The Place Located at Resorts World Sentosa, Curate is a fine dining restaurant located right beside Teppan by Chef Yonemura. The restaurant has its fair share of Michelin starred guest chefs over the past two years, though it now has its own resident Chef de Cuisine Benjamin Halat, who hails from Germany.
The interior of Curate is elegant. I was drawn to the huge wine cellar room at the entrance, followed by the semi-open kitchen. The restaurant also recently clinched the Best Dining Experience at the Singapore Tourism Awards 2018.
The Food For my first visit to Curate, I had the 8-course tasting menu specially curated by Chef Benjamin for Curate’s Spring menu. There are three parts to the dinner, Brotzeit (snacktime), Abendbrot (dinner) and Naschereien (sweet things).
The first part is quite an exciting one for me, as the staff brings out the gorgeous and huge picnic basket, before laying the picnic essentials on our table. This interactive and visual presentation reminds me of my dining experience at Eleven Madison Park in NYC, a Three Michelin Starred and Word Number One Best Restaurant 2017. Be prepared for the surprises along the way.
We started with some homemade sourdough and breze, which is a German pretzel. There are three spreads to go along with the bread – Schmalz, which is a bacon spread, Obatzda, which is camembert cheese with cumin and paprika and unsalted butter. Spot the mini beer here, which is radler made from Erdinger and a little lemon foam.
I also had The “Krabben Broetchen”, a Sweet Prawn Puff with Remoulade Sauce; and the “Leberwurst Brot” where I had Foie Gras Pate with Pickled Cucumber Gel and a dark beer chip.
A barbeque for the picnic? Next up is smoked fish tartare with pickled daikon, an interpretation of Steckerlfisch, which is a charcoal-grilled fish that is available in beer gardens of all Bavaria in Spring and Summer.
Another interesting snack is the “Schwienshaxe and Sauerkraut”, which is Chef Ben’s version of the German Pork Knuckle but made it into a praline.
Lastly, the elaborate snacking concluded with the “Almdudler”, an Austrian mixed herb lemonade. This consists of 32 different herbs and flowers from the Alps, sent over by Chef Benjamin’s family.
Moving on to the second proper course of the meal, the “Forelle Mullerin Art” is Trout Confit in Pine Needle Butter, topped with crushed almonds and crispy trout skin. On the side are almond cream, parsley emulsion and pine needle gel.
Our third course is the “Spargelzeit”, essentially white asparagus coated in salted egg yolk cream with French Gillardeau Oyster and puffed buckwheat, topped with a foam made from the white asparagus and oyster water.
The next course is one of my favourite dishes of the meal, the“Russishes Ei” is also Chef Benjamin’s Signature Dish: Soufflated Farm Egg with Potato Cream underneath, Champagne Foam on the side and topped with the most expensive caviar in the world, the Beluga Caviar. The whole presentation is very elegant and tasteful, and this is probably the most luxe egg I ever had.
The fifth course is coined as “Himmel and Ad”, which means Heaven and Earth in German. There is the poached Atlantic cod covered in an onion omelette with a Myoran (herb) Hollandaise Sauce on the side, along with Apple ragout with bacon inside and fork mashed potato.
Finally, the main course of the meal is the Australian Wagyu Wylarah Beef Sirloin with a marbling of 8, which has a reputation of being one of the best beef around. The Wagyu beef is pan-seared and prepared medium, served with sides like the potato gnocchi topped with a little black truffle and in the middle is beef jus infused with chive oil.
After the extremely elaborate meal, desserts are served next. The first dessert is the “Sanddorn”, a sea buckthorn berry sorbet mixed with diced cucumber. This is covered with an espuma made with buttermilk, lemon verbena gazpacho and Marx Gin, an organic gin from Bavaria.
The second dessert is also Chef Ben’s Grandmother’s recipe of the Strawberry Tart. This is made from wild strawberries, air-flown from Europe, and sour cream. I also like it when chefs incorporate their personal stories into their dishes.!
At the end of the meal, the customary petit fours is served, which are inspired by Chef Benjamin’s favorite snacks growing up. They are the Bee Sting Cake, Chef Benjamin’s version of the Ferrero Rocher, Raspberry Pate De Fruit and Homemade Cookies made using his grandma’s recipe
This eight-course tasting menu is available at S$188++ per person. A selection of dishes by Chef Tanja Grandits from Basel’s Two Michelin-starred Restaurant Stucki who was invited to cook at the recent Art at Curate Series 10 will also be available on a collaborative five-course menu at S$158++ per person. Guests can also pick their favourite dishes of both celebrated chefs from an a la carte menu.
Will I Return Again? The price tag is hefty, and let’s just say Curate is best reserved for special occasions or anniversaries. It is definitely a place to impress your date. Will Curate be the next Michelin Star Restaurant in Singapore? My guess is a yes.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 3.5/5
Hole in the pocket: 4.5/5
Overall Experience: 3.5/5
26 Sentosa Gateway, Forum
#01-231 & 232
Tel: +65 6577 7288
Tuesday to Saturday: 6.30pm to 10.30pm
Closed on Monday and Sunday
Ranted by The Ranter