Landing on 14 October at 40C Harding Road, Curly’s folds an 8,000 sq ft market, bakery and all-day dining room into one breezy, pet-friendly address. Think ethical producers, first-to-Singapore finds, honest cooking, smoothies, and veg-forward cocktails
Opening in the lush surrounds of Dempsey Hill, Curly’s is Ebb & Flow Group’s newest, and most expansive, love letter to everyday food done right. Part grocer, part dining room, and part bakery, the 8,000 sq ft concept is built around a simple idea: bring better ingredients and nourishing, flavour-first cooking closer to daily life, whether you’re stocking the fridge or sitting down to supper.
Start with Curly’s Market, a discovery-driven selection that reconnects you with the good stuff: produce from a partner farm in Brunei, small and independent makers across Asia, and over 90% organic farm partners, many practising regenerative methods. Keen-eyed shoppers will spot names like Mr Milk (Jeju dairy), WOOYEONMOT (Jeju teas), La Plantation (Kampot spices) and Kajiya Beef (sustainably raised Wagyu from Tanegashima), alongside first-to-Singapore arrivals such as Amedei chocolate from Italy, Morocco’s Taje amlou spreads and Goolwa Pipi’s sustainably harvested Australian pipis.
And this farm-to-table thread runs deep. Ebb & Flow’s upstream investment in Borneo Organic Farm means launch-week shelves and plates will feature Brunei-grown tomatoes, leafy greens, cucumbers, long beans and eggplant, with turmeric and avocados to follow. There’s even a co-tended urban plot just outside (shared with neighbour Atout) growing herbs and seasonal bits that make their way onto the menu.
In the kitchen, Group Chef and R&D consultant Marcus Ow shapes Curly’s Creations. Expect minimally processed, modern-Asian staples designed for your pantry (and your delight), from grass-fed Beef Bone Stock and Pork Collagen Soup to a signature Umami Crunch chilli made with olive oil, young ginger, orange peel and Sichuan peppercorns. Group Pastry Chef Brian Lee Dik Yang leads the bakery (signature smoothies nod cheekily to Erewhon culture while rooting themselves in local ingredients), and Kelvin Chiew helms the 15,000 sq ft central kitchen that powers ready-to-eat meals and B2B production.
Dining spans breakfast, lunch and dinner. Expect kaya toast by heritage name Chin Mee Chin Confectionery and Jeju abalone porridge in the morning; later, signatures like Curly’s Slaw, Pork Porchetta, Big Juicy Prawn Dumpling, Roasted Chicken, Curly’s Pork Lard Fried Rice and Sake-steamed Australian Pipis. Drinks lean fresh and playful: consulting bartender June Baek lines up fruit-and-veg-forward sips—picture a tomato-water Bloody Mary, tea-based martini, sparkling spritz, seasonal sangria and lighter coolers.
The space itself is easy company: warm woods, terracotta accents and travertine touches, with glass panels opening to a pet-friendly garden (45 seats indoors, and 40 outdoors). Expect conversation starters too; fun food facts and seasonal produce cards in the Market, plus “Curly’s Convos” card prompts at the table to turn mealtimes into shared moments.
