Asia’s First Michelin Chef Showcase Restaurant, CURATE, Features Massimiliano Alajmo of 3* Le Calandre (Apr 29-May 6)

From April 29 to May 6, Asia’s first Michelin Chef showcase restaurant, CURATE, will be featuring the debut installation of Art at Curate, a Michelin star experience series in partnership with Michelin Guide Singapore and Robert Parker Wine Advocate.

Asia’s first Michelin Chef showcase restaurant, CURATE

Art at Curate Resort World Sentosa - 3 Michelin Star Chef Massimiliano Alajmo - Entrance - Review by Gourmet Adventures

Art at Curate Resort World Sentosa - 3 Michelin Star Chef Massimiliano Alajmo - Interior 3 - Review by Gourmet Adventures

Art at Curate Resort World Sentosa - 3 Michelin Star Chef Massimiliano Alajmo - Interior 2 - Review by Gourmet Adventures

Art at Curate Resort World Sentosa - 3 Michelin Star Chef Massimiliano Alajmo - Interior - Review by Gourmet Adventures

Wine cellar by Robert Parker at CURATE

Asia's First Michelin Chef Showcase Restaurant, Curate - Robert Parker Wine Cellar - Review by Gourmet Adventures

CURATE acts as a stage exclusively for visiting Michelin-starred Chefs from around the world to showcase their finest culinary creations at Resort World Sentosa.

The first installation of series, Art at Curate, features the youngest Chef to have ever achieved three stars at the age of 28, Italian Michelin Chef Massimiliano Alajmo of La Calandre. Today, the 42-year-old oversees the kitchens of La Calandre and the family’s other two fine dining restaurants, Ristorante Quadri and La Montecchi, with a total of five Michelin stars amongst them. He is also a lecturer at Italian cooking school Master della Cucina Italiana, as well as co-author of two cookbooks “In.gredienti” and “Fluidità”.

3* Chef Massimiliano Alajmo of La Calandre

3 Michelin Star Chef Massimiliano Alajmo

Well-known for his multi-sensory culinary approach and penchant for exploring ingredients to highlight its true essence and flavor, Chef Alajmo will be presenting a dynamic menu that revolves around selective usage of exquisite seasonal ingredients in his distinctive style.

One such example is the Al Aimo starter, a tribute to his mentor Chef Aimo Moroni – captures a world of freshness, brimming with flavors so naturally sweet, it was raw, tasting of peak ripeness we could only begin to imagine. San Marzano tomatoes are heavy with sweetness: thick and chunky, swaddled in extra virgin olive oil, fragrances of basil and chili pepper so intensely delicious it could only lead to an instinctive smile. Humble green beans, ricotta, fava beans, and a musical sheet of crisp Sardinian flat bread are served together, executing a dish nothing short of perfection, tasting of a crisp Chianti in September.

Al Aimo by Chef Massimiliano Alajmo at Art of Curate

Art at Curate Resort World Sentosa - 3 Michelin Star Chef Massimiliano Alajmo - Al Aimo (Amuse Bouche) - Review by Gourmet Adventures

The cuttlefish cappuccino is an unorthodox mixture of black ink and white potato purée (as if coffee and foam) unnerved by petite cubes of squid cooked al dente, almost like a savory tiramisu, suffused with fragrant whiffs of olive oil and spring onion just starting to bloom – an exquisitely delightful experience.

Cuttlefish cappuccino by Chef Massimiliano Alajmo at Art of Curate

Art at Curate Resort World Sentosa - 3 Michelin Star Chef Massimiliano Alajmo - Cuttlefish Cappuccino with its ink - Review by Gourmet Adventures

The pasta arrives a tad more ‘al dente’ than we feel it should, so firm to the bite it almost felt undercooked. We are told this is the way Italian gourmands prefer, but we can only take their word for it. Texture aside, flavors transcend beautifully – a simple classic aglio olio harnessed with chili and pepper made fragrant by dried lavender and lavender essential oils. It is a wave of various frequencies that come together delicately.

Spaghetti with garlic and olive oil by Chef Massimiliano Alajmo at Art of Curate

Art at Curate Resort World Sentosa - 3 Michelin Star Chef Massimiliano Alajmo - Spaghetti with Garlic, Olive Oil, Chili Pepper & Lavender - Review by Gourmet Adventures

Then, there is beef rib eye given a bout on the grill, beetroot purée and rose scented radicchio on the side, smoked leek cream of intent so light it was more espuma, mild undertones of smokiness that blended in harmoniously. It was divine, and we understood how Chef Alajmo had achieved (and kept) his stars at such youth.

Grilled beef eye rib by Chef Massimiliano Alajmo at Art of Curate

Grilled Beef Rib Eye with Beetroot Puree, Smoked Leek Cream & Rose Scented Radicchio

The meal ends with a hazelnut chocolate coffee cup, rich of malt and nut that borders on becoming unbearingly sweet. A simple dessert that leaves little to imagination, it is good, but good can be made better – perhaps with a zest of orange to cut through the sweetness.

Hazelnut chocolate coffee cup by Chef Massimiliano Alajmo at Art of Curate

Art at Curate Resort World Sentosa - 3 Michelin Star Chef Massimiliano Alajmo - Hazelnut Chocolate & Coffee in Cup - Review by Gourmet Adventures

Art at Curate; Apr 29-May 6. Priced at $220 (food only) or $280 (with wine pairing) for four-course lunch; $380 (food only) or $480 (with wine and champagne pairing) for eight-course dinner, weekend champagne brunch at $290. Book your tickets at Matter of Taste by Robert Parker.

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Categories: Alcohol, Dining, Events, Italian, News, Restaurants, Reviews

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