时光一逝永不回，还好最美好的味道能在厨房重造
哪里吃：Preludio
谁下厨：哥伦比亚出生的33岁总厨费南度·尔伐卢（Fernando Arevalo），驻扎新加坡多年，擅用故事章节形式来呈现菜单。
吃的氛围：中央商业区大楼内的一个花园阳台空间，入夜时分寂静安宁笼罩。主厨擅以单一主题系列章节呈献“作者料理”（Author’s Cuisine），这一季的主题是“时间”，延续了上一回“黑白”（Monochrome）的风格。菜式看似简单实际上内容扎实。诉说了主厨与食材种植者和厨房之间的事。每道菜由侍应生或主厨本身端上的时候，都会随之送上一则关于食材或菜式来源的小故事。
吃什么：主厨这一季以“时间”的主题，再次拼凑出让人惊喜的滋味。主厨作主的菜单以自制的裸麦面包启动，暖口开胃。第一道“时间机器“非常大气，装载了5道有不同时间元素的小菜，从用两分钟准备的生蚝到乾式熟成的6个月凤尾鱼，配上一张解说图，把吃变成一场学习。之后每一道菜都有时间主题元素，像“不够时间”是一道季节性白芦笋，因为主厨还在厨房准备下一道菜，不够时间亲自捧上，因此由侍应生代劳。其他如“一生最重要的一道菜”和“七年之痒”，从陈年鸭肉到澳洲和牛，除了有时间故事，也有味道，值得细细咀嚼体会。这次的“时间”餐牌会演绎四季的时间故事，每一季的新餐牌将在换季之际揭晓。
还有：不可错过甜点师傅埃琳娜·佩雷斯德·卡拉斯科（Elena Perez de Carrasco）同样有时间故事，由她外婆启发创作灵感的甜点。
吃费：6道菜晚宴每人收费$188++／8道菜晚宴每人收费$238++
Time is distilled into personal interpretations – a moment, a date, or an age; a process, duration, or passage; ancestry and lineage.
Eat Where: Preludio
Behind the kitchen: Chef-owner Fernando Arevalo, the 33-year-old Colombian chef Fernando Arevalo has made Singapore his home for the last six years.
Eat Style: Preludio is a contemporary restaurant that aims to present a fresh perspective on fine dining, where embracing a culture of constant change and innovation helps ignite the spirit of creativity andbetterment. Chef believes in telling story through his dishes and started the first “chapter” in a journey of “author’s cusinie” with a visually driven Monochromatic dishes menu in late 2018 for about 18 months. February 2020 marks the beginningof a new chapter ‘Time’ where the restaurant isinspired by the multiple facets of this theme asinterpreted by the team at Preludio
Eat What: Started the menu of with a beautiful freshly homemade rye bread. The “time machine” starter comes in 5 small plates with different preparation time from 2 minutes (for chef to shucked and served a Spiked Brittany Oyster to a 6-months aged anchovies caught form the Bay of Biscay). “Out Of Time” course is a in-season white asparagus prepared at tablesides. Every dish (such as “Dish of a lifetime” , “A7-year story”) comes with a “timely” story behind it for diners to uncover. This chapter will run over the four seasons, a new menu will be unveiled at the turn of each season.
What else: Time for Pastry Chef Elena Perez de Carrasco represents the past, present and future – important experiences that have significantly influenced her. Grandmother in Basque,‘Amona’ is a nostalgic tribute fondly reminiscent ofan after-school treat of traditional bread slathered with chocolate
How much: 6-course dinner at $188+ ; 8-course 238++
182 Cecil Street Frasers Tower #03-01/02
Singapore 069 547
