Cure is Andrew Walsh’s first venture as Chef-Owner, comes from the latin word curare \ kyu̇-ˈrär-ē, ku̇- \ - the definition for '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 and modern techniques, making his food, beverage & wine program both approachable yet elegant.
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. Ever 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 Izakaya, a sharing style Japanese fusion food & drinks in October 2020; the latest addition 87 Clubstreet, a progressive wine bar, classic cocktails where foodies enjoy with a hearty meal cooked over woodfire 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.
A key player who has been with CURE Concepts since early 2018, Ridz oversees the day-to-day operations, trainings and beverage & wine program for the group. From ensuring the team’s consistency in delivering impeccable service to our guests, to developing progressive cocktails and wine pairings for NUA Irish Cuisine which helps CURE to achieve our first MICHELIN Star in 2021. An integral part of the group expansion with Butcher Boy, Bao Boy, Catfish Izakaya, 87 Club Street, Tilly's Irish Bar & Grill and Chef Andrew Walsh 1st oversea venture Ember Beach Club with the One & Only Resort Group in Desaru, Malaysia. Ridz has extensive knowledge in restaurant pre-openings from his past experiences with JW Marriott Hotel, Tippling Club Group, Unlisted Collection and L’Atelier de Joël Robuchon (2 Star MICHELIN).
Choon Meng, Gary
Choon, helming the Head Chef currently, is not only a hidden gem within our team but also our longest-standing kitchen team member. He has been a crucial part of the CURE Concepts family since April 2019. His culinary journey began at our sister restaurant, Butcher Boy, and he later moved to Cure, advancing from the position of Chef de Partie to his present role as Head Chef. He was a key player in securing CURE's first MICHELIN Star in 2021. He also offers his skills as a private home chef and aids in CURE's international collaboration invites alongside Chef Andrew Walsh. Choon's impressive resume extends beyond CURE, with past experiences at esteemed establishments such as Jamie’s Italian, Adrift by David Mayers, and Nobu.
Rizz Anne started her CURE Concepts journey in Catfish Izakaya and she later moved to Cure, to excel on her skillset and widened her restaurant operations knowledge in a MICHELIN established environment. Rizz oversees the day-to-day operations and guest's relations. She fits in perfectly the missing jigsaw for the front of house team which able CURE to retain its MICHELIN Star in 2023. Rizz also has diverse knowledge in different restaurant concepts in past experience like Prime Society, Pump Room Gastrobar & Artisan Boulangerie which brings a wealth of culinary expertise to our team.
Rizz's passion for Food & Beverage is fueled by her love for hospitality, cultural exploration, and creating unforgettable dining experiences. Fun fact: She's also a former aviation professional!
Meet Aiken Low, CURE's Sous Chef and a culinary sensation. A winner of the Young Chef Award in Singapore, Aiken secured 2nd place at the Young Chef International competition in 2023, showcasing his global culinary prowess.
As our Sous Chef, Aiken brings a wealth of experience and a passion for creating culinary masterpieces that elevate the dining experience. His innovative approach to gastronomy and dedication to perfection make him an invaluable asset to the CURE family.
Beyond the kitchen, he explores markets for inspiration and champions ethical culinary practices. Aiken pass experienced also includes restaurant with a MICHELIN Star establishment like DC Restaurant by Darren Chin & Seroja.