In this clean-lined restaurant accented with wood and natural
light, meals are served omakase-style. So don’t expect a menu,
but instead a list of ingredients that tells you what the chef
will be whipping up that day. Your ‘order’ merely extends to
whether you prefer meat or fish for your main course and if
you have dietary restrictions.
Happily, the food is delightfully creative, with each
dish offering a riot of flavours and surprising ingredient
combinations that worked well. Expect dishes like smoked
stracciatella with avocado puree, tomatoes and artichoke chips
with layers of textures and comforting flavours; and white
asparagus with pickled pumpkin, piquant garlic flowers and
earthy amaranth flowers.
Your main course may comprise Iberico pork with celeriac
puree and roasted turnip, as well as a beautifully poached trout
with octopus and lobster bisque sauce. Dessert may come in
the form of coconut panna cotta and rum vanilla ice cream, a
whimsical deconstruction of pina colada.
Dishes are served by chef Stephan Zoisl and his kitchen
staff, who are happy to answer questions about the food.
There’s a fairly large range of wines by the glass at competitive
prices, while bottles include unique labels from Austria,
Germany, France and Portugal.
61 Tras Street, Singapore 079000
Fine dining establishment Curate presents an elegant
epicurean experience laced with a sense of playfulness and
gentle humour. Helmed by the very talented chef Benjamin
Halat, the restaurant works only a prix fixe menus—very well
priced—with dinner ranging from four to eight courses.
Every quarter, it collaborates with a guest chef from a
Michelin-starred restaurant for a four-hands menu. Outside of
that, chef Halat serves delightfully creative, delicate fare with
his happy young team from the open kitchen.
The welcome is a whimsical one: amuse bouche and
tiny mugs of beer are served in the cold cellar to simulate a
moment in Switzerland, before diners are led to their tables.
Then, prepare for a parade of tantalizing fare, gorgeously
plated and in well-sized portions.
For instance, a foie gras terrine charmingly encased in a
delicate gelatinous skin of Glühwein; elegant morsels of pig's
trotters breaded and deep-fried, served with a pretty side of
sauerkraut balls and beer glaze; and Halat’s signature airy
souffle egg with caviar and potato cream. Almost every dish is
excellent in looks, texture, flavour and design. Occasionally, the
meal is punctuated with unlisted treats such as a homemade
tonic of macerated stone fruits in rum.
Resorts World Sentosa, The Forum Level 1, 8 Sentosa Gateway,
Singapore 098269Curate
Chef's Table by Chef Stephan