Enjoy Michelin-Starred Cuisine From Global Chefs, Sans Air Ticket

Simply head to CURATE at RWS

By Samantha Francis

Marbled walls and mirror accents at CURATE.

In lieu of the soon to be launched Michelin Guide Singapore, comes Asia’s first Michelin chef showcase restaurant, CURATE. Located at Resorts World Sentosa, the stunning restaurant is the latest addition to the island resort’s smorgasbord of celebrity chef restaurants and cosy diners.

A perennial stage exclusively meant for visiting Michelin-starred chefs from around the world.

A stage for visiting Michelin-starred chefs

This spells good news for gourmands and food lovers who dream of experiencing the creations of Michelin-starred chef restaurants like Brugge in Belgium or The Fat Duck in Bray.

CURATE will be a perennial stage exclusively meant for visiting Michelin-starred chefs from around the world to showcase their finest culinary creations.

I was fortunate enough to be at a luncheon debuting the first installation of Art at Curate, a Michelin star experience in partnership with Michelin Guide Singapore and Robert Parker Wine Advocate.

Stepping into CURATE is a fascinating journey on its own. An open kitchen with a dark marble counter greets you, but not before you’re accosted by a wine cellar to the left. Walls are white marble with gold accents, flanked by geometrical mirrors.

Our five course lunch menu kicked off with the refreshing Al Aimo.

The inaugural edition with Chef Massimiliano Alajmo

The scene was all set for the inaugural edition of Art at Curate, featuring three-star Italian Michelin Chef, Massimiliano Alajmo.

His penchant for a multi-sensory approach was well demonstrated in our five course lunch menu, which kicked off with Al Aimo. A playful tribute to top Italian chef Aimo Moroni, the sorbet-like amuse bouche awoke the palette with a tangy combination of tomatoes, extra virgin olive oil, ricotta, fava beans, sardinian flat bread, basil and chili pepper.

Following the cold start, my belly was nicely warmed by the Cappuccino Di Seppie al Nero. A creamy yet light broth swirled with cuttlefish ink made for a pretty picture. Overall, a briny yet pleasant dish.

The star of our meal had to be the Grilled Beef Rib Eye.

Intricate cooking, simple pleasures

Next, we had the Spaghetti Aglio Olio E Peperoncino E Lavanda. Cooked al dente, the spaghetti had a rather chewy and bouncy texture to it. It is lightly seasoned with garlic, olive oil, chili pepper and lavender for a simple and aromatic dish.

The star of our meal had to be the Grilled Beef Rib Eye. The impeccable steak was charred on the edges and perfectly tender in the middle. A touch of earthy flavour was contributed by the sides of beetroot puree smoked leek cream and rose scented radicchio.

For desserts, it was no hold barred indulgence in the form of the Cioccolato Nocciola E Caffe In Tazza —  a handcrafted coffee cup made out of chocolate, overflowing with hazelnut bits and coffee-infused chocolate cream.