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26 Sentosa Gateway
Level 1 The Forum
Singapore 098269

(open in Google Maps)

06:00pm - 10:00pm

06:00pm - 10:00pm

06:00pm - 10:00pm

06:00pm - 10:00pm

06:00pm - 10:00pm

06:00pm - 10:00pm


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From the Burpple community

This is the tastiest chawanmushi I ever had. It’s incredibly soft, like how excellent Japanese chawanmushi is like. And Chef Benjamin went further – his specialty in German cuisine, and his various Curate collaborations with French-Japanese chefs allowed him to create a German-Japanese dashi for this.
He makes his own dashi stock, and cleverly uses black forest ham instead of bonito, and shaved them just like a katsuobushi into the dashi stock. That ham isn’t just any black forest ham either, Chef Benjamin detailed a lengthy process of how he cured the ham and dried them before it could be shaved into the dashi. I can't remember the details of the process but I was impressed how much effort went into just one ingredient for the stock.
Maybe this would be in his new menu? Hopefully!

1 Like

It’s only until 16th May 2019.
Diners can experience finest French culinary traditions with Japanese influences and ingredients.
Feature Signature Shiitake Mushroom Tarte from Chef Ryuta Iizuka.
Tokushima Shiitake mushroom served with the savoury thin and delicate feuilletage and Cinta Senese Lard.
It’s refine, flavoured and balanced.
💰$138++ for 4 course lunch.
💰$308++ for 8 course dinner.
26 Sentosa Gateway. The forum #01-231/232.

venison loin, red cabbage, pear

(Part of the 8-Course Tasting Menu $188)

brioche dumpling, blue foot mushroom

(Part of the 8-Course Tasting Menu $188)

soufflated egg, ossetra caviar

(Part of the 8-Course Tasting Menu $188)

Chef Benjamin's new amuse bouche got me excited all over again for his dishes, and I'm once again amazed by the range of cuisines he can conjure in his repertoire. While he does predominantly modern European grounded in German tradition, the past few Curate series showed that he could create food with various other cultural influences.
Curate's 13th collaboration was with celebrity Chef Guillaume Bracaval, who helms the upscale two Michelin-starred Cuisine Michel Troisgros in Tokyo. And it was then he introduced this amuse bouche of fine de claire oyster in beetroot consomme. It was refreshingly sweet - the lightness of katsuoboshi vinegar, chive oil and frozen sour cream cleared the way for the sweetness of beetroot to come through.
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