Latido is Chef-Owner Fernando Arévalo’s lifelong dream to introduce the Colombian cuisine, drinks, and culture he enjoys to the world. Having opened in November, it comes after Bacatá, the chef’s contemporary fine dining establishment, which closed in 2024 when its lease at Fraser Tower expired. He also previously ran Preludio, which was acclaimed for its contemporary European cuisine.
“At Latido, my culinary approach is centred around reimagining Colombian flavours with a modern twist while staying true to the heart of our traditions. My inspiration comes from my country’s ingredients, diverse cultural influences, and personal experiences,” says Bogotá-born Arévalo, who trained at the Institute of Culinary Education in New York City, then worked alongside culinary legends like Daniel Boulud and Mario Batali.
His favourite memories of Colombia are infused with the minty aroma of the guascas herb, considered a leafy vegetable, in ajiaco. The latter is a soup made with chicken and three varieties of potatoes, and the tamales and bunuelos (fried dough fritters with cinnamon) he ate on Christmas morning.
However, instead of serving the same cheese, soup, or tamales from his hometown at Latido, Arévalo recreates the feeling of being in Colombia and savouring these treats. “I create dishes that remind Colombians of these traditions. I also offer Singaporeans something that feels both new and subtly familiar. My goal is to bridge cultures and create a shared experience through food.”
In Spanish, Latido means “heartbeat”. As Arévalo explains, it embodies the rhythm of Colombian life, where every meal is an opportunity for connection, celebration, and storytelling.
“What truly sets Colombian meals apart are the energy and spontaneity. You might find yourself at an asado (or barbecue) with friends, where someone grabs a guitar and starts playing vallenato or cumbia (popular Colombian music genres), turning an ordinary meal into an impromptu party.
“It’s this blend of tradition, music, and the warmth of community that makes communal meals in Colombia so unique,” he offers.
Our lively, fun dinner at Latido was made even more enjoyable by the Latin American beats in the background and cacophonous conversation from its semi-open kitchen and bar.
The showstopper was Lechonsita, or suckling pig, which a server paraded around the restaurant, drawing hungry glances (mine included). Every day, the kitchen roasts a whole piglet for six hours, producing crispy, golden brown skin and juicy, tender meat. I ordered three portions, which came with warm tortillas and pickled padron peppers and onions for an extra dash of piquant flavour.
“It’s this blend of tradition, music, and the warmth of community
that makes communal meals in Colombia so unique.”
Another dish, Pincho de Corazones, paired beautifully grilled skewers of chicken hearts with a delicious red wine and egg yolk dip. A side of crunchy Andean potato fried to a crisp in duck fat sealed the deal. For this, Arévalo gives his favourite Japanese yakitori a playful Latin American spin.
Fans of Preludio and Bacatá will be pleased to know that his legendary rye bread is available here. The humble loaf arrived with a thin glaze of fermented mushroom, bacon fat, and a sprinkle of thyme and salt. Hot tip: ask for more onion butter.
Next was the chef’s favourite dish, Braised Rabbit with Bacon and Pickled Onions on Cassava Tortillas. “It’s creative, explosive, but somehow familiar,” he teased. A mouthwatering sauce enhanced the mild flavour of rabbit. My only gripe? The tortillas could have been crunchier.
Sopa Langosta, his take on ajiaco, was another highlight of our meal. His mother used to cook the dish for him, so it holds a special place in his heart. “The dish is so warm, comforting, and unique,” he says. But instead of the traditional potato, chicken, corn, and leafy herb guascas, Arévalo has lavished it with lobster and three different kinds of potato—russet, andes, and purple—for extra depth.
Photos: Latido
