Chef Andrew Walsh’s first culinary venture in Singapore is a restaurant that integrates modern cuisine and the chef’s classical cooking style in a fine-dining setting.

The design of CURE emphasizes clean, architectural lines, purposefully bypassing the overly-used industrial look permeating the interiors scene. The venue, a unique shophouse on Keong Saik Road in Singapore has meant an approach which respects the natural heritage and refined detailing of the space, yet creates a warm interior that accentuates restored original features.

Various details found on the walls and on the tables link CURE back to its Chinatown heritage. Special attention has been taken to fuse design with functionality and with lighting and acoustics that offset the bustling street outside.

With no more than 26 covers at CURE, customers are seated in a scattered format, affectionately featuring a variation of table shapes and sizes. The use of warm wood finishes gives rise to a meticulously designed and softly lit space. The dining tables and the chef’s worktop are made of the same oak wood, enhancing intimacy with the chef and the heightening the overall dining experience.

A private dining area connected to the kitchen allows an exclusive and intimate group of diners to watch the chef and his team prepare and plate their next course.

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