Art at Curate featuring Benjamin Halat of Curate (Singapore) & Emma Bengtsson of Aquavit (New York City)

12 January to 18 January 2018
Curate at Resorts World Sentosa
Enjoy Lunch & Dinner specials from S$138++ to S$275++

In collaboration with Michelin Guide Singapore and wine authority Robert Parker Wine Advocate, Resorts World Sentosa presents Art at Curate, a series of culinary events featuring chefs from Michelin-starred restaurants, hand-picked to grace the kitchen throughout the year, in celebration of the highest gastronomic art.
2018’s first edition of Art at curate will feature for the first time, an exciting four hands collaboration between guest Chef Emma Bengtsson who masterminded the elevation of New York's Aquavit from one Michelin star to two as Executive Chef and Curate's Resident Chef Benjamin Halat.
Join us for an exciting line-up of exquisite dishes and original creations by the Lead Chef of the only world-class modern Nordic restaurant in the United States, paired with highly-rated wines selected by Robert Parker Wine Advocate's  acclaimed reviewers.



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About the Chef:

From a small Swedish town to one of the world’s greatest stages for culinary excellence – Emma Bengtsson’s gastronomic journey is as remarkable as her creations. 

Following were stints in acclaimed restaurants - Edsbacka Krog, Restaurant Prinsen and Operakällaren. Her next move was to Aquavit, where she shone with her creative interpretations of classic Scandinavian desserts and helped the restaurant gain a Michelin Star. Chef Bengtsson eventually became Executive Chef and she led Aquavit to the rare distinction of a second star, making her the first-ever Swedish female chef to run a two-star kitchen

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About the Chef:

German-born Chef Halat, who has just newly arrived in Singapore, is armed with considerable experience from working in Michelin-starred restaurants and luxury hotels in Germany and Switzerland.

The new CURATE menus crafted by Chef Halat promise inventive creations which challenge, tease and cajole your senses – executed from a foundation of deep knowledge, inspired by a boundless curiosity about the world. Chef Benjamin Halat curates the best of the culinary arts and nature to bring you a truly unforgettable dining experience.


Lunch Menu

AMUSE BOUCHE

GRAV LAX & SEA URCHIN
Emma Bengtsson
Max Ferd. Richter Graacher Domprobst Riesling Kabinett 2015| RP93 

SOUFFLATED FARM EGG
Truffle 'caviar' / Potato Cream 
Benjamin Halat

MANGALISTA PORK COLLAR
Celleriac / Apple
Emma Bengtsson
Chateau Malescot Saint-Exupery Margaux 2012 | RP93

PEAR HELENE
Vanilla / Chocolate
Benjamin Halat

Dinner Menu

AMUSE BOUCHE

FOIE GRAS ICE CREAM
Blackberries / Birch Syrup
Emma Bengtsson
Valentin Zusslin. Gewurztraminer Bollenberg 2014| RP91 

SOUFFLATED FARM EGG
Truffle 'caviar' / Potato Cream 
Benjamin Halat
Max Ferd. Richter Graacher Domprobst Riesling Kabinett 2015| RP93

CHAR
Dill / Cucumber
Emma Bengtsson

AGED DUCK BREAST
Red Cabbage / Brioche Dumpling
Benjamin Halat
Domaine de Bila Haut . Lesquerde l'Esquerda 2014 | RP91

MANGALISTA PORK COLLAR
Celleriac / Apple
Emma Bengtsson
Chateau Malescot Saint-Exupery Margaux 2012 | RP93

VACHERIN MONT DOR
Bratkartoffeln / Mache Salad
Benjamin Halat

CORN SUMMER
Emma Bengtsson

PETIT FOURS

  • Seats will be allocated at the organisers’ discretion and events may be subject to change without prior notice.
  • All transactions are subject to charges, conversions and fees imposed by your card issuing bank. The local currency rate indicated is approximate at the time of publishing.
  • Upon confirmation of your order for Tickets, no refund on Tickets will be made under any circumstances.
  • Lunch price at check out is valid for two person.
  • Dress Code: Smart Casual

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