At this Singapore restaurant, diners must choose between 2 paths of flavour
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CNA Lifestyle
At this Singapore eating house, diners must cull betwixt 2 paths of season
Preludio is known for changing its concept and carte every twelvemonth, and in 2021, it's a choice between "Capture" and "Release".
On the Capture card is a dish of wagyu beefiness, mustard, quinoa, almonds, redwine and parsnip puree, inspired by the most basic pairing of beef and wine. (Photo: Preludio)
26 January 2022 06:30AM (Updated: 09 Jul 2022 10:22PM)
Preludio, the eating house that reinvents itself past going through a new "affiliate" every twelvemonth, has unveiled its latest concept.
The new, third chapter is named "Two Roads", signifying an important choice to be made: Diners must decide if they would like their repast to go downwardly the road of "Capture" or "Release".
"Capture", explained chef-possessor Fernando Arevalo, is a card that "is very pure". Each dish "tries to highlight an element that is raw" and to distill its most "essential flavour".
In the divergent path "Release", on the other mitt, "I act boldly and I transform an chemical element", pushing it to its conceptual capacity.
"Ii Roads" follows previous chapters "Monochrome", in which only black-and-white nutrient was served; and "Time", which highlighted seasonality and ageing techniques as well as the chefs' own memories.
In this new chapter, which involves the diner in the eatery experience past encouraging a sense of agency, the bad news is that it's extremely difficult to choose.
The adept news is that no matter which choice you brand, you will go home extraordinarily well fed – with the but damper being your ain self-imposed sense of FOMO ("fear of missing out", for the acronym-disinclined).
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The idea for this chapter was built-in out of its predecessors, Arevalo told CNA Lifestyle.
"Monochrome was very 1-dimensional, and then Time gave us the dimension of the artistic process. This one, I feel, is like a third dimension, because information technology brings the customer in, to make a conclusion about the experience that they're going to take."
He explained further, "The moment ane chapter begins, I start a personal search to see what the side by side affiliate is. And I feel like sometimes, I'yard spying on the thought; giving people hints then that I tin get reactions; and and then wondering if information technology's possible to make the food.
"I think that was what drove me more and more towards this idea: I was being confronted with that conclusion myself, every time I created a dish. 'Am I going to go with this side of myself? Or am I going to go with this other side of myself?' And then, 'How interesting would it be to draw a line betwixt them and just create two unlike feelings?'"
You could compare, for instance, a Capture dish of a venison tartare wafer with caviar and ice cream fabricated with braised eggplant and tomato water, with a Release dish of a chicken mille-feuille comprising feuille de brick (pastry sheet), cream of chicken, caviar, rice crisps and dehydrated craven stock.
In the showtime, the raw venison is the star and the other elements, inspired by the simplicity of an water ice-foam sandwich, trip the light fantastic around information technology. "Information technology's very clean, and the venison is just barely marinated. That is to say, we let the venison talk more," Arevalo said.
In the second, "Chicken has been transformed. It goes through many processes, and I break it down all the parts of the chicken and adjust information technology to exactly where I desire it to be – light, in the cream; and intense, in the dehydrated processes. I am more than aggressive with it, maybe… It's about how intensely I collaborate with specific ingredients, and in many cases, that means the flavours are really strong because they have been developed during a very long process. Or, we could say, I've washed it all, to accommodate information technology to what I want it to be. I managed it in every possible style that I could."
The themes are interpreted loosely and with creativity, though.
For a Capture dessert, for instance, pastry chef Elena Perez de Carrasco has dreamt up a dish that resembles a breakfast plate: An egg fashioned out of lime sponge covered with coconut jelly, with a mango and passionfruit yolk; broken pieces of white chocolate eggshell; and a tiny triangle of brioche for dipping into the "yolk".
Inspiration came when she was contemplating the ideas of origin and primacy, and decided to present a playful homage to the question of "which came first – the chicken or the egg?"
More playfulness and outright humour comes in the form of a Capture dish called Ane Noodle, which is exactly as the name suggests: A single three.5m-long handmade Chitarre pasta ribbon, served with Brittany blueish lobster in a sauce of Iberico ham, bacon fat, parmesan and scallions.
Fans of Arevalo volition know that this is his mode of taking the piss out of the dining experience – after all, he's the chef who served two identical-looking simply completely different-tasting dishes one after the other to Monochrome diners.
"I thought this dish was going to be easier, to be honest – non so much to brand the pasta, but to show people that it was one noodle," he laughed.
Very little is like shooting fish in a barrel, one would imagine, when a chef turns his unabridged restaurant's concept around every yr – peculiarly with an idea like 2 Roads, in which he'southward had to come up with twice the number of dishes.
"Every time we alter chapters, I feel like it is the hardest thing I've ever done," he said with a express joy. "I take to gather every single ounce of backbone that I have – to let get of all the things that people thought were great, so that I can put myself back out there and be criticised again. It'south hard to hear someone maxim, 'I think the previous i was better.'"
There'southward the immolation of i'southward own pride, equally well.
"Yous inquire any chef, 'Would yous give up your your signature dish, the 1 anybody loves?' They would say, 'I'll die with information technology.'
"But for me, information technology's just considering I call up I tin can practise ameliorate."
He added, "The more than time passes, the more I fall in love with the eating place and the concept".
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Preludio is at 182 Cecil Street, Frasers Tower #03-01. Dejeuner starts from Southward$78 for iv courses; dinner starts from S$188 for six courses. In Two Roads, all diners at the table must select the same menu.
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Source: https://cnalifestyle.channelnewsasia.com/dining/preludio-restaurant-chapter-3-theme-two-roads-250171
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