B(l)ack to ba­sics

Epicure - - EPICURE NEWS -

Fer­nando Aré­valo’s solo de­but, Pre­lu­dio, is one to watch. The for­mer ex­ec­u­tive chef of Artemis Grill presents a unique con­cept. “Au­thor’s cui­sine”, as he puts it, will of­fer din­ers themed chap­ters, rather than a menu, ev­ery 12 to 18 months. The first of which is Mono­chrome. His team mem­bers, which in­clude pas­try chef Elena Pérez de Car­rasco (for­merly Artemis Grill), present a se­ries of tast­ing menus (lunch from $48; din­ner from $168) based on the rudi­men­tary idea of black and white.

With the colours stripped back, Aré­valo places fo­cus on the pro­duce, culi­nary tech­niques and knowl­edge in ab­stractly named dishes. The White Opal fea­tures Patag­o­nia Tooth­fish com­ple­mented with leek and al­mond milk bub­bles, while Al­lude is a lav­ish com­bi­na­tion of bone mar­row, fer­mented mush­rooms and Osci­etra Sturia Caviar. Car­rasco fol­lows suit with the Irezumi of salted black se­same ice cream and se­same snow. The in­te­ri­ors of­fer the ideal can­vas with its use of mar­ble and Mar­morino. A 10-seater pri­vate din­ing room is also avail­able. #03-01/02, Frasers Tower, 182 Ce­cil Street. Tel: 6904 5686

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