Nine years may seem like an eternity in Singapore’s dining scene and that’s exactly how old Michelin-starred Cure Restaurant is turning this year. In celebration of this milestone, Cure is proud to present a limited-time-only anniversary menu running from 11th June to 31st July 2024.
Called Cure’s Past & Present, the menu features specialty courses created by the hands of nine past-and present chefs of Cure. Each dish commemorates every year of Cure’s existence. More specifically, the menu consists of dishes of three present Cure chefs complemented by six past chefs who have gone on to carve names for themselves in the culinary scene of Singapore through their own popular restaurants. I think the mere fact that they are willing to contribute to this collaboration shows that they had a fruitful time during their stints at Cure.
For Cure’s 9th anniversary menu, the chefs include Chef-Owner Andrew Walsh, Chef Gary Wong and Chef Aiken Low. Complementing them are Chef Stefan Liau from Hevel, Chef Ryan Newman from Le Bon Funk, Chef Maksym Chukanov from Qīn, Chef Kevin Wong from Seroja, Chef Melvin Chou from Terra and Chef Lewis Barker from Sommer.
All nine names come together for a specialty menu as an ode to Cure for its milestone ninth anniversary as well as a celebration of their own achievements after their stints at Cure. Terra, Seroja and Sommer have gone on to obtain one Michelin stars of their own. This specialty menu is a showcase of the best of the best of Cure, past and present, promising the utmost experience synonymous with the brand from food, ingredients, recipes, service, technique and know-how of the brand.
9 Chefs for the 9th Anniversary of Cure
Diners can choose from a three, five or nine full-experience course to your preference. They are priced at $188 for three courses, $218 for five courses or $238 for 9 courses.
Begin with bread from CURE, served as a Soda, Stout & Treacle Bread, a sweet and sour sensation of Irish-soda fluffy dough baked to a perfect bite and best with butter, olive oil or jam of the season. This simple Irish classic is a staple in many households, used to mop up hearty stews and wash down pots of tea. It’s also a symbol of celebration, baked in droves in the lead up to Saint Patrick’s Day.
Whet the palate with an appetizer from Chef Stefan Liau of Hevel in the form of a Fermented Cashew Cream, Kelp & Banana Tart that marries the best of nutty cashew cream, umami fermented kelp and fruity flavors of banana. Chef Stefan first learned the fermentation technique for the kelp at Cure six years ago and has since made it a staple in his repertoire, a know-how he felt apt to bring back to this menu.
Fresher flavors come next with Chef Aiken Low from Cure who presents the Queen Scallop, Pear & Jelly Noodle that plays up the creaminess of scallops with the sweetness of pear texturized with the bite of clear noodles. Skirts of scallops are roasted and roes are dehydrated to make a flavorful broth with shitake mushroom. The broth is then made into a gel while a simple dashi stock is made to make the jelly noodles. Served with a shio kombu tart, pickled daikon and fresh nashi pears, the scallop is slightly cured with salt and lime zest for a sparkling finish.
Bringing signature Cure flavors is Chef Andrew Walsh of Cure with the Irish Gallagher Oyster, Cider Granita & Caviar. Chopped oyster tartare is brightened with horseradish cream and fragranced with chopped shallot and celery for crunch while cider granita freshens things up in the midst of the intense summer heat. Lastly, caviar provides brine to tie everything together.
Move into warmer profiles with Chef Ryan Newman from Le Bon Funk who brings a Salmon, Beetroot & Kampot Pepper fish dish that marries his two signatures from his time at Cure. His dish of beetroot cured salmon comes marinated with heirloom beetroots and brightened by horseradish and kampot black pepper for an added kick.
Things progress with Chef Maksym Chukanov from QIN who serves what is probably the most photogenic dish of the night – Danish Langoustine, Tom Yum & Calamansi. A whole langoustine is used in the dish from the head to the shells, with the meat cooked over binchotan charcoal and the heads used in the making of the tom yum soup which renders a soup sweeter than it is tart. I loved how juicy the langoustines was.
The tom yum served as a good segue way to bolder flavors with Chef Kevin Wong from Seroja with his Abalone, Mushroom Broth & Sticky Rice . His inspiration for choosing this dish is Cure’s 9th anniversary, making it an apt symbol of its longevity and prosperity. The abalone was plump and juicy, and richly flavored with the mushroom stock. The accompanying sticky rice gave it a bak chang kind of mouthfeel. This was my favorite dish of the evening.
Hot main is taken care of by Chef Andrew Walsh from Cure with his signature dish, the Aged Silver Duck, Fermented Summer Berries & Spiced Seven Tails Brandy Broth, where a whole breast of duck is aged and pan-roasted then finished on the grill for added smokiness with smoked cauliflower puree, fermented berries and oxalis. On the side is our signature Foie gras brûlée & madeira port wine reduction, caramelized plums and cinnamon sugar. Lastly a nice warmth duck consommé will be presented, to cleanse all the rich and fattiness from the main course before the dessert. Using the duck bones, celery, carrots & onions is cooked for 8 hours and reduced down. It undergoes clarification before infusing with thyme, rosemary and orange peel. Spiced 7 tails Brandy to brings out more in depth flavors of the broth before serving.
Pre-dessert is derived from the imagination of Chef Melvin Chou from Terra, who brings a Kyoho Grape, Fruit Tomato & Shiso, a dish he calls an Italian summer in Japan. Fruit tomato gelee and paste set a delicate and savory base for contrasting sweet and creamy shiso sorbet, before being crowned with Kyoho grapes peeled and topped over the icy creation right before serving for utmost freshness in flavor.
I ended things on a sweet note with a dessert by Chef Lewis Barker from Sommer who presented his recreation of the salted caramel and chocolate with Valrhona Chocolate, Roasted Hay & White Miso. The chocolatey treat of Valrhona Jivara chocolate is made complex with the smokiness of roasted hey and lent a savoury saltiness with white miso for a harmonious balance of sweet and salty. There was also a sponge-like texture towards the bottom that reminded me of mochi.
Cure
21 Keong Saik Road
Singapore 089128
+65 9338 4207
