Andrew Walsh – Founder & CEO of Cure Concepts and Culinary Director...

Andrew Walsh – Founder & CEO of Cure Concepts and Culinary Director of Kee’s

Andrew Walsh

Chef Andrew Walsh is a master of flavour and creativity, having worked in New York, London and Singapore for 20 years during his stellar career that has earned him a Michelin star. He has been at the forefront of Singapore’s culinary scene, pushing boundaries and redefining excellence since founding Cure Concepts Group in 2015. His latest venture, Kee’s, marries tradition with contemporary flair, furthering his culinary finesse in the country. We re-connect with the accomplished star to learn more about his love of cooking.

– by Rizky Adityo –

E: We first got to interview you back in 2016 when you came to visit Bali. In what ways has your career evolved since then?

A: Since 2016, my career has undeniably seen significant growth, marked by the opening of several restaurants and navigating through the challenges posed by the pandemic. It has been a busy and productive time, and my team’s perseverance and commitment never cease to inspire me. Their unwavering support has been invaluable throughout these years, and I am truly grateful for it. In summary, these experiences have provided me with invaluable lessons that will continue to shape my journey for years to come, and I remain committed to maintaining humility and steadfastness.

E: Now let’s talk about your latest venture, Kee’s. Please tell us about the restaurant in your own words.

A: We are very excited about Kee’s. It’s a neighbourhood space that is very approachable, given the high-quality cuisine, attentive service and beautiful space. Our menu offers something for everyone, any time of the day, making it a perfect spot to linger. Featuring exceptional produce, meticulously prepared and cooked to perfection, from our bread and dips, citrus salad, to steak frites or sea bream green curry amongst other amazing dishes. We even have an amazing beverage and wine programme to complement these flavours.

E: Since moving to Singapore in 2011, you have opened several restaurants. Can you share with us the creative process that goes on when deciding to open a new restaurant?

A: The pre-opening creative process is undeniably the most enjoyable phase, allowing one to liberate the mind and explore culinary and design possibilities without constraints.

E: How difficult is it to maintain the high standards that your customers expect from one of the most reputable names in the culinary industry?

A: Ensuring consistently high standards is key in this role, particularly in today’s landscape, where turnover is common. However, the key lies in retaining exceptional individuals. We’re fortunate to have Chef Iswardy Hamzah at the helm as our executive chef, who is excelling in upholding these standards and imparting them to the newcomers.

E: After all these years, what inspired you to keep pursuing a career in the culinary world?

A: What continues to inspire me after all these years is remarkably simple: love. It’s the love of food, of people, of restaurants and of exceptional produce. It’s the joy of crafting new dishes and creating memorable experiences for others, as well as the satisfaction of witnessing the happiness of those around me.

E: You spend your working day in the kitchen. Do you cook at home and if so, what is your go-to dish?

A: To be candid, my only day off is Sunday, leaving little time for cooking during the week. Most mornings, I kick off with a run and workout, fuelling up with a smoothie for that extra energy boost. When I do find time to cook, I stay true to my culinary ethos: letting the freshness of ingredients shine, complemented by bold yet clean flavours to enhance their natural vibrancy. One of my favourite dishes to prepare is grilled fish sourced fresh from the wet market, accompanied by salsa verde, a simple Greek salad, and steamed couscous with tomato tapenade and a sprinkle of fresh herbs.

E: Finally, what advice would you give to foodies in Asia looking to get a taste of the region’s very best cuisine?

A: In my opinion, the most enriching way to savour exquisite cuisine is to wholeheartedly engage in life’s journey, exploring the diverse array of flavours and cultural experiences it presents. Whether it’s slurping from the richness of a perfect Laksa, relishing the ultimate burger, or treating oneself to the luxury of a three-Michelin-starred dining experience on occasion. By fully embracing life, including things like travel, reading and exploring the world around us, we can genuinely appreciate and be thankful for the gift of existence.



  • 1kg green olives
  • 10 garlic cloves, peeled
  • 6 lemon peels, fresh
  • 6 orange peels, fresh

Dry ingredients

  • 15 bay leaves
  • 35g thyme leaves
  • 35g smoked paprika
  • Other ingredients
  • 6 red large chillies, sliced
  • 6 green large chillies, sliced
  • 65g white sugar
  • 330g Lustau Pedro Ximenez Reserva sherry vinegar
  • 660g extra virgin olive oil

Recommended per serving

  • 70g marinated green olives
  • 5g marinated peeled orange zest
  • 5g marinated peeled lemon zest
  • 2g marinated sliced green chillies
  • 2g marinated sliced red chillies
  • 1g toasted fennel seeds


  1. De-seed and slice red and green chillies, slice citrus peels into 2cm wide strips and set aside.
  2. Prepare all dry ingredients and place in a large mixing bowl.
  3. Dissolve sugar in sherry vinegar, mixing well to ensure sugar has been fully dissolved.
  4. Combine wet and dry ingredients in a mason jar, stirring well and evenly.
  5. Add green olives to the mixture and ensure olives are well coated before sealing the jar.
  6. Marinate olives for at least 24 hours at room temperature to ensure flavour is well absorbed.
  7. Portion marinated olives into the serving dish, garnish with marinated chillies and citrus peels, top with toasted fennel seeds.

Exquisite Taste Volume 43



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