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

COVER STORY
other friends to come. So we kind of formalised
it to become a private dining experience. That
was where I met some of my other partners –our
current partners. We said; why don’t we open
a place at Tropicana Avenue. It was one of the
locations we wanted because of the fantastic
rooftop.” Andrew beamed proudly.
Curious Kitchen kindles curiosity from the very
beginning with their unique eating concept. The
restaurant is divided into three different sections,
the air-conditioned space, alfresco bar and dining
area with an open kitchen concept. This was
purposely planned to cater to a wider audience.
Families can have dinner with their children in
the air-conditioned portion lot or those starting an
exciting night out can enjoy the bar.
“There’s so much to be curious about. I think
food is ever evolving. I think food and curiosity
are very good friends. Similarly, that’s how we
lead our lives every day, we’re curious about food
every day. We always create something new. We
always try to find out what the best ingredient
is and what the best way to cook it is. Even for
us, we never ever stick to a certain style. It’s not
like we are a Japanese restaurant or a Chinese
restaurant. Sometimes the way we do our food
has got Chinese influence, Japanese influence,
Spanish influence. You’ve got to be curious.”
Andrew further explained.
“There’s so much to be
curious about.
I think food is ever
evolving.
I think food and curiosity
are very good friends.”
However, one thing that interlinks the Curious
Group is their special attention towards Ibérico
meat. Ibérico meat hails from Spain and is one of
their most talked about food items. The exquisite
taste of the meat is credited to their special diet
of acorns. “The first time tasting Ibérico, it was
amazing. I’ve never had such good pork before
and it struck to me, we need to do this here, we
need to this right.”
Curious Kitchen’s way of explaining Ibérico
meats to their customers is like a story. They’ve
curated a dining experience that perfectly
showcases the premium meat. In a way, the
private dining experience is still being adapted to
this restaurant.
TM | JANUARY/FEBRUARY 2019
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