Food and Travel (Singapore) - - Out And About -

“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.curesin­ga­

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