In collaboration with Michelin Guide Singapore and wine authority Robert Parker Wine Advocate, Resorts World Sentosa presents Art at Curate, a series of culinary events featuring chefs from Michelin-starred restaurants, hand-picked to grace the kitchen throughout the year, in celebration of the highest gastronomic art.
2017’s edition has already seen Chef Masaya Yonemura (Restaurant Yonemura, Kyoto) and Chef Richard van Oostenbrugge (Bord’Eau Restaurant Gastronomique, Amsterdam) offer two distinctive takes on French cuisine – to rapturous reviews.
Our third instalment looks east for inspiration, to a chef who has been reinterpreting his native cuisine to universal acclaim. The chef is Kang Min Goo, the cuisine Korean. And his Michelin-star restaurant, Mingles (Seoul), has made the culinary world sit up and take notice, with Chef Kang’s bold creations that integrate traditional Korean fermented condiments and vinegar, “jang” and “cho”, with a refined European sensibility.
We are pleased to invite you to discover the artful mingling of flavours and textures in these creations, when Chef Kang takes the helm at the CURATE kitchen on 20th August 2017. Book your seats now.
2017’s edition has already seen Chef Masaya Yonemura (Restaurant Yonemura, Kyoto) and Chef Richard van Oostenbrugge (Bord’Eau Restaurant Gastronomique, Amsterdam) offer two distinctive takes on French cuisine – to rapturous reviews.
Our third instalment looks east for inspiration, to a chef who has been reinterpreting his native cuisine to universal acclaim. The chef is Kang Min Goo, the cuisine Korean. And his Michelin-star restaurant, Mingles (Seoul), has made the culinary world sit up and take notice, with Chef Kang’s bold creations that integrate traditional Korean fermented condiments and vinegar, “jang” and “cho”, with a refined European sensibility.
We are pleased to invite you to discover the artful mingling of flavours and textures in these creations, when Chef Kang takes the helm at the CURATE kitchen on 20th August 2017. Book your seats now.
About the Chef:
After taking internships at Michelin-star restaurants in Spain from 2009 to 2010, the formally trained Kang Min Goo was hired to be Junior Sous Chef in Nobu Miami, moving on to head Nobu Atlantis in the Bahamas as the youngest Executive Chef de Cuisine in the highly-acclaimed Nobu chain in 2011. In 2014, he opened Mingles, which has since won a host of awards, including the first prize in KOREAT, Korea’s most influential gourmet survey, for two consecutive years.
After taking internships at Michelin-star restaurants in Spain from 2009 to 2010, the formally trained Kang Min Goo was hired to be Junior Sous Chef in Nobu Miami, moving on to head Nobu Atlantis in the Bahamas as the youngest Executive Chef de Cuisine in the highly-acclaimed Nobu chain in 2011. In 2014, he opened Mingles, which has since won a host of awards, including the first prize in KOREAT, Korea’s most influential gourmet survey, for two consecutive years.
Lunch Menu
Small Bites
Fluke 'Hoe’, Radish Kimchi
Egg Custard with "Sancho' pepper
Ruinart Blanc de Blancs Brut NV | RP90
Scallop Carpaccio, 'Makgeolli' Ceviche, Korean Bottarga
Abalone Porridge with 'Gim' Chip
Steamed Tilefish with citrus 'Man Du'; Dried Anchovy Broth
Chapoutier Schieferkopf Riesling Lieu-dit Buehl 2011 | RP 92
‘Doen Jang’ Crème Bulee, ‘Gan Jang’ Pecan, 'Gochu Jang' powder,
Puffed Grains, Vanilla Ice Cream
Coffee / Tea
Small Bites
Fluke 'Hoe’, Radish Kimchi
Egg Custard with "Sancho' pepper
Ruinart Blanc de Blancs Brut NV | RP90
Scallop Carpaccio, 'Makgeolli' Ceviche, Korean Bottarga
Abalone Porridge with 'Gim' Chip
Steamed Tilefish with citrus 'Man Du'; Dried Anchovy Broth
Chapoutier Schieferkopf Riesling Lieu-dit Buehl 2011 | RP 92
‘Doen Jang’ Crème Bulee, ‘Gan Jang’ Pecan, 'Gochu Jang' powder,
Puffed Grains, Vanilla Ice Cream
Coffee / Tea
Dinner Menu
Ruinart Blanc de Blancs Brut NV | RP90
Small Bites
Fluke 'Hoe', Radish Kimchi,
Egg Custard with "Sancho' pepper,
Omiza Cleanser
Scallop Carpaccio, 'Makgeolli' Ceviche, Korean Bottarga
'Doen Jang' cured Foie Gras rolled with 'Baek Kimchi'
& Korean style Beef Tartare
Bouchard Finlayson Missionvale 2013 | RP91
Abalone Porridge with 'Gim' Chip
Fried Conger Eel with various 'Bu-Gak', Sweet Sour Yuzu Sauce
Steamed Tilefish with citrus 'Man Du', Dried Anchovy Broth
Chapoutier Schieferkopf Riesling Lieu-dit Buehl 2011 | RP 92
Korean BBQ Short Rib Galbi
Casanova di Neri Brunello di Montalcino Tenuta Nuova 2011 | RP95
Doraji Sorbet, Korean traditional Cinnamon Snack,
Rice Ice Cream, Ginger Compote
'Doen Jang' Creme Brulee, 'Gan Jang' Pecan,
'Gochu Jang' powder, Puffed Grains, Vanilla Ice Cream
Coffee / Tea
Ruinart Blanc de Blancs Brut NV | RP90
Small Bites
Fluke 'Hoe', Radish Kimchi,
Egg Custard with "Sancho' pepper,
Omiza Cleanser
Scallop Carpaccio, 'Makgeolli' Ceviche, Korean Bottarga
'Doen Jang' cured Foie Gras rolled with 'Baek Kimchi'
& Korean style Beef Tartare
Bouchard Finlayson Missionvale 2013 | RP91
Abalone Porridge with 'Gim' Chip
Fried Conger Eel with various 'Bu-Gak', Sweet Sour Yuzu Sauce
Steamed Tilefish with citrus 'Man Du', Dried Anchovy Broth
Chapoutier Schieferkopf Riesling Lieu-dit Buehl 2011 | RP 92
Korean BBQ Short Rib Galbi
Casanova di Neri Brunello di Montalcino Tenuta Nuova 2011 | RP95
Doraji Sorbet, Korean traditional Cinnamon Snack,
Rice Ice Cream, Ginger Compote
'Doen Jang' Creme Brulee, 'Gan Jang' Pecan,
'Gochu Jang' powder, Puffed Grains, Vanilla Ice Cream
Coffee / Tea
- Seats will be allocated at the organisers’ discretion and events may be subject to change without prior notice.
- All transactions are subject to charges, conversions and fees imposed by your card issuing bank. The local currency rate indicated is approximate at the time of publishing.
- Upon confirmation of your order for Tickets, no refund on Tickets will be made under any circumstances.
- Dress Code: Smart Casual
This Event has now ended. Check back shortly for updates on upcoming Events.
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