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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