CHEF ANDREW WALSH
Chef Andrew is the celebrated Chef-Owner of Cure, a 1 Michelin Star restaurant that focuses on Nua Irish - his own brand of cuisine where he combines his Irish roots with global influences and contemporary techniques that have been honed throughout his career. At Cure, he pioneered the Bistronomy concept in Asia and established it as one of the top dining spots in Singapore. He also launched Jason Atherton’s Esquina - Singapore’s first Modern Tapas bar - and an exciting portfolio of his own restaurants consisting of a Japanese grill, an Asian-inspired Diner and a progressive Wine Bar.
“I want to fly the Irish flag high in Asia, and, why not for the rest of the world? Ireland is emerging”
At Cure, Chef Andrew’s menu is a reflection of the Irish landscape, focusing on dishes that are anchored in Irish history, personal anecdotes, and seasonal produce, presented with contemporary global techniques.
CHILDHOOD MEMORIES OF PEAT
Charcoal Cracker filled with smoked peat milk ice cream.
Blue Mussels with Cider and Parsley, Potato with Seaweed and Caviar, Brown Crab and other dishes that showcase the glories of the Irish coast presented in modern Bistronomy style.
Naturally, his dishes play well with whiskies from Ireland and Scotland , so his menus feature pairings with some of the finest whisky brands
Hailing from an idyllic village in Ireland, Andrew has also worked alongside famous chefs including Jason Atherton’s one-Michelin-starred Pollen Street Social in London, and spearheaded launch of Atherton’s Esquina to acclaim as Singapore’s top and pioneer Modern Spanish Tapas space.
Since opening Cure, he has also established Butcher Boy, an Asian-inspired bar and grill, Bao Boy , a cozy East meets West diner. CATFISH Izakaya, a sharing style Japanese Grill, and 87 Clubstreet, a progressive wine bar that serves classic cocktails and a hearty meal cooked over woodfire
MEDIA
Chef Andrew Walsh revisits his Irish roots , Tatler, Singapore
How Chef Andrew stays relevant in Singapore’s dynamic food scene, Straits Times, Singapore
Andrew Walsh, Best Chef
Chef Andrew Walsh takes center stage, Peak magazine, Hong Kong