WEIJENBERG Designs CURE, Chef Andrew Walsh's first culinary venture in Singapore / by camiel weijenberg

Acquainted through the burgeoning fine dining and design scene of Singapore, WEIJENBERG and Chef Andrew Walsh of Esquina notoriety, unite in a project reflecting the vision of artisans at pinnacle points in their careers.

The much awaited CURE is a boutique restaurant integrating modern cuisine in a fine dining setting taking inspiration from Andrew’s classical cooking style and applying WEIJENBERG’s signature aesthetic, ‘Crafting the Traditional’. 

The design of CURE emphasizes clean, architectural lines without frills, purposefully bypassing the overly-used industrial look permeating the interiors scene. The venue, a unique shop house located within Keong Saik Road, Singapore has meant an approach which respects the natural heritage and refined detailing of the space, yet creates a warm interior that accentuates restored original features. 

Various details found on the walls and on the tables link CURE back to its Chinatown heritage, and with that, special attention has been taken to fuse design with functionality and with lighting and acoustics that offset the bustling street outside. WEIJENBERG’S founder, Camiel Weijenberg, has drawn on his heightened sense of interaction between space, structure and matter and his training in interior design for this project.

With no more than 26 covers at CURE, customers are seated in a scattered format, affectionately featuring a variation of table shapes and sizes. The use of warm wood finishes, a trademark of Camiel’s, whose foundation in carpentry gives rise to a meticulously designed and softly lit space. The dining tables and the chef’s work top are made of the same oak wood enhancing intimacy with the chef and the overall dining experience. Concealed within the restaurant, there is a private dining area exclusively linked to the kitchen encapsulated by green hued Chinese drawers evoking a sense of boudoir intimacy for hosting distinctive, bespoke events.

Having most recently completed private projects in Perth and Taiwan (the award winning restaurant RAW picking up four industry accolades) it is refreshing for WEIJENBERG to return to its roots and work on a project in Singapore. With WEIJENBERG offices at no. 43 Keong Saik Road, CURE at no. 21 and Chef Jason Atherton’s The Library and The Study at no. 47 (which WEIJENBERG also directed the design work for) WEIJENBERG and Walsh, two luminaries within their industry, are at the vanguard of new social hotspots emerging in Singapore.