Helmed by chef-owner Andrew Walsh, Cure is a 40-seater modern bistro along Keong Saik Road. There are two menus at dinner—five-courses or Chef’s Tasting—both offering fine seasonal produce in wonderfully inventive dishes.

Hits include the beetroot tart comprising cashew cheese, horseradish gel and croutons, which will impress with its refreshing flavours and contrasting textures. Other hits are the foie gras torchon served with a slice of toasted milk bread; and Angus ribeye served with smoked potato puree, king oyster mushroom, potato rosti and beef jus— the meat is juicy, tender and flavourful, and pairs perfectly with the other elements on the plate.

Cure is also open for lunch from Wednesday through Friday, with smaller menu options.