Cure is Andrew Walsh’s first venture as Chef-Owner and is a restaurant that is rooted in combining top-notch plates, solid drinks and personable service that is delivered in a casual yet refined environment.

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. He has since gone on to establish four additional restaurants under the umbrella of Cure Concepts, 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. Setting his sights beyond the shores of Singapore, Andrew debuted his first overseas venture, Ember Beach Club in 2020, in partnership with One&Only Desaru, Malaysia. His latest concept, CATFISH, followed shortly after in March 2020. A contemporary Fish Grill & Raw Bar, CATFISH serves up a seafood- centric fare highlighting the best of Asian ingredients.

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 from around the world.



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. 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.

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.

Ridzwan Salim

Operations Manager

Ridzwan oversees the day-to-day operations and beverage & wine program for Cure Concepts. From ensuring the team’s consistency in delivering impeccable service to our guests, to developing beverage and wine pairings for Nua Irish Cuisine, and making sure every corner of the restaurant is spick and span. Ridzwan 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, Catfish and Club Street Wine Room.

In the press

MICHELIN Guide’s Point of View

This bistro-inspired establishment is the brainchild of the owner-chef Walsh, whose Nua Irish cuisine tasting menu is a whimsical nod to his personal background and homeland’s culinary culture. Irish classics are re-imagined with original ideas and quality produce, as evident in A Porridge of Grains; while Childhood Memories of Peat tells tales by engaging all … Continued

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The World’s 50 Best – Discovery List: CURE Singapore

It’s not every day you stumble across a restaurant that has coined a new style of cooking, but that is exactly what Andrew Walsh – who previously worked under celebrated British chef Jason Atherton in London – aims to do at Cure. Menus focus on nua Irish food, with the word ‘nua’ (Gaelic for ‘Irish’ … Continued

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Irish Times – Andrew Walsh

‘The chef walked out, so I took over. I was 28, and we got a Michelin star in six months’ Mayo-born chef Andrew Walsh is bringing a taste of Ireland to his adopted home of Singapore

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Lifestyle Asia: Cure – Accessible fine dining for all

Since it opened last July, Cure has become one of the more popular spots in the vibrant Keong Saik dining enclave, because of its innovative Modern European fine dining cuisine at pocket-friendly prices. Formerly serving only prix fixe menus, the restaurant has recently added a new à la carte repertoire to offer discerning diners more options…

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Restaurants in Singapore with vegetarian options

Cure has just introduced its new micro-seasonal menus, which includes specially curated plant-based offerings. Chef-owner Andrew Walsh uses locally grown produce for his menu that changes frequently

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The 11 Hottest Restaurants in Singapore Right Now

Years after planting Esquina on the city’s radar, Andrew Walsh decided to wash his hands of tapas in favor of affordable fine dining. At Cure, a minimally embellished “bistronomie” he opened on…

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CURE: On The Value Of Snackage

For Chef Andrew Walsh, snackage is a matter of pride. Leading up to the main event, you’ll be treated to a windfall of morsels so delIcious that you’ll start to wonder if this is meant to serve as a delightful preamble

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NY Times: 36 Hours in Singapore

No longer a notorious red light district, Keong Saik Road on the edge of Chinatown has seen globally oriented restaurants and bars taking up its Art Deco edifices and narrow shophouse

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Best Thing We Ate This Week

A fine European bistro helmed by an Irish chef is hardly the place you’d expect to be reminded of roti prata’s best qualities. Yet there we were, cheerfully chomping on crisp-chewy Irish potato flatbread, yapping about how it was so delicious

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Cure’s New Autumn Menu

A large, stylized painting of Brad Pitt as Tyler Durden in Fight Club looms over you while you eat Cure. The place is dimly lit, and would be quite menacing if your pop cultural predilections don’t slant that way; or more important

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Buro 247: Our shortlist of the top eats and treats in town

There’re plenty of dining options along Keong Saik Road, but not all of them manage to hit the sweet spot the way Cure does. The restaurant opened last year with tasting menus only, but chef-owner Andrew Walsh has since introduced…

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Best vegetarian degustation menus

A year on from its opening, Cure, the Modern European restaurant on Keong Saik Road headed by chef Andrew Walsh, has just introduced a la carte menu creations

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Cure’s new a la carte menu

Since Cure was opened last year, chef-owner Andrew Walsh has been pushing out innovative set menus at the chic and minimalist 40-seater. Now, he has introduced an a la carte option so you don’t need to commit to a full prix fixe menu…

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ST Food: Cure for a tired palate

Over the past decade, many excellent fine-dining restaurants have opened in Singapore. But unless you are willing to pay $200 and more a head – a lot more, in some cases – chances are, this change in the dining scene here would not have meant much to you. Which is why I wish there were more restaurants like Cure.

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