The 8,000 sq ft space combines organic market, all-day dining and community programming
A new grocer-dining concept opens at Dempsey Hill. Curly, which occupies 8,000 sq ft at Harding Road, is a new food business of the Ebb & Flow Group.
Ebb & Flow Group operates several F&B brands in Singapore. Their establishments include Michelin-starred Willow, heritage cafe Chin Mee Chin and Italian restaurant Casa Vostra. Their new venture, Curly’s, draws inspiration from Erewhon, the Los Angeles organic grocer.
The concept combines three elements: a curated market, an all-day dining space, and a central kitchen producing ready-to-eat meals.
The Market
The market stocks produce from certified organic farms. Over 90% of farm partners are certified organic. Many practice regenerative farming methods.
Products are sourced from small producers across Asia and beyond. Korean dairy brand Mr Milk and Jeju tea producer WOOYEONMOT are available only at Curly’s in Singapore.
Other exclusive items include Amedei chocolate from Italy, Taje amlou spreads from Morocco, and Goolwa Pipi from Australia.
Fresh vegetables come from Borneo Organik Farm in Brunei. The farm is part of Ebb & Flow Group’s upstream investments. It converts food waste into organic fertiliser.
Produce includes tomatoes, leafy greens, cucumbers, long beans and eggplant. Turmeric and avocados will arrive in coming months.
An urban farm outside the venue grows herbs and vegetables. These include lady’s fingers, lemons, mint, thyme and cherry tomatoes. The produce features in Curly’s menu.
Grocer-Dining Menu
Curly’s Grocer-Dining serves breakfast, lunch and dinner. The menu features ingredient-driven cooking.
Breakfast options include kaya toast from heritage brand Chin Mee Chin Confectionery. Jeju abalone porridge and French toast with organic maple syrup are also available.
Lunch and dinner signatures include Curly’s Slaw, Pork Porchetta, Big Juicy Prawn Dumpling and Roasted Chicken. Other mains are Curly’s Pork Lard Fried Rice and Sake-steamed Australian Pipis.
Consulting bartender June Baek created the cocktail programme. Drinks feature fruit and vegetable elements. Options include tomato-water Bloody Mary, tea-based martini and seasonal sangria.
The venue has 5,000 sq ft of indoor space and 3,000 sq ft outdoors. Indoor seating accommodates 45 guests. Outdoor seating fits 40.
The outdoor garden is pet-friendly. The design uses warm woods, terracotta and travertine finishes.
Curly’s operates on a walk-in basis. No reservations are accepted.
Curly’s Creations
The central kitchen produces ready-to-eat meals and pantry staples. Items are minimally processed with lower sugar and sodium.
Products include Umami Crunch chilli oil, Pork Collagen Soup and grass-fed Beef Bone Stock. Signature smoothies are also available at the bakery counter.
Group Culinary Manager Marcus Ow develops the signature dishes. Group Pastry Chef Brian Lee Dik Yang leads the bakery. Kelvin Chiew manages the 15,000 sq ft central kitchen.
Future Plans
An e-commerce platform will launch in late 2025. Customers can order Curly’s products online.
Cooking workshops will launch in 2026. Weekend markets and chef showcases are also planned.
Curly’s
40C Harding Road
Singapore 249548
Opening Hours:
Market hours
Mon – Wed: 9 am to 6 pm
Thu – Sun: 8 am to 6 pm
Dining hours
Sun – Wed: 9 am to 4 pm
Thu to Sat: 8 am to 10 pm
www.curly.sg | www.facebook.com/curlys.sg
The Ordinary Patrons | Real Dining Experience of Ordinary People
an independent Singapore food blog