My fellow foodie friends and I were bowled over by the food we had here. Starting from the opening act when new-ish Head Chef Kenneth Foong appeared with a snack of their take on the Linzer Cookie (made from Parmesan sable, chicken liver mousse and raspberry jam) until Chef-Owner Andrew Walsh came bearing a dessert of Chocolate Pandan Coconut. And what a stunner this was.
We were exclaiming non-stop from its appearance until its disappearance into our bellies, but there’re undoubtedly two big “wow” moments. First was when Chef-Owner Andrew opened the claypot to reveal the crackling cold nitrogen-frozen chocolate. The second was when we realised how divine pandan curd, coconut sorbet, chocolate tuile and coconut mousse taste together.
He later shared with us that his inspiration for this was from the kaya toast given by the uncle at “Tong Ah Eating House” located a few units down from them. It was his way of thanking Cure after they had donated a few pieces of furniture to him. Goes to show being a good neighbour can be really rewarding.