Now in its third year since it first launched in 2016, Art at Curate kicks off the New Year with one of New York City’s most decorated female chefs.
The Experience
During her stint at CURATE, Emma Bengtsson will present her innovative take on traditional Swedish classics, like foie gras ice cream with blackberries and birch syrup, mangalitsa pork collar with celeriac and apple, gravlax and sea urchin, and the peach pecan.
Her food will stand next to CURATE's resident chef Benjamin Halat’s innovative German fare, where he will be serving soufflated farm egg with truffle "caviar" and potato cream, and aged duck breast with red cabbage and brioche cumpling.
The wine menu will also showcase a collaboration between Robert Parker and respected Wine Advocate reviewer Stephan Reinhart, where they will personally do wine pairings of German and French vintages.
During her stint at CURATE, Emma Bengtsson will present her innovative take on traditional Swedish classics, like foie gras ice cream with blackberries and birch syrup, mangalitsa pork collar with celeriac and apple, gravlax and sea urchin, and the peach pecan.
Her food will stand next to CURATE's resident chef Benjamin Halat’s innovative German fare, where he will be serving soufflated farm egg with truffle "caviar" and potato cream, and aged duck breast with red cabbage and brioche cumpling.
The wine menu will also showcase a collaboration between Robert Parker and respected Wine Advocate reviewer Stephan Reinhart, where they will personally do wine pairings of German and French vintages.
Foie gras ice cream, blackberries and birch syrup. Credit: Signe Birck.
Meet the chef
Growing up in a small town on the west coast of Sweden, Bengtsson was always interested in cooking and baking, thanks to her grandmother who was an avid home cook. The Stockholm Hotel and Restaurant School graduate then went on to work at Edsbacka Krog, the only two-Michelin-starred restaurant in Sweden at that time.
Growing up in a small town on the west coast of Sweden, Bengtsson was always interested in cooking and baking, thanks to her grandmother who was an avid home cook. The Stockholm Hotel and Restaurant School graduate then went on to work at Edsbacka Krog, the only two-Michelin-starred restaurant in Sweden at that time.
It was there that Bengtsson fell in love with making pastry, honing her skills for four years before she was recruited by former Aquavit executive chef Marcus Jernmark to join him as their pastry chef in 2010. At Aquavit, Bengtsson soon became known for her creative play on classic Scandinavian desserts using local produce and progressive techniques.
In 2014, Aquavit owner Håkan Swahn offered her the role of executive chef. The restaurant went on to garner two Michelin stars under her leadership, making her the first female Swedish chef in the world to helm a two-Michelin-starred kitchen.
Art at Curate 9 will be held at CURATE located at Resorts World Sentosa (The Forum, Level 1) from January12 to 18, 2018. The four-course lunch is available at $88++ or $138++ with wine pairings, and the eight-course dinner is available at $155++ or $275++ with wine pairings.
For reservations, Tel: +65 6577-7288 or email curate@rwsentosa.com. Reservations are strictly required.
This post is brought to you in partnership with Resorts World Sentosa
