CURE @ Keong Saik Road - Celebrates 9th Anniversary With A Limited-time Menu From Past & Present CURE Chefs

One Michelin-starred CURE celebrates its 9th anniversary with an exceptional limited-time-only menu. This ‘Past & Present’ menu is an all-star collaboration between three current CURE chefs and six ex-CURE chefs who now each helm excellent restaurants of their own.

The stellar line-up of chefs includes CURE’s Chef-Owner Andrew Walsh, Chef Gary Wong and Chef Aiken Low. Alongside 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.

Fermented Cashew Cream, Kelp & Banana Tart

Chef Stefan Liau from Hevel presents the first appetiser, a Fermented Cashew Cream, Kelp, and Banana Tart. Chef Stefan learned the kelp fermentation technique at CURE six years ago, and whilst I would never have guessed that this combination works, it is somehow a harmonious, creamy bite. It is also a little nutty, and the banana also lends some sweetness.

Irish Gallagher Oyster, Cider Granita & Caviar

The Irish Gallagher Oyster, Cider Granita & Caviar is a signature dish of CURE's Chef Andrew Walsh. The freshness of the chopped oyster is enhanced with horseradish cream, chopped shallots and celery. Cider granita adds a little icy texture and refreshing acidity, and it is finished with some briny caviar for the taste of the sea.

Salmon, Beetroot & Kampot Pepper

From his time at CURE, Chef Ryan Newman from Le Bon Funk used two favourite ingredients — cured salmon and beetroot marinate — to create this bright and cheerful (both in colour and taste) Salmon, Beetroot, and Kampot Pepper. It is an enjoyable appetiser that whets the palate before the more substantial dishes.

Abalone, Mushroom Broth & Sticky Rice

Chef Kevin Wong from Seroja is next with an auspicious dish of Abalone, Mushroom Broth & Sticky Rice. The abalone signifies continued longevity, prosperity and best wishes for CURE. The abalone was perfectly cooked and served in a wild mushroom stock and sticky rice with collagen. I really loved this dish, it's so warm and comforting and just hits the right spot.

Danish Langoustine, Tom Yum & Calamansi

Another hot evening favourite was the Danish Langoustine, Tom Yum & Calamansi by Chef Maksym Chukanov from QĪN. This pretty and tasty dish uses a whole langoustine. The juicy meat is grilled over binchotan charcoal, and the head is used to add sweetness to the Tom Yum soup. The soup is neither too tart nor too spicy; it's very balanced, and you can sip it slowly to fully enjoy the flavours.

Aged Silver Duck

As a surprise, Chef Andrew brought out his signature Aged Silver Duck, Fermented Summer Berries & Spiced Seven Tails Brandy Broth. The duck had rich, deep flavours, and the ageing process enhanced it for a very satisfying taste experience. There was also much buzz and excitement about the glass of liquid gold being served with the duck. It turned out to be a warm glass of duck consommé made with a reduction of duck bones, celery, carrots, onions, an infusion of thyme, rosemary and orange peel, and the addition of some spiced 7 tails brandy for depth of flavour just before serving.

Kyoho Grape, Fruit Tomato & Shiso

Chef Melvin Chou from Terra blends Italian and Japanese influences in this pre-dessert of Kyoho Grape, Fruit Tomato & Shiso. The base is made with fruit tomato gelee, with a refreshing topping of shiso sorbet, as well as peeled Kyoho grapes and Fruit tomato. This dish has some sweetness, with a touch of savoury and tartness. It is unique and quite refreshing.

Valrhona chocolate, Roasted hay, and White Miso

Last but not least, Chef Lewis Barker from Sommer ingeniously recreates the flavours of salted caramel using Valrhona chocolate, Roasted hay, and White Miso. Without salt or caramel, the dish achieves a unique depth with smoky notes from roasted hay and a subtle saltiness from white miso, creating a luxurious and inventive chocolate dessert.

This special menu is available from 11 June till 31 July 2024, and is priced at $188 for three courses, $218 for five courses or $238 for 9 courses.

Overall, I enjoyed the limited-time menu by the past and present chefs. Some dishes have more classic flavour combinations, while others feel more exploratory and innovative. Regardless, it is undoubtedly a golden opportunity to taste these esteemed chefs' signature dishes and craft.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


CURE
21 Keong Saik Road
Singapore 089128
Tel: +65 9338 4207
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Wed: 6pm - 10pm
Thu-Sat: 12pm - 2pm, 6pm - 10pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk to Kreta Ayer Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road and turn right onto Keong Saik Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 5 minutes. [Map]

The Lobby Lounge @ Intercontinental Singapore - Celestial Bird’s Nest Afternoon Tea Set

Treat yourself to an indulgent afternoon with Intercontinental Hotel's Celestial Bird's Nest Afternoon Tea Set. Served in the luxe and spacious Lobby Lounge, it's the perfect setting to sip tea, chit chat and nibble on exquisitely crafted savouries and sweet fancies infused with the health benefits of bird's nest.

Celestial Bird's Nest Afternoon Tea Set 4.5/5

The afternoon tea is presented on a lovely three-tier gold stand reminiscent of a bird cage. The sweets rest pretty on the top tier, each one a visually stunning confection. The Snow Bird's Nest and Caramel Apple Choux is filled with a luscious combination of bird's nest, caramel cremeux and poached apples. The Blood Bird's Nest Blackberries Tartlet is sweet and tart all at once, with blackberry marmalade and chamomile honey custard. However, the vanilla sable base could be firmer as it crumbled pretty easily. Macarons are also filled with Madagascar Vanilla Butter Cream and Osmanthus Honey Cakes.

Osmanthus Honey Cake

Given how pretty it is, the Osmanthus Honey Cake deserves to star in its own picture! It's light and fragrant with honey, pear, as well as osmanthus jelly and vanilla genoise. It is a refined treat and a delight to eat.

24K Golden Bird’s Nest bottles

If you were wondering why the two macarons have some numbers emblazoned on them, well, that's the code to unlock the treasure box that holds the 24K Golden Bird's Nest bottles. Each bottle is filled with double-boiled bird's nest, red dates consommé, wolfberries, edible gold leaves and peach gum. Eat up for beautiful skin and improved digestion!

Second Tier

The trio of savoury bites is thoughtfully curated. We had a dish of Bird's Nest Jelly with Hokkaido Scallop and Oscietra Caviar, a Beef Pastrami and Black Truffle Sandwich with feta cheese, and a Bacon-wrapped Quail Egg Skewer. They were all yummy and had a nice balance to all the sweets we had just eaten. I especially liked the scallop plate!

Third Tier

Last but not least, we had a Smoked Salmon Quiche, classic English Buttermilk Scones, and Lemonade Scones. The scones were served with Devonshire clotted cream, Strawberry Rose preserves and Fruits of the Forest jam. Unfortunately, as I decided to eat the scones last, they were a bit cold by the time I got to it.

If you can still fit more sweets in your stomach, the afternoon tea set also comes with unlimited ice cream! We had the option of banana gelato or mixed berry sorbet, along with a variety of toppings like toasted coconut, chocolate balls, and Oreo crumbs.

Overall, it was a wonderful and relaxing afternoon tea experience at Intercontinental Hotel's Lobby Lounge. The service is also friendly and prompt. The lounge lets in natural daylight, which also makes for a great setting to capture some photo memories of your experience and with your loved ones.

This Celestial Bird's Nest Afternoon Tea is available daily till 28 July 2024.

1st Seating: 1:00pm to 3:00pm, 2nd Seating: 3:30pm to 5:30pm
Weekdays $65++ per person, Weekends $70++ per person
Prices are inclusive of one serving of loose-leaf tea/coffee per person. Elevate your experience with a flute of Champagne ($28++), or a glass or signature cocktail ($20++)

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


The Lobby Lounge
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1-3pm, 330pm - 530pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

1864 The Bar @ Sofitel Singapore City Centre - Sofitel x Sulwhasoo Ginseng Afternoon Tea

In an exclusive partnership with renowned Korean luxury beauty brand Sulwhasoo, Sofitel Singapore City Centre has recently launched a co-branded afternoon tea experience. Available from 1 March to 26 April, this limited-time afternoon tea set incorporates the essence of the brand's signature ingredient, ginseng, into a repertoire of sweet and savoury delights. What's more, you get to walk away with a set of Sulwhasoo Anti-aging Kit.

Chinese Herbal Tea Quail Egg

We started with Chinese Herbal Tea Quail Egg, which was simply adorable and tasty. I appreciate the addition of olive oil pearls which added a unique flavour and mouthfeel to the egg.

Chilled Ginseng Egg Royale with Shredded Crab Meat was delicious with soft egg custard paired with sweet crab meat.

Chicken Collagen Broth with Coconut Noodles and Goji Berries

Chicken Collagen Broth with Coconut Noodles and Goji Berries was my absolute favourite. Served chilled, it was like a delectable savoury-sweet ginseng shot with a texture bite lent from coconut noodles.

Ginseng Crème Brûlée Sable Cookie

Among the sweets, Ginseng Crème Brûlée Sable Cookie was infused with a pronounced taste of ginseng, which harmonised well with the creme brulee. The sugar bits are reminiscent of ginseng candy. However, the uneven caramelised sugar affected the overall texture and sweetness balance.

Yuzu Ginseng Tart with Swiss Meringue

Caramel Ginger Puff

Adorned with a flower, both Yuzu Ginseng Tart with Swiss Meringue and Caramel Ginger Puff captivated us aesthetically. The Yuzu Ginseng Tart was like an elevated version of a Lemon Tart, offering a tangy blend of yuzu and ginseng, while the latter surprised with an interesting cylindrical puff pastry filled with sweet and eggy custard.

Honey Mascarpone Lemon Cake

Among the sweet pastries, Honey Mascarpone Lemon Cake stood out with its fluffy sponge cake, honey mascarpone layer, and soft chantilly cream. Each layer harmonised with the others, and the sweetness level was just right.

Chilled Hashima Ginseng Soup with Goji Berries

Chilled Hashima Ginseng Soup with Goji Berries added a nourishing and refreshing touch to the Sulwhasoo Ginseng Afternoon Tea experience.

Each Sofitel x Sulwhasoo Afternoon Tea Set also comes with two sets of Sulwhasoo Anti-aging Kits worth $222. Each kit features sample sizes of Sulwhasoo's top products: Concentrated Ginseng Renewing Cream (5ml), First Care Activating Serum (8ml), Concentrated Ginseng Renewing Serum (5ml), and Concentrated Ginseng Renewing Eye Cream (3ml).

Sofitel x Sulwhasoo Ginseng Afternoon Tea Price: $118++ for two persons. High tea hours is 2pm to 5pm daily. Make a reservation via their official website, call 6428 5000 or email HA152@sofitel.com

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


1864
Sofitel Singapore City Centre
Fifth Floor
9 Wallich Street
Singapore 078885
Tel: +65 6428 5000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
High Tea: 2pm - 5pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

VENUE by Sebastian @ Downtown Gallery - New Menu Additions to Chef Sebastian’s Range of Contemporary European Cuisine with Mediterranean and Asian Influences

VENUE by Sebastian at Downtown Gallery, helmed by Chef-Owner Sebastian Ng, has refreshed the menu with new offerings. The casual restaurant's menu highlights contemporary European cuisine with Mediterranean and Asian influences, with items priced very reasonably for its quality.

In conjunction with its 7th anniversary celebrations, diners can look forward to new menu additions and a newly launched three-course dinner menu available from just $58!

Roasted Cauliflower Salad 4.5/5

The Roasted Cauliflower Salad ($18) provided a delightful medley of textures. Combined with toasted almonds and jewelled salad, it was finished with a dollop of mint yoghurt, lending a fresh and minty brightness. The addition of pomegranate added a clever touch of sweetness.

Crispy Potato 4.2/5

A new dish on the menu, this Crispy Potato ($9) was a quick favourite among my dining companions. The crispy, thin shreds of potatoes were paired with toppings of chorizo, sautéed mushroom and a poached egg. We were recommended to break and mix the egg to allow its yolk to coat the dish evenly. It was both slightly earthy and intensely savoury.

Foie Gras Mousse 4.5/5

For a more luxurious starter, go for the Foie Gras Mousse ($19). I loved how it was very simply presented but tasted otherwise. In fact, all that the creamy and rich foie gras mousse needed to be paired with, was their lightly toasted and soft housemade brioche. I would like more bread to make the most of the spread!

Farro & Mushrooms 4.8/5

Calling out to fellow mushroom lovers to try this new Farro & Mushrooms ($26) dish! It was profoundly earthy yet not at all overwhelming, unlike how some similar risotto dishes may be. The bed of farro had a slight chew, done with a generous amount of mushrooms and kombu butter, topped with parmigiano reggiano and a poached egg.

I loved the combination of textures and flavours here. Even though this was meant to be a starter, it would also work perfectly as a main.

Braised 12 Hours Wagyu Beef Cheek Au Jus

While I couldn't take beef, my dining companions sang praises of the Braised 12-hour Wagyu Beef Cheek Au Jus ($38) for its texture. The beef was served with pomme purée and broccolini.

Chilean Seabass 4.5/5

The Chilean Seabass ($42) was tender and flaky. It was served with mushroom-bacon ragout and sat in truffle yuzu butter sauce. The flavours were well-balanced, but the portion of seabass could be slightly bigger.

Iberico Pork Collar 4/5

Our last meat dish was the grilled Iberico Pork Collar ($38). I appreciated the smoky char on the slices, but I found the cuts slightly too chewy. The mint yoghurt lent a refreshing touch.

Pistachio Financier 4/5

Our first dessert featured the nutty Pistachio Financier ($15) paired with a scoop of grand marnier ice cream and tangy raspberry yoghurt dressing. We heard that the dessert components were all homemade.

Pear Tart 4.5/5

Next was the unassuming Pear Tart ($15). It had an impressively light and thin pastry with sweet pear bits within, topped with crumble and paired with Bailey ice cream. The crisp texture was a lovely surprise.

Classic Peach Melba 4/5

Finally, we sampled the new Classic Peach Melba ($15) with vanilla ice cream, chantilly cream and fresh raspberry sauce. This would be a good choice if you're craving for something more sweet to end the meal, although I would have preferred a bit more crunch for texture.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


VENUE by Sebastian
Downtown Gallery
#01-02
6A Shenton Way
Singapore 068815
Tel: +65 6904 9688
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Nearest MRT: Tanjong Pagar MRT (EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to traffic junction of Maxwell Road and Shenton Way. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 6. Walk to Shenton Way. Cross the road. Turn left and walk to destination. Journey time about 5 minutes. [Map]

Akira Back @ JW Marriott Hotel South Beach - Indulge in “The Omakase Dinner Experience”, A Luxurious 5-course by Chef Akira Back and Chef Bill Hong

Akira Back's "The Omakase Dinner Experience" is a new 5-course dinner you do not want to miss. Chef Akira Back with Chef de Cuisine Bill Hong has joined hands for this seasonal offering, which is available for dinner daily at $148 per pax. Diners can also opt for a specially curated sake and wine pairing at an additional $88 per pax.

The menu showcases seasonal specialities using quality produce, with each dish highlighting both chefs' expertise in modern Japanese cuisine with Korean accents.

Treasure Box with Citrus Striped Jack Bite

We started with a special treat of the gorgeous Treasure Box with Citrus Striped Jack Bite. While this is not part of the 5-course Omakase, it was definitely an intriguing start to the dishes to come.

Umami Hokkaido Uni 4.5/5

First on the omakase menu was the beautifully presented Umami Hokkaido Uni. The creamy and indulgent mouthfuls of uni were paired with goma miso and maitake, a combination I’ve not had before but became a fan of.

New AB Sashimi 4.2/5

Right after, we were served the New AB Sashimi. This dish features fresh slices of kanpachi dressed in a zesty tomato citrus sauce, with karasumi, ankimo and pickled radish for additional crunch.

Halibut 4.5/5

While I found the clam ang-sauce and apple purée a tad sweet for my liking, the Halibut itself was impressively buttery and tender. The sauces were also helpful to cut through the richness.

Shiso Sorbet

For our palette cleanser, we had the refreshing and minty Shiso Sorbet.

Sanchoku Ribeye

While I can’t take beef, my dining companions were raving about their Sanchoku Ribeye. It was served with cauliflower miso cream, burdock jam and myoga, a Japanese ginger.

Pork Chop 4.8/5

In replacement of the ribeye, I had a generous serving of Pork Chop. I absolutely loved the grill on the pork, which gave a thin crispness to the exterior while the meat within remained juicy. It was one of the best pork chops I've had recently!

Lobster Claypot Rice 4.8/5

The Lobster Claypot Rice can be opted for at an additional $65 top-up, and I would highly recommend it. With toppings of ikura and negi, this bowl of rice was light yet flavourful, allowing the sweetness of the tender lobster to come through.

Lobster Claypot Rice

Alongside the rice, you will be served a comforting bowl of miso soup and intricate homemade banchan.

AB Tuna Pizza 4.5/5

Before we dug into the final dessert course, we were treated to Chef Akira Back's signature dish, the AB Tuna Pizza. The crunchy crust was paper thin and laid with a blissful mix of herbs, fresh tuna and a drizzle of truffle oil.

Matcha Tart with Hazelnut Chantilly and Barley Ice Cream 4.8/5

The Matcha Tart with Hazelnut Chantilly and Barley Ice Cream was a lovely end to the meal. I thoroughly enjoyed the well-balanced mix of hazelnut nuttiness, bittersweet matcha and crisp tart shell.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Akira Back
JW Marriott Hotel Singapore South Beach
30 Beach Road, Level B1M
Singapore 189763
Tel: +65 6818 1914
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Nearest MRT: Esplanade MRT (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]