H O S T E D
With everything that is going on in Hongkong right now, it was a touch-and-go situation for the scheduled 4-hands by Executive Chef Daisuke of One MICHELIN Starred “Takumi by Daisuke Mori” and Chef Benjamin Halat of CURATE. Fortunately, things turned out favourably and the dining event is proceeding as planned, starting from today till 22nd August.
An alumni of Three and Two Michelin Starred restaurants in Tokyo and Paris respectively, Chef Daisuke brings his style of exquisite French haute cuisine showcasing Japanese ingredients to the “Art at CURATE” collaborative menu (4-course lunch: $138++ per pax, 8-course dinner: $308++ per pax). Included are dishes such as his iconic squid ink barley risotto with lotus root and squid, topped with shimmering flakes of silver leaf, and his shabu-shabu-style of Kinmedai in hot dashi swirled with mushroom puree.
Chef Benjamin presents creations that draw from his German heritage, personal memories and inspiration from his travels. Hence, you can expect courses such as an amuse bouche of a Japanese-inspired shiitake and shimeiji mushroom chawanmushi with tarragon dashi, crowned with ikura from Hokkaido. And for dessert, the latest interpretation of his eternal favourite chocolate, the Snickers bar.
Make sure you don’t skip the breads served at the start because those “snails” and “pave” are fabulous schmeared with loads of salted French butter.
You can also trust RWS Sommelier Takayoshi Aoki to choose the best wines for pairing to heighten your enjoyment of the meal (S$198++ for lunch, S$428++ for dinner).

Reservations can be secured by calling‪ 6577 7288‬ or via an email to curate@rwsentosa.com