{"id":1595,"date":"2019-08-19T18:45:35","date_gmt":"2019-08-19T10:45:35","guid":{"rendered":"http:\/\/hapa.asia\/?p=1595"},"modified":"2019-09-11T10:29:48","modified_gmt":"2019-09-11T02:29:48","slug":"preludio-fresh-look-at-fine-dining","status":"publish","type":"post","link":"https:\/\/hapa.asia\/index.php\/2019\/08\/19\/preludio-fresh-look-at-fine-dining\/","title":{"rendered":"Preludio Fresh Look at Fine Dining"},"content":{"rendered":"\n<p>Singapore\u2019s Preludio concept restaurant adopts a refreshing new approach to fine dining. Chef-curated \u2018Author\u2019s Cuisine\u2019 allows Executive Chef Fernando Arevalo from Colombia and his team to have complete freedom to mix flavours, colours, textures and styles to provide guests with an ever-changing and yet constantly memorable dining experience. The restaurant\u2019s name, which means prelude or introduction, alludes to the beginning of something new. As a result, the menu combines familiarity with an audacious sense of experimentation. While its current culinary direction is \u2018monochrome\u2019, diners can expect menu theme changes every 12 to 18 months. <strong><a href=\"http:\/\/www.preludio.sg\">www.preludio.sg<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Singapore\u2019s Preludio concept restaurant adopts a refreshing new approach to fine dining. Chef-curated \u2018Author\u2019s Cuisine\u2019 allows Executive Chef Fernando Arevalo from Colombia and his team to have complete freedom to&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/hapa.asia\/index.php\/2019\/08\/19\/preludio-fresh-look-at-fine-dining\/\" class=\"button button-primary button-effect\"><span>Read More<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":1596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"powerkit_post_featured":[],"class_list":{"0":"post-1595","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"_links":{"self":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/comments?post=1595"}],"version-history":[{"count":0,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1595\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media\/1596"}],"wp:attachment":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media?parent=1595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/categories?post=1595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/tags?post=1595"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/powerkit_post_featured?post=1595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}