The ambiance, the aroma, the artsy dining at Resort World Singapore Curate is unique and incomparable to any other dining experience one could ever have.
I was so nervous until I forget to take a photo of the restaurant when I first stepped in, haha. But you could easily find their photos on Google.
I would like to share the food I had on that magical day.
The set course has a very ubiquitous name 'Kindheits Erinnerung', which means childhood memories. It is created by the Chef Benjamin Halat using his memory of taste during the childhood.
Brotzeit
1) Gluewein & Blutwurst:
It's more than just a tart.
It's more than the normal wine.
It's the thought, art and ideas that have been indulged into the little artsy bite.
The gluewein (bulled wine) origins from Scandanavia, also known as glogi. It used to be consumed by the postmen who had to travel on the horse in the cold winter.
The gluewein is of Germany version. It is warm. The alcohol interweaves with the fruity aroma yet it is not fully covered by the aroma.
The blutwurst is the little tart filles with German blood sausage. It is more than the sausage pie or curry puff we have. There are fruits together in the fillings. It is crunchy outside but the freshness fills your taste buds once your teeth land on it.
2) Leberwurst brot: a creamy foie gras served on markelon with a cucumber jelly made from pickles. You could see the little cucumber and it indeed tastes like real fresh crispy cucumber.
3) Eierstich: According to the waiters, this is the German version of Chamushiwan. However, it is not the same as chamushiwan. You have to dig to the end of the dish (although...not very deep) and put the scoop into your mouth. Then you can slowly let your taste bud immerse in the different layer of sauce and flavor of this
4) Brot and Butter. I remember the first time I took my German lesson, I learnt this two words. Easy. The slices of bread is 'homemade' by the chef (not too sure about the bun). The bread slice is soft in the middle but the outer layer is a bit stiff. The bun is stiff outside too but it is quite solid inside. The bread is served with a series of items: 1 spread made of sunflower seed, 1 spread made of salmon, 1 butter pudding that is fermented for 2 days (?), black forest ham, some pickles and a small mug of German beer that has been fermented with lemongrass and a shoot of lemongrass float on top. The flavor is indeed beautiful when you mix all them together.
I love the sunflower spread the most. The smell of sunflower is fascinating.
Tips: if you would like to have more bread, you could ask for it but probably...they would only allow you to top up at most twice.
Abendbrot
1) Hummer: Pumpkin, Lobster, Buckwheat
The presentation of the lobster is interesting. It was first laid on the buckwheat (which is already covered by the pumpkin soup in the picture). The waiter will explain to you what the ingredients are, their idea, then they perform their 'art of pouring the soup' elegantly in front of you. Although there is no magic, the experience was weirdly making you feel good.
Also the portion of the lobster is bigger than what we imagine. It is bigger than a 50 cents coin and it is thick. In no chance that they try to trick you. It is soft and solid, of course not comparable to your usual crab stick.
Besides the cube of lobster, they also present the pumpkin in a very artsy way. The round shape is a layer of pumpkin pudding on top, lobster pudding in the middle, but not too sure about the bottom layer. The overall taste is interesting. It was kinda experience that the food can be presented in such a way and without any conflict.
2) Frankfurter Grune Sosse: Confit Egg Yolk, Ossetra Caviar
This is one of the best I like. I love how they hide the egg yolk inside the egg white, which I thought was the marshmallow. The waiter told us to enjoy this dish to the fullest, we have to dig across the whole dish, so we can have all items spoonful. Then, when I dig through, the yolk flew out from inside, which was quite a surprise~ The Ossetra Caviar is not only a decoration but also an add on that makes the dish more flavorful. All of these are accompanied by the spinach cheesy soup.
Another plus point is their utensils specifically for this dish. Really a perfect match. For those of you who are interested, reveal the secret yourself.
3) Sauerkraut: Scallop, Pork Terrine, Chive
I love seafood. This is definitely for me. The scallop is thick and big, fresh and delicious. It does not have the usual astringency as the vegetable served in sauce has helped to cover it. The vege sauce is made of spinach and chive. At first, I thought the round, half sphere, greenish thingy is a chocolate but only then realized it is the vegetable sauce.
It is even more interesting to see how the dark greenish sauce surround the light olive green sauce inside, making it look like a piece of biscuit nicely placed below the scallop.
I also wonder where's the pork terrine. It was then obvious that the red round shape below the 'greenish chocolate' is the pork terrine. Yet, it tastes a bit like the 'bakkua'.
I love the presentation of the dish. It makes me eat slowly while examining the art and thoughts interweaving with the dish.
4) Zander: Pike Perch, Kohlrabi, black garlic
When I look at this dish, I was a bit puzzled. However, I love the fish, although only a small piece. The texture of the fish is amazing because it is smooth. When you cut the fish, it can be sliced, like a piece of paper. Then you can dip it with the sauce and have it together with the small rock of radish (?) and the greenish vegetable sauce!
The waiter will present the dish to us and they will present their art of pouring the sauce again. I find the art of pouring quite healing, when you see the fluid flow and make it like a piece of art. Hmm but maybe it is just me.
5) Rote Beete
This is the dessert in between the main course. Kind of making a break in between the seafood and the birds.
I was WOW by the presentation of the dessert again! Haha! (I could be surprised kinda easy huh~)
The dessert was placed in a funnel-like ware, and placed on top of a round bowl full of ice. The ice is very solid which make me thought that it could be a chocolate at the first glance. Below is layers of root beet flavor jelly and chocolate!
When I was having this, it reminded me of my dad's fruit juices he made at home. Now I know how much the whole mug of beetroot juices can cost! LOL! I should have cherished them more!
Probably I could suggest my dad to make the juices into this.
6) Leipziger Allerlei: Crepinette of French Poulet, Peas, Carrots
When you first saw this, what do you think about the food?
I thought that the one in the middle is a piece of cookie, again! I thought it was the real mushroom with the black caps! However, I was so wrong.
The one in the middle is made of sauce (truffle, peas, carrot and...not sure?). It is so intact. When you cut the chicken and dip it to the sauce, hmmm taste very different from our claypot chicken. At first, I thought the dark color in the middle of the chicken is chocolate (WHAT? Chocolate again!?) but it turns out to be the truffle! WOW~
The 'mushroom' was radish as the root while truffle as the cap. The interesting part is the carrot. I was so surprised that the 'carrot' is a real carrot because it is so small and it really has real leaves on top of it! Of course, it is possible that the chef shaved the big carrot into a small carrot. But I love the details.
7) Pilaw Reis: Chicken Oysters, Madeira Wine, Black Truffle
This is like the claypot chicken we have. It was a bit salty, but it was mixed with some crispy stuff (like the Maggie mee snack).
This gives me an idea to mix my crispy finger food to my rice to add on the texture of my rice! But actually I had done that before. So...did the chef get my idea somewhere sometime...?
When we are on this stage...we are already 101% full. It is possible that we had bread, ate slowly and did not have much chance to walk around. The food all stored at the upper stomach. However, we still have some more to go!!!
Nascherein
1) Mandarin: Bergamot Jelly, Yoghurt Snow
Sometimes, the atas part is the presentation of the food. The ingredients need not be fancy but as long as the presentation is eye catching, then an ordinary item can be extraordinary. The same applies to food.
For this, the theory is by using the liquid nitrogen to make the yoghurt, with a piece of mandarin orange. It is not the same type of liquid yoghurt we had in somewhere else. However, when you scoop it into your mouth, it melts. Fantastic.
I love tart. This one WOW me too. The strawberries are so cute, that I thought it would be sour but turned out to be sweet! When you have the tart together with the strawberry ice, it is mouth-washing. Also, don't forget the little portion of the rose champagne sherbet. The tart is not empty inside, it is full of cheesy cream. The cookie part absorbs the champagne and they both marry together, mixing so well.
Maybe it is the art of pouring effect too.
Well...here's the presentation of the meal. We are 150% full I believe.
Last but not least...we had a little celebration today~ The chef prepared a chocolate raspberry cake for us. I did not manage to capture a good photo of the cake, but most importantly the content matters. 💝😊😋
The layering was so great. The chocolate and raspberry layers mixed so well and they are dark chocolate + raspberry + little milk cream. Love it, just like the flavor of life.
Besides the slice of cake, they also gave us their 'homemade' nougat and my favorite CHOCOLATE! The nougat are fresh and soft. It is not the usual Australian nougat because it contains many types of fruits and nuts (more than almonds).
As we are already double triple full, we have to take these home. When I tried the chocolate, each of them are of different contents. I love the pink color one the most. Sweet but not so artificially sweet. It is real sweetening.
Side note: To enjoy this meal, do prepare to relax and sit there for about 4 hours. The waiter told us the usual dining time is 2 hours, but probably it was peak hours, so... we stay there for about 4hours. As I still have some work to finish, I even asked to bring my computer so that I could submit my work on time! Hahaha
It was quite a fantastic experience to do your work at such an environment, isn't it? With great companion, great food and great ambience. Moreover, I have learnt so much German vocabulary and gained a bit of the food art lesson during this period of time! 😊
