These buns are crunchy on the outside and dense on the inside, fried until golden. The chilli crab dip is rich and spicy, balancing the carbs perfectly. It's comfort food with a fancy twist.
Tips from diners
Order multiple servings of these — they disappear fast when sharing. The combination of crispy bun and rich crab dip is addictive.
Tender squid is fried until crispy, then topped with a spicy squid ink curry sauce that's been darkened with the squid's own ink. Burnt corn adds sweetness and textural contrast, creating a dish that's simultaneously indulgent and balanced.
Tips from diners
The squid ink curry is what makes this special — don't just eat the squid without the sauce. They're designed together.
Chef's bold take on beef tartare combines premium raw wagyu with sharp, spicy kimchi and seasonal endive. The combination of raw beef richness, kimchi spice, and the crisp texture of endive creates a flavor profile that feels both familiar and unexpected.
Tips from diners
Mix the tartare with the kimchi and spoon it over the endive — that's the intended way to eat it, and the texture contrast is why it works.
Baby lamb ribs are marinaded in a blend of Asian seasonings, seared for a crust, then finished with a garlic butter breadcrumb topping. The glaze combines soy, fish sauce, and black vinegar for umami depth.
Tips from diners
These are best eaten with your hands — embrace the mess. The garlic crumbs on top fall off easily, so eat them while they're still on the plate.
On Sundays only, Chef Walsh brings his British roots to the menu with a proper roast. The beef is incredibly tender with a thin crust, the Yorkshire pudding is a hollow, crispy vessel, and the roasted vegetables and jus complete a genuinely satisfying classic.
Tips from diners
Only available on Sundays. It's a special that brings British nostalgia to Keong Saik Road. Plan accordingly.
A more casual concept from Chef Andrew Walsh of Cure, Butcher Boy combines grilled meat specialties with Asian spicing and cocktails. Located on Keong Saik Road in a dim, textured-concrete space with a DJ booth, it serves sharing-style small plates and baos with an Asian-fusion twist. The kitchen blends Asian ingredients with premium grilled techniques.
This is Cure's casual sister — no tasting menus, all à la carte, designed for sharing and experimentation. Order multiple small plates.
There's a DJ booth and bi-weekly music events. It can get loud on weekends, which is part of the appeal if you're after a lively vibe.
The sharing-style menu is perfect for groups. Expect high quality and creative Asian-fusion spicing without the formality of Cure.
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