[CLOSED] CURATE

Looking forward to the day. This is Rice Chocolate Moelleux, with Houjicha Ice Cream, prepared by Chef Ryuta Iizuka (two Michelin-starred Restaurant Ryuzu in Roppongi Tokyo, Japan) during the four hands at Curate, RWS.

This dessert was the last dish of the last of Curate's 2019 collaboration with guest chefs from Michelin-starred French-Japanese restaurants for the 2019 Art at CURATE culinary series.
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But that's not the end. In 2020, Curate will have a brand new theme for the four hands collaboration. There will still be renowned chefs from Michelin-starred restaurants overseas to work with Curate's resident chefs, so look forward to that.
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In this dessert designed like a Japanese garden in Kyoto, there is a stone bamboo charcoal mousse with pistachio ganache inside a garden moss made from matcha.
Crushed endamame beans was served on the side. The image of river streams was made of bamboo charcoal. This garden was so intricate that it also included drops of raindrops, made of lemon juice to depict winter morning.
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[Tasting] #ArtAtCurate #ComeForFood #restaurantcurate #rwsentosa #rwsdiningartisans #michelinstar #onemichelinstar #burpple #singaporeinsiders #frenchjapanese #sgfood #foodsg #instasg #instafood_sg #fujixh1 #fujifilm #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #frenchcuisine #luxury #sgfinedining #sgdinner #sentosa

Feature Japanese Garden from 4 courses lunch meal.
Sesame. Green Tea. Black Soybean.
Inspired by Garden in Kyoto,

Bamboo charcoal with pistachio ganache, Mint and cream cheese, served with Japanese Warabi mochi, Bamboo charcoal cookies that look like granite, Black bean from Kyoto
And finishing with Water drop made from Lemon juice drops 💰4-course lunch menu at $138++ ($198++ with wine pairing)
💰8-course dinner menu at $308++ ($428++ with wine pairing).
📍Curate.
26 Sentosa Gateway The Forum.
#01-231 & 232.

This is the dish to look forward to, but only if you come for dinner. Whole abalone was steamed for 4 hours till it was soft to the bite, then pan-fried with butter.
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This was served with deep chicken consommé (almost like essence of chicken) with stock from skins of potato to depict flavour from soil. Together with colours from beetroot and Japanese maple tree leaves (four types of chips - three Japanese potatoes and Jerusalem artichoke), this has all the imagery of autumn, both in presentation and in taste.
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This is Chef Shinya Otsuchihashi's creation, which took me on a journey through autumn and winter at Art at CURATE with his use of the freshest ingredients from Japan. This is also the finale to Curate's 2019 collaboration with guest chefs from Michelin-starred French-Japanese restaurants for the 2019 Art at CURATE culinary series.
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Available till 7 November 2019 only.
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#ArtAtCurate #ComeForFood #restaurantcurate #rwsentosa #rwsdiningartisans #michelinstar #onemichelinstar #burpple #singaporeinsiders #frenchjapanese #sgfood #foodsg #instasg #instafood_sg #fujixh1 #fujifilm #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #frenchcuisine #luxury #sgfinedining #sgdinner #sentosa

Feature my favourite dish from 4 courses lunch meal.
Kamo Nanban.
Duck. Soba. Poireau.
brings together Japan and France in a dish.

The juicy and tender Duck wrapped, slow cook on broiler salamander before finishing by pan fry it to the crisp.
Served with a light soba,poireau leeks and French cheese that only available at winter at France.
💰4-course lunch menu at $138++ ($198++ with wine pairing)
💰8-course dinner menu at $308++ ($428++ with wine pairing).
📍Curate.
26 Sentosa Gateway The Forum.
#01-231 & 232.

How German chef Benjamin Halat managed to capture the essence of authentic sushi yet add his own touch in this sophisticated single bite that almost resembles a work of art is beyond impressive. And this is just an amuse bouche!

The delicate flavours of smoked eel and cured trout are allowed to shine, sheathed only in gossamer paper daikon, and crowned with fennel flowers tethered by a drop of eel bone emulsion.

Taste: 4.5/5