Even before the Michelin Guide comes to Singapore, Resorts World Sentosa (RWS) has set up a restaurant to showcase the food of chefs from Michelin-starred restaurants.
The 62-seat Curate restaurant is a permanent venue and will host up to four visiting chefs a year for a series of dining events called Art At Curate.
The overseas chefs will work with an in-house chef from RWS to create a signature menu for the restaurant.
Art At Curate is a collaboration among the integrated resort, Michelin Guide Singapore and wine authority Robert Parker Wine Advocate, which is creating an online platform to complement the print version of the guide.
Italian chef Massimiliano Alajmo of three-Michelin-starred Le Calandre in Padua, northern Italy, will be in town to cook for the first edition of Art At Curate.
Other editions this year will be held in July, September and November, with different guest chefs.
The 42-year-old Alajmo, who was the youngest chef to earn Michelin's three coveted stars when he was 28, will present a menu of classic and new dishes from Le Calandre. The four-course lunch is priced from $220++ and the eight-course dinner from $380++. Meal prices may vary from chef to chef.
Signatures include cuttlefish cappuccino, where the cuttlefish is cooked in its own ink. The ink represents the coffee and white potato puree looks like milk foam.
New dishes include steamed black rice pizza with vegetables - a result of his research into pizza, looking into "lightness, depth of flavour and liquidity". The dough and toppings are cooked separately.
For dessert, savour a unique dish from the restaurant, called almond mozzarella. Italian nougat called mandorlato is blown up like a balloon to look like a ball of mozzarella cheese and filled with water, sugar, honey and black pepper marmalade.
Born into a family of chefs, Alajmo, together with his brother Raffaele, 48, and sister Laura, 45, make up the third generation of chefs and restaurateurs in the family. They own a line of kitchenware and have written cookbooks and produced essential oil sprays used to enhance food and drink.
Alajmo also oversees the family's restaurants, including Ristorante Quadri in St Mark's Square in Venice, Italy; La Montecchia in the Paduan countryside; casual restaurant Caffe Stern in Paris; as well as three bistros.
The father of three daughters aged three to 11 is also a lecturer at the prestigious Italian cooking school, Master della Cucina Italiana in Vicenza, near Venice.
On the debut of the Michelin Guide in Singapore, he says: "The guide's arrival is always a positive thing for the scene because Michelin is like the Nobel prize of gastronomy. It's a guarantee of quality and encourages restaurateurs to do the best job possible.
"But they should work to satisfy diners and not focus on the guide. The secret is to put yourself in their shoes and figure out all the possible ways to satisfy their desires when they are in your restaurant."
- The first Art At Curate edition runs from Friday to May 6, noon to 2.30pm and 7 to 10.30pm daily at Resorts World Sentosa, 8 Sentosa Gateway, 01-231/232. Curate operates from 7 to 10.30pm daily. For more information, go to http://guide.michelin.sg/art-at-curate