Singapore, known as a melting pot, has always embraced varied cuisines. Bacata, a sophisticated Colombian restaurant, is a new addition to the city’s culinary scene that will tickle taste buds and expand horizons. Chef Fernando Arevalo, who has lived in Singapore for a decade, took Singaporeans on this delectable tour through Colombian cuisine and culture.
Bacata: A Heritage Name
The name “Bacata” honors Colombia’s capital’s indigenous origins. Bacata, in Frasers Tower’s CBD, is Chef Arevalo’s second Colombian-inspired restaurant. Before closing, Preludio served a Colombian-inspired meal that was well-received. With Bacata, Arevalo elevates and shares his childhood delicacies with a Singaporean twist.
Food from Colombia: Beyond Coffee and Stereotypes
Chef Arevalo recognizes that Colombia is known for coffee, Netflix drug lords, and Shakira. He wants to show that Colombian food has many tastes and traditions beyond these preconceptions.
Bacata Intercultural Inspirations: Nasi Lemak and Arroz con Coco
Colombian cuisine that resemble local and regional favorites are a treat at Bacata. In Bacata’s “arroz con coco,” Spanish for rice with coconut, Arevalo expresses his appreciation of nasi lemak, a Malaysian and Singaporean cuisine. Grilled sea bass and plantain are served with arborio coconut rice prepared with coconut water instead of coconut cream. Cranberries, like raisins in biryani, give a distinct touch. Aji, Colombia’s sambal, adds spice and complexity. Arevalo finds delicious gastronomic links between his culture and Singapore.
Recipe Comparison: Arroz Caldoso and Broken Rice
Arroz Caldoso, on Bacata’s tasting menu, is arborio rice in a seafood broth with uni cream and smoked eel. Arevalo compares it to porridge and a Colombian one-dish dinner made with leftover rice and soup. This comfort meal blends Colombian and Chinese tastes. Kombu and rice wine vinegar give the rice a sushi-like flavor, while granadilla, a South American fruit, provides sweetness and acidity. Arevalo’s components recall his mother’s meals.
Local Influences: Kueh Pie Tee Twisted Tiradito
Bacata’s meals combine Singaporean and Colombian flavors. Spanish sardines, smoky liver from cod butter, creamed tiger’s dairy products, and lemon acid pearls are layered in a food pie tee shell laced with coriander. This dish combines Spanish tastes, local products, and culinary skill.
Chipiron with Salted Egg: Egg-cellent Obsession
Arevalo experiments with local favorites like salted egg. Chipiron, grilled cuttlefish with chimichurri, is served with Arevalo’s cured nduja and salted egg sauce. His painstaking method entails adding spices and sugar to the yolk to control texture. Arevalo calls himself a “salted egg nerd,” dedicating himself to refining this unique specialty.
Bacata Connecting Cuisines: Langosta and Ajiaco
Bacata’s cuisine blends Colombian and foreign flavors. The Colombian specialty Ajiaco served as inspiration for the soup Langosta, which has three types of potatoes and poached Boston lobster. Colombian ajiaco, a clay pot soup with shredded chicken, is famous for its taste and scent. Arevalo incorporates Ajiaco into Bacata’s cuisine to mimic its soothing taste. And then, diners may experience countries and customs via this gastronomic fusion.
Unexpected Dessert in Bacata: Grilled Plantain with Rum and Burrata Ice Cream
Bacata’s dessert sweetens Colombian sides. Grilled plantain, rum, dates, and burrata ice cream provide a wonderful supper conclusion. A Colombian side dish of plantains, cheese, and guava inspired this dessert. Furthermore, Grilled plantain with guava and cheese tastes like haw flakes, making a delicious meal finale.
Sharing Latitude: Common Ingredients, Unique Experiences
Arevalo underlines our shared latitude with Colombia, including guava, soursop, and mangosteen. Although these foods are recognizable, they cooked and eaten differently, creating new flavours. Arevalo wants to make customers feel at home while exposing them to new foods.
Home in Singapore: A Family and Culinary Adventure
Chef Arevalo considers Singapore his home since he has relatives there and feels at home. He thinks this is the right moment to exhibit Colombian dishes, given the worldwide interest in Latin American food. Moreover, He wants to push Colombia to the top of the culinary world after admiring its beauty and originality.
Bakata is more than a restaurant—it’s a trip through Colombia’s rich tastes and across borders. Chef Fernando Arevalo’s passion of Singapore and culinary skills create a familiar and fresh eating experience. Bacata allows customers to explore culinary and cultural links while eating. And then, Bacata showcases Colombian tastes in Singapore as Latin American food continues to gain popularity.