Cure is Chef Andrew Walsh’s first venture as chef/proprietor.
He cooks “modern British cuisine” with tinges of local influence and ingredients.
Having worked
in New York and London (for Richard Corrigan, Tom Aikens and as Jason Atherton’s
sous chef at Pollen Street Social), Chef Walsh’s first foray in the Lion City came
when he moved to the Keong Saik neighbourhood in the outskirts of Chinatown to
spearhead Atherton’s, Esquina.
We’ve been
fans of County Mayo born chef’s food, passion and vigour since we first ate at
Esquina in 2012 (see here).
Cure did not disappoint
– we enjoyed it so much, we ate there twice during our trip. For me, it’s definitely
one to watch for a Michelin Star!
Highlights included the most wonderful bread course of Sourdough Bread, Fermented Cabbage & Bacon Butter and the
Sourdough Bread, Fermented Cabbage & Bacon Butter
Sweet Corn Fritters
Chicken Skin with Samphire & Caviar / Montgomery Cheddar Tart with Burnt Onion
Duck Rillettes with Orange
Onion Gazpacho with Dill Granita
Scallop with Vietnamese Dressing, Coriander & Yuzu
Squid Noodles with Yolk, Onion Dashi & Chicken Wing
Foie Gras Brûlée with Cinnamon & BBQ Sweet Corn
Brioche Doughnut with Honey
Artichoke with Fregola & Slow Cooked Egg
Snapper with White Asparagus & Mussel
Wagyu Beef Short Rib with Green Curry, Pomelo & Green Asparagus
Macerated
Strawberries
Chocolate with Pandan & Coconut
Brown Butter Financier with Jerusalem Artichoke
Guinness Ice Cream Sandwich
Date of
dinner: 15/04/17
No comments:
Post a Comment