Get a style of two Michelin-starred new Nordic delicacies alongside trendy basic German finesse at Art at Curate Series 9, from Jan 12 to 18 at CURATE, Resorts World Sentosa (RWS).
One of New York City’s most adorned feminine culinary abilities, Executive Chef Emma Bengtsson from critically acclaimed Restaurant Aquavit, is again to excite your palate together with her gastronomic creations. She was beforehand right here for RWS’ The Great Food Festival final September.
The 36-year-old Swede might be collaborating with German Benjamin Halat, CURATE’s resident Chef de Cuisine, on “four hands” lunch and dinner menus. Each has a wine pairing possibility: French and German vintages handpicked by Robert Parker Jr. himself and famend German reviewer Stephan Reinhardt.
Chef Bengtsson grew up in Falkenberg, a tiny fishing city on the west coast of Sweden, the place she found her ardour for culinary artwork. From the time she was 5 years outdated, she would spend most days serving to her grandmother prove scrumptious rhubarb pies and chocolate desserts.
She has educated at Stockholm’s Hotel and Restaurant School, two Michelin-starred Edsbacka Krog, Restaurant Prinsen and the award-winning Operakällaren in Stockholm’s Opera House.
She bought her large break when she was provided the place of pastry chef at Aquavit in 2010, by its former govt chef Marcus Jernmark. She moved to the United States and shortly turned identified for her inventive interpretations of basic Scandinavian desserts and establishing a brand new bread programme.
Aquavit acquired one star within the Michelin Guide New York City in 2013 and 2014.
When Chef Jernmark made his exit, Aquavit proprietor Håkan Swahn requested Chef Bengtsson to fill his footwear. She agreed to take the lead and clinched a second Michelin star for the 30-year-old restaurant the next yr.
Today, she is one in every of two feminine cooks within the US to run a two-star kitchen — and the primary Swedish feminine chef to carry this place.
A symphony of flavours
Setting the menu in movement is Chef Bengtsson’s model, which is reflective of the Scandinavian area’s penchant for native merchandise, progressive strategies and persevering with traditions.
The four-course Art at Curate lunch menu ($88++ and $138++ with wine pairing) will characteristic her Gravlax & Sea Urchin (wine pairing: Max Ferd. Richter’s Graacher Domprobst Riesling Kabinett 2015) and Mangalitsa Pork Collar with Celeriac and Apple (wine pairing: Château Malescot Saint-Exupery Margaux 2012). Completing the menu might be Chef Halat’s signature Soufflated Farm Egg with Truffle “Caviar” and Potato Cream, and Pear Helene with Vanilla and Chocolate for dessert.
For the eight-course dinner ($155++ and $275++ with wine pairing), her Mangalitsa Pork Collar will make a comeback. Not to be missed is her Foie Gras Ice Cream with Blackberries and Birch Syrup (wine pairing: Valentin Zusslin’s Gewurztraminer Bollenberg 2014). Her Char with Dill and Cucumber, and Peach Pecan are must-tries too.
Chef Halat will reprise his Soufflated Farm Egg and Pear Helene, apart from providing his Aged Duck Breast with Red Cabbage and Brioche Dumpling (wine pairing: Domaine de Bila Haut’s Lesquerde l’Esquerda 2014), and the distinctive Vacherin Mont D’or cheese (made with wealthy, unpasteurised cow’s milk) served along with his tackle Bratkartoffeln (German pan-fried potatoes) and Mâche Salad (a kind of lettuce).
Menus are topic to vary.
Partake within the ninth instalment of Art at Curate with Chef Bengtsson and Chef Halat. Seats are restricted and reservations are a should.
For reservations, e-mail [email protected] or name 6577-7288.