Tropicana Magazine Jan-Feb 2019 #122: Celebration of Love

THE DRINK
Gastronomic
Discoveries
Wine and dine with Curious Kitchen
Words by Swathe
Images by Curious Kitchen
As a charcoal grill gastro bar, there has
not been a fixed style of cuisine to
Curious Kitchen’s menu aside from
the main star of the kitchen which is
the Ibérico meats. Specially flown in from Spain,
the Ibérico meat is the heart of Curious Kitchen’s
favourite ingredient with its smoky and rich
flavour. However, this does not mean that the rest
of the menu should be overlooked. The dishes that
come out of this restaurant have flavours that are
inspired from all over the world infused into one
delectable dish. Some of the other show-stopping
dishes include the Chili Crab fries, Wagyu Beef
Bone Marrow and East West Garlic Prawns.
Impressively, Curious Kitchen does not fall short
on the wines either with their abundant selection of
premium wines from all over the world.
East-West Garlic Prawns
The pan seared prawns a doused in eloquent East-
West garlic sauce. The flavoursome lashings of
garlic and pimentos are accompanied by ciabatta
slices that amicably compliment the dish.
www.curious.kitchen
Ibérico Top Loin
A favourite dish from the co-founder of Curious
Kitchen itself, Andrew Lai vouches for the top
loin as it is essentially the rarest cut of the meat.
This tender piece of flavourful meat is oak
smoked and seasoned with salt and pepper. It
is served alongside a garden salad, mash and a
spicy Kizami Wasabi sauce.
TM | JANUARY/FEBRUARY 2019
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