Cure is Andrew Walsh’s first venture as Chef-Owner, which in Latin ( curare ) means ‘to take care of'. With ‘Nua’ Irish cuisine, CURE is showcasing few of Ireland's best all in one menu. Cooking with the pure intention of bringing out the best quality of seasonal produce and adds a touch of playfulness by introducing global influences, making his food, beverage & wine program both approachable and elegant.

Andrew Walsh

Hailing from the idyllic village of Breaffy near County Mayo, Ireland, Andrew has worked alongside famous chefs at Michelin-starred restaurants around from the world and eventually Jason Atherton’s one-Michelin-starred Pollen Street Social in London. Andrew spearheaded Atherton’s first concept in Singapore and led the launch of Esquina to acclaim. The space quickly earned a reputation as Singapore’s top and pioneer Modern Spanish Tapas space. Following that, Andrew continued to work with Atherton and headed his second concept, The Study, a modern British restaurant.

Feeling that it was time for him to create a space he can call his own, Andrew took the step and launched his first concept as Chef-Owner with Cure, a restaurant that focuses on modern European cuisine in July 2015. Six years since its debut, the restaurant has established itself as one of the top dining spots in Singapore and has continued to remain popular among diners. His vision and efforts have proved successful with CURE clinching its first star at the Michelin Guide Singapore 2021 and The World’s 50 Best Discovery list. The restaurant’s success in garnering these awards during a challenging time for the industry is a sheer testament of the team’s unwavering resilience, dedication and passion for their crafts. He has since gone on to establish four additional restaurants under the umbrella of Cure Concepts in Singapore, including Butcher Boy, an Asian-inspired bar and grill which launched in August 2017 and Bao Boy in July 2019, a cozy East meets West diner and bar that serves up bao burgers. CATFISH, a contemporary fish grill & raw bar serving up a seafood-centric fare highlighting the best of Asian ingredients in October 2020; the latest addition Club Street Wine Room, a progressive wine bar in September 2021 as well as Ember Beach Club with One & Only Hotel & Resort brands in Desaru Coast, Malaysia in 4th quarter of 2020.

Apart from his own ventures, Andrew also serves as a Culinary Collaborator at the Straits Clan members club, breathing life into their newly- renamed Clubhouse Kitchen; with his signature emphasis on quality ingredients and beautifully executed flavours.


Choon Meng, Gary

Sous Chef

Our hidden MVP of the team, and our longest serving kitchen member, Choon is an integral part of the Cure Concepts family. He worked his way up from our sister restaurant Butcher Boy, and then to Cure where he rose from a Chef de Partie to a Junior Sous Chef; an important member who played a vital role in helping Cure clinch our very first Michelin Star in 2021. Apart from his works at Cure, Choon also assists the Cure Concepts family all-round, from setting up of pop-up concepts such as ‘Bao Boy’ to assisting the opening team of Catfish and private home events. Choon’s past experiences also include Jamie’s Italian, Hotel Jen, Adrift by David Mayers and Nobu.

Amir Solay

Director, Operations

Amir is a man who wears many hats - from a Certified Sommelier by the Court of Masters Sommelier, to opening numerous Michelin restaurants and working alongside Jason Atherton as GM back in Singapore, Amir was also an invigilator, a guest columnist for wine editorials, and a conductor for wine classes all around Asia. Currently our Director of Operations for Cure Concepts overseeing operations of all 4 restaurants, Amir also works closely with Chef Andrew for future plans. Not one to lie idle, Amir also banded together a group of sommeliers and co-founded The Flying Sommelier - a project that aims to raise funds for charities.

Ridzwan Salim

Operations Manager

A key player who has been with Cure Concepts since early 2018, Ridz oversees the day-to-day operations and beverage & wine program for Cure as well as Butcher Boy. From ensuring the team’s consistency in delivering impeccable service to our guests, to developing beverage programs and wine pairings for Nua Irish Cuisine which helps CURE to achieve it's first Michelin Star in 2021. Ridz has also been an integral part of the team in the expansion of Cure Concepts having spearheaded the setting up of our sister restaurants Butcher Boy, Bao Boy, Catfish, Club Street Wine Room & assisted with Chef Andrew Walsh 1st oversea venture Ember Beach Club, One & Only Desaru Resort, Malaysia. Ridz has extensive knowledge in restaurant pre-opening & management from his past experiences, previously with JW Marriott Hotel South Beach Singapore, Open Farm Community (Tippling Club Group) and L’Atelier de Joël Robuchon MICHELIN 2 Star (Resort World Sentosa).

Alicia Chen


Alicia fell in love with the art of wine while first working in a fine dining Mediterranean restaurant. It was there where she gained curiosity as to how a sommelier chooses their best wine pairing; it opened up a whole new world for her - from the art of interaction with diners, to discovering cultures and flavours and how they can bring people of different backgrounds together. Alicia went on to complete a Sommelier course to gain in-depth knowledge as well as further refine her tasting abilities and palate, and has since went on to work at numerous Michelin restaurants.