“Fine dining without barriers; that’s the direction the world is moving in now,” chef Andrew Walsh muses, before the next table calls him over for a picture. It’s true that diners have set their sights on more personable service and laidback ambience while enjoying top-notch food. Testament to that: the flurry of activity and noise at Cure on a Tuesday evening.
Now a year into the business, Walsh shrugs off any remaining notions of traditional fine dining as he introduces an à la carte menu featuring appetisers, mains and desserts that is available from Monday to Thursday. He retains British and Irish influences characteristic of Cure as seen in the gonetoo-soon Hamachi Ceviche with ginger vinegar and bits of puffed quinoa and sea purslane (S$24). We also couldn’t get enough of the trufflescented orzo pasta in a creamy sauce of confit egg and garlic milk in the humble Pea & Truffle Pasta (S$31). This doesn’t mean you should forego Walsh’s tasting menus. The latter is where you’ll find unexpected twists and snacks, like the decadent Foie Gras Brûlée crusted with Burnt Cinnamon Sugar. ◆ 21 Keong Saik Road. Tel: 65/6221-2189 www.curesingapore.com