Men's Folio (Singapore) - - Lifestyle -

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.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.