Located right in the heart of Singapore’s business district in Tanjong Pagar and Telok Ayer, on the third floor of Frasers Tower, Preludio strikes a confident pose with its good looks. But there's substance behind the wrapping and chef Fernando Aréval strikes a clever balance in his food, creating dishes that are bold yet quietly elegant, marked by artistry and simplicity, and combining flavours that feel familiar intially but often have an interesting twist.
Kick off perhaps with Nantucket scallop with mushroom, garlic and beetroot or squid ink tagliatelle with n'duja and tomato or venison, eggplant and tomato with an aged Balsamic vinegar sauce. For main, turbot with cauliflower, saffron, lemonbalm and pear or wagyu beef with quinoa, almonds, parsnips and a red wine reduction. Understated but brilliant desserts might be leche (white chocolate with cereal, Earl Grey tea, milk and cereal) or Cacao (cocoa, miso, chocolate, praline, milk and cocoa tea).