This is signature Cure hospitality. The bread is made fresh with Guinness stout, giving it subtle bitter notes, then brushed with treacle that caramelizes slightly. Served with soft, cultured butter, it's a comforting opening that sets the tone for the meal.
Tips from diners
Eat it while it's still warm — that's when the treacle is at its stickiest and most caramelized.
Chef Andrew Walsh's signature course showcases the freshness of chopped oyster enhanced with horseradish cream and delicate shallots, then topped with cider granita that adds icy acidity and briny caviar. It's a lesson in balancing richness with refreshment.
Tips from diners
The cider granita is what makes this special — let it sit for a moment before eating so it melts slightly into the oyster.
The duck is aged for complexity and cooked precisely to preserve its tender character. Smoked cauliflower adds earthiness, while fermented berries bring funky, savory notes that elevate the richness of the duck without traditional heavy sauces.
Tips from diners
The fermented berries sauce is what makes this different from typical duck dishes. Don't miss it by eating too quickly.
This dish showcases fermentation as a core technique at Cure. The cashew cream is rich and earthy, the kelp adds umami depth, and unexpected banana provides sweetness. It's an unconventional combination that works through careful balance and ingredient quality.
Tips from diners
This is one of those dishes where you won't guess the ingredients on first taste. Let it sit on your palate for a moment.
Reflecting Cure's Asia-Irish bridge, this dish combines premium Irish salmon with Southeast Asian spicing. Kampot pepper is floral and complex compared to standard black pepper, adding sophistication to the earthy beetroot and delicate fish.
Tips from diners
Ask the server about the Kampot pepper — it's grown in Cambodia and tastes noticeably different from standard pepper.
Chef Andrew Walsh's Nua Irish concept bridges his Mayo roots with Singapore's vibrant culinary landscape. Opened in 2015 and awarded a Michelin star in 2021, Cure redefines fine dining through pioneering bistronomy — sophisticated cuisine served without pretense. The intimate 40-seat restaurant celebrates Irish produce elevated through Asian techniques, set in a restored heritage shophouse.
This is one of the most approachable Michelin-starred restaurants in Singapore — no stuffy formality, just excellent food and genuine hospitality.
Arrive hungry and plan for 2-2.5 hours. The tasting menu is the only way to experience Chef Walsh's full vision.
The shophouse has been beautifully restored while keeping original architectural details. The intimate 40-seat space feels warm rather than formal.
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