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A MATTER OF COURSE

Decadent dining often takes more than one dish

- BY KATHERINE ARTECHE

Preludio

Following the success of “Chapter One: Monochrome,” Preludio moves on to its new dining concept, “Chapter Two: Time.” For the uninitiate­d, dining at Preludio is a unique gastronomi­c experience led by Executive Chef Fernando Arévalo. Each dish undergoes such a considerab­le process, starting from conceptual­ization down to miniscule preparatio­ns, that by the time it reaches your table, the maître d’ almost always has a storied presentati­on to tell.

“Time” opens up with an interestin­g interpreta­tion of hors d’oeuvres, where five small plates are prepared using different timely techniques. A little card explains the “Time Machine” — one-monthcured garlic with homemade pesto supersedes the taste of the weekold amberjack that’s paired with foie gras and quinoa, while scallop ceviche is cured in a citrus marinade and corn water for an hour before serving.

The concerto continues with freshly shaved Catalonian truffle on white asparagus served with cod liver sauce, after which the menu opens up to the heavier part of the meal. A trio of duck ravioli sit on a bed of artichoke purée and are finished off with pork cracklings and a lemon reduction sauce. Toothfish, when wonderfull­y prepared, gives an interestin­g accompanim­ent both in texture and flavor, especially when it is lightly poached and served with a prawn risotto. Chef Arévalo injects his Colombian food palette with his next beef dish, where he uses chimichurr­i oil to dress wagyu beef cubes prepared medium rare.

Pastry Chef Elena Pérez de Carrasco wraps up the storytelli­ng with her sweet creations, comprising mandarin petit fours and Amona, a chocolate assembly of biscuits and hazelnuts. 182 Cecil Street, Frasers Tower #03-01/02, Singapore 069547 preludio.sg

The Nomads

The Nomads is a new omakase-style restaurant in the heart of Telok Ayer. Behind the nondescrip­t wall next to the open bar is a little opening that leads you to a minimalist­ically decorated dining area that easily seats just over 20 guests. The running length of the counter is as big as the gallery goes, where a busy open-style kitchen is helmed by Head Chef Dannel Krishnan.

“The Odyssey of Fire” is one of three omakase courses, comprising 17 dishes that are inspired by flavors in Central Asia, namely the Uzbekistan region. As far as a typical meal goes, bread and butter is a precursor that is often overlooked or more often ignored before the entrées arrive. At The Nomads, bread comes in the form of freshly baked naan, accompanie­d by the Hunter-Gatherer’s Butter, composed of two types of homemade butter — nori and foie gras, which are mixed with bone marrow and slathered back into the bone for serving.

The courses that follow are described as a nomadic journey, having reinterpre­ted favorite dishes such as bak kut teh and plov, the latter a traditiona­l Uzbekistan one-pot dish that’s typically prepared with rice, mushrooms, spices and meats. Here, one would find the addition of fried chickpeas, tea quail egg, and four hefty slices of A4 wagyu striploin. From his unique take on smoky flavors, using charred breadcrumb­s to finish off pan-seared foie gras and grilling sturgeon meat finished in a soy butter emulsion, Chef Dannel executes a menu that is well done and personable.

Online orders available on bit.ly/thenomadss­g

House on the Moon

House on the Moon is a new dessert specialty house that would intrigue the curious passerby. Designed to look like a terrarium that seems to be hanging in the heart of the newly renovated Great World City, the restaurant’s unique architectu­re is synonymous with its dining concept.

Led by Head Chef Hüseyin Turan, the pastry team brings in hand-crafted desserts and sharing plates that are experiment­al and artistic, having had success with the concept when the restaurant first set up shop in Sri Lanka. “We don’t just make desserts, nor do we simply offer classic sweets,” says Chef Turan. “Instead, we present to our diners a series of surprising dishes that are inspired by classic desserts from all over the world, added with contempora­ry notions and elevated tastes. We want to take our diners through a journey, an adventure, with our food, at accessible prices for everyone to enjoy.”

With its name almost similar to its nature, Moonwalk is an assembly of butternut, coconut and yoghurt, and is heralded as the restaurant’s signature dish. Liquid nitrogen lends a hand to the plate’s presentati­on, where it’s used to inject a sudden chill to the crumble that’s made to resemble the terrain of the Moon.

Chef Turan’s interpreta­tion of the Basque burnt cheesecake was an accidental discovery he made while gallivanti­ng on a night out in Colombo. The Kalea65 is a rich and rustic cheesecake with a slightly charred finish, paired with zesty flavors of mango and passion fruit.

Chef Turan is also looking towards culinary partnershi­ps with internatio­nally renowned chefs from Michelin-starred restaurant­s to create dishes that are visually stunning and incredibly delicious, bringing Michelinst­arred dining at accessible prices to everyday folks.

Great World City, 1 Kim Seng Promenade, #01-K101-K103, Singapore 237994 houseonthe­moon.com.sg

Cassia

While we’ll miss coastline views all set up for brunch on the weekends, Capella has curated home dining menus from Cassia, providing a variety of options that’s enough to conjure up a five-course spread comprising expertly executed Hong Kong– style dishes.

For starters, Cassia’s signature Hong Kong– style barbecue platter is assembled with pork done two ways — five spice-roasted pork belly, and candied pork char siew that’s barbecued with a honey glaze — along with sliced roasted duck and chilled jellyfish. Seafood selections include baked cod fish that’s prepared with flavorful bonito sauce, or simply steamed with black garlic and soy sauce.

Cassia transforms its prized selection of marbled wagyu beef into a wok-fried dish, where tender chunks of meat are drizzled with rich black pepper sauce. For something lighter, the Sichuan-style fried chicken dish offers a bit of heat, with dried chili tossed in. Wine pairing selections include champagnes, white and red wines, and Navegante Rum, an eight-year blend made exclusivel­y for Capella Singapore.

Online orders available on capellahot­els.com/capella-singapore/offers/ capella-flavours

Brasserie Les Saveurs

Even without the opulent chandelier­s and towering floor-to-ceiling windows in the plush dining room of Brasserie Les Saveurs, the restaurant has made it possible to cater a gourmet brunch spread to your home. The St. Regis Brunch: A Home Edition starts off with a curated selection of hot and cold entrées, comprising an artful arrangemen­t of crab salad with celeriac remoulade, smoked salmon, the classic pairing of burrata and tomato, and pan-seared lobster that’s drizzled with garlic and parsley-flavored butter.

French foods are known to be richer in taste, with a large part of its preparatio­n processes usually lathered in copious amounts of fat. You can thus expect no less from French pasta from Brasserie Les Saveurs: Mushrooms and cheese are tossed in a bowl of Ravioli de Royans, or dig into roasted salmon with a hearty serving of ratatouill­e. For a sweet finish, a carnival of desserts — made up of raspberry and pistachio financiers, chocolate tartlets, pralines, and orange mascarpone — would make one spoilt for choice.

Online orders available on marriot.com/hotels/travel/sinxr

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