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CURATE [TEST]

CURATE - Singapore - Sentosa
CURATE - Singapore - Sentosa Frankfurter Grune Sosse from CURATE at Resorts World Sentosa in Sentosa, Singapore Hummer from CURATE at Resorts World Sentosa in Sentosa, Singapore Interior of CURATE at Resorts World Sentosa in Sentosa, Singapore Knodel & Schwammerln from CURATE at Resorts World Sentosa in Sentosa, Singapore Senfsosse from CURATE at Resorts World Sentosa in Sentosa, Singapore
  • Dishes
  • About
  • Similar

  • Menus

    Summer Menu

    A La Carte Menu

    Tasting Menu

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    Menu Highlights

    “Krabben Broetchen” (sweet prawn puff), Foie Gras Pate with Pickled Cucumber, Steckerlfisch (smoked fish tartare), Russishes Ei

    See More

  • About

    Location

    Sentosa

    26 Sentosa Gateway
    #01-231/232
    Resorts World Sentosa
    Singapore (098138)

    View Map

    Cuisine

    German

    Good For

    Business Meetings, Drinks, Private Functions

    Contact

    Phone Number: 123456789

    Closed Today

    Monday
    06:00 PM-10:00 PM

    Tuesday
    Closed

    Wednesday
    Closed

    Thursday
    06:00 PM-10:00 PM

    Friday
    06:00 PM-10:00 PM

    Saturday
    06:00 PM-10:00 PM

    Sunday
    06:00 PM-10:00 PM

    About

    If you’re a diner who enjoys trying the food of visiting chefs from out of town, then book your table at Curate. This RWS stalwart is helmed by resident chef Benjamin Halat, who is joined every three months by international guest chefs from Michelin-starred restaurants overseas. who create fine degustation menus together with him.

    Chef Halat’s pedigreed background means he can hold his own, too. When not joined by visiting chefs, the German native consistently turns out bold, cutting-edge European dishes. Appetisers begin on a fun note, with a picnic basket of homemade German pretzels and obatzda, camembert cheese infused with cumin and paprika. These lead the way to equally creative mains, like a smoked fish tartare with pickled daikon that is the chef’s interpretation of a popular charcoal-grilled fish you’ll find in the beer gardens of Bavaria in springtime. The star of the show, though, Russishes Ei. Chef Halat, turns an organic farm egg into a light and fluffy souffle texture, placing it atop a bed of potato cream and champagne foam on the side, with a dollop of Beluga caviar. It’s a luxurious dish that is light as air yet tasty at the same time, and is what keeps you coming back to Curate even when there isn’t a visiting chef in town. (Feb 2019)
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