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Great food meets art

Savour the nation's Best Dining Experience, as awarded by the 2018 Singapore Tourism Awards. Be dazzled by artistry on a plate as you indulge in inventive modern European creations that push culinary boundaries. 

Four times a year, this restaurant will also host the "Art at CURATE" dining series. Top international chefs from acclaimed Michelin-starred restaurants will visit for a remarkable culinary collaboration to expand your epicurean horizons.

5% off food bill when you reserve online with promotional code RWSONLINE. Terms and conditions apply.
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The Forum, Level 1

Operating Hours
Dinner: 6pm – 10pm
Closed every Tues and Wed, except eve of and on Public Holidays

Dress Code
Smart Elegant

+65 6577 7288 / +65 6577 6688 /

Group Reservation / Private Dining
For group reservations (10 persons and above), kindly email to
Read more about private dining at our restaurants.

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JFOODO x Curate-320X325-PNE0020

Sake X Seafood at CURATE, In Partnership with JFOODO

Did you know that it’s a common misconception that seafood is best paired with white wine? In fact, sake is the much better choice, as it helps accentuate the umami taste in seafood! 
Presented in conjunction with JFOODO (part of JETRO, the Japan External Trade Organisation), from 1 October to 30 November, a total of 12 local fine dining restaurants are set to celebrate the harmony between seafood and sake with exclusive dishes and special pairings! For this event, CURATE at Resorts World Sentosa will be presenting two very special seafood dishes, paired with the finest sake flown in direct from Japan to bring out the very best of each dish. These dishes are namely, a binchotan-grilled Glazed Hokkaido Scallop paired with the award-winning John’s Sparkling Sake (Keigetsu), as well as crispy Pan-seared Pike Perch paired with Tatenokawa Junmai Daiginjo Seiryu Sake. 
Don’t miss this chance to take your sake appreciation to the next level with these limited time items!  
Wine & Dine
Singapore Tourism Award 2018 - Best Dining Experience - CURATE

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