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26 Sentosa Gateway
Level 1 The Forum
Singapore 098269

(open in Google Maps)

Monday:
06:00pm - 10:00pm

Tuesday:
06:00pm - 10:00pm

Wednesday:
06:00pm - 10:00pm

Thursday:
06:00pm - 10:00pm

Friday:
06:00pm - 10:00pm

Saturday:
06:00pm - 10:00pm

Sunday:
Closed

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Reviews

From the Burpple community

How German chef Benjamin Halat managed to capture the essence of authentic sushi yet add his own touch in this sophisticated single bite that almost resembles a work of art is beyond impressive. And this is just an amuse bouche!

The delicate flavours of smoked eel and cured trout are allowed to shine, sheathed only in gossamer paper daikon, and crowned with fennel flowers tethered by a drop of eel bone emulsion.

Taste: 4.5/5

4 Likes

After all the rich food, this refreshing sherbert was the perfect palate cleanser. I normally don’t like the intense floral sweetness of elderflower flavoured food and beverage, but this elderflower cream was well-balanced and complimented the grassy notes of the iced confectionery.

Taste: 3.5/5

2 Likes

Expect nothing less than sheer perfection from the highest quality Wagyu steak – rosy, tender meat accentuated with a concentrated jus. The sides were no slouches either, with melt-in-your-mouth braised Japanese beef cheek hidden under a plume of salty chorizo fumet and multi-layered folds of zucchini.

Taste: 3.5/5

3 Likes

Japanese ingredients married with European technique is a common theme across many of chef Benjamin Halat's dishes, and to his credit, usually executed with much success. The Hokkaido scallop is succulent and naturally sweet, draped with a whisper thin slice of pork terrine for a subtle touch of unctuousness, and while unusual, the sauerkraut works in lending acid and texture to the comparatively mild tasting and soft scallop. As for the parsley oil sauce, let's just say I tried but failed miserably to mop up every last drop with slices of scallop.

Taste: 3.5/5

2 Likes

Experience a small yet essential part of chef Ben’s childhood – a famous German herb lemonade brewed from 38 herbs, spices, flowers and berries, made all the more special because only the finest ingredients were carefully handpicked, dried and sent over to Singapore by his family. Sweet, herbal and slightly fizzy, it served as an ideal refresher and palate cleanser before our main course.

Taste: 3.5/5

1 Like

A marvel of structure, form and striking colour, Curate’s signature egg souffle is as pleasing to admire as it is to eat. The real surprise lies within its cloud-like exterior – a golden egg yolk practically begging for you to unleash a molten flow of umami into the surrounding moat of tart and luscious Franfurter grüne sauce, itself made of hardboiled eggs, 7 herbs, mustard and sour cream. It goes without saying the kaluga queen caviar is amazing, but dig deeper(right to the bottom) and you’ll find the mother lode of crisp potatoes which pair perfectly with that awesome sauce.

Taste: 4/5

2 Likes
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