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Restaurant of the Week: Curate now serving dishes from chef Tanja Grandits of 2-starred Restaurant Stucki

The Michelin residence programme at Curate enters its tenth iteration.


 

For those not yet in the know – Curate is a restaurant in Resorts World Sentosa built around the idea of a rotating guest chef. Each quarter, a Michelin-rated chef is invited to collaborate with resident chef Benjamin Halat on a week-long four hands menu.

Chef Benjamin Halat has ventured halfway around the world, working with top chefs in Michelin-starred outfits.

For its tenth iteration, the restaurant’s roped in chef Tanja Grandits of two-Michelin-starred Restaurant Stucki in Basel, Switzerland. The German chef is among the most decorated women chefs and the highest-awarded in Switzerland. Under Grandits and her husband’s leadership, the restaurant reachieved its two-Michelin-star status in short order under the 2013 Red Guide.

Chef Tanja Grandits runs the two-starred Restaurant Stucki in Switzerland.

It’s a long way to have come for Grandits, who initially heeded advice from family to shelve her gastronomic dreams and pursue the more ‘practical’ career path. A year into reading chemistry, she quit the course, travelled to the US, and rediscovered her passion for cooking in a stint as au pair (domestic helper). She formally apprenticed a chef at the age of 23 – far, far later than most counterparts who may start as early as during early childhood.

With her flair and artistry for colours and aromas, Grandits rapidly ascended through the ranks.

  • Artichoke Turmeric Essence, Sake Omelette, Canola Flower

Grandits’ distinctive style is to create dishes around a single ingredient and its colour. Check out the video above- the humble carrot is done over 6 ways in the four hands special salmon dish.
Whilst only her beef tartare and Hokkaido scallop will be available in the months to come, they cleave to the same exacting standards and style that Grandits employs above: a congruous cacophony of textures with bright, joyous flavours, grounded in thoughtful innovation and reinterpretation of every single ingredient.

Pair that with Halat’s masterful understanding of Asian ingredients and inventive mind, not to mention the variegated finesse he’s culled from previous visiting chefs, and you’ve got a recipe for a delightful lunch or dinner.

(RELATED: The Peak co-organised an event for Maybank clients at the restaurant that very weekend – check out the photos here.)

Curate
T: 6577-7288
Resorts World Sentosa, Forum, #01-231 & 232
26 Sentosa Gateway

Look for the star-and-flower logo if approaching from Casino side. Check out our previous Restaurants of the Week here.

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