This November, rediscover the fascinating landscape of forgotten Thai culinary history with Chef Bongkoch ‘Bee’ Satongun at Resorts World Sentosa’s (RWS’s) Art at Curate 2018 Series 12. Recently awarded 2018 Asia’s 50 Best Restaurants – Best Female Chef, Chef Bee will be coming to RWS from 2 to 8 November 2018 to present the flavours of long lost Thai classics in an exclusive ‘four hands’ collaboration with CURATE’s resident chef Benjamin Halat. This will mark the fourth and final installation of Art at Curate 2018, dedicated to shining the spotlight on the world’s top female chefs.
Introducing Chef Bee Satongun
Chef Bee is the head chef and co-owner of one Michelin-starred Paste Bangkok Thai Restaurant. After 32 years of Thai cooking, she has come to be known for her emotive layering of flavours, textures and modern presentation, all while remaining deeply grounded in the ingredients, techniques and authentic flavours of heirloom Thai cuisine.
Heirloom Thai Cuisine
For Chef Bee,
It is only after knowing what traditional Thai cuisine is like can we innovate it.
As such, she often carries out historical research and scours through old cookbooks to discover ingredients and techniques commonly used in Thai dishes of eras gone by. She even travels to meet growers, suppliers and salt refiners across many provinces of Thailand, where nearly forgotten ingredients are still cultivated and foraged.
The result: old flavours are resurrected, and diners are awakened to the elegance of historical Thai cuisine. And that’s exactly what you’ll get at Art at Curate 2018 Series 12, with creations like the Wild Seabass dish, inspired by the Sai Yaowapa royal palace cookbook written in 1935.
‘Four Hands’ at Art at Curate 2018 Series 12
Matching the robustness of Chef Bee’s creations, Chef Benjamin will bring to the table his version of modern German gastronomy that has been reinterpreted to complement the elegant flavours of Chef Bee’s heirloom Thai signatures. Highlights by Chef Halat include Breton Lobster with Chamomile, Buckwheat and Mandarin; Pork Knuckle with Sauerkraut and dark beer; Sanddorn, a palate cleanser of Seabuckthorn sherbet and German Gin.
Wine Pairing
Additionally, guests will have the option of pairing their menus with exquisite wines handpicked by renowned wine reviewers Stephen Reinhart, William Kelley and Monica Larner. Each of these wines is highly rated above 90 Robert Parker points, including the 2010 La Valle Franciacorta Millesimato Naturalis Extra Brut that begins citrusy and tart, leading to flavours of apricot, exotic fruit, toasted nut and fragrant saffron.
Art at Curate 2018 Series 12 Menu
| Chef Bee | Chef Halat |
| Peking Duck Mango. Jicama. Roasted Sesame Oil. |
Breton Lobster Chamomile. Buckwheat. Mandarin. |
| Wild Seabass Tumeric. Fennel. ‘Lon’ Sauce. |
Pork Knuckle (Dinner only) Sauerkraut. Dark Beer. |
| Carabineros Prawn (Dinner only) Pomelo. Gapi Khoei. Chili Jam. |
Sanddorn (Dinner only) Seabuckthorn Sherbet. German Gin. |
| Panang Beef Curry (Dinner only) Toasted Peanuts. Thai Sweet Basil. |
‘Bombe Alaska’ Coconut. Kaffir Lime. |
Discover the elegant culinary heritage of Thai cuisine this November
Art at Curate 2018 Series 12 Featuring Bee Satongun
2 to 8 November 2018
- 4-Course Lunch Menu at S$108++ (S$88++ for RWS Invites members)
- 4-Course Lunch Menu with Wine Pairing at S$158++ (S$138++ for RWS Invites members)
- 8-Course Dinner Menu at S$188++
- 8-Course Dinner Menu with Wine Pairing at S$308++
- Reservations are strictly required; make yours early to avoid disappointment
members enjoy up to 4% rebate.
