A LOCAL TOUCH

Michelin-showcase restaurant Curate is fully operational, with Benjamin Halat helming the kitchen for dinner service.

The 31-year-old chef’s menus blend European and Asian flavours. Case in point: foie gras gateau crowned with kueh lapis, and Boston lobster in coconut broth mixed with laksa-inspired spices. The wine list is curated by Robert Parker Wine Advocate. Halat will work alongside decorated chefs at Curate’s forthcoming star-studded culinary pop-ups.