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Christmas Eve Mega Dinner Buffet
24 Dec 2019 (6pm to 10pm)
$128++ per adult, includes coffee and tea
$64++ per child (6 to 11 years old)
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Christmas Day Lunch
25 Dec 2019 (12pm to 2.30pm)
$88++ per adult, includes coffee and tea
$44++ per child (6 to 11 years old)
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Christmas Day Mega Dinner
25 Dec 2019 (6pm to 10pm)
$108++ per adult, includes coffee and tea
$54++ per child (6 to 11 years old)
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Location: Shangri-La’s Rasa Sentosa Resort & Spa, Dine on 3 at Leve 3, 101 Siloso Road, Sentosa, Singapore 098970
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#shangrilarasasentosa #rasassentosa #burpple #burpplesg #silvershellcafe #sgchristmas2019 #mfxmas2019

This dessert was the last dish of the last of Curate's 2019 collaboration with guest chefs from Michelin-starred French-Japanese restaurants for the 2019 Art at CURATE culinary series.
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But that's not the end. In 2020, Curate will have a brand new theme for the four hands collaboration. There will still be renowned chefs from Michelin-starred restaurants overseas to work with Curate's resident chefs, so look forward to that.
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In this dessert designed like a Japanese garden in Kyoto, there is a stone bamboo charcoal mousse with pistachio ganache inside a garden moss made from matcha.
Crushed endamame beans was served on the side. The image of river streams was made of bamboo charcoal. This garden was so intricate that it also included drops of raindrops, made of lemon juice to depict winter morning.
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[Tasting] #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

2 Likes

Just sharing my bit of experience and what I feel are the highlights of this showcase in terms of food and space.

⌯ Food
Apart from a coffee cart which serves matcha, Açaí bowl station is also available of which it’s something I’ve never imagined to be able to eat at a wedding! For a dramatic effect, there’s Donut Flambé station that creates a burst of flames while cooking the donut in Jamaican rum.

⌯ Space
They offer 2 types of wedding rooms catered to meet the different scale of guests. In terms of theme customisation, they have an in-house creative style director to assist in each couple’s requirements.
⌇ Grand Ballroom - Circular ballroom designed to seat up to 400 guests.
⌇Sentosa Room - Floor-to-ceiling windows with a view of the South China Sea, designed to accommodate up to 180 guests.
Both rooms have different kind of atmosphere, where I found the 1st room to be more formal, magnificent and with a slightly more immersive experience due to the massive curved LED wall. The 2nd room is slightly more intimate yet it provides a landscape view with more shine of daylight.

For brides, @CapellaSingapore probably has the best dressing room ever! (I literally went “WOWW”) The Bliss Bridal Suite consists of a full-length three way mirror, a hair wash station, powdering room, couches and natural light.

On a side note, the staff were extremely attentive, helpful and friendly during this event👍🏻

1 The Knolls
Sentosa Island
Singapore 098297

#Burpple #FoodieGohHarbourFront




#foodietribe #tslmakan #instafood_sg #yummy #foodstagram #foodgasm #sgfoodies #sgfoodie #foodsg #singaporefood #whati8today #sgfoodporn #eatoutsg #8dayseat #singaporeinsiders #singaporeeats #sgfoodtrend #sgigfoodie #thisisinsiderfood #foodinsingapore #foodinsing #followme #follow #capella #matcha #dessert

First time hearing such a creation and this dessert from Tangerine’s menu is a mascarpone cheese meringue drizzled with Thai milk tea sauce. The Thai milk tea element is intense enough yet not OTT sweet.

1-for-1 with #burpplebeyond!

Wouldn’t a cup of gelato milkshake be the perfect solution to the scorching hot weather right now? Choose between 1-3 flavours from Gelatissimo’s wide array of flavours to customise to your own liking! They have tags recommending the best way to enjoy each flavour; as a gelato, as a milk shake, as a fruit frappe etc.

Stubborn/Adventurous us decided to pair our own flavours. Bundaberg Ginger Beer, Australia’s favourite craft brewed ginger beer, with Espresso. Having a robust gingery flavour that exudes a spicy, aromatic element, the Bundaberg Ginger Beer flavour overpowered the slight bitter espresso flavour. Felt peculiar initially with a tinge of sourness, but it actually got refreshing.

We also paired the Pawsome Peanut Butter flavour with the Mocha In Black (hence the colour). A peanut butter gelato, the buttery and creamy notes were on point, with a pleasant roasted nuttiness. I preferred the Mocha in Black though, for its rich cocoa and coffee notes. Just as you might have guessed, the black colour comes from activated charcoal.

Thanks to #burpplebeyond, we enjoyed 2 gelato milkshakes at the price of 1! Surely, life tastes better with gelato! Join me by signing up for a 30% off premium Burpple Beyond membership and access 1-for-1 deals at over 500 curated restaurants!

This minimalist styled dessert to end off the meal by Chef Shinya Otsuchihashi from Michelin-starred CRAFTALE from Tokyo, was designed to look like a Japanese garden in Kyoto.

This Japanese Garden dessert is inspired by the garden in Kyoto, featuring various styles including a “stone” as the centerpiece using bamboo charcoal mousse with pistachio ganache inside; river streams made up of bamboo charcoal; garden moss made from matcha warabi mochi & crushed edamame mint purée; bamboo charcoal cookies & Kyoto black beans as granites; and drops of raindrops made of lemon juice to depict winter morning. A wonderful ending to a great meal and one that ends your meal in full bloom. Or at least you’ll be blooming with joy.

Art at CURATE Series 16 will be held at CURATE located at RWS (The Forum, Level 1) from 1 to 7 November 2019. The four-course lunch is available at S$138++/S$198++ with wine pairing, and eight-course dinner at S$308++/S$428++ per person for dinner. Reservations are strictly required and can made via (65) 6577 7288 or [email protected]

#singaporefood #singaporefoodies #sgfood #eatoutsg #exploresg #sgfoodstagram #foodhunting #singaporefood #sgfoodguide #exploreflavours #igfood #instafood #instafoodsg #burpple #FoodPics #foodphotography #WhereKarlEats #stfoodtrending #sgfoodies #sgfoodblogger #michelinguide #sgfinedining #beautifulcuisine #ComeForFood #rwsdiningartisans #rwsentosa #rwsmoments #restaurantcurate #artatcurate #frenchcuisine

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).
📍Curate.
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.
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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.
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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.
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Available till 7 November 2019 only.
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#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

This one turns it up on notch with a fusion of French and Japanese that marries the flavours - first slow-cooked, then pan-fried with a crisp soba flakes encrusting the duck breast. You can noticed there’s 3 distinctive layers - A satisfyingly succulent texture of the pink meat, with a layer of duck fat, followed by a layer of deliciously crisp skin. It’s garnished with Poireau (or Garden leeks), black beans and truffle that will leave you lusting for more.

Art at CURATE Series 16 will be held at CURATE located at RWS (The Forum, Level 1) from 1 to 7 November 2019. The four-course lunch is available at S$138++/S$198++ with wine pairing, and eight-course dinner at S$308++/S$428++ per person for dinner. Reservations are strictly required and can made via (65) 6577 7288 or [email protected]

#singaporefood #singaporefoodies #sgfood #eatoutsg #exploresg #sgfoodstagram #foodhunting #singaporefood #sgfoodguide #exploreflavours #igfood #instafood #instafoodsg #burpple #FoodPics #foodphotography #WhereKarlEats #stfoodtrending #sgfoodies #sgfoodblogger #michelinguide #sgfinedining #beautifulcuisine #ComeForFood #rwsdiningartisans #rwsentosa #rwsmoments #restaurantcurate #artatcurate #frenchcuisine

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).
📍Curate.
26 Sentosa Gateway The Forum.
#01-231 & 232.

You are in luck if you are planning what to eat for the coming week because CURATE at Resorts World Sentosa will be presenting the concluding instalment of this year’s Art at CURATE dining series ‪from‬ ‪1 to 7 November 2019‬, showcasing the guest chef and his featured dishes from CRAFTALE; and along with signature dishes of CURATE.

Autumn (Part of 8-course Art at CURATE Dinner Menu) - It started with a creamy potato purée at the base, topped with butter sautéed porcini mushroom, and soft fragrant abalone that has been meticulously steamed for 4 hours and pan-fried with butter. To add texture, 4 types of maple leaf shaped chips are added - made from 3 types of Japanese potatoes and Jerusalem artichoke. This is a beautiful dish taking advantage of the ingredients’ natural colors and flavors, also using chicken consommé stock with skins of potato added to depict flavour from soil and the natural colour from beetroot and Japanese maple tree leaf, representing the autumn that he wishes to bring out in this dish.

Art at CURATE Series 16 will be held at CURATE located at RWS (The Forum, Level 1) from 1 to 7 November 2019. The four-course lunch is available at S$138++/S$198++ with wine pairing, and eight-course dinner at S$308++/S$428++ per person for dinner. Reservations are strictly required and can made via (65) 6577 7288 or [email protected] This collaborative Art at Curate menu is worth making a trip down before it ends on 7th November!

#sgfood #exploresg #sgfoodstagram #foodhunting #sgfoodguide #exploreflavours #igfood #instafood #instafoodsg #burpple #FoodPics #foodphotography #WhereKarlEats #stfoodtrending #sgfoodies #sgfoodblogger #sgfinedining #beautifulcuisine #ComeForFood #rwsdiningartisans #rwsentosa #rwsmoments #restaurantcurate #artatcurate #frenchcuisine #michelinstar #onemichelinstar #finedininglovers #craftale_tokyo