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Trio of treats

Michelle Zhu
Michelle Zhu • 7 min read
Trio of treats
SINGAPORE (July 9): Discover delightful facets of European cuisine with these seasonal specials.
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SINGAPORE (July 9): Discover delightful facets of European cuisine with these seasonal specials.

German spring

Chef Benjamin Halat’s new eight-course tasting menu at Curate is a contemporary interpretation of classic German dishes. It comprises three parts: Brotzeit, Abendbrot and Nascherein, which loosely translate into “snack time”, “dinner” and “sweet things”, respectively.

The first part is presented in a picnic setting, replete with a basketful of goodies to be spread out and enjoyed from a patch of carpet grass at the table’s centre. Popular German snacks such as Krabben Brötchen and Leberwurst Brot — shrimp sandwiches and liverwurst on bread — have been turned into artful canapés to match shot glass-sized mugs of lemon verbena beer.

Radi & Rauch (pictured, left) is a fish daikon roll dressed in spring flowers and smoked briefly with charcoal for a theatrical touch. Meanwhile, Scheweinshaxe & Sauerkraut is the chef’s take on Germany’s iconic dish in the form of a crispy pork knuckle praline, together with a dish of clear sauerkraut jelly infused with dark beer and parsley emulsion.

Brotzeit ends with Almdudler, a herbal lemonade that chef Halat himself enjoyed as a young boy during family hikes in Germany. His version, however, features over 40 types of roots, flowers and herbs, nearly half of which are collected from the Alps.

This article appeared in Issue 838 (July 9) of The Edge Singapore.

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