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Outstanding. One of my favourite item last evening (tap on my ig story to see what else I ate) is this egg by Chef Benjamin Halat of CURATE. The exterior is a really soft and fluffy souffle-like egg white, and within that is a perfectly poached egg yolk which bursts once this souffle was cut. It was topped truffled oscietra caviar and spinach, then finished with a light parmesan foam. I really love how well the fresh and light flavours from the egg white pairs with the aromatic fragrance of truffle, combined with light savouriness from the caviar that popped in the mouth.
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Besides this Soufflated Egg, we were told there'll be more than 100 other Michelin-starred and award-winning signatures, heritage recipes, and 300 artisanal desserts and pastries, by more than 40 international celebrity and award-winning chefs. And they'll be priced affordably. It runs from 21 to 24 September, organized by Resorts World Sentosa (@rwsentosa) and Savour.