[dropcap size=small]O[/dropcap]ur nation’s obsession with chasing Michelin stars has reached its peak. Not only are we getting our very own edition of the esteemed guide, slated to launch later this year, there’s now a permanent set-up to showcase the artistry (read: food) of chefs from Michelin-starred establishments.

CURATE main dining 1

Think of Curate at Resorts World Sentosa as a very glitzy pop-up where star-studded chefs make an appearance every few months. Table decorations and menus will change according to the chef’s theme, and three signature dishes will be kept on the menu while the chef collaborates with a resident RWS chef to design a menu that will stay at Curate for three months.

Kicking off the series is Massimiliano Alajamo of three-Michelin-starred Le Calandre in Padua, Italy, known for its modern renditions of classic Italian dishes. Alajamo, who joined in 1993, earned the family’s fine-dining outfit its third star at the age of 28.

Chef Massimiliano Alajmo

The 42-year-old has since penned two cookbooks and started a line of essential oil sprays and kitchenware, but you’ll see none of these merchandise at Curate. The focus remains on the food, with Alajamo’s signatures appearing on a 4-course lunch and 8-course dinner menu from Apr 29 to May 6.

Take a starter of Al Aimo, for instance. Chef’s love for extra virgin olive oil comes through in the generous amount he drizzles over a refreshing dish of tomatoes, green beans and ricotta.

Art at Curate_Al Aimo (Amuse Bouche)

Cuttlefish cappuccino is another creation brought over straight from the restaurant, plated similarly in a transparent cup to highlight the visual effect of different layers of black ink and potato foam. It’s comfort food at its best, each spoonful a delicious mix of squid and cream.

But the 4-course lunch we have has its share of misses. The aglio olio, when served, is more crunch than al dente; the fried pasta strips wrapped around a piece of langoustine taste just like muruku (a savoury Indian snack), though chef shares the only herb he sprinkles over the dish is oregano.

Still, it’s early days yet for the kitchen staff to find the sweet spot and maintain consistency across the plates of all guests in this spacious 62-seater. Once they do, this should be a place for the stars. It is branded Michelin, after all.


Rating: 3/5.

Spotlight on: Cuttlefish Cappuccino

Behind the scenes: Michelin Guide Singapore, Robert Parker Wine Advocate, Resorts World Sentosa


Art at Curate 

#01-231/232 Resorts World Sentosa,

For more information, visit here.