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 is inaugurated by Chef Masayasu Yonemura of Kyoto, impressing seasoned diners with his unique brand of Japanese-influenced French cuisine – the calling card of his world-famous self-named restaurant.
For our second instalment, we are pleased to welcome Chef Richard van Oostenbrugge of the two-Michelin-starred Bord’Eau Restaurant Gastronomique from De L’Europe in Amsterdam – a dining destination that has single-handedly raised the game of the fine-dining scene in the Dutch capital.
Chef Richard’s distinctively modern take on French cuisine is built on his exact command of technique and his sophisticated sensibility, evidenced by artful plating and an exceptional range of the most exquisite flavours.
Come savour the beautiful results of a chef working at the peak of his artistry, with yet another chapter of Art at Curate that’s destined to delight and inspire.
2017’s edition is inaugurated by Chef Masayasu Yonemura of Kyoto, impressing seasoned diners with his unique brand of Japanese-influenced French cuisine – the calling card of his world-famous self-named restaurant.
For our second instalment, we are pleased to welcome Chef Richard van Oostenbrugge of the two-Michelin-starred Bord’Eau Restaurant Gastronomique from De L’Europe in Amsterdam – a dining destination that has single-handedly raised the game of the fine-dining scene in the Dutch capital.
Chef Richard’s distinctively modern take on French cuisine is built on his exact command of technique and his sophisticated sensibility, evidenced by artful plating and an exceptional range of the most exquisite flavours.
Come savour the beautiful results of a chef working at the peak of his artistry, with yet another chapter of Art at Curate that’s destined to delight and inspire.
About the Chef:
Born in Leiden, the Netherlands, Richard van Oostenbrugge started as a chef in Gstaad, Switzerland and over an illustrious 16-year career, has worked in kitchens across the United Kingdom and Spain, alongside the culinary elite, mastering the French technique while refining his unmistakable style and sensibility. Today, Richard van Oostenbrugge is the Executive Chef at the five-star De L’Europe in Amsterdam, and counts himself as one of the few who managed the rare feat of earning two Michelin stars in two years.
Lunch Menu
Amuse Bouche
Red beet with mustard
Couscous of basmati rice spring vegetables and Pierre Robert cannelloni
2014 Chateau Olivier Blanc, Pessac-Leognan, France | RP90 – RP92
Langoustine poached in duck fat with ‘katsuobushi Albufeira’ and coffee
Anjou pigeon glazed with mustard miso, salmis sauce and shiitake
2014 Domaine de Bila Haut • Cotes du Roussillon Villages Lesquerde l'Esquerda | RP91
Apple
Coffee / Tea
Amuse Bouche
Red beet with mustard
Couscous of basmati rice spring vegetables and Pierre Robert cannelloni
2014 Chateau Olivier Blanc, Pessac-Leognan, France | RP90 – RP92
Langoustine poached in duck fat with ‘katsuobushi Albufeira’ and coffee
Anjou pigeon glazed with mustard miso, salmis sauce and shiitake
2014 Domaine de Bila Haut • Cotes du Roussillon Villages Lesquerde l'Esquerda | RP91
Apple
Coffee / Tea
Dinner Menu
Ruinart Blanc de Blancs Brut NV
Amuse Bouche
Red beet with mustard
Couscous of basmati rice spring vegetables and Pierre Robert cannelloni
2014 Chateau Olivier Blanc, Pessac-Leognan, France | RP90 – RP92
Potato ‘os a moelle’ lozere veal tartare with Kaluga Caviar
Langoustine poached in duck fat with ‘katsuobushi Albufeira’ and coffee
2011 Domaine Schieferkopf • Riesling Buehl | RP92
Sea bass with coconut-lime sauce and vegetable salad
Anjou pigeon glazed with mustard miso, salmis sauce and shiitake
2014 Domaine de Bila Haut • Cotes du Roussillon Villages Lesquerde l'Esquerda | RP91
Duck liver steamed on seaweed broth with umeboshi
2010 Cambrien La Pleide Rouge Shiraz | RP97
Ice-cream of chocolate and Roquefort
Apple
Coffee/Tea
Ruinart Blanc de Blancs Brut NV
Amuse Bouche
Red beet with mustard
Couscous of basmati rice spring vegetables and Pierre Robert cannelloni
2014 Chateau Olivier Blanc, Pessac-Leognan, France | RP90 – RP92
Potato ‘os a moelle’ lozere veal tartare with Kaluga Caviar
Langoustine poached in duck fat with ‘katsuobushi Albufeira’ and coffee
2011 Domaine Schieferkopf • Riesling Buehl | RP92
Sea bass with coconut-lime sauce and vegetable salad
Anjou pigeon glazed with mustard miso, salmis sauce and shiitake
2014 Domaine de Bila Haut • Cotes du Roussillon Villages Lesquerde l'Esquerda | RP91
Duck liver steamed on seaweed broth with umeboshi
2010 Cambrien La Pleide Rouge Shiraz | RP97
Ice-cream of chocolate and Roquefort
Apple
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.
