The event will be held on May 20 and 21.
Fernando Arévalo of Latido in Singapore ensures his Latin American roots are ever-present in his cooking (Photo: Fernando Arévalo)
Options: What first brought you to Asia, and Singapore in particular?
Fernando Arévalo: After working in New York and returning to Colombia, I was recruited through industry contacts to join the opening team of a celebrity restaurant at Marina Bay Sands. It was my first opportunity in Asia, and what initially brought me to Singapore.
You have been cooking for 23 years, 15 of which were spent in Singapore. What are some key highlights of your career?
Moving to New York to train at the Institute of Culinary Education and then formally beginning my career was a defining moment. More recently, opening my first restaurant, Preludio, at Singapore’s Cecil St stands out as a deeply meaningful milestone.
Right now, your attention is focused on Latido, which is at 40, Tras St in Singapore. Is it still the country’s only Colombian restaurant?
Yes, it is.
What are some of the dishes to try at Latido?
Our chicken empanadas with smoked eggplant and guascas, arepa de choclo y huevo (sweet corn cake with pork jowl and egg), chipiron (cuttlefish with spicy sausage and chimichurri), arepan conejo (braised rabbit with cassava wrap) and arroz caldoso (blue cod with Acquerello rice, granadilla and uni broth).
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Pincho de corazones (Photo: Latido)
Do you have plans to expand within the region?
We are exploring opportunities across Southeast Asia but, understandably, we are taking a measured approach. In the current climate, it is important to grow carefully and responsibly. Ultimately, our long-term goal is to continue sharing Colombian culture — through food, music and hospitality — with a wider audience in Asia.
Singapore’s dining scene, and indeed much of the fine dining scene in key capitals around the world, has faced challenges such as rising rents and staff shortages. What do you see as the biggest hurdles today, and how are you responding to them?
Margins are increasingly tight, and staffing remains a significant challenge. The reality is that these conditions may not be temporary, so adaptation is essential. Our approach is to stay focused on what our guests truly value, while remaining consistent in our standards. At the core, it’s about putting genuine care into what we do and maintaining a strong connection with our guests.
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The restaurant's interior features dark wood panels and Colombian-inspired decorations (Photo: Latido)
Describe your childhood ambition.
Like many kids, I probably just wanted to play video games all day.
What sparked your passion for cooking?
There are many reasons but one that stands out is the focus it gave me. As a child, I found it difficult to concentrate. When I started cooking to earn pocket money, I discovered that the intensity of a busy kitchen demanded complete attention. And to me, it was both calming and therapeutic. Even today, during a smooth service, I experience that same sense of clarity and flow.
Any foods or ingredients from Colombia you miss most?
The fruits and baked goods. Colombia’s unique geography gives it extraordinary biodiversity, and many native fruits were part of my daily life growing up. They include lulo, called the “golden fruit of the Andes” and is used to make the famous lulada drink; granadilla (yellow passionfruit); and curuba (banana passionfruit). I also miss pan de yuca, blood sausages like morcilla and childhood treats like gansito, a chocolate-covered cake with jam.
Where do you like to eat when you’re back in Bogotá?
In recent visits, I’ve found myself returning to places I frequented as a child rather than well-known restaurants. There’s something meaningful about reconnecting with those familiar flavours — it brings a sense of nostalgia, especially now that I’m a father.
Which chefs do you admire most?
I’m drawn to chefs who create “food with intent” — dishes that go beyond description and evoke emotion. In Southeast Asia, I admire chef Johanne Siy for her thoughtful and expressive cooking. In Colombia, chef Jaime David Rodríguez of Celele in Cartagena is doing remarkable work in showcasing local identity.
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Siy is a Filipina chef based in Singapore (Photo: Johanne Siy)
Which cities are at the top of your culinary travel list?
Latin American cuisine is gaining global recognition, so Bogotá, Lima and Mexico City are particularly exciting right now. Each offers a distinct and deeply rooted culinary perspective.
Where do you go to eat on your days off in Singapore?
I tend to gravitate towards simple, local food — neighbourhood spots for mee pok, hotpot or occasionally, a good comforting burger.
A Night in Colombia – A Gastronomic Voyage with Chef Fernando Arévalo will take place at Sol, The Met, KL, on May 20 and 21, the latter of which is open to the public.
This article first appeared on May 11, 2026 in The Edge Malaysia.
