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Costata di Manzo
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After shuttering Preludio restaurant, the Colombian native is back in the scene with two dining concepts—the latest is an Italian restaurant inspired by his grandfather
When one door closes, another one opens. In the case of Colombian chef Fernando Arévalo, who recently shuttered his acclaimed restaurant Preludio after helming it for five years, more doors have swung wide open for him with the launch of two novel dining concepts—Bacatá and Capasso—in the past few months.
While the former is an ode to his Colombian roots, the latter is an homage to his Italian heritage and his paternal grandfather. “I grew up with my grandfather and he was like a father to me,” shares Arévalo, who remembers him as having a strong personality like “Gianni Versace and an Italian gangster” but at the same time, was in touch with his feminine side and was “passionate about women and his grandmother”.
His unique personality is reflected in Capasso’s interior design, imagined by design agency Greymatters to be a seamless blend of masculine and feminine elements in its choice of color palette and design details. “We want to invite all women and men here,” muses Arévalo. So, from the moment you open the big brass doors, with handles shaped like a sensual female figure, you’ll step inside a spacious restaurant swathed in hues of deep blue and brass, lighted by an artisanal chandelier made up of 200 crystals, and draped in velvet curtains for an added feminine touch. The curtains serve the dual purpose of segregating the space into the bar and lounge, where you can stay for drinks and small bites, and the main dining room for a heartier Italian meal.
Read more: New Restaurant Alert: Chef Fernando Arévalo channels Colombia in his newest venture, Bacatá
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Anantara e Rosmarino
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Arévalo lets on that his menu was inspired by his childhood memories in his home country’s capital of Bogotá. Pasta features heavily on his menu, harking back to Thursdays nights when “the whole family and his cousins” would feast on pasta dishes for dinner at their home. “It’s common for Italian families to have a traditional family sauce,” he adds. With his grandfather originally from Castelnuovo di Conza in Italy, their own version of the Napolese sauce became the “family sauce” which they prepared for pastas like ravioli and spaghetti.
While the “family sauce” will soon make its debut in the lunch menu (“once my mother gives me the recipe,” jokes the chef), he satiates pasta cravings with the likes of Zucca Salvia, a variation of a tortellini dish simply prepared with squash amaretto and parmesan cheese. The dish is given an acerbic lift with a generous drizzle of Il Borgo balsamic vinegar, which Arévalo’s friend and Il Borgo owner Cristina Crotti ages “in the attic of her house for at least 8 years”. Inspired by his grandfather’s favourite rabbit stew is the Coniglio del Nonno, comprising pappardelle tossed with rabbit ragu and finished with a sprinkle of parmesan cheese and thyme. These are best enjoyed with the other items on the menu, as well as the selection of spirits, wines and cocktails available.
In case you missed it: Viva Italia: The best Italian restaurants to try in Singapore
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Zucca Salvia
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While the kitchen closes at 10pm, Arévalo adds that guests are more than welcome to stay and enjoy the drinks served throughout the night. The chef, who cites that they “wanted to create a strong beverage programme”, worked closely with the beverage team to bring in unique bottles from independent whisky makers, as well as coveted pours from around the world. “This restaurant showcases a different part of me, but it’s still me,” ends the chef, and he can’t wait for gourmands to enjoy the delicious Italian food and drinks from day to night.
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
