What it is: While some fine dining restaurants have taken to offering degustation menus, Cure has decided to debut an à la carte menu as a complement. This comes a year after the modern European restaurant, helmed by chef- owner Andrew Walsh, began taking in customers from the throngs that flood the vibrant Keong Saik Road. The menu includes a range of snacks, starters, mains, and desserts. Its aim is to expand the ways that people can come to dine at Cure. Basically, it allows you to have a say about every single dish you wish to order and consume, nothing more, nothing less.
What to expect: With a name that takes its root in the Latin word that means hospitality, Cure has high expectations to fulfil, and manages to do so with its team of amiable waitstaff. Walsh himself comes out of the kitchen quite a bit to interact with his customers, to ask them for feedback on the dishes, as well as check if everything is going well. The ambient lighting for the 40-seater space gets pretty dim at night, so you don’t need to worry about spending a lot of time posting on social media before hunkering down to the grub.
What to order: Try the homemade sourdough bread, served in a mini potato sack with bacon butter and whiskey- brined cabbage, which is essentially a deconstructed version of the classic bacon and cabbage soup. For something rich and sweet, the foie gras brûlée offers a layer of caramelised cinnamon sugar atop the light mousse. The crab salad is for Asian food lovers with its addition of green curry, coconut rice, lime gel, and discs of nashi pear. If you manage to catch it, the 72- hour beef short rib with smoked aubergine and dukkah is a great alternative to a sirloin steak. Finally, satisfy your sweet tooth with Milk & Honey with dehydrated milk skin sheets, condensed milk mousse, lavender granite and cream, and crunchy honeycomb; or the slightly savoury basil sorbet.