Cure

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.
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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.
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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.
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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.
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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.
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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)
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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.
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The Balvenie drams can still be ordered a la carte if you opt to order without the full alcohol pairing.
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Reserve a table here or call the restaurant at 6221 2189.
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Location: Cure, 21 Keong Saik Rd., Singapore 089128
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#curesingapore #keongsaikroad #onemichelinstar #thebalveniesea #michelinguide #burpple #burpplesg

After ogling at @cure_singapore’s posts about their Takeaway Pies for a while, and seeing @bibikgourmand’s IG Stories on how much she and her family enjoyed them, I made up my mind to order a few for dinner last Friday.
Although Cure restaurant offers their pies frozen as well at a much cheaper price of $24 (these can keep up to 2 months in the freezer it seems), I chose the $40 ready-to-eat meal versions for convenience’s sake. Moreover, based on other people’s IG posts and Stories, I knew my “Chicken & Leek” and “Irish Beef & Guinness” pies would be accompanied by a potato mash (lavished in fragrant chive oil if I’m not mistaken, this was superb in its own right), a small piece of sourdough and a mini tub of bacon butter (all made in-house).
As I ate the “Irish Beef and Guinness”, it is only fair I share my view on that pie alone. Well, it‘s exceptional!
While the thin layer of flaky puff pastry on top was very light, buttery and flaky, the filling comprised of thick cuts of incredibly tender beef that was so flavourful from being simmered in an enormously tasty gravy. Also on the brink of fall-apart-dom were the simmered celery, carrots and potatoes.
A single pie should be good as a light meal for two pax but if you have a big appetite or are famished, tackling the whole solo is a cinch.

To order, just tap on the link in their bio on Instagram.

It’s a staple here! I remember it’s made with goose liver. Sounds unappealing to many but I promise you that it’s worth the try! Totally delish and now it comes with in-house kombucha! Nice!

I am not a fan of blue cheese but I’m a fan of this dumplings

Salmon soaked in Beetroot juice / Blue Cheese Fried Dumpling/ Tuna Parfait

Started with delicious Bread With Spring onions... Oily But Very Tasty