CHEF Esben Holmboe Bang from Oslo’s Maaemo – the first restaurant in Norway to garner three Michelin stars – will be the guest chef for Resorts World Sentosa’s (RWS) third instalment of the Art at Curate dining series.
Gourmands in Singapore can expect creations from Bang such as Emulsion of raw Norwegian oysters from Bømlo, warm sauce made from mussels and dill; Scallop from the coast of Trondheim grilled in the shell over burning embers, winter apples and celeriac; Skate with fermented white asparagus, caviar and ramson. His signature dishes Langoustine “signature”, pickled spruce and rapeseed; and Brown butter ice cream, molasses and roasted hazelnuts will also be featured.
Said Bang: “During my guest stint at Art at Curate, I would like guests to experience a connection with Norway and its history. I am looking forward to bringing a taste of Norway to Singapore.”
Listed in Time Magazine’s 100 Most Influential Chefs in the World in 2013, Bang works with seasonal produce and focuses on retaining the natural flavours, taste and quality of raw ingredients.
His restaurant, Maaemo, first opened its doors in December 2010 and earned two Michelin stars in 2012, a mere 15 months after opening. Earlier this year, it became the first and only restaurant in Norway to receive Michelin’s top rating of three stars.
Bang’s menu will run from September 16-25 at Curate, a restaurant at RWS which boasts an evolving lineup of visiting Michelin chefs from around the globe. Prices range from S$280 (US$207) for a four-course lunch with wine pairing to S$480 for an eight-course dinner with wine and champagne pairing.
