The Michelin stars continue to shine on Resorts World Sentosa’s guest chef series, Curate. From Feb 25 to 29, Chef Eric Raty of Hong Kong’s two Michelin-starred Arbor is running the kitchens. The Finnish chef will be showcasing a mix of seasonal and signature dishes. All feature strong Japanese influences – like a spring dish of white asparagus with shirako (milt) bechamel, lemon coulis, and white miso hollandaise.
#01-231 & 232 The Forum, 26 Sentosa Gateway
F&B veteran Otto Weibel’s latest project is Black Marble, a steak and grill concept. While you can expect a repertoire of perennial favourites, including mushroom soup with black truffles and Valrhona chocolate cake, the steaks are the stars here. We’re cutting into the A4 Kagoshima wagyu sirloin and a hefty 45 days Dry-aged Bone-in Ribeye.
#02-01 Raffles Holland V Mall.
BTM Mussels & Bar
DHM Group founder Olivier Bendel started his career with mussels – at France’s first moules-frites chain concept, where he developed 250 mussel recipes over 10 years. Now, Bendel’s going “back to mussels” with BTM Mussels & Bar, which offers the bivalves in seven variants, including a classic white wine- butter sauce and a Thai-inspired combination with chilli, kaffir lime leaf, lemongrass and coconut milk.
5 Duxton Hill
Caffe Cicheti offers Italian cuisine tweaked for local palates alongside an exciting drinks programme. The third sibling in the ever-expanding Cicheti family of Italian concepts is Caffe Cicheti, which takes over the space previously occupied by Australian brunch mainstay Fynn’s – also part of the same group. While its dishes are recognisably Italian, most of Caffe Cicheti’s flavours are tuned to local palates. This means a slight shift from the sometimes bracing acidity and austerity of Italian food, plus a sprinkling of unorthodox ingredients. Highlights include crisp-outside, fluffy-inside gnocchi in mushroom veloute, and Iberico pork rack dry-rubbed with the house’s five-spice mix and fermented garlic, and cooked to a juicy medium. Be sure to give the wine programme a whirl, too. The list features many natural and left-field vinos that pair fantastically with the unfussy food.