Monday, 1 May 2017

Cure, Singapore

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 Wagyu Beef Short Rib with Green Curry, Pomelo & Green Asparagus


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


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