)
As it is inspired by Head Chef @cheffernandoarevaloâs journey as he seeks perfection in culinary art, referencing in particular the critical decisions he has to make from start to finish, the menu is designed as a fork in the road with diners having to choose between the themes of âCaptureâ and âReleaseâ. While the former is inward-seeking with the essence of ingredients presented in precise minimalist fashion, the latter embodies the possibilities to maximise their fullest potential. When dining as a group, the entire table canât differ in their menu choice. We couldnât decide but fortunately, @preludio.sg has a solution on standby. My friend @renztan did the honour and fate dealt us âCaptureâ. Immediately, a centrepiece reflecting this theme was placed on our table. Fresh, charcoal-baked corn bread was close on its tail, a stellar kogarashi and spring onion butter in tow.
Then came the essences of âSmoke, Scallop and Butterâ on an elegant tray. I was most taken with the novel brown butter ice-cream on oyster leaf covered in hazelnut crumble and French black truffle. The morel mushroom looked simple but with brocollini, spiced rub and preserved Amalfi lemon, it tasted anything but. The third bite was interesting as smoked caviar, Japanese cucumber, potato blini and yoghurt were encased in a crisp sugar shell.
To complement, @markyyw brought out a Greek wine. He took care of the wine pairing that evening and my group of ladies who know a thing or two about vino (Iâm looking at you specifically @linosaur), were really pleased with his pours.
The next course was a divine double act of caviar dressed with drops of twenty-five-year-old balsamic vinegar and am amazing venison tartare with rice crisps, eggplant and clarified tomato water.
Following that, a dish that recalls the awe and wonder Chef Fernando had as a child, of the ocean. As heâs originally from Bogota in central Colombia, it was a magical moment for him. Sea urchin, chervil root and a consommĂŠ were what he used to capture this memory.
Conceptually and taste-wise, the pasta course was sensational. As perfectly cooked as the Brittany Blue Lobster was, it was the SINGLE STRAND of pasta THREE AND A HALF METRES LONG coiled next to it that had me floored. Whatâs more, Lin and I managed to eat our respective strands in one continuous, unbroken slurp, aided by the glorious sauce. So proud to have done justice to Chef Fernandoâs efforts (heâd shared that since Preludio opened, thereâs never been a harder dish to make).
The Turbot was my other favourite and plated with it, sweet slices of French Oudard pears, onion purĂŠe, cauliflower and a smooth creamy mash thatâs actually rice with saffron.
Chef de Cuisine @stefanliau popped out of the kitchen to explain the âCrimsonâ which had delectable Wagyu beef finished with a mustard and red wine glaze, and topped with crunchy quinoa and almond flakes.
After we polished off the delightful palate cleanser, âbreakfastâ followed. This whimsical creation by Pastry Chef @elena_pdc was an âeggâ with mango and passionfruit for a yolk, and coconut jelly as the egg white. Beneath was a lime sponge. The bits of broken âegg shellâ on the side were actually white chocolate. We were completely captivated.
Her impeccable flair and finesse were on full display again in the second dessert - a sculptural scrumptiousness of white chocolate, earl grey, dulce de leche and cornflakes milk ice-cream.
Naturally, Chef Elenaâs petit fours were nothing short of exquisite. While I liked the matcha yuzu tart and salted caramel cinnamon cake a lot, it was the orange marmalade cookie and coconut chocolate bonbon that I adored. Itâs so cool she managed to pop out of the kitchen to do a quick FaceTime chat with @heyrozz and their mutual friend in Mexico.
Thank you again Team @preludio.sg for hosting us and @gastrosense PR for the invitation.
