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About Preludio

Great technology helping family members better care for their older relatives.- Tools for managing care - Keep in touch and engaged with family and friends. Understand and monitor all aspects of care.- Source of knowledge for family caregiving - Access experts opinions, ask questions, share experiences. Collaborate and connect with other carers.- Peace of mind for you and your family - Feel reassured that you are doing the right things. Be recognized for your progress as a carer.

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Elevated Colombian street food, prawn 'noodles' and more: Best new spring menus

May 18, 2022

In the same way that fashion junkies anticipate the debut of fashion houses’ seasonal collections, hardcore foodies look forward to chefs’ new spring menus. In our eternal summer, an allegorical “spring” brings the promise of an exciting new escapade at the table, whether it’s at a restaurant we’re visiting for the first time or one we’re already fond of. Eating our way through the year, here are some of our favourite new menus thus far. Some chefs are obliging their guests with the flavours they already love and want, dressed up in novel outifits; others have gone out on a limb in the spirit of adventure. All, of course, put their hearts on the plate. PRELUDIO Preludio is known for completely overhauling its menu every year for a new “chapter” in its book of “author’s cuisine” – a superlative feat for any kitchen – but this year’s chapter is less cerebral than previous years’. Colombian chef-owner Fernando Arevelo has gone back to his roots for inspiration, serving up his elevated takes on classic Colombian food from street snacks to what his mother would cook for the family. White corn, N25 caviar, smoked butter, chives (Photo: Preludio) A blini-like cake of Japanese white corn with smoked butter and chives, served with a dollop of caviar, for example, is a flavourful tribute to the ubiquitous Colombian arepa, a street snack of fried cornmeal dough. Chicharron or pork crackling is celebrated in a dish of sawara or Japanese Spanish mackerel, given a touch of sweet acidity with blueberry and sprinkled with espelette pepper. A dish of hokkigai clam gets a twist of chimichurri, the piquant South American sauce of parsley, garlic, oregano and olive oil; and is paired with white asparagus and salty fingers. Lobster tail, acquerello rice, hearts of palm, coconut, patacones (Photo: Preludio) And a dish of lobster tail, acquerello rice, hearts of palm, coconut and sweet onion broth is served with patacones, a common Colombian snack of fried plantains. Ajiaco (Photo: Preludio) Our favourite, though, is perhaps the Ajiaco, Arevalo’s interpretation of one of his own best-loved dishes from his home country. Traditionally a hearty chicken and potato stew, this ajiaco features tender Bresse chicken marinated in Japanese corn and butter, with avocado and a savoury three-potato foam perfumed with the herb guascas – deceptively simple and so delicious. Preludio is at 182 Cecil Street, Frasers Tower #03-01/02. For more information, visit https://preludio.sg . MARGUERITE We are convinced that Marguerite’s chef-owner Michael Wilson is some kind of mad genius. The man could put ants on his menu and we would tuck our napkins into our shirts in preparation to eat. In fact, that’s just what he did – one of the new lunch-only dishes features wood-grilled Domaine Saint Vincent asparagus, wild garlic, kale and black ants for a touch of acidity. Hooray for alternative proteins. Marguerite is at Gardens by the Bay. (Photo: Marguerite) Inspired by a garden that’s just starting to bloom, the new spring menus at Marguerite – both “Omnivore” and “Herbivore” versions – showcase Wilson’s tremendous dexterity with flavours, ingredients and textures. Dungeness crab is served as a cliff-hanging two-parter: The first a use-your-hands dish of crab atop a savoury cucumber meringue with pickled shallots; the second, a cucumber sorbet with a lettuce gazpacho made from 10 different vegetables and herbs. Morel mushroom custard (Photo: Marguerite) Then there’s an umami-rich morel mushroom egg custard with morel mushroom broth and house-made mushroom garum, topped with asparagus, spring peas, lovage oil, burnt butter and garlic flowers. New Caledonian blue prawn tagliolini (Photo: Marguerite) The dish you will go home and think about again and again is the New Caledonian blue prawn: Appearing as smooth yet bouncy noodles, the prawns are blended into paste and fashioned into tagliolini, onto which is poured a bisque flavoured with the pan-roasted heads. Unforgettable. One thing we particularly like here at Marguerite is the non-alcoholic temperance beverage pairing of house-made clarified juices and fermented jun teas, a light but no less interesting alternative to complementing the meal with wine. Marguerite is at Flower Dome at Gardens by the Bay, 18 Marina Gardens Drive #01-09. For more information, visit www.marguerite.com.sg .

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