The Place A Colombian dining concept restaurant is not common in Singapore, but I am glad we have a slice of this part of Latin America in the form of Bacata, a new contemporary Colombian restaurant by Chef-Owner Fernando Arévalo located in Frasers Tower in the CBD of Singapore. The space of the 36-seater Bacata took over the now-defunct Preludio (also by Chef Fernando), and the interior is anything but the impression I had when I last visited Preludio. The name Bacata is the ancestral name of Bogotá, where Chef Fernando was born. 

An avant-garde tonality of black and splash of colours which is a herald of the cuisine to expect. The first stark contrast is the use of dark tones with simple palettes and splashes of colour which is in sync with the kind of exotic cuisine I have in mind since Colombian flavours is not something I am very familiar with.

There are also interesting and exquisite handmade indigenous art pieces from Colombia throughout the restaurant which adds character to the space. The ceiling of the restaurant is an abstract form of a butterfly.

While Preludio was a fine-dining concept, the space of Bacata is more relaxed which includes a 6-seater counter for the best view of the kitchen action. There is also a 12–seater private room.  

The Food I was concerned if a Colombian concept would seem too unfamiliar to me, but safe to say that there are combinations of familiar elements throughout my meal such as Japanese elements in the dishes. Other than Set Lunch and Chef’s Tasting Menu, there is also an A La Carte Menu which offers more flexibility in terms of what you want to try. In addition, there is also an Executive Set Lunch where you get three-course at S$68.

The seven-course Chef’s Tasting Menu (S$158) features creative uses of seasonal produce at their peak. For beverages, there is a wide range of wines to complement the food.

For a start, I had the complimentary Pan de La Casa (translated as easy house bread), a bread course from Preludio days and I could totally see why this needs to be back at Bacata. The freshly baked rye bread is lovely, and the best part is definitely that glossy glaze which is a reduction of the liquid from fermenting mushrooms, porcini powder, brown sugar, cream and bacon fat. Spread it with some of the Smoked Pamplie Butter and it is perfect.  

The Chef’s Tasting Menu started with a trio of snacks – Sardinas (Walnut Tart, Lime Cream, House-cured Sardines, Figs, Champagne & Vanilla Vinaigrette, Spring Onion), Tiradito (Coriander Seeds Tart, Smoked Cod Liver Cream, Aji, Whipped Leche de Tigre, Lime Vinegar Pearls, Sawara (Spanish Mackerel), Brassica Flower) and Chile (Round Potato Crisps, St. Nectaire Cheese, Grilled Shishito Pepper, Potato Puree, Cayenne & Smoked Paprika Aioli, Pickled Mustard Seeds, Fennel flower).  

My favourite of the lot is the Tiradito, which is a nice explosion of flavours in the mouth.  

The next course was the Empanada, where the Empanada is topped with horseradish cream and Otoro that has been seasoned with smoked EVOO and sea salt. I love Japanese element of the Otoro here, and you get a nice fried dough texture of the empanada which spots a smoky flavour from the Smoked Extra Virgin Olive Oil.  

Next up was the Chipiron which showcases Japanese cuttlefish layered with Chimichurri. I love the chimichurri which lends that nice slightly spicy kick to the cuttlefish, not to discount the fact that the sauce here is a delicious mix of Nduja (Italian spicy pork spreadable sausage) & House-cured Egg Yolk sauce. 

An optional add-on to the Chef’s Tasting Menu is the Arroz Caldoso (add-on S$38), a dish which reminds me of porridge. The Arborio rice here is cooked with kombu, which is then added with an umami-rich stoock made with uni and smoked eel.

The flavour is still quite light, but it is a comforting course to have after the series of starters. To luxe it up, N25 caviar is added as an icing to the cake.  

Moving to mains, I had the Lengua, which is a re-imagined version of the traditional Sobrebarriga, a cut of beef which is a staple of Bogotá cuisine. The veal tongue here is braised till fork-tender and seared to caramelise, and served with roasted white and red beetroot, blackberry sauce and some Preserved Lemon and Herb Salad (Chervil, Black Mint, Dill) garnish.

A less common cut of beef I am used to having for sure, I like how the vegetables balance the beef flavour as well.  

The other optional add-on to the Chef’s Tasting Menu is the Langosta (add-on S$48), an inspiration from Ajiaco, a soup common to Colombia typically made with chicken and three types of potato. Instead of chicken, Boston Lobster is used here where the lobster meat is delicious as it is poached with Beurre monté. The potato soup here is another winner for me, made with three types of potato, and the potato soup taste is complemented by the savoury–sweet flavour of the lobster.

The next meat course was the Presa, a showcase of Iberico Pork Presa (Shoulder) with House-blend pork rub, Sherry Vinegar, Pork sauce with Aged balsamic vinegar and chopped chives. Expect a tender and flavourful pork, along with a side of Jerusalem Cream puree and Tomato Relish. 

Moving on to the pre-dessert course, I had the Lulada where the sorbet is made from the fruit, Lulo, from Colombia.  

Dessert itself was the Plantanitos Con Queso, where ripened plantain is roasted in the josper oven till caramelised.

There is also a layer of sponge cake made from dates and is soaked in rum with a drizzle of toffee and a sprinkle of pecan brittle, and topped with ice cream made from stracciatella cheese. This is quite a unique dessert for me and the various components and layers all blend well in terms of flavour.  

Last but not least, the Petit Fours is a display of Oblea which is a wafer dessert commonly found in Spain and Latin American countries. The wafer here is filled with Raspberry Jam and manjar blanco. The Gancito is a chocolate snack inspired by Gansito, which is a sponge cake with whipped cream, jam and passionfruit cream coated in chocolate. 

Rants Colombian ingredients might be unfamiliar to some of us and it might be hard to appreciate some of the dishes here without knowing the inspiration behind it. That said, feel free to ask any of the staff to share more, which they would be happy to.

Will I Return Again? One of the more memorable meals for me this year so far. Bacata injects a new lease of life to the dining scene in Singapore and the overall experience for me is a mix of Colombian elements with familiar ingredients, which still makes it a relatively relatable meal for me without coming across as too foreign. The fine-casual space also works in today’s dining climate where the dishes are well-executed with finesse. I had a fun dining experience and am glad I learnt a little bit more about Colombian cuisine.

This was an invited tasting, though all opinions expressed are our own.

Make your reservations instantly at Bacata here.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5

Bacata 
Frasers Tower #03-01/02 
182 Cecil Street 
Singapore 069657 
Tel: +65 9618 5303 

Opening Hours 
Tuesday to Saturday  
Lunch: 11:45am to 2pm (Last Seating at 2:00pm, Last Order at 2:30pm) 
Dinner: 6:00pm to 8:30pm (Last Seating at 8:30pm, Last Order at 9:30pm) 
Closed on Sunday and Monday 

Ranted by The Ranter