Chef Fernando Arévalo breaks away from the rigours of fine dining and emerges with a more casual and personal concept, Bacatá. Here, he highlights his unique style of Colombian cuisine by utilizing modern techniques and a variety of ingredients, resulting in dishes that allow diners a peek into his rich culinary culture.
He shares, “I envision Bacatá as someone wearing a tuxedo with sneakers – there is that mix of elegance with playfulness, rule-breaking, and edge.”
While an ala carte menu is available, the seven-course Chef’s Tasting Menu is the way to go, where seasonal produce and Arévalo’s creativity come together for a one-of-a-kind experience. Standouts include the Chipiron, comprised of Japanese cuttlefish, layered with chimichurri, and finished with ‘Nduja sausage sauce for a hint of heat and spice.
We also loved the Toro dish, where fresh and fatty otoro sits atop a crispy empanada filled with San Marzano tomatoes cooked down to a rich paste with fermented garlic and sherry vinegar. Those who have previously dined at Preludio, Arévalo’s first restaurant, will find the Iberico Pork Presa dish familiar.
Here, tender pork presa is slow roasted, finished on the charcoal grill, and glazed with pork jus and aged balsamic vinegar resulting in a sweet, smoky, and tangy finish.
Visit Bacatá at Frasers Tower, #03-01/02, 182 Cecil Street, Tel: 9618 5303