Chef Andrew Walsh of Singapore restaurants Cure and Butcher Boy, in Sai Ying Pun, in Hong Kong. Photo: Jonathan Wong

‘I wanted the abuse, to test myself’: chef Andrew Walsh on working with Tom Aikens

  • The 36-year-old owner of Singapore restaurants Cure and Butcher Boy talks about becoming head chef at just 25
  • Working in the kitchens of top British chefs Jason Atherton and Tom Aikens taught him a lot
Topic |   Food and Drinks

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Chef Andrew Walsh of Singapore restaurants Cure and Butcher Boy, in Sai Ying Pun, in Hong Kong. Photo: Jonathan Wong
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