Cure - Singapore

Cure is the only Irish restaurant in Singapore and potentially Asia. Love the explanation of how the produce are sourced from Ireland and explained in cards provided . I can really see a lot of heart and soul Went into the food preparation but for $278 it’s underwhelming . Felt dishes look great With the platting but the focus is meant to be on taste and the food construct can be better. Example I saw a lot of seaweed for one appetiser but it was just for show . Dishes which blew me away was the oyster dish, I could taste the ocean and the combination of ice and horseradish was excellent. and the dessert “peat” , I would like dishes to the elevated to this level . N the alcohol pairing at $188 and $88 for the non alcohol pairing felt very overpriced for the selection and quality . Such pairing was to give variety and exposure but I Felt I was better off ordering a bottle of wine .

We had the festive menu dinner and its definitely a very creative and tasty menu 16 courses is really huge for girls…actually 18 course if we count in the beef tartare donuts and the birthday cake I think perhaps the porridge can be skipped and that won’t be so much food I can’t really have my main course steak with truffle… it was so nice but I’m so filled up and the salmon was a bit too salty. The dessert were definitely impressive. Tried a few Michelin star place but never feel dessert is a WOW. But I did enjoy every dessert tonight and not too sweet at all. The mulled wine and tea gin were brilliant! Nigel was a great restaurant manager we will visit again when there are something new in the menu.

Great food looks beautiful, tastes fantastic. We had the lunch menu. Information on the sourcing of ingredients is a nice touch. Due to our dietary preference, they changed the duck dish to fish and it ended up being one of best. 1 less star because the service was rushed felt like we were being asked to eat the starters quickly

The Balvenie and MICHELIN Guide have come together for the second year, to present Handcrafted By, a platform that involves a series of whisky-paired dining experiences inspired by craftsmanship and heritage. . Helmed by Chef Andrew Walsh, newly minted MICHELIN-Starred Nua Irish Restaurant, Cure has crafted two dishes and a whisky-based cocktail that are all paired with The Balvenie’s roster of storied whiskies. . Main course features a dish of Salmon is cured, brushed with The Balvenie 14 Year Old The Week of Peat, cold-smoked, and then hot-smoked. Glazed with molasses treacle, it has a stickiness and umaminess that pairs with the smokiness of the whisky. Horseradish is added for some heat and topped off with some roe and flower. . Dessert is presented inside a box and is inspired by Chef Walsh’s childhood winter memories with his father. Charcoal dough is cut into small logs to resemble peat. They are deep-fried with filled with a peat-smoked milk ice cream. They are served with The Balvenie DoubleWood 12 Year Old to enhance the smoky aroma. The whisky’s vanilla and cinnamon notes lift the dessert. . Lastly, to celebrate its recent MICHELIN Star accolade, Chef Walsh and his team have crafted a cocktail called Star in Orbit. Using The Balvenie Caribbean Cask 14 Year Old as the base, lime juice, umeshu, honey, sage, and egg whites are added. The hint of fruit and toffee notes from The Balvenie Caribbean Cask 14 Year Old provide a lingering finish to this cocktail. . You can enjoy these whisky-paired delicacies at Cure, available from 21 Feb to 21 Apr 2022 at S$396.00 (full menu alcohol pairing) . Alcohol pairing includes

The Balvenie X Cure: Handcrafted by Chef Andrew Walsh Chef Walsh has crafted two dishes and a whisky-based cocktail that are all paired with The Balvenie’s roster of storied whiskies. For the main course, salmon is cured, brushed with The Balvenie 14 Year Old The Week of Peat, cold-smoked, and then hot-smoked. “We’re also going to glaze it with molasses treacle, which is quite popular in Ireland. It has a stickiness and umami-ness that pairs greatly with the smokiness of the whisky. We add a bit of horseradish for some heat and top it off with some roe and flowers. It's a dish that brings back a lot of memories from eating smoked salmon in Ireland when I was a child,” Walsh explains. His second dish is a dessert presented inside a box and is inspired by his childhood winter memories with his father. Charcoal dough is cut into small logs to resemble peat and then deep-fried and filled with a peat-smoked milk ice cream. They are served with The Balvenie DoubleWood 12 Year Old to enhance the smoky aroma. The whisky’s vanilla and cinnamon notes lift the dessert. Lastly, to celebrate its recent MICHELIN Star accolade, Chef Walsh and his team have crafted a cocktail called Star in Orbit. “It is a playful take on a whisky sour,” says Walsh. Using The Balvenie Caribbean Cask 14 Year Old as the base, lime juice, umeshu, honey, sage, and egg whites are added. The drink is given a dry shake, and then a hard shake, before serving. “The hint of fruit and toffee notes from The Balvenie Caribbean Cask 14 Year Old provide a lingering finish to this cocktail,” he shares. From 21 February till 21 April 2022, diners can enjoy these whisky-paired delicacies at Cure. The three dishes will be available as part of a full menu for S$396 with alcohol pairing (includes one dram of The Balvenie 12-Year-Old DoubleWood, one dram of The Balvenie 14-Year-Old Caribbean Cask, one Star in Orbit cocktail and other complementary pairings). The Balvenie drams can still be ordered a la carte if diners opt to order without the full alcohol pairing.