Great food - looks beautiful, tastes fantastic. We had the lunch menu. Information on the sourcing of ingredients is a nice touch. Due to our dietary preference, they changed the duck dish to fish and it ended up being one of best. 1 less star because the service was rushed - felt like we were being asked to eat the starters quickly 😅

Absolutely incredible culinary experience. Came here during restaurant week and had their lunch menu for $128++. Looking at the names of the dishes, it wasn’t the typical fine dining I was used to. And I didn’t give much thought to it. I arrived shortly after 12pm on a Friday. The venue wasn’t big, but spacious enough so as not to be too close to the other table. It was slightly dimmed with dark blue walls which gave a very cosy and unorthodox vibe. We were shown our menu and the staff promptly explained to us the concept behind the menu and the background of the name of the restaurant. Basically it is an Ireland inspired menu. Each item was crafted with an inspiration and/or ingredient from Ireland. And each dish was perfect in terms of taste and execution. No one dish was something I’ve had elsewhere, with ingredients carefully but smartly infused into each item. We were also given a foie gras crème brûlée out of courtesy as the kitchen was busy preparing an elaborate dish for a guest and took longer than usual. Superb classy touch there. It’s also worth mentioning this crème brûlée was really delicious, whereby I believe the foie gras was actually infused into the egg custard. Turned out to be the favorite dish of my companion. If anything, the only slight let down were the dessert and the Brie cheese add on. The dessert was beautifully executed however in terms of presentation I would have preferred something more precise. The Brie cheese was closer to a blue cheese, and I felt we could have been warned as the typical Brie cheese would not taste like that. Aside from that, I had a really good time and would recommend this place!

Awesome experience trying modern Irish cuisine. I can tell each dishes are made with passions and presented creatively. My husband love it so much he said he would come back again. My fave is the dodger where they present a main menu on a handmade printed snack box. Second favourite is the childhood memories where they present a Smokey cracker dessert on a smoked book box. Love it ! Thanks for the great night ! Chef service and waiters service is 5/5.

Perfect place to celebrate my partner’s birthday! Story telling of the course menu was spectacular, really incorporated the Irish history and flavors. Food was great and more importantly, was recommended a very unique wine by the team. It was a great Spätburgunder that deepens in complexity and profile as it opens up. Loved it, great experience! Dinner took place before the latest change in C19 rules!

Great hospitality and service. Feels so welcoming and taken care of by the staff. Food was fun and the experience was great with the menu appendix explaining the origin of each dishes. Best oysters I ever had, creamy briney and perfectly paired with the iced cider. Duck was super well cooked. Even the cake for the birthday boy was good and not just any random cake or ice cream from another store. Overall great experience. 5 stars for the team.

Another good Michelin restaurant for special occasions! We ordered the restaurant week lunch menu ($88), which includes most items from Cure’s regular lunch menu. Definitely recommend this place :)

Fantastic culinary journey through an Irish lens. Attentive service, warm atmosphere and excellent food. Price, but worth it for a special occasion.

The dining experience was very enjoyable. I thought the overall ambience and plating / presentation were 10/10. What stood out most was the hospitality. The staff noted it was my husband’s birthday and gave a little something which was thoughtful and useful - a little goodie bag comprising samplers of Irish cream, the very same bacon butter that came with the soda bread in the menu, and a useful fridge magnet with the recipe of the said bread. Such a nice way to remember the meal by!

Had a birthday lunch here. Service and food were excellent. They were attentive without being intrusive. Each course was tasty, and it was fun discovering modern classy interpretations of some Irish food. I'm just sorry it took me so many years to finally give this place a try. I will definitely be back.

Had an amazing Friday dinner at Cure, an Irish restaurant. The food served was such an artistry. It was so good and amazing! #irish #food

The Balvenie X Cure: Handcrafted by Chef Andrew Walsh Chef Walsh has crafted two dishes and a whisky-based cocktail that are all paired with The Balvenie’s roster of storied whiskies. For the main course, salmon is cured, brushed with The Balvenie 14 Year Old The Week of Peat, cold-smoked, and then hot-smoked. “We’re also going to glaze it with molasses treacle, which is quite popular in Ireland. It has a stickiness and umami-ness that pairs greatly with the smokiness of the whisky. We add a bit of horseradish for some heat and top it off with some roe and flowers. It's a dish that brings back a lot of memories from eating smoked salmon in Ireland when I was a child,” Walsh explains. His second dish is a dessert presented inside a box and is inspired by his childhood winter memories with his father. Charcoal dough is cut into small logs to resemble peat and then deep-fried and filled with a peat-smoked milk ice cream. They are served with The Balvenie DoubleWood 12 Year Old to enhance the smoky aroma. The whisky’s vanilla and cinnamon notes lift the dessert. Lastly, to celebrate its recent MICHELIN Star accolade, Chef Walsh and his team have crafted a cocktail called Star in Orbit. “It is a playful take on a whisky sour,” says Walsh. Using The Balvenie Caribbean Cask 14 Year Old as the base, lime juice, umeshu, honey, sage, and egg whites are added. The drink is given a dry shake, and then a hard shake, before serving. “The hint of fruit and toffee notes from The Balvenie Caribbean Cask 14 Year Old provide a lingering finish to this cocktail,” he shares. From 21 February till 21 April 2022, diners can enjoy these whisky-paired delicacies at Cure. The three dishes will be available as part of a full menu for S$396++ with alcohol pairing (includes one dram of The Balvenie 12-Year-Old DoubleWood, one dram of The Balvenie 14-Year-Old Caribbean Cask, one Star in Orbit cocktail and other complementary pairings). The Balvenie drams can still be ordered a la carte if diners opt to order without the full alcohol pairing.

Cure is the only Irish restaurant in Singapore and potentially Asia. Love the explanation of how the produce are sourced from Ireland and explained in cards provided . I can really see a lot of heart and soul Went into the food preparation but for $278 it’s underwhelming . Felt dishes look great With the platting but the focus is meant to be on taste and the food construct can be better. Example I saw a lot of seaweed for one appetiser but it was just for show . Dishes which blew me away was the oyster dish, I could taste the ocean and the combination of ice and horseradish was excellent. and the dessert “peat” , I would like dishes to the elevated to this level . N the alcohol pairing at $188 and $88 for the non alcohol pairing felt very overpriced for the selection and quality . Such pairing was to give variety and exposure but I Felt I was better off ordering a bottle of wine .

Great ambience and service. Each dish was well presented. However, taste of each dish was not impressive in my opinion. Overall, it was an unique yet over priced experience. $350++ for 2pax lunch set menu. Ps. Didn't take picture for every course.

Five stars experience. Loved everything about this place. From the decoration and the ambience of the restaurant, the service, and of course its food. It was my first time tasting Irish food. What I enjoyed most: The duck, the oyster, and the "memories of peat". You gotta try it to discover the surprise, and you won't regret it. I ordered a carafe of red wine, and it was worth every penny.

More than the unique presentation of each dish, we were continually moved by the exquisite taste. Never before have we had such an experience where every dish has grabbed our attention and sparked conversation about it. We will definitely visit again.

We had the festive menu dinner and its definitely a very creative and tasty menu ( 16 courses is really huge for girls…actually 18 course if we count in the beef tartare donuts and the birthday cake😅) I think perhaps the porridge can be skipped and that won’t be so much food( I can’t really have my main course - steak with truffle… it was so nice but I’m so filled up) and the salmon was a bit too salty. The dessert were definitely impressive. Tried a few Michelin star place but never feel dessert is a WOW. But I did enjoy every dessert tonight and not too sweet at all. The mulled wine and tea gin were brilliant! Nigel was a great restaurant manager- we will visit again when there are something new in the menu.

Had the fantastic Restaurant Week menu here! Every bite made me wanna grow wings and fly into heaven 😂 Love the story behind each dish - especially oysters which are presents from the sea. "Open up the shell like a present and enjoy!"

Visited in Oct 2023 as part of the SG Restaurant Week Good starters where my favourite was the treacle bread. The foie gras brûlée was also decent. Among the mains I really liked the beef preparation and also the fish & squid laksa. The meal rounded off with a couple of very nice dessert items. The “Irish Cloud” dessert was particularly good. All in all, Cure is a very solid restaurant and should be on your F&B places to visit in SG.

We had the Restaurant Week lunch set. The meal was a 6 course meal with add on for an extra mains and cheese platter. You can also add on extra for wine pairing. The appetiser consisted of 3 small snacks. The Soda Stout Treacle bread with butter was soft and served hot and the fkavours was a delicate balance of savoury and sweet. The 2nd appetiser consisted of their rendition of Tayto, which had a potato skin with soft cheese, and captured the flavour of potato crisps. The next appetiser was pig head cheese wrapped with cabbage. Light texture and flavour. The main course of wagyu beef was nicely plated, and we really like the flavours of the sauce. Beef was also perfectly cooked rare/med rare, but the portion size was a bit small. The dessert Irish Cloud was one of the star dishes, it had a white chocolate outer shell with vanilla cream and basil sherbert. The flavours are light and allows the ingredient flavors to blend with each bite. Service and ambience was also good overall, small restaurant, with enough space between each table, and acoustic panels also helped dampend any noise. The service staff was attentive and introduced each item on the menu

Wonderful lunch experience for Valentine's Day. Each course was so tasty. Our favourite was the seafood chowder but each one was magnificent.

Went to Cure to celebrate a special occasion with my partner where we thoroughly enjoyed ourselves. The bread course got us off to a strong start as the sweetness of the soda bread blended beautifully with the saltiness of the smoked butter, washed down with a shot of Guinness. A truly novel bread course that set the bar very high for the rest of the meal. The amuse bouches were slightly smaller than we have come to expect, but they were serviceable nonetheless. A slight downer after such an incredible start. Though things quickly picked back up when we began our meal proper with the first course of Gallagher’s special oyster. A light and refreshing course that stands out despite it being rather ubiquitous in haute cuisine. The Irish grain porridge was next and it was to die for. A marvellous combination of Cashel blue cheese porridge gave it a hint of robustness that mixed well with the creaminess of the sea urchin and the earthiness of the John Stone beef. The main course which followed was the true star of the show, however, as the Silver Hill duck was presented imaginatively in four different ways. Each portion showcasing a different part of the duck: the creme brûlée made use of the liver, the tart used the leg, then there was the sausage, and finally the breast which was cooked to perfection. The desserts rounded off what was a genuinely spectacular lunch.

Each dish here narrates a tale of Ireland's culinary, blending tradition with a modern touch. The flavors are interesting and delicious. Service was good, would enjoyed it more if the beautiful plates and decorations were not cleared up so quick haha. Visited during the Christmas season so received a lovely surprise of small goodies.

We had a horrible experience there. The foie gras brûlée barely tasted of foie gras and the thick sugar layer on top overpowered the taste of the hint of foie gras. I do not taste the luscious buttery taste of foie gras. The purple sea urchin cabbage dumpling did not taste much of sea urchin. The shocking part was they gave two tiny slices of beef each as a main. The best dishes were the bread and the seafood chowder, which says a lot about how disappointing the rest were. Bread was also served as a starter. Bread should be an accompaniment, not a course. The S$58 wine pairing per pax also left us feeling disappointed. Each wine pairing only had one glass of cider, one glass of wine and one glass of moscato. Should have just ordered a bottle of wine. Most dishes were underwhelming at best. It is shocking that they even have one Michelin star. Definitely do not deserve their one Michelin star. Have been to many restaurants in the Michelin guide and this one definitely does not deserve its one star.

Amazing

Had the most wonderful birthday celebration at CURE. 14 courses. Most memorable was the baked oyster. Followed by the tenderloin with generous portion of the truffle. A Dinner to be remembered. Fantastic service too!

Had a great time with my wife :)

Had a great dining experience at Cure. Had the 11 course tasting menu over lunch - it was on point. Every dish was flavourful. Service was exceptional. The dishes may look petite, but they are quite filling. Probably when there’s a change of menu, i’ll be back again to try out new things.

a tad disappointed. was here for dinner and had some expectations since it's a 1-star Michelin restaurant and the other Google reviewers had a good experience but unfortunately for me the food and service didn't meet the expectations. 228++ for non-paired 14 courses and none of them really appealed to me as the flavours were muted including the more adventurous plates. the seafood were palatable but I felt that I could savour the same flavours in other mainstream establishments. I'm uncertain whether it's due to difficulties in obtaining quality ingredients during these difficult times. also felt that service was not up to snuff as our order for drinks was forgotten until we were 4 to 5 courses in, and the serving staff seemed to be reading out a rehearsed script that felt artificial and at times my dinner companions and I had to strain to listen to the staff. I do hope that my experience was an isolated one, may return one day if my friends find it an experience worthy of a Michelin star.

Cure New Irish Cuisine with a number of Euro French influences and fresh produce flown in from Ireland. We recommend you watch out for the Potato Crisp Sandwich The Damage (no drinks): S$ 500-550 for two ~~TRY😍: // Potato Crisp // Sanchoku Wagyu Striploin // Soda Stout and Treacle Bread Follow us at IG: eatsmorefun

Fantastic food and service!

I think this is much better for those who can reminisce of Irish memories. As someone new to the Irish cuisine I only found 3 outstanding (oyster, porridge, beef) courses in the 4 canapés (the bread and the razor clam were nice. duck ham: nice, but so what? Crisp sandwich: if you have memories of the original, maybe... ) +5 mains(brown crab: nice and fresh, chowder: had many better, colcannon: probably the best rethought traditional dish, again, nothing mind blowing as I don't know the original) +1 beef tatar(not a lot of tastes) +3 desserts (great presentation, nothing special in tasting) liquid pairing: mediocre except the aged sake and the crossroads SB

My first Irish fine dining experience and it's quite different from my knowledge on traditional Irish dishes. The first starter Soda, Stout & Treacle Bread was a great opening, then followed by very interesting and cute culinary experience.

Let’s start with the service. After making a reservation, I received an email from Seven Rooms on our dietary restrictions and I replied to the email. Not long later, I received another email from the restaurant to ask about our dietary restrictions (again) and I replied with the same info. I wasn’t sure if the restaurant received my replies as there were no follow up emails which is unusual if you have dined at other restaurants. After arriving at the restaurant, we were asked about our dietary restrictions again. Seriously, three times? Other restaurants would have said we note that you don’t take this and that, and we will replace it with X. Service felt rushed / breathless at the start, one after another, when we have not finished the previous dish. Taste-wise, most of the dishes were just salty in general. Salty, as in, reallllyyyyy salty. Nothing really memorable.

good food and excellent service! great experience ❤❤❤

Came during Sg dining city week, overall good food, nice vibes, portion could be slightly larger especially for the main.

The food was really good and quite surprising. Everything was really original and tasty. Special mention for the main courses which were amazing, espacially the Mussels one. I was also quite surprised, in a good way, by the wines. The only thing I can say is that it was a little too cold in the room for me. Thank you very much for the experience.

I had the absolute pleasure of dining at Cure in Singapore yesterday, and what an extraordinary experience it was! From the moment we stepped in, Andrew Walsh and his team took us on an enchanting Irish cuisine journey that left us utterly amazed. The evening was nothing short of magical. The food presented to us was not only incredibly delicious but also a true work of art. Each dish was thoughtfully crafted and beautifully plated, showcasing a remarkable fusion of flavors that delighted our taste buds and left us craving for more. But it wasn't just the food that made the evening exceptional. The level of service we received was unparalleled. The chefs and hosts pampered us with their warm hospitality, making us feel right at home. Their attention to detail and genuine care for our dining experience truly set Cure apart. My wife, mother, and I left the restaurant feeling not only impressed but also wonderfully satiated. It's a rare find to come across a place that excels in both culinary artistry and hospitality, and Cure has managed to master both effortlessly. Without a doubt, we will be returning to Cure for more unforgettable evenings. If you're looking for a dining experience that transcends the ordinary, I wholeheartedly recommend Cure. Thank you, Andrew Walsh and the entire team, for an evening filled with joy, flavor, and memories we'll cherish.

Very nice experience, very nice and professional staff. The food was very good but I was expecting probably a bit more outstanding considering it is a Michelin star. Good experience overall !

The Balvenie and MICHELIN Guide have come together for the second year, to present Handcrafted By, a platform that involves a series of whisky-paired dining experiences inspired by craftsmanship and heritage. . Helmed by Chef Andrew Walsh, newly minted MICHELIN-Starred Nua Irish Restaurant, Cure has crafted two dishes and a whisky-based cocktail that are all paired with The Balvenie’s roster of storied whiskies. . Main course features a dish of Salmon is cured, brushed with The Balvenie 14 Year Old The Week of Peat, cold-smoked, and then hot-smoked. Glazed with molasses treacle, it has a stickiness and umaminess that pairs with the smokiness of the whisky. Horseradish is added for some heat and topped off with some roe and flower. . Dessert is presented inside a box and is inspired by Chef Walsh’s childhood winter memories with his father. Charcoal dough is cut into small logs to resemble peat. They are deep-fried with filled with a peat-smoked milk ice cream. They are served with The Balvenie DoubleWood 12 Year Old to enhance the smoky aroma. The whisky’s vanilla and cinnamon notes lift the dessert. . Lastly, to celebrate its recent MICHELIN Star accolade, Chef Walsh and his team have crafted a cocktail called Star in Orbit. Using The Balvenie Caribbean Cask 14 Year Old as the base, lime juice, umeshu, honey, sage, and egg whites are added. The hint of fruit and toffee notes from The Balvenie Caribbean Cask 14 Year Old provide a lingering finish to this cocktail. . You can enjoy these whisky-paired delicacies at Cure, available from 21 Feb to 21 Apr 2022 at S$396.00++ (full menu + alcohol pairing) . Alcohol pairing includes 🥃One dram of The Balvenie 12 Year Old DoubleWood 🥃One dram of The Balvenie 14 Year Old Caribbean Cask 🍸One Star in Orbit cocktail; and 🥃Other complementary pairings. . The Balvenie drams can still be ordered a la carte if you opt to order without the full alcohol pairing. . Reserve a table here or call the restaurant at 6221 2189. . Location: Cure, 21 Keong Saik Rd., Singapore 089128

Hello very discrete environment i liked Kindly received by the staff, the chef himself took care of the introduction to the 7 & + courses The scallops were excellent, the duck breast and the last desert were some of the best gastronomic experiences in Singapore Anyhow the the price is too high compared with other experiences in the the city

Excellent and innovative creations from beginning to end. We started with the Soda, Stout and Treacle Bread. Oh what and experience it was as it came with butter that had bacon bits and black onion powder infused in it. The bread, served nicely warm, looked like a muffin and had great texture. The Tayto Cheese & Onion was a tad too small, so could not taste the potato, nor cheese nor onion. The Lovage & Jameson Soft Serve Asparagus Morel was like a tiny ice cream cone, delightful and playful. Morels were made into a Ragu mousse and hidden deep in the cone. A family favorite was the Salmon, Juniper & Seaweed which had Japanese influence, as salmon was cured for 3 days, then wrapped with seaweed and covered with crusty bread crumbs deep fried. This was really a winner and we could eat 10 each, if given a choice. Queen Scallop, Cider, Horseradish was a refreshing dish with icy yuzu taste, like a palate cleanser. The Porridge of Sea Urchin was lovely, with generous amount of sea urchin and barley porridge covered with a beef tartare, another crowd pleaser. The 7 Tales of the Fox & Silver Duck was a good mains. With duck in 4 renditions, foie gras custard and green apple, chewy ball, crispy tart and duck meat with mulberries. Childhood Memories of Peat was interesting. Like eating charcoal. Shanty’s Whip Citrus Custard is a fruity sweet custard. We topped up with Tipperary Brie Cheese, Onion Eccles. Brie was nice and Eccles was amazing!

This is casual tasting menu dining done right. The food is excellent and prepared beautifully and without any hint of pretentiousness. The chef's down-to-earthness and sense of humor comes across in some of the dishes. Service is excellent, and knowledgeable about the wine (and tea!) pairings. Perfect if you want to treat yourself or a loved one while having a relaxing evening.

The best South Indian food in Singapore for the price range. That's saying a lot since there is a lot of completion for the same kind of food there. Used to go there often, love the dosas, button idlis, vada, filter coffee. Consistent good food, used to eat there then pack food for home. Highly recommend it.

If you haven’t tried this place, you absolutely must! One of the best meals I’ve ever had!

Great place for an evening friends dinner with options on courses and Michelin like preparations that made all of us want to share. Drinks and Wine List also crafted to work with the meal. Service excellent and dining space very cool.

Pies for delivery are very good, but the pudding is amazing!

We visited Cure last night for the second time since getting engaged there over 12 months ago. Obviously it holds a special place in my heart for that reason but I waited for our second visit to write a proper review. I'm sure this means that my opinion won't be influenced by the champagne/engagement blubber goggles. The food is quite simply remarkable. We opted for the 5 course tasting menu with wine pairing and were not disappointed. A few highlights include the beetroot w/ Irish potato bread, the Agnolotti, the surprise egg course and naturally the bacon butter. This menu is one of the most thoughtful and considered I've had the joy of experiencing in Singapore. Andrew Walsh was in residence and it was great to observe him interacting with his team in the kitchen as well as the service team. All of which was seamless and was reflected in the quality of service we received. The wine pairing was also spectacular. If you're going for the 5 or 7 course tasting menu I would highly recommend it. The wines were well considered and complimented each course beautifully. They're far from what you'd imagine as a typical wine pairing and that's what made it so fantastic for me. A big shout out for the 'orange' wine - I won't ruin the surprise for anyone reading this but it was the perfect lift half way through the meal. The wine's paired were as much of a joy as the food itself and didn't follow the typical 20:60:20 white/red ratio. Atmosphere was great and as mentioned previously, the service was fantastic. I'll also add that we'd ordered a few of the delivery pies to get us through CB and they were wonderful too. A bit shout out to the team for supplying these - pretty sure they saved our relationship. Thanks and we can't wait to come back!

Great meal. Creative set menu that was fun and well presented. Reasonably priced. Would return.

5⭐️Service: just the right dose of attentiveness, love how the head chef comes to explain the some of the dishes personally 5⭐️Ambiance: intimate & chill 4.5⭐️Food: overall great fusion cuisine that boasts refreshing creativity with well-balanced flavour and texture. Definitely recommend trying if you haven’t been here before, and would love to return again. 5⭐️Jamie Liver Dodgers is amazing, served warm. I could snack on it all day if they sell in boxes. 2⭐️Special Cocktail of the Day was lacklustre; tasted like Coca Cola that has lost its fizz. 5⭐️Homemade sourdough & bacon butter is sumptuous. The butter has a fragrant smokiness to it. Wish the bread was warmer (though might have been me eating too slowly lol) 4⭐️Amuse-bouche was good but nothing particularly memorable. 3.5⭐️Salmon goes amazing with beetroot, but not a “wow” dish. Irish Potato bread is not served warm, which made it feel a tad greasy in my opinion. 4⭐️Enjoyed the sauce/broth of the Agnolotti. The citrus flavour is refreshing and tasty, though slightly oily. 5⭐️Laksa is hands down the best laksa I’ve had. Lemongrass-forward, alluring creamy texture, and “carb-free noodles”. Delectable. 5⭐️Special egg dish resembled the signature egg caviar dish at Melisse. Comfort food; reminds me of corn chowder. Would gladly have this for breakfast everyday. 5⭐️Beef short rib bo ssam is perfection. Meat with the right amount of fat, grilled to the right temperature that melts in your mouth. The sauces are great too. 3.5⭐️deconstructed Black Forest is okay but I think deconstructed desserts are not my thing because I am a dessert person through and through and somehow when desserts are deconstructed it doesn’t yield the same level of satisfaction for me. 4⭐️homemade Bailey, earl grey chocolate and fruit gummy - favourite of the trio would be the earl grey chocolate. Bonus gift (due to pandemic) very thoughtful touch! 4⭐️wine pairing: choices are definitely bold and interesting, and pouring extremely generous (thank you!) but flavour wise not always to my liking. The pairings for the laksa & beef dish were on point. The rest are okay. Overall A for effort, A- for execution. Lots of potential, I am rooting for you guys!

Food and service was good. The effort was there but one major slip up. Manager offered whiskey but did not state it was an additional charge. Given we're on a tasting menu, it was not a nice surprise to see on the bill. I think if you offer, you should make it clear if it's on the house or an added charge. 3.5 if I could.

Start to end, we were treated like royalty. Great service and lots of little surprises throughout the dinner. Loved the hospitality shown and the unique fusion menu. Recommended.

Wonderful food. Always an amazing culinary experience, seeing what the chef has come up with! :)

(Translated by Google) Nice discovery in the chinatown of Singapore. In addition the server is French ? (Original) Belle découverte dans le chinatown de Singapour. En plus le serveur est français ?

Had our anniversary dinner last night. Cure has nice ambience with great service. We had the 5 course menu which consist of a series of exceptional yet unexplainable palate, mind and taste buds blown away. This place deserves a Michelin star!

Food is great and service is attentive. The chef even comes to your table to check on how you are doing. They now have a takeaway service during this period. Highly recommend!

The restaurant interior is calmly understated. Service is efficient, knowledgeable about the dishes, and very friendly. The food, though, is clearly the star here. All the dishes sampled were absolutely gorgeous and delicious. Portions were perfectly sized. Overall, an excellent experience.

Interesting and delicious food, this is my second visit having the same food with different companions. Heard from staff, they change their lunch sets once every 2 months. Will stay tuned to their website.

Came with a party of 5 and the overall experience is nice and right price point. Food (3/5): it’s creative and food balances itself. It’s nice but lacks character. Had the Pigeon but was a bit too gamey for me.

Lovely meal. Hard to commit to highlights but the prawn, squid laksa, pigeon and cheesecake were standout

We had a wonderful dinner here with a group of 13. For large groups you will sit at the counter where they prep the food which was a neat experience in and of itself. The food was incredibly unique. The sauces for each dish in particular where unique and amazing. The atmosphere is relaxed and comfortable. We did a group wine and sake pairing and had some of the most unique wines I've ever had. Pricy but as can be expected of a Michelin star restraint in Singapore.

Had the 4 course lunch. The bread with marrow was excellent. The very unusual laksa dish was also very good, I thoroughly enjoyed it- traditional noodles were replaced by thin strips of squid and mixed with laksa foam. Very tasty! Short rib was nicely cooked.

Brilliant little restaurant this. We loved the presentation and taste. The 5-course menu was not too one-note, dishes had good variety. Wine pairing worked well and the lady who served them had a penchant for explaining their origin. Cure will rise the ranks in the Sg fine dining food scene. Go before reservations become hard to get!

One of the best fine dining, tasting menu restaurant in singapore...

Absolutely amazing meal. Cure’s take on various cuisines (with some lovely flavors from Irish influences) was very well balanced with a focus on high quality, taste, creativity, originality, and inventiveness. Everything was flavorful, beautifully plated, and the attention to detail was on point. The scallop chawanmushi was the most delicious chawanmushi I’ve ever had. The scallops were cooked perfectly, and though personally I prefer raw over cooked scallops, I liked Cure’s cooked scallops better than raw scallops; they were incredibly succulent, tender, juicy, and so flavorful, I was really surprised how well they were complemented by the other ingredients of the dish too. Another standout dish was the squid - cut into noodle like strips - with laksa espuma. I love laksa but am often disappointed by mediocre laksa and so I was blown away by just how fantastic Cure’s laksa flavor was, everything balanced so perfectly and the spices just popped. Bravo to an Irish chef who has perfected laksa better than any local hawker or food center laksa. I’m also a big fan of kombucha and Cure’s did not disappoint. The service and staff were also outstanding. Can’t wait to return.

This is a must go place. Love the casual environment and creative food that actually tasted good.

Loved it! So much complexity and flavors and with perfect balance. Very innovative presentation too!

Cure is a lovely restaurant with a tasting menu format. So, you will spend a few hours there, and they are pleasant ones. The menu left us full without being overly stuffed. Scallops with a warm mushroom jelly was a highlight, as was the pork with just the right amount of pepper. The wines were nicely paired with the food and the sommelier gave great descriptions of each of them. We definitely enjoyed our time there.

First rate

I was a fan when the chef was helming Esquina and this place also did not disappoint. The dishes were interesting and well-executed, dishes that I'll be happy to return to. We are in LOVE with this place. Amazing place to celebrate my friends's birthday. Food is heavenly. Tim and Andrew are food artists.

Delicious food and great service! We tried both the plant based menu and the one with meat. Will definitely come back and do tea pairing too :)

Got engaged here, they were great, food was great....loved it!

Dinner was PHENOMENAL. And unexpected. It checked all the boxes - price point (i.e worth it); taste (double tick on this one); presentation, attentiveness/ service (we were sitting near the kitchen ....the sous chef alerted the service staff that I dropped a chopstick! wow!); & ambience. No wonder it was almost full house even on a Monday night! 2 feedback, just because I'm looking forward to return with a few friends soon - - We were the first guests to arrive, but the toilet bowl was already stained (spare you the details here...) - Noticed the kitchen staff serves the final course. Thought it is a great opportunity to have a little conversation and ask for feedback. I was dying to congratulate the kitchen on how great the food was, but he scurried away the second he was done introducing the dessert. :-)

Enough said. Andy, on the right, is super dedicated. We had an awesome experience and will visit again soon.

Spent the night of our anniversary at The Cure. Upfront, Kevin and the team were truly amazing, offering alternatives for ingredients and allergies. During the dinner, we got to.offer so many little snack surprises and even got a personalized dish and greetings from the entire team - outstanding service on top of a hyper-palatable food experience and a texture adventure!

Hard to fault, excellent, inventive cusine, nice wine list and well trained staff. Not cheap though!

Loved my experience here, highlight of my Singapore trip

My friend and I had a one-night only stop in Singapore, so it made it difficult for us to choose just one restaurant to have dinner at, from the long list of excellent fine-dining locations available there. I am a foodie and I like to do my research before I go anywhere. I narrowed the list down to three restaurants and a couple of hours before dinner, I called to make a reservation at Cure. We were lucky to obtain it, when we arrived the place was full and bustling with a pleasant foodie atmosphere.

Came here 5 years ago for lunch and returned again for my birthday this year for dinner! Food was just simply amazing and was impressed with some of their concepts. I am surprised they have not yet gotten their Michelin star as they are truly deserving of one!

Superb ?

Amazing food and presentation, surprises every time.

Enjoyed my meal here. I had the tasting menu and I liked many of the items, interesting flavours and textures. I especially liked the brioche with marrow and cream, the duck confit with burnt orange and the barley risotto with uni. 2 dishes didn't quite work for me: the squid and scallop laksa (I can't help comparing it with normal laksa and wondering why they want to make this dish), and the kinmedai (I can't help comparing it with the Hong Kong style steam fish). I also had it with wine pairing and it was good. Good pairing and generous portions.

Any of the 3 course menus is a safe bet