This minimalist styled dessert to end off the meal by Chef Shinya Otsuchihashi from Michelin-starred CRAFTALE from Tokyo, was designed to look like a Japanese garden in Kyoto.
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This Japanese Garden dessert is inspired by the garden in Kyoto, featuring various styles including a “stone” as the centerpiece using bamboo charcoal mousse with pistachio ganache inside; river streams made up of bamboo charcoal; garden moss made from matcha warabi mochi & crushed edamame mint purée; bamboo charcoal cookies & Kyoto black beans as granites; and drops of raindrops made of lemon juice to depict winter morning. A wonderful ending to a great meal and one that ends your meal in full bloom. Or at least you’ll be blooming with joy.
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Art at CURATE Series 16 will be held at CURATE located at RWS (The Forum, Level 1) from 1 to 7 November 2019. The four-course lunch is available at S$138++/S$198++ with wine pairing, and eight-course dinner at S$308++/S$428++ per person for dinner. Reservations are strictly required and can made via (65) 6577 7288 or curate@rwsentosa.com.
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