Cure’s new menu is a playful expression of Irish cuisine
Chef-owner Andrew Walsh draws from his heritage to present a series of refined, produce-driven dishes.
Larder essentials: Luxurious condiments, sauces and more from your favourite restaurants
These are the condiments and sauces from local favourites that will help you create restaurant-quality food at home, completely fuss-free.
“Tough time tickets” let you buy a meal at your favourite fine-dining restaurant for later
Make reservations for when all this blows over – with an added discount.
What spending a 7 figure sum on your restaurant’s interior gets you
Ambiece is half the reason people dine out – and these restaurants know that.
Why you’re seeing caviar on menus everywhere
Caviar farming is making the once super-exclusive ingredient much more accessible.
Are plant-based meats just a fad or paving the way for the future?
A new slew of meat substitutes are entering the market, with each new one coming ever closer to the texture and flavour of actual meat.
This is how Singapore restaurants are minimising food waste
Chefs in Singapore are championing sustainability and creating a new dining trend at the same time.
Outstanding vegetarian menus at fine dining restaurants
No longer a weekly drudgery, plant-based menus are coming into their own at top restaurants.
New restaurants and menus to try in Singapore (Nov 2018)
Book ahead for a table at Hashida Sushi, Bacchanalia by Vianney Massot, Basque Kitchen by Aitor, Thevar, Cure, and Blossoms.
Restaurant of the Week: Butcher Boy takes Asian flavours head on with bar & grill offerings
This new concept by Cure's chef Andrew Walsh goes creative with familiar flavours.