Bacata is the latest concept from chef Fernando Arevalo, who shuttered Preludio and is now championing the produce and flavours of his native Colombia. Calling Singapore home, however, puts a cosmopolitan spin on his cooking, which even features subtle local touches like salted egg sauce and kueh pie tee shells.

Pescado y arroz con coco, on Bacata's a la carte menu: Sea bass, arborio coconut rice, plantain. (Photo: Bacata)

Chef Fernando Arevalo readily acknowledges that the impression most people have of his native Colombia doesn’t go very far beyond coffee, Netflix drug lords and Shakira. And yet, the 38-year-old, who’s called Singapore home for the past 10 years, has opened a restaurant serving modern Colombian cuisine.

Named Bacata after the indigenous area from which Bogota derives its name, it’s located at Frasers ...