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Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Cure Michelin-Star Review: Chef Andrew Walsh’s Modern Irish Marvel
Cure Michelin-Star Review: As you may know I have been doing a fair bit of radio for CNA938 with Lance and Daniel: the drive home food recommendations for the weekend type thing. Yes, something for the weekend Sir? Well one of the boys has realised he has Irish roots, and asked me to come review Cure Irish Restaurant. Here we jolly well go.
I promise no Irish Jokes at all. Like I saw that Andrew’s menu was eleven courses, and I assumed that would be ten pints of Guinness and a potato.
Anywho, at the heart of Singapore’s Cure restaurant is a Michelin-starred experience crafted by Irish-born Chef Andrew Walsh, who has single-handedly transformed Irish fare into an elegant, globally celebrated dining experience.
Nestled on Keong Saik Road shoulder to shoulder with many other spnking restaurants, Cure is the ultimate spot for those looking to explore Walsh’s take on Nua Irish cuisine. Translating to “new” in Gaelic, Nua redefines Irish classics with global influences: as you’ll see from my photos.
It’s a Michelin-starred fusion of tradition and invention, wrapped up in Walsh’s stories of nostalgia and boldness. And it is frickin’ uber-cool. I had the great chance to have a good chat with Chef: watch out the Philippines and Bali, there be a flash of Irish coming your way soon…
Meet Chef Andrew Walsh: From Dublin to Singapore
Chef Walsh’s journey to Cure is as dynamic as his dishes. Having honed his skills in Dublin under Michelin-acclaimed chefs, he quickly rose through the ranks, eventually taking a leap from London’s high-profile kitchens to Singapore. I did not know this until the evening we dined, but Chef Walsh used to be at the helm of Esquina, one of my favourite Spanish restos and officially a Restaurant from Spain.
Known for his unconventional approach, Walsh brings a rugged authenticity to Irish cuisine, infusing it with modern techniques that push boundaries. His work at Cure showcases the art of “taking care,” fittingly derived from the Latin Curare. Chef, we hope you like our Cure Michelin-Star Review.
Now, as you know I kind of hate fish and shellfish, so when you look at the Cure Restaurant eleven-course menu I am basically f@cked. So Chef was kind enough to knock up some adapted versions of the dishes for Mr Special Needs. So my Cure Michelin-Star Review is going to be of my own tastes, blended with Wifey’s version of the ‘real’ menu. I am such a TARD!!!
What is Nua Irish Cuisine? A Fresh Spin on Tradition
Cure Michelin-Star Review: Cure Menu
The Nua Irish menu, born from a blend of homesickness and culinary ambition, combines Irish tradition with innovative elements to bring dishes that resonate with a Singaporean audience. The menu changes often, but some dishes have become iconic.
The “Porridge of Grains,” for example, marries beefy John Stone tenderloin with Cashel blue cheese and barley—an earthy, savoury masterpiece that reimagines Irish staples. Then there’s the showstopper: Walsh’s potato and seaweed caviar creation. Paired with cep mushroom sauce, it’s a hearty homage to Ireland’s Great Famine of 1847, now elevated with rich flavours and textures
For this Cure Michelin-Star Review I did do a TikTok Review which shows you all of the ‘moving parts’ of the platings, and even a chat with the great man Chef Andrew Walsh himself. I also apologise as two dishes I did photo, I just did video ffs… what a d!ck: 1/ Irish Gallagher Oyster, Almonds & Dill, and 2/ Lucky Gold Pot & Artisan Irish Cream
Soda Stout & Treacle Bread with Roasted Bacon and Bone Marrow Whipped Butter. Holy mother of God I can hear you shouting. Coronary on a little plate, but seriously, what a way to go… Heavens opened and bread angels flapped their little cholesterol wings.
This was killer. Flavour explosions of malty, then sweet and savoury, then slap your face with some bone marrow and bacon, and you slip to a cholesterol dream state. An amazing start, simply Wow, what an amazing start.
Irish Brown Crab. Seaweed & Caviar. Beautiful plating, and an absolutely cracking dish. This crab has sweet, firm and fatty meat, and doesn’t leave a lot of smell like other domestic crabs. Perfect bedfellow in the pairing. So fresh, crisp, meaty and just damned delicious.
Beetroot d Salmon Tartlet. Oh my god I ate this and nearly cried. It reminded me of my Nan’s pickled beetroot that I used to devour as a kid. I was literally moved by this dish. Again beautifully plated and just stunning taste, akin to a palate cleanser with that hit of vinegar sour. Just a belter. Oh yeah, the casing os beetroot, what black magic die Chef Walsh use to make that? I am flummoxed… and in awe…
F@ck yes, this deserves an extra call-out in this Cure Michelin-Star Review. What a absolute stonking dish. This is WOOF material and some. I could have eaten a whole box of these little beauties. Jammie Liver Dodger. It’s so f@cking Jamtastic.
Chef says: “One of the snacks in our Summer Menu. Parmesan Sable, Chicken Liver Parfait & Raspberry Jam. Very “Jamtastic” way to start the NUA experience.”
Colcannon, Cashel Blue Cheese & Caviar. Of course we couldn’t be dining Irish cuisine and not have a pyetaytoe… and what an absolute cracker this is. Layers of texture and flavour slap you around in a good way. I cold cover myself in this and give best endeavours to lick myself clean. So good for a humble potato dish. It’s got WOW status!!!
Cure’s Nua Colcannon is reinvented with the pairing of lite smoked Gubbeen Espuma – a smoked semi soft cheese from Country Cork, Ireland. Topped off with Caviar and finished with Hay Oil – elevating the flavour profiles of the smoky cheese potato and caviar. My goodness.
Colcannon (Irish: cál ceannann,) “Oh, wasn’t it the happy days when troubles we had not, And our mothers made Colcannon in the little skillet pot.”
Salmon en Croute: I love that plating for the photo-shoot…
On the cut you then get to see the medium-rare salmon: Salmon En Croûte & Roe Butter Sauce. Now, funnily enough I didn’t eat this one, and this was not Wifey’s favourite either. She’s not a massive salmon fan: just like me haha. But, I have to say, how gorgeous is the plating? Foodie eye-candy… If I liked fish I am certain I’d have a stork on (it’s a food terminology thing).
This gets top marks for our Cure Michelin-Star Review. I have not looked at a pigeon at the hawker centre the same since dining here. I stare them in the eyes: “I ate your cousin you annoying mofo…” This is one of three courses for the pigeon, so actually there is eleven courses on the menu, but add two more dishes to that for the rather delicious rat with wings…
This is a pigeon consomme, that Chef described as ‘tea’. It was mind-blowingly good. So savoury that my toes curled up with excitement. Chef served this table-side for some food-theatre, topping the broth with some cream of celeriac foam. Akin to drinking an Irish Coffee through the cream, but this was sublime…
Oh my word, here comes pigion dish #2. A little foraging picnic plating which I truly loved so much. Reminded me of Alice in Wonderland for some reason. Or the shooting of Kennedy, as what a lovely little grassy knoll this is.
And this is not one, but three-in-one. A stunner. Pigeon fillet skewers that just melt in you gob. Deep-fried pigeon leg, covered in crispy noodles – what a cracker. And then… a liver brûlée. I nearly. passed out. Such genius to create this thing of beauty and flavour explosion. Decadent.
Pigeon Plum & Blackberries. Don’t eat with your eyes folks as this is seriously on the rare side, but so tender, so very very tender. You really had no need to chew this and when you paired that pigeon with the plum puree, or tart blackberry you could literally float off your chair. WOOF!!!
Ambiance and Experience: A Warm Irish Welcome for our Cure Michelin-Star Review
Cure exudes warmth, with Chef Walsh himself often spotted serving diners or explaining the origins of a dish, as he did for us this night before jetting off to Manila. The casual yet elegant setup is a break from typical fine dining. Think stone walls, dim lights, and a cosy, communal setting.
Here, Irish culture is woven into every detail, from Irish sodas and stouts on the drinks menu to the use of local ingredients imported directly from Ireland, like Cashel blue cheese and Gallagher oysters. I love the map of Ireland with all the ingredients that Chef Walsh has used in his menus. Frickin’ cool.
Dining Atmosphere: A Warm Irish Welcome in Singapore
Stepping into Cure feels like being welcomed into a refined Irish pub, albeit with a lot more finesse, none of the rowdy crowds, no adjoining pharmacy, and no need to sing a song when it’s your turn. The restaurant’s decor is simple yet inviting, with stone walls, warm lighting, and a cosy, intimate setup that feels worlds away from the bustling city outside.
It’s not just the food that feels Irish; Walsh has managed to infuse the very atmosphere with Irish warmth, a rare feat in the fine dining scene. It just feels nice, you know. I really like it. No whispering here, just have fun, chat, drink and eat.
Cure’s service is top-notch, striking the perfect balance between attentiveness and unobtrusiveness. The staff are knowledgeable and clearly well-versed in the origins and intricacies of each dish. From the moment you walk in, you’re treated as a valued guest, with servers eager to share the stories behind the dishes and make you feel at home.
Drinks to Match: An Ode to Irish Flavours
Cure’s drink menu is a nod to Walsh’s Irish roots, featuring cocktails and beverages that pair beautifully with his dishes. For example, the “Black 1847,” a tribute to Ireland’s resilience, the Black 1847 is a cocktail crafted with deep meaning and rich flavour. Inspired by the year often called the “Black 1847,” when the Great Famine reached its darkest point, this drink honours Ireland’s strength and recovery through time.
A bold blend of Jameson Irish whiskey, stout syrup, and chocolate bitters, the Black 1847 carries notes of history and hope, symbolizing both the hardship and the spirit of renewal. Having done some Irish Whiskey launches, I was delighted to see Chef Walsh’s Whiskey Trolley. Stuff of legends on there…
But the drinks at Cure aren’t limited to cocktails. The wine list is carefully curated, with options to complement everything on the menu. We had some bubbles on arrival that was killer, and Wifey had a couple of glasses of the house pour red, which was like no other house pout I have tried.
The beverages are thoughtfully chosen, each one enhancing the overall experience and giving you a taste of Ireland’s diverse drink scene.
Why Cure is a Must-Try for Food Lovers: Cure Michelin-Star Review
Cure’s Nua Irish menu offers more than a meal; it’s a journey through Ireland’s history and culture, reframed for the modern palate: see what I am holding above? Yes, it’s a map of Ireland and all the produce that Chef Walsh is using in his menu creations. I have sent this to the Irish High Commissioner Team, because it is truly wonderful to see.
Each dish is rooted in tradition, yet executed with inventive flair. Whether you’re Irish, have some Irish legacy like Lance and Daniel or simply fancy a curious dinner, Cure invites you to experience the depth of Irish cuisine in a way that’s approachable, elegant, and thoroughly satisfying. For a Michelin-star experience filled with charm, originality, and a touch of Irish nostalgia, Cure is an unforgettable choice on Singapore’s dining map. Hell yes!!!
Cure Michelin-Star Review: Desserts That Capture Irish Nostalgia
Caile Gaelach and Truffle Sandwich: She is a beauty. Caife Gaelach is the original term of “Irish Coffee” in Irish. Just like whiskey an Irish Coffee is a drink that should warrant a great deal of attention to be made to perfection.
Chef Walsh says: “Irish Coffee was created in the winter of 1943 by Joe Sheridan, Chef at Foynes Port in Limerick, for cold, weary passengers from a transatlantic flying boat forced to return to Ireland because of bad weather. Joe wanted to serve the travellers an Irish drink and decided to whip up something special for them to drink. The story goes that a silence descended as everyone enjoyed this delectable concoction.”
This iconic Irish drink has been cleverly re-crafted into this dessert with cocoa wafer tuille, truffle cream, whiskey and coffee ice cream. Spanking!!! Beats an M&S sandwich, I’ll tell you!!!
Childhood Memories of Peat 2.0: This is one of Chef Walsh’s signature desserts, the “Childhood Memories of Peat,” a nod to Ireland’s famous peatlands. This dish combines a smoked ice cream with a crispy exterior, evoking memories of the Irish countryside while delivering an unexpected twist in texture and flavour. It’s a dessert that’s both rustic and luxurious, capturing the essence of Walsh’s approach to his food.
What you don’t get though from the picture is the food theatre we witness prior to the picture being taken. For that, my dear reader, I need to refer you to our TikTok Review, where you can indeed watch the theatrics from the Chef himself.
Final Thoughts for our Cure Michelin-Star Review: A Michelin-Starred Irish Adventure in Singapore
I suggest to you that Cure’s Michelin-starred status is well-earned, and Chef Andrew Walsh’s dedication to his craft shines through in every dish. From the thoughtful ingredient sourcing (which I love: it’s why we love working with Eat Spain Drink Spain) to the meticulous preparation, everything about Cure speaks to Walsh’s passion for Irish cuisine.
With that Michelin star and inventive Chef’s take on Irish cuisine, Cure has firmly established itself as one of Singapore’s top dining spots. Wifey and I enjoyed a special night out, and had such fun experiencing the flavours of Ireland in such a fresh way,
Chef Walsh’s Nua Irish menu goes beyond basic ingredients, capturing the nostalgia, heritage, and resilience of Irish culture. He provides a taste of Ireland that’s both comfort food oriented but also making it exciting. Bloody brilliant mate!!! Has Chef Walsh has taken the best of Ireland and reimagined it for the Singaporean palate?
Well that’s now for you to decide, folks, get your bums down there for a dining experience that’s both delightful and pretty unforgettable.
What is the cost of Cure Restaurant
- Experience $218 per person
- $158 liquid pairing
- $108 non ale pairing
What are the opening hours of Cure Restaurant?
| Monday | Closed |
| Tuesday | 6–10 pm |
| Wednesday | 6–10 pm |
| Thursday | 12–2 pm, 6–10 pm |
| Friday | 12–2 pm, 6–10 pm |
| Saturday | 12–2 pm, 6–10 pm |
| Sunday | Closed |
What is the dress code at Cure Restaurant?
I would say the dress code at Cure Restaurant would be smart casual cum casual. There was a guy in there when we dined in his shorts, but I’d say no shorts, thongs, singlets…
Is Cure Restaurant Halal?
Absolutely not. Booze galore, just check that Whiskey trolley. Sorry, folks, this is 100% not Halal.
Cure Restaurant Booking: Cure Michelin-Star Review
Reservations: sevenrooms.com
Cure Restaurant Contacts
Telephone: +65 9338 4207
