Dining at CURATE is worth the trek to Sentosa. Chef de Cuisine Benjamin Halat’s novel flavours and creative combinations are always tantalising, and frequent collaborative menus with Michelin star-gilded chefs through the restaurant’s Art at CURATE dining series is a sought-after highlight. ‘Eierstich’ bridges the eponymous German egg custard with Japanese chawanmushi, replacing bonito with black forest ham in the dashi. Foie gras pate uniquely layered with lobster carpaccio balances crustacean sweetness, with spicy flashes from Sichuan pepper-dusted brioche; and a seemingly standard dish of grilled Ohmi beef offers a mini plot twist with miso hollandaise.