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 and modern techniques, making his food, beverage & wine program both approachable yet 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.
Team
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 since April 2019. He worked his way up from our sister restaurant Butcher Boy, and then to Cure where he rose from a Chef de Partie to his current designation Sous Chef; an important member who played a vital role in helping CURE clinch our first MICHELIN Star in 2021. Apart from his duty at CURE, Choon also assists the CURE Concepts team all-round, from setting up of pop-up concepts such as ‘Bao Boy’ to assisting the opening team of Catfish, private home chef and CURE overseas collaboration invites with Chef Andrew Walsh. Choon’s past experiences also include Jamie’s Italian, Hotel Jen, Adrift by David Mayers and Nobu.
Ridzwan Salim
Operations Manager
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, Club Street Wine Room & 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).
Raj Perumal
Assistant Manager
Starting his CURE Concept journey in Catfish in mid 2021 as a Senior Supervisor, Raj showed his passion and dedication through his hospitality approach towards his fellow colleagues and guests. Never says no when assistance is needed. Always putting his peers before him. A team player who has shown great perseverance. Now part of CURE front of house team, he ensures the restaurant is in the right tune for service and ensure NUA beverage program is on the par with its seasonal approach. Helps CURE to retain its 1 MICHELIN Star in 2022. Raj's past experiences also include Grand Hyatt Singapore, Salt Grill & Sky Bar and Salt Tapas & Bar by Luke Mangan in his folio.