Chef de Cuisine at CURATE, Resorts World Sentosa
Singapore has long been famed as a culinary destination, whether it is for its incredible, diverse street food, innovative pan-Asian fare, or now for its Michelin-starred fine dining.
Newly arrived German-born Chef Benjamin Halat is adding to that allure at CURATE with his considerable experience in Michelin-starred restaurants and luxury hotels in Germany and Switzerland. With a high level of mastery in both traditional and contemporary European cuisines, a strong passion for his craft, unwavering dedication to the highest standards of culinary excellence and the innovative spirit to explore culinary boundaries and devise new dishes, he relishes the creative process of combining various Eastern and Western flavours, ingredients and textures to develop unique, modern gastronomic delights.
With stints at two Michelin-starred Restaurant Dallmayr in Munich; Grand Hotel Bellevue in Gstaad, Switzerland; Mandarin Oriental Munich; and most recently Mandarin Oriental Kuala Lumpur, Chef Halat curates the best of the culinary arts and nature to present a truly unforgettable dining experience that will challenge, tease and cajole the senses.
This simple name belies the elegant work of culinary art showcasing tender, flavourful white meat brightened by the sweetness of beetroot and mandarin orange. The pan-seared pigeon breast is covered with grated piedmont hazelnuts and accompanied by pigeon jus with hazelnut puree, beetroot emulsion, pickled baby beetroot, shaved raw candy-striped chioggia beetroot, beetroot leaves, beetroot cress and beetroot soil. Mandarin orange gel and dehydrated mandarin orange fillets provide the ultimate finishing touch.