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Scandinavian cuisine comes to town with a “bang” at Art at Curate

Following two successful editions of its Art at Curate dining series, which features chefs from Michelin-starred restaurants across the world, Resorts World Sentosa has announced the third instalment of this gastronomic event.

The latest edition launches on 16 September, 2016, and focuses on Scandinavian cuisine by Danish chef Esben Holmboe Bang from three-Michelin-starred restaurant Maaemo in Norway.

Art at Curate Series 3 Esben Holmboe Bang 2016_06_06_tk_maaemo_Esben_0237_010 copy 2
Danish chef Esben Holmboe Bang of Maaemo is all set to cook up a storm at the upcoming third edition of Art at Curate.

Bang is known for incorporating seasonal, organic, biodynamic and wild produce in his cuisine, with a focus on showcasing the natural flavours and quality of raw ingredients. His restaurant has risen to prominence over the years since it opened in 2010: It received two Michelin stars in 2012 and, earlier this year, became the first and only restaurant in Norway to be awarded three stars.

Art at Curate Series 3 Langoustine - Credit Tuukka Koski copy
Savour chef Bang’s signature langoustine dish, which is sautéed in pine-infused butter and brushed with pickled spruce and rapeseed.

During his Art at Curate showcase, Bang will serve up tantalising dishes such as grilled scallop with winter apples and celeriac, langoustine sautéed in pine-infused butter and brushed with pickled spruce and rapeseed, and — for something a little more unusual — an emulsion of raw Norwegian oysters from Bømlo, which comes with a warm sauce made from mussels and dill.

These scrumptious offerings are available as part of a four-course lunch or eight-course dinner, both of which come with wine-pairing. Bang will only be in Singapore till 25 September, but guests can continue to enjoy his signature dishes from 27 September, when a resident chef takes over the kitchen.

Art at Curate Series 3 Norwegian oysters with mussels and dill - Credit Tuukka Koski copy
Another highlight at Art at Curate is the emulsion of raw Norwegian oysters from Bømlo, which comes with a sauce made from mussels and dill.

“The food that we cook at Maaemo is rooted in nature, culture and heritage,” says Bang. “During my guest stint at Art at Curate, I would like guests to experience a connection with Norway and its history. I am looking forward to bringing a taste of Norway to Singapore.”

The third edition of Art at Curate takes place from 16 to 25 September, 2016.

 CURATE, The Forum, Level 1, Resorts World Sentosa, 8 Sentosa Gateway, Singapore 098269,
+65 6577 7288, curate@rwsentosa.com, www.rwsentosa.com/curate 

Scandinavian cuisine comes to town with a “bang” at Art at Curate

Sara Yap

Deputy Director, Digital Operations (Asia)

Sara Yap is passionate about all things dining and jewellery, and is constantly seeking out exciting restaurants and glittering trinkets. When she’s not feasting in the name of work, chatting with talented chefs, or daydreaming about coloured diamonds, she’s probably binge-watching the latest Netflix series or indulging in her guilty pleasure — Hollywood celebrity gossip. Sara is a journalism graduate from Nanyang Technological University and her work has appeared in The Business Times Lifestyle and Prestige Singapore magazine.

 

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