Cure (in English): to relieve something or someone of the symptoms of a condition.
Cure (in Latin, curare): to take care of.
We’re happy to say that Chef-Owner Andrew Walsh’s establishment does both with finesse. Having worked for a long time in Jason Atherton’s restaurants – first in London, then spearheading Esquina and The Study in Singapore – Irish-born Chef Andrew struck out on his own late last year.
Setting out to create an experience centred on top-quality fine dining plates without hefty price tags or the many-hour rituals of dining, Cure has also launched an a la carte menu ($7-$45), available Mondays to Thursdays, on top of their original tasting menu.
Presented in a mini potato sack, the homemade Sourdough Bread is one of my favourite starters of all time, because it comes with a velvety butter with generous bits of bacon and crunchy whisky brined fermented cabbage. Fun fact: this combination is an interesting twist on the homely Irish dish of bacon and cabbage soup.
Alongside the fluffy bread, we were served a trio of snacks – corn fritters, beetroot cured salmon snack, and a sweet-savoury chicken skin with chicken liver mousse and berry jam.
The first course (on weekdays, the tasting menu is $88++ for four courses and $108 for five) was Hamachi Ceviche served with a beautiful carrot tartar. The ginger vinegar cuts through the buttery texture and slightly fishy notes, while the puffed quinoa adds a little bit of crunch to the dish.
Many others have done Foie Gras Brûlée; this time, the burnt cinnamon sugar crust cracks satisfyingly under our spoons and the balance between custard and foie gras was perfectly on point. Since Cure’s menu is inspired by seasonality, it’s not surprising that summer truffles are on the menu in the form of Pea & Truffle Pasta. Served in a wooden bowl with soft-boiled egg and garlic milk, this decadent bowl of creamy goodness goes down a lot easier with the bite of rice crispies and slight grainy texture of peas.
The last savoury dish of the night – 72-hour sous vide Beef Short Rib that arrived with a gorgeous pink middle and a nice char on the outside. Perhaps the richness of the beef would have benefitted from another sauce rather than the creamy oyster & sorrel emulsion, but the accompanying beef tongue croquette was the perfect flavour bomb before pre-dessert.
To refresh the palate, Chef Andrew served up Tarragon Ice Cream in a strawberry and yuzu consommé topped with a really light meringue. After such a large and indulgent meal, this was a savior that was also on the a la carte menu. It was followed up by an Irish-inspired dessert; the Guinness Ice Cream Sandwich. If you’re not a fan of stouts, you would probably love how subtle the taste of Guinness is; but on the flip side, if you love them, you might wish the flavour was more intense.
One of the delicious meals I’ve had in the Keong Saik neighbourhood, I’m sure Cure is here to stay. Wine pairing is available with the tasting menu at an additional $80++ (four glasses). Do note that the five-course dinner tasting menu on weekdays is available at $115++ while those desiring a more intimate kitchen experience – the booth is right in front of the open kitchen – can opt for the Chef’s Menu (phone reservations required).
Cure is located at 21 Keong Saik Road, Singapore 089128, p. 6221 2189. Open Mon-Tue 6pm-10pm, Wed-Fri 12pm-2pm, 6pm-10pm, Sat 6pm-10pm. Closed Sundays.
Top Image: Foie Gras Brûlée