Preludio at Frasers Tower is challenging the way we look at fine dining.
If you can’t explain it to a five-year-old, you don’t understand it well enough, so goes the saying. But frankly, it’s impossible to explain the concept of Preludio to a five-year-old or condense its premise into a single sentence. Not only would it be oversimplifying the vision of executive chef Fernando Arevalo, mere words simply don’t do justice to what the restaurant is doing — his craft has to be experienced in person.
This story is from the January 2019 edition of Robb Report Singapore.
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This story is from the January 2019 edition of Robb Report Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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