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

Feature Japanese Garden from 4 courses lunch meal.
Sesame. Green Tea. Black Soybean.
Inspired by Garden in Kyoto,

Bamboo charcoal with pistachio ganache, Mint and cream cheese, served with Japanese Warabi mochi, Bamboo charcoal cookies that look like granite, Black bean from Kyoto
And finishing with Water drop made from Lemon juice drops 💰4-course lunch menu at $138++ ($198++ with wine pairing)
💰8-course dinner menu at $308++ ($428++ with wine pairing).
26 Sentosa Gateway The Forum.
#01-231 & 232.

This is the dish to look forward to, but only if you come for dinner. Whole abalone was steamed for 4 hours till it was soft to the bite, then pan-fried with butter.
This was served with deep chicken consommé (almost like essence of chicken) with stock from skins of potato to depict flavour from soil. Together with colours from beetroot and Japanese maple tree leaves (four types of chips - three Japanese potatoes and Jerusalem artichoke), this has all the imagery of autumn, both in presentation and in taste.
This is Chef Shinya Otsuchihashi's creation, which took me on a journey through autumn and winter at Art at CURATE with his use of the freshest ingredients from Japan. This is also the finale to Curate's 2019 collaboration with guest chefs from Michelin-starred French-Japanese restaurants for the 2019 Art at CURATE culinary series.
Available till 7 November 2019 only.
#ArtAtCurate #ComeForFood #restaurantcurate #rwsentosa #rwsdiningartisans #michelinstar #onemichelinstar #burpple #singaporeinsiders #frenchjapanese #sgfood #foodsg #instasg #instafood_sg #fujixh1 #fujifilm #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #frenchcuisine #luxury #sgfinedining #sgdinner #sentosa

Feature my favourite dish from 4 courses lunch meal.
Kamo Nanban.
Duck. Soba. Poireau.
brings together Japan and France in a dish.

The juicy and tender Duck wrapped, slow cook on broiler salamander before finishing by pan fry it to the crisp.
Served with a light soba,poireau leeks and French cheese that only available at winter at France.
💰4-course lunch menu at $138++ ($198++ with wine pairing)
💰8-course dinner menu at $308++ ($428++ with wine pairing).
26 Sentosa Gateway The Forum.
#01-231 & 232.

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


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


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