Singapore dining might be best known for its hawker centres, or the influx of imported celebrity chef outposts, but true culinary excitement lurks in a new generation of bijou restaurants. Cure is the fresh venture from chef Andrew Walsh that joins the string of intimate venues already located on Chinatown’s Keong Saik Road. Serving modern cuisine, the 40-seat restaurant is housed in a traditional shophouse, which has been renovated, restoring its original features while welcoming a new pared-back aesthetic thanks to the use of warm wood finishes and a loose configuration of organically shaped tables. Designed by Singapore-based Dutch architect Camiel Weijenberg, the seductive interior reflects Walsh’s careful approach to food, by creating the feeling of chancing upon something special. The dining room’s showpiece, a private dining area tucked within an oversized Chinese tea chest, is hidden deep within and includes an intimate link to the kitchen for the ultimate exclusive experience. With a changing menu of artistically plated fare from foie gras and duck buns to fennel cured salmon served with burnt cucumber, Cure proves that small can indeed be better.